2 C reduced sodium chicken broth
2 T lemon juice
1 C uncooked long grain rice
1/2 C chopped onion
1 Large egg
2 T milk
3/4 C panko bread crumbs
2/3 C grated parmesan cheese divided
1 t dried oregano
4 boneless chicken breast halves
2 T olive oil
1 C frozen peas thawed
1/4 t grated lemon zest
freshly ground black pepper optional
Parmesan Chicken w/Lemon Rice
- In a saucepan, bring broth and lemon juice to a boil. Stir in rice and onion; return to a boil. Reduce heat and simmer, covered, until liquid is almost absorbed and rice is tender 15-20 minutes.
- Meanwhile, in a shallow bowl, whisk together eggs and milk. In another bowl, toss bread crumbs with 1/3 c cheese and oregano. Pound chicken breast with a meat mallet to 1/4″ thickness. Dip in egg mixture, then in crumb mixture to coat both sides.
- In a large skillet, heat olive oil over medium heat. Cook the chicken until golden brown and chicken is no longer pink 2-3 minutes per side.
- When rice is cooked, gently stir in the peas; cook covered, until heated through, 1-2 minutes. Stir in the lemon zest and remaining cheese. Cut the chicken into slices; serve with rice. If desired sprinkle with pepper.