Friday, June 2, 2017
LEMON CHICKEN PARMESAN
LEMON CHICKEN PARMESAN PASTA: 8 ounces angel hair pasta, cooked and drained 1 tablespoon buter 1 tablespoon finely grated lemon zest 1/4 cup finely grated Parmesan cheese CHICKEN: 4 thin sliced chicken breasts (4 servings) 1 large egg, beaten 3/4 cup panko bread crumbs 1/4 cup finely grated Parmesan cheese 1 teaspoon dried basil salt and pepper, generous 2 Tablespoons butter 1/4 cup freshly squeezed lemon juice 1 teaspoon minced garlic TOP: thin lemon slices (optional) 3/4 cup grated mozzarella cheese salt and pepper Prepare the pasta: Mix the cooked pasta with the butter and lemon zest. As soon as the butter is melted and mixed in, stir in the Parmesan and a generous dose of salt and pepper. Preheat the oven to 375 degrees F. Prepare the chicken: Place the egg in a low, wide bowl, and the (mixed) panko/Parmesan, basil/S&P in another low, wide bowl. Heat the butter in a large, oven-safe skillet with the lemon juice and garlic. Dip the chicken in egg, then bread crumb mixture and place in the pan. Cook on both sides until golden brown, about 3 to 4 minutes per side (depending on thickness of chicken). Remove the chicken to a plate. Spoon the mixed pasta into the skillet. Place the cooked chicken breasts on top. Place lemon slices on top, if using, Sprinkle with mozzarella cheese. Sprinkle top with salt and pepper. Bake 15 minutes, or until the chicken is cooked through. Serve chicken on top of the lemon noodles.