Parmesan Chicken with Lemon Rice

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 2 cups chicken broth
  • 2 tbsp. lemon juice
  • 1 cup uncooked long grain rice
  • 1/2 cup chopped onion
  • 1 large egg
  • 2 tbsp. milk
  • 3/4 cup panko
  • 2/3 cup grated Parmesan, divided
  • 1 tsp dried oregano
  • 1 lb. chicken breasts
  • 2 tbsp. olive oil
  • 1 cup frozen peas, thawed
  • 1/4 tsp grated lemon peel
  • Black pepper

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 rice is tender, 15-20 minutes.

  2. In a shallow bowl, whisk egg and milk. In another bowl, toss panko with 1/3 cup cheese and oregano. Pound chicken with a meat mallet to 1/4-inch thickness. Dip in egg mixture, then in crumb mixture.

  3. Heat oil over medium heat. Cook chicken until golden and no longer pink, 2-3 minutes per side.

  4. Stir peas into rice; cook, covered, until heated through. Stir in lemon peel and the remaining cheese. Slice chicken; serve with rice. Season with pepper.

Email to a friend | Print this recipe | Back