Crispy Parmesan Chicken With Creamy Lemon Garlic Pasta Food

CRISPY PARMESAN CHICKEN WITH CREAMY LEMON GARLIC PASTA

Steps:

• In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
• Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. (It shouldn't take too long because the chicken should be thin).
• Meanwhile cook the pasta according to package directions and drain. In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. Whisk together and cook over medium high heat until it starts to thicken. Remove from heat and add the pasta to coat in the sauce.
• Serve the chicken with the pasta and garnish with chopped fresh parsley if desired.

CRISPY PARMESAN CHICKEN WITH CREAMY LEMON GARLIC PASTA RECIPE - (4.6/5)

Steps:

• In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. (It shouldn't take too long because the chicken should be thin). Meanwhile cook the pasta according to package directions and drain. In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. Whisk together and cook over medium high heat until it starts to thicken. Remove from heat and add the pasta to coat in the sauce. Serve the chicken with the pasta and garnish with chopped fresh parsley if desired.

CREAMY GARLIC PARMESAN CRISPY CHICKEN SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C).
• In a medium bowl, combine the panko bread crumbs, Parmesan cheese, salt, pepper, paprika, and garlic powder. Mix together with a fork.
• Season the chicken breasts on both sides with pepper and salt to taste.
• Add the flour and eggs to 2 separate medium bowls. Dip the chicken breasts in the flour and shake off the excess. Then, dip in the eggs. Finally, dip in the bread crumb mixture. Make sure the chicken is well-coated.
• Place the chicken breasts on a baking sheet and drizzle with the olive oil.
• Bake for 25 minutes, or until deep golden brown and a meat thermometer inserted in the thick part of a breast registers at least 165˚F (75˚C).
• While the chicken is cooking, make the dressing: In a liquid measuring cup or small bowl, combine the sour cream, buttermilk, Parmesan, garlic, lemon juice, apple cider vinegar, olive oil, salt, and pepper. Stir to combine. If you prefer a thinner dressing, add a few more splashes of buttermilk.
• To assemble the salad, add the mixed greens, cherry tomatoes, and red onion to a large bowl. Drizzle about ½ the dressing over the salad and toss to combine.
• Slice the chicken, then serve on top of the salad and drizzle with more dressing.
• Enjoy!

CRISPY GARLIC CHICKEN WITH LEMON PASTA

Steps:

• Heat oven to 375ºF.
• Spray rimmed baking sheet with cooking spray. Combine coating mix and cheeses in shaker bag. Remove 1/4 cup coating mixture; reserve for later use.
• Moisten chicken with water. Add, 1 piece at a time, to remaining coating mixture in bag; close bag, then shake gently to evenly coat chicken. Place on one side of prepared baking sheet. Top with any remaining coating mixture. Spread tomatoes onto other side of baking sheet.
• Bake 28 to 30 min. or until chicken is done (165ºF).
• Meanwhile, cook pasta in large saucepan as directed on package, omitting salt. While pasta is cooking, grate zest from 1 lemon; set aside. Squeeze juice from both lemons into small saucepan; stir in broth. Bring to boil; simmer on medium-low heat 6 to 8 min. or until slightly thickened. Add butter and lemon zest; simmer 3 to 4 min. or until butter is melted and mixture is well blended, stirring occasionally.
• Drain pasta; return to pan. Add lemon sauce; toss to coat. Add roasted tomatoes, reserved coating mixture and parsley; mix lightly. Serve topped with chicken.