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Panko Crusted Lemon Chicken with Lemon Risotto
Yum
Course
Main
,
Side
Servings
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
Course
Main
,
Side
Servings
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
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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