I like the challenge of inventing recipes with ingredients I have on hand. This easy-peasy meal fits the bill. —Colleen Doucette, Truro, Nova Scotia
Parmesan Chicken with Lemon Rice Recipe photo by Taste of Home
Parmesan Chicken with Lemon Rice
Parmesan Chicken with Lemon Rice Recipe photo by Taste of Home
Parmesan Chicken with Lemon Rice
Prep Time
10 min
Cook Time
20 min
Yield
4 servings
Ingredients
- 2 cups reduced-sodium chicken broth
- 2 tablespoons lemon juice
- 1 cup uncooked long grain rice
- 1/2 cup chopped onion
- 1 large egg
- 2 tablespoons fat-free milk
- 3/4 cup panko bread crumbs
- 2/3 cup grated Parmesan cheese, divided
- 1 teaspoon dried oregano
- 1 pound boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup frozen peas (about 4 ounces), thawed
- 1/4 teaspoon grated lemon zest
- Freshly ground pepper, optional
Directions
- In a saucepan, bring broth and lemon juice to a boil. Stir in rice and onion; return to a boil. Reduce heat; simmer, covered, until liquid is almost absorbed and rice is tender, 15-20 minutes.
- Meanwhile, in a shallow bowl, whisk together egg and milk. In another bowl, toss bread crumbs with 1/3 cup cheese and oregano. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Dip in egg mixture, then in crumb mixture to coat both sides.
- In a large skillet, heat oil over medium heat. Cook chicken until golden brown and chicken is no longer pink, 2-3 minutes per side.
- When rice is cooked, gently stir in peas; cook, covered, until heated through, 1-2 minutes. Stir in lemon zest and remaining cheese. Cut chicken into slices; serve with rice. If desired, sprinkle with pepper.
Nutrition Facts
3 ounces cooked chicken with 3/4 cup rice: 500 calories, 14g fat (4g saturated fat), 96mg cholesterol, 623mg sodium, 55g carbohydrate (4g sugars, 3g fiber), 36g protein.