Mediterranean Chicken Breasts

• 1/2 cup pecorino romano cheese, grated
• 1/4 cup dry breadcrumbs
• 1 teaspoon dried basil
• 1/4 teaspoon dried garlic
• 1/4 teaspoon paprika
• 1/4 teaspoon sea salt or 1/4 teaspoon salt, to taste
• 1/4 teaspoon fresh ground black pepper or 1/4 teaspoon fresh ground black pepper, to taste
• 3 tablespoons olive oil
• 6 large boneless skinless chicken breast halves (about 2lb/1kg)

1. Mix together the first seven ingredients (from the cheese through to the black pepper) on a piece of waxed paper - saves on washing up later! - or if you prefer on a plate; put the oil in a shallow dish.
2. Dip the chicken breast halves in the oil, then coat them evenly with the cheese/breadcrumb mixture.
3. Spray a non-stick skillet with cooking spray and set over a medium heat; add the chicken and cook, turning once, for 15 minutes, or until golden brown and the juices run clear.

pecorino romano cheese, breadcrumbs, basil, garlic, paprika, salt, fresh ground black pepper, olive oil, chicken

Taken from www.food.com/recipe/mediterranean-chicken-breasts-351722 (may not work)