Crunchy Lemon Chicken
Spinach-and-Tomato Parmesan Pasta
Ingredients
- 2 lb boneless, skinless chicken breasts, halved crosswise
- 3 Tbsp fresh lemon juice
- 2 cups Italian panko breadcrumbs
- 2 tsp lemon-pepper seasoning
- 2 Tbsp olive oil
Instructions
- Preheat oven to 425°F. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.
- Pour lemon juice in a shallow bowl. Stir together panko, seasoning, and oil in a second shallow bowl. Dip chicken in lemon juice; dredge in panko mixture, pressing gently to adhere.
- Place on a greased wire rack on a rimmed baking sheet. Bake 15 to 20 minutes or until done.
Side Dish Ingredients
- 1 (16-oz) pkg spaghetti
- 4 Tbsp butter
- 2 tsp minced garlic
- 1 (10-oz) pkg spinach
- 2 Roma tomatoes, chopped
- ½ cup shredded Parmesan cheese
Side Dish Instructions
- Cook pasta according to package directions; drain, reserving 1 cup pasta water.
- Melt butter in a large skillet; add garlic, and sauté 30 seconds. Add spinach and tomatoes, stirring until spinach is wilted. Stir in cooked pasta and cheese.
- Add reserved pasta water as needed to thin sauce. Season with salt and pepper to taste.
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