Parmesan Crusted Chicken with Lemon Basil Pasta

31 May 2013

Parmesan Crusted Chicken with Lemon Basil Pasta
Parmesan Crusted Chicken with Lemon Basil Pasta

Nothing easier or tastier!  You'll never believe it's low cal AND healthy!!

This was one of May's activities for we All Recipes Allstars.  We had to pick a "My Plate" recipe, make it, rate it and photograph it.

OH BOY was this good!!!  I did change the original recipe to suit my particular taste, and the flavored pasta I served it with is my personally developed recipe--and it's to die for!

How I cook my pasta--in a rice cooker!!!

The way I changed this makes it perfect for a warm-weather meal since I did not bake in the oven as suggested, but did this in a skillet on the stovetop.  Plus I reduced the saturated fat even more.  My Plate recipes are healthy to begin with.  I just made it a tad healthier, and I think tastier too. Italian flavored bread crumbs may be subbed for the poultry stuffing, but with some loss of the special flavor.  However, you will need only ONE CUP if you use the breadcrumbs.

Parmesan Crusted Chicken

  • Chicken:
  • 2 large boneless skinless chicken breasts
  • 2 cups poultry stuffing (i.e. StoveTop or Pepperidge Farm)
  • 1 egg, beaten
  • 1/2 cup flour
  • 2 tbs water
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 cup parmesan cheese
  • 2 tbs dehydrated parsley
  • 1 tbs butter
  • 2 tbs olive oil
  • Pasta:
  • 8 oz thin spaghetti (No. 9 cooked per package directions)
  • 1 tsp lemon zest
  • 2 tbs freshly squeezed lemon juice
  • 1/4 cup olive oil
  • 1 large garlic clove, minced
  • 1 tbs fresh basil, chiffonade or 1 tsp dry (a POOR substitute)

Chicken Directions: Crush stuffing mix into fine crumbs by either placing in a plastic bag and rolling with a rolling pin OR processing in a food processor.  Mix in the basil, oregano, parsley and the cheese.  Place processed stuffing on a plate and set aside.

Beat the egg with 2 tbs water in a bowl.  Place the 1/2 cup of flour on a plate so you can dredge the chicken easily.

Using a meat mallet, pound chicken breasts  to about 1/2 inch thickness. Cut each chicken breast in half keeping portions as even as possible.  You will get 4 equal portions out of 2 breasts.

Dredge the chicken portions in flour, then dip in egg, draining off excess, then coat with the crumbs.  Repeat for all portions.

Heat butter and olive oil in a large skillet over medium heat.  Add chicken breast pieces and brown well on each side, about 5-8 minutes per side.

Makes 4 servings.  Serve over Lemon Basil Pasta

Pasta Directions: Cook spaghetti per package directions.  Drain.

In a large saucepan, heat olive oil.  Add garlic and saute until oil is infused with garlic flavor.  Garlic should NOT start to brown.  A few seconds is enough to do this.  Remove from heat and add the pasta, lemon zest, lemon juice and the chiffonade basil (this only means a loose shredding of the leaves).  Toss to coat pasta.

Serves 4

Parnesan Crusted Chicken with Lemon Basil Pasta #ParmesanChicken
Parmesan Crusted Chicken with Lemon Basil Pasta

Parmesan Crusted Chicken w/Lemon Basil Pasta
Parmesan Crusted Chicken with Lemon Basil Pasta

No comments:


site design by designer blogs