Parm encrusted Chicken w/lemon spaghettiPosted: April 9, 2008
My family was in visiting and rather go out again for dinner, I wanted to cook. I had been eyeing this recipe for awhile and with fresh lemons on hand, this was it. I like that the pasta was light and refreshing. The chicken was very good..the recipe is from A cookie a day blog…
Parmesan Crusted Chicken:
2 large eggs
1 cup dried plain-style bread crumbs
1 Tbsp each of, garlic powder, marjoram, dried basil and dried oregano-I used an Italian mixed herbs and garlic powder
3/4 cups freshly grated Parmesan-I used a cup
4 boneless skinless chicken breasts
Salt and freshly ground black pepper
Melted butter to pour over chicken
Whisk the eggs in a pie plate to blend.-I also add a bit of the spices to the egg to give it a bit of flavor
Place the bread crumbs, garlic powder, and Italian herbs in another pie plate.
Place the cheese in a third pie plate. Sprinkle the chicken generously with salt and pepper.
Coat the chicken completely with the cheese, patting to adhere.
Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Add to 9×13 pan and sprinkle with a bit more of cheese and pour melted butter over each piece! Cover with foil.
Bake at 375 for one hour or until chicken is a bit crispy. I also add a small bit of water to the glass pan, cover with foil and put in oven. Uncover the chicken the last 20 minutes to crisp it up. It can take up to an hour and a half depending on the size of the chicken breasts!
2/3 cup fresh lemon juice
2/3 cup olive oil
2 tbsp. fresh basil
Whisk all ingredients together set aside while boiling pasta. Use angel hair pasta enough for each guest. I used half a box.
Put on serving plate, place chicken on top and enjoy!