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!!

• 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.