Chicken breasts are coated with a mixture that contains lemon peel, grated cheese and seasoned bread crumbs, and then baked. They are served with penne pasta flavored with butter, garlic and herbs.
• 6 skinless, boneless chicken breasts
• 3 eggs
• 2 cups grated parmesan-romano cheese
• 2 1/2 cups Italian seasoned fine dry bread crumbs
• 2 lemons, zested, then juiced
• 2 tbsp. olive oil
• 1 stick butter
• 1 16 oz. box penne pasta
• 1 tsp. salt
• 1 tbl. extra virgin olive oil
• 1/4 cup chopped fresh flat leaf parsley
• 3 tbsp. fresh chopped basil
• 1 tbsp. thyme leaves
• 4 cloves garlic, chopped
Prepare three bowls large enough so you can bread chicken breasts. Add eggs and lemon juice to one of the bowls. Whisk. Add cheese and lemon zest to another bowl. Mix. Add bread crumbs to the last bowl. Take a chicken breast and dip it the egg mixture, cheese mixture then bread crumbs. Place on a plate. Preheat oven to 375. Heat nonstick skillet to medium heat. Add 1 tbsp. of the olive oil. Cook 3 chicken breasts at a time, adding the second tablespoon oil for the remaining 3. Brown on each side for 2 minutes, then place in baking pan. Bake chicken breasts for 30 minutes. Bring large pot of water to a boil. Add remaining olive oil, pasta and salt. Boil for as long as stated on box. Drain. Add stick of butter and garlic; let butter melt. Add parsley, thyme and basil. Cover and set aside, if necessary, until chicken is done. Serve chicken on top of pasta.
Baking time will vary depending on oven and thickness of chicken breasts. If you want to speed-up the process, pound chicken breasts thin or use the smaller chicken tenders.
Number of servings: 6