Parmesan Chicken with Lemon Rice Recipe

5 1 2
Parmesan Chicken with Lemon Rice Recipe
Parmesan Chicken with Lemon Rice Recipe photo by Taste of Home
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Parmesan Chicken with Lemon Rice Recipe

Read Reviews
5 1 2
Publisher Photo
I like the challenge of inventing recipes with ingredients I have on hand. This easy-peasy meal fits the bill. —Colleen Doucette, Truro, Nova Scotia
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 (Japanese) 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 peel
  • 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 peel and remaining cheese. Cut chicken into slices; serve with rice. If desired, sprinkle with pepper. Yield: 4 servings.
Originally published as Parmesan Chicken with Lemon Rice in Simple & Delicious April/May 2017

Nutritional Facts

3 ounces cooked chicken with 3/4 cup rice: 500 calories, 14g fat (4g saturated fat), 96mg cholesterol, 623mg sodium, 55g carbohydrate (4g sugars, 3g fiber), 36g protein.

  • 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 (Japanese) 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 peel
  • Freshly ground pepper, optional
  1. 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.
  2. 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.
  3. 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.
  4. When rice is cooked, gently stir in peas; cook, covered, until heated through, 1-2 minutes. Stir in lemon peel and remaining cheese. Cut chicken into slices; serve with rice. If desired, sprinkle with pepper. Yield: 4 servings.
Originally published as Parmesan Chicken with Lemon Rice in Simple & Delicious April/May 2017

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sproussa User ID: 1940101 269562
Reviewed Jul. 16, 2017

"This is amazing. The rice is something I will make just on its on. So good and simple."

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