In a saucepan, bring broth and lemon juice to a boil. Stir in rice and onion; return to a boil. Reduce heat; simmer, covered, until liquid is almost absorbed and rice is tender, 15-20 mins.
Meanwhile, in a shallow bowl, whisk together egg and milk. In another bowl, toss bread crumbs with 1/3 cup cheese and oregano. Pound chicken breasts with meat mallet to 1/4 in thickness. Dip in egg mixture, then in crumb mixture to coat both sides.
In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 2-3 mins per side.
When rice is cooked, gently stir in peas; cook; covered until heated through, about 1-2 minutes. Stir in lemon peel and remaining cheese. Slice chicken; serve with rice. If desired, sprinkle with pepper.
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