Fork and Beans

Health begins in the Kitchen

Parmesan Chicken with Lemon Rice

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.
Parmesan Chicken with Lemon Rice