Lemon Chicken Parmesan

/ Jodi

lemon chicken parmesan cover

I love chicken.

It is so versatile, and I am always looking for different ways to create chicken dinners.

Especially for a hot summer day, I loved this LEMON version of Chicken Parmesan.  It is a lighter version of the typical red-sauce chicken parmesan.

I found the recipe from The Recipe Girl’s Blog, and we enjoyed it Sunday evening for dinner.

Delish with angel hair pasta, fresh lemon juice and zest, fresh basil, freshly grated Parmigiano Reggiano cheese, and some bubbly fresh mozzarella on top.

Here is the recipe as I slightly adapted from The Recipe Girl:

Ingredients:

PASTA:
1 box angel hair pasta, cooked and drained
1 tablespoon butter
1 tablespoon freshly grated lemon zest
1/4 cup grated Parmigiano Reggiano cheese (or your favorite Parmesan)

CHICKEN:
4 chicken breasts – pounded to tenderize and make thinner for more even cooking
2 eggs, beaten
1 cup panko bread crumbs
1/4 cup grated Parmigiano Reggiano cheese (or your favorite Parmesan)
1 tablespoon fresh basil (or as much as you like)
1 teaspoon freshly grated lemon zest
salt and pepper to taste
2 Tablespoons butter
1/4 cup freshly squeezed lemon juice
1 teaspoon minced garlic

TOP:
1 small ball fresh mozzarella cheese, sliced
salt and coarsely ground pepper

Directions:

1. Preheat oven to 375 degrees F.

2. Mix the cooked pasta with the butter and lemon zest. As soon as the butter is melted and mixed in, stir in the Parmesan and salt and pepper to taste.

3. Blend the Panko, Parmesan, Basil, Lemon Zest, Salt and Pepper in a medium bowl.

4. Heat the butter, lemon juice and garlic in a large, oven-safe skillet.

5. Dip the chicken in beaten egg, then Panko cheese mixture, and place in the pan. Cook on both sides until golden brown, about 3 to 4 minutes per side (depending on thickness of chicken). Remove the chicken to a plate.

6. Spoon the mixed pasta into the skillet. Place the cooked chicken breasts on top followed by the sliced mozzarella cheese. Sprinkle top with salt and pepper.

7. Bake 15 minutes (or until the chicken is cooked through) covered.

8. Uncover and bake an additional 5 minutes until the mozzarella is bubbly and brown.

Serve and ENJOY!

Lemon Chicken Parmesan

We sure did.

Cheers & Hugs,

Jodi

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