This quick, warm-weather chicken dish is light-tasting, but makes a substantial meal with rice or pasta. Put the rice on to cook before starting the chicken so it will be ready when the chicken is done.
I like the flavor and crunch the dish gets from breaking up frico (rounds of browned Parmesan cheese) over it just before serving. You can make the frico ahead and leave it on paper towels until serving time.
I prefer to remove the skin from the chicken breasts before cooking so they have that beautiful browned look and the meat absorbs the flavor of the sauce.
Serve lemon wedges with the chicken if you prefer a stronger lemon accent. Serve the chicken with rice or linguine.