Parmesan Chicken with Lemon Rice

Ingredients
  • 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.

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