Lemony Panko Chicken
Mushroom and Green Pea Orzo
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2 lemons
- 4 Tbsp butter, divided
- ½ tsp salt, divided
- ½ cup panko breadcrumbs
- 6 (6-oz) boneless, skinless chicken breasts
- ¾ tsp Italian seasoning
- ½ cup less sodium chicken broth
- ¼ cup chopped fresh parsley
Instructions
- Grate 4 tsp zest and squeeze 4 Tbsp juice from lemons.
- Melt 1 Tbsp butter with ¼ tsp salt in a large skillet over medium heat. Add breadcrumbs; cook 3 minutes or until golden. Remove from skillet; stir in 1 tsp lemon zest.
- Meanwhile, pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle chicken with Italian seasoning and ¼ tsp salt.
- Melt 3 Tbsp butter in another large skillet over medium-high heat. Cook chicken, in batches if necessary, 5 to 6 minutes per side or until done. Add 3 tsp lemon zest, lemon juice, and broth to skillet; cook until slightly thickened. Serve chicken with pan juices; sprinkle with breadcrumbs and parsley.
Side Dish Ingredients
- 1¼ cups orzo
- 1 (16-oz) pkg sliced mushrooms
- 2 Tbsp olive oil
- 1½ cups frozen green peas
- ½ tsp Italian seasoning
- ¼ tsp salt
- ⅓ cup olive oil vinaigrette
Side Dish Instructions
- Cook pasta according to package directions.
- Meanwhile, cook mushrooms in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until browned.
- Add peas, Italian seasoning, and salt. Cook 4 minutes or until peas are tender. Stir in orzo and vinaigrette.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
301
|
269
|
570
|
| Fat (g) | 12 | 10 | 22 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 39 | 9 | 48 |
| Carb (g) | 7 | 36 | 43 |
| Fiber (g) | 0 | 7 | 7 |
| Sodium (mg) | 391 | 260 | 651 |
| T. Sugs (g) | 1 | 5 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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