Panko Crusted Lemon Chicken with Lemon Risotto
| 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
Ingredients
Lemon Risotto
Panko Crusted Lemon Chicken
|
|
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
Share this Recipe
Powered by WP Ultimate Recipe
One Response to Panko Crusted Lemon Chicken with Lemon Risotto
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I saw your post for this on William Phillip Riddle’s Facebook wall and commented that it looked good. I promised you that I would try it, and let you know what we thought. We loved it! Even my pickiest of kids ate pretty much all of it. My husband said he could “easily eat too much of it”. This is one recipe we will be using often. Thanks!