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Lemon Chicken Parmesan

August 18, 2014 by Jaida 2 Comments

In about half an hour (at 7 am), I will “officially” have been on this Earth for 34 years. I don’t have any issues with getting older, but it is hard for me to believe sometimes when most days I still feel like I’m that carefree 19-year-old girl, wild-eyed and ready to conquer the world. But you know…there are worse things in life than being eternally young-at-heart, right?

Since it’s my birthday, I decided to share with you one of my new favorite dinners. I mean…who could resist breaded chicken breasts topped with lemon zest, lemon juice, and piled on top of lemony pasta?? Not this girl!

Lemon Chicken Parmesan 2
When I was first reading the recipe I wasn’t sure how the pasta would hold up in the oven. And I discovered that you want a skillet large enough to hold the chicken breasts, but not much bigger than that. This will keep the pasta covered and less likely to turn into crispy pasta critters.
Lemon Chicken Parmesan

We’re going out for a family dinner tonight at a local steakhouse with J’s family, so I won’t be cooking supper, but if you want to celebrate with me, you should make this dish!!

Lemon Chicken Parmesan
As seen on Recipe Girl
Ingredients
  • 8 oz whole wheat angel hair pasta, cooked and drained
  • 1 Tbsp butter
  • 1 Tbsp finely grated lemon zest
  • 1/4 cup finely grated Parmesan cheese
  • salt and pepper, to taste
  • 4 thin sliced chicken breasts (2 chicken breasts cut in half cross-wise)
  • 1 large egg, beaten
  • 3/4 cup Panko bread crumbs
  • 1/4 cup finely grated Parmesan cheese
  • 1 tsp dried basil
  • 2 Tbsp butter
  • 1/4 cup freshly squeezed lemon juice
  • 1 tsp minced garlic
  • 3/4 cup grated mozzarella cheese

Preparation

  1. Cook the pasta according to package instructions. Drain, return to the pot, and stir in the butter and lemon zest until the butter has melted. Add in the Parmesan and season with salt and pepper.
  2. Preheat the oven to 375 degrees F.
  3. Place the egg in a shallow dish and in another similar dish, combine the Panko, Parmesan, basil, and salt & pepper, to taste.
  4. Heat the butter in a large, oven-safe skillet over medium heat. Add the lemon juice and garlic.
  5. While these ingredients are melting/combining, dip the chicken, one piece at a time, first in the egg, then into the bread crumb mixture, and place in the pan.
  6. Cook for 3-4 minutes per side, until golden brown. Remove to a plate.
  7. Spoon the mixed pasta into the skillet and place the chicken breasts on top.
  8. Sprinkle with mozzarella cheese, salt, and pepper. Bake for 15 minutes, or until the chicken is cooked through. Serve the chicken with noodles and a squeeze of lemon juice if you like.

Filed Under: Chicken, Main Dish, Pasta Tagged With: Chicken, Chicken Parmesan, Lemon

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Reader Interactions

Comments

  1. USA Kiwi (Kylee)

    August 18, 2014 at 3:26 pm

    Fine, fine.
    I'll make this tonight, in your honor.
    HAPPY BIRTHDAY SWEET GIRL!

    Reply
  2. Jaida

    August 18, 2014 at 3:46 pm

    Aww, thank you!! 🙂

    Reply

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As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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