• 2 C reduced-sodium chicken broth
• 2 tbsp lemon juice
• 1 C uncooked long grain rice
• 1/2 C chopped onion
• 1 large egg
• 2 tbsp milk
• 3/4 C panko bread crumbs
• 2/3 C grated Parmesan Cheese, divided
• 1 tsp dried oregano
• 1 lb boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 C frozen peas, thawed
• 1/4 tsp grated lemon peel
• freshly ground pepper (optional)

Directions

1. 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.
2. 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.
3. In a large skillet, heat oil over medium heat; cook chicken until no longer pink, 2-3 mins per side.
4. 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.