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Parmesan Chicken with Lemon Rice Recipe

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This recipe for Parmesan Chicken with Lemon Rice, by , is from Sandy's Post Retirement Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy Reid
Added: Friday, January 12, 2018

Category:
Category:

Ingredients:  
Ingredients:  
2 cups chicken broth
2 tablespoon lemon juice
1 cup uncooked long grain rice
1/2 cup chopped onion
1 large egg
2 tablespoons milk or water
3/4 cup panko bread crumbs
2/3 cup Parmesan cheese
1/2 teaspoon granulated garlic
1 teaspoon dried oregano
1 pound chicken breasts or a whole chicken cut up
2 tablespoons olive oil
1 cup frozen peas, thawed
1/4 teaspoon lemon yest
Freshly ground pepper to taste

Directions:
Directions:
In a saucepan, bring broth and lemon juice to a boil. Stir in rice and onion; return to a oil. Reduce heat; simmer, covered, until liquid is almost absorbed and rice is tender, about 15 to 20 minutes.

Meanwhile, back at the ranch, in a shallow bowl, whisk together egg and milk/water. In another bowl, toss bread crumbs with 1/3 cup cheese and oregano. Pound chicken breast to 1/4 inch thickness. Dip in egg mixture, then in crumb mixture to coat both sides. If using chicken pieces, dredge in crumb mixture and place on an foil covered and oiled sheet pan. Bake at 350 degrees for 75 minutes.

When rice is cooked, gently stir in peas and cook covered until heated through, 1 to 2 minutes. Stir in lemon zest and remaining cheese. Best to use real lemon!

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I made this once and it was very good. Didn't have peas, so I used chopped asparagas.

Real lemon zest would have made this brighter.

 

 

 

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