Romano Chicken With Lemon Garlic Pasta Recipe 415

Steps:

• ROMANO CHICKEN: Place parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in third dish put panko bread crumbs. Season chicken cutlets with salt and pepper; dredge with parmesan cheese, dip into beaten egg; press the chicken in panko bread crumbs to coat on both sides; shake off the excess. Heat olive oil in a pan; add chicken cutlets and cook on low heat until golden and cooked through. LEMON GARLIC PASTA: Cook pasta according to package direction; drain (reserve about ½ cup pasta water). Add lemon juice to a pan; add garlic, lemon zest, a pinch of salt and pepper, and cook until liquid is reduced to about half. Add 1 Tbsp butter and slowly melt into your sauce, while swirling the pan; add another 1 Tbsp butter and repeat; stir in whipping cream and about 2 Tbsp pasta water. Add cooked pasta and toss to combine. Serve romano chicken over lemon garlic pasta

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine 3/4 cup Romano cheese, bread crumbs, granulated garlic, cayenne pepper, and thyme in a shallow bowl. Press each chicken cutlet into the cheese mixture, turning to coat. Arrange chicken in a baking dish.
• Bake chicken in the preheated oven until slightly golden, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Heat the oil in a large skillet over medium heat. Add bell pepper, sun-dried tomatoes, and minced garlic to the skillet. Season with salt and pepper. Cook and stir until bell pepper and tomatoes soften, about 10 minutes.
• Transfer baked chicken to a plate; top with bell pepper and tomato mixture. Garnish with shaved Romano cheese.

Steps:

• Heat oven to 375 degrees F.
• Combine breadcrumbs, cheeses, black pepper, salt, parsley and paprika in shallow bowl; set aside.
• Combine butter and garlic in a 9-inch pie pan.
• Dip 1 chicken breast at a time into butter mixture; place into breadcrumb mixture, turning to coat evenly.
• Place chicken breasts into ungreased 13x9-inch glass baking dish.
• Drizzle with any remaining butter mixture.
• Bake for 25-35 minutes or until chicken is lightly browned and juices run clear when pierced with a fork. (I turn mine once during the baking).