Lemon Pepper Panko Crusted Chicken W Pesto Pasta Food

LEMON PEPPER PANKO CRUSTED CHICKEN W/ PESTO PASTA

Steps:

• 1. Preheat oven to 350 degrees and line a baking sheet with foil (if desired, you can cook directly on the baking sheet but foil makes for extra easy cleanup).
• 2. For the chicken, set up two wide shallow dishes for the breading process. In one dish, beat egg and add milk, salt and pepper and whisk to combine. In the second dish, add breadcrumbs. Pound chicken breasts to an even thickness approximately 1/2" thick. Dip each piece in the egg mixture, coating both sides and letting any excess drip off before transferring to the breadcrumbs. Coat both sides, lightly pressing the breadcrumbs into the chicken to ensure they are well-coated. Heat a large skillet over medium high heat, add olive oil. When the oil is hot, add chicken breasts and cook about 2-3 minutes per side until golden brown. Transfer to baking sheet and continue cooking in the oven until cooked through, about 5-10 minutes depending on the thickness of the chicken.
• 3. For the pasta, heat a large pot of water to boiling over high heat. Generously add salt and add pasta to boiling water. Cook pasta to al dente according to package directions. Drain and toss with pesto sauce.
• 4. For the pesto, combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped, slowly stream in olive oil with processor running until uniform. Stir in cheese and pour over pasta

CHICKEN AND PASTA WITH LEMON PESTO

Steps:

• Enjoy.

EASY LEMON PASTA WITH CHICKEN

Steps:

• Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
• Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
• Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
• Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

PANKO-CRUSTED SALMON

Steps:

• Preheat the oven to 425 degrees.
• In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
• Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
• Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
• Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

PARMESAN & PANKO CRUSTED CHICKEN

Steps:

• Combine panko crumbs, seasonings, and parmesan cheese in a bowl.
• In a separate bowl add mayonaise.
• Spread mayonaise on chicken then dredge chicken in crumb mixture
• Spray a baking sheet with cooking spray
• Bake at 450º F for 20 mins or until thoroughly cooked.

PANKO-COATED CHICKEN SCHNITZEL WITH CAPERS AND LEMON

Steps:

• Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
• In each of 2 large skillets, heat 1/4 cup of the canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.
• Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers, lemon juice and parsley; spoon over the chicken and serve.

LEMON CHICKEN PASTA

Steps:

• Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice., Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges.

PESTO-CRUSTED CHICKEN BREASTS

Steps:

• Preheat oven to 425°F. Blend pesto, chopped walnuts, 2 tablespoons lemon juice, and grated lemon peel in processor just until combined. Place chicken on large rimmed baking sheet. Coat all of chicken with pesto mixture. Drizzle with oil. Bake chicken until cooked through, about 30 minutes. Transfer chicken to platter. Tent with foil.
• Strain pan juices into small bowl, pressing on solids in strainer to extract as much liquid as possible. Whisk in remaining 2 tablespoons lemon juice. Season sauce to taste with salt and pepper. Spoon sauce over chicken. Garnish with lemon wedges and serve.

LEMON PEPPER-RANCH CHICKEN

Steps:

• Heat oven to 425°F. Line cookie sheet with foil; spray foil with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick.
• In shallow bowl, place dressing. Dip chicken in dressing; coat evenly with bread crumbs. Place on cookie sheet. Drizzle with melted butter.
• Bake 10 minutes. Turn chicken; bake 5 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (165°F) and coating is light golden brown. Garnish with parsley.

CRUNCHY BAKED PESTO CHICKEN THIGHS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Combine panko, Parmesan cheese, olive oil, salt, and pepper in a bowl.
• Place chicken thighs onto the prepared baking sheet and coat each side with pesto. Press panko mixture onto chicken.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PARMESAN-PANKO CRUSTED CHICKEN WITH LEMON BUTTER S

Steps:

• 1. Set up an assembly line of three rimmed dishes. In the first dish, add the flour, salt, and pepper; mix well. In the second dish, add the 2 beaten eggs. In the last dish, combine the panko and parmesan cheese.
• 2. Preheat oven to 350° F. Line a large jelly roll pan/baking sheet with foil, and top with an oven-safe cookie cooling rack. Spray well with non-stick cooking spray. Set aside.
• 3. Heat 1 tablespoon each of the butter and olive oil in a non-stick skillet over medium-high heat. Once the pan is nice and hot, pan sear the chicken (only 2 at a time to avoid over-crowding) for 2-3 minutes per side. Keep a close eye as they will brown quickly due to the parmesan cheese. They should be nice and golden when you flip them. Once both sides are browned, remove and place onto prepared pan. Add the remaining tablespoon of butter and olive oil and repeat process with the last 2 chicken breasts.
• 4. Place pan into oven and bake for 12-18 minutes at 350º F until chicken is cooked through (cooking time depends on how thin you pound out the chicken).
• 5. For the Lemon Butter Sauce:
• 6. While chicken is baking, add the butter, olive oil, and chicken broth to the pan that the chicken was cooked in. Bring to a simmer and whisk the flour into it until all of the lumps have been removed and it begins to thicken. Season with oregano, salt, and pepper. reduce heat to low. Once chicken is about ready, add the half and half and lemon juice to the sauce and whisk together until warmed through. Serve chicken over mashed potatoes with a drizzle of the sauce. Delicious!

PARMESAN-CRUSTED LEMON-PEPPER CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place chicken breasts on a flat work surface. Slice horizontally through the thickest part of the breasts, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
• Combine butter, lemon juice, garlic, salt, and pepper in a shallow dish.
• Combine bread crumbs, Parmesan cheese, parsley, and basil in another dish.
• Dip chicken in butter mixture, then coat in Parmesan-crumb mixture. Place into the prepared baking pan.
• Bake in the preheated oven until chicken breasts are no longer pink and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C).