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Ingredients
Lemon Risotto
- 2 14.5 oz can Chicken Broth
- 1 1/3 C Arborio Rice (or white short grain rice)
- 1/2 C Chopped Onion
- 2 Tb Lemon Juice
- 1 Tb Lemon Peel finely shredded/diced
- 1 1/2 C Frozen Peas
- 1/2 C Parmesan Cheese grated
Panko Crusted Lemon Chicken
- 4 Chicken Breasts halved, boneless and skinless
- 3/4 C Panko Bread Crumbs
- 1 Tb Lemon Peel finely shredded/diced
- 1/3 C Parmesan Cheese grated
- 1 tsp Dried Oregano
- 2 Eggs
- 1/4 C Milk
- 3 Tb Extra Virgin Olive Oil
Ingredients
Lemon Risotto
Panko Crusted Lemon Chicken
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Instructions
Lemon Risotto
- Combine Broth, rice, onion and lemon juice in a medium saucepan. Bring to a boil. Reduce heat. Cover and simmer for 18 minutes
- Stir peas into the risotto. Cover and cook for 3 more minutes
- Stir in the grated Parmesan cheese and serve topped with a sprinkling of the fined shredded lemon peel.
Panko Crusted Lemon Chicken
- Pound the chicken breast halves to slightly flatten them
- In one dish combine the Panko, Parmesan cheese, oregano and lemon peel In another lightly beat the eggs and milk
- Dip the chicken in the egg wash and then coat with the bread crumb mixture
- Heat the oil in a 12″ frying pan over medium heat.
- Cook the Chicken 2-3 minutes per side
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