Parmesan Chicken and Lemon Rice

Winters are long, seemingly never ending in New Hampshire.  One of the best ways I know to combat the blahs that accompany sometimes terrible weather is to make dishes filled with sunny, cheerful citrus.  I'll whip up a batch of my Gram's Lemon Cupcakes, or make some Orange Ricotta Pancakes.

Since I've been on a big rice kick, I went searching for a recipe that utilized citrus.  I found this lemon rice, and I was happy to look the chicken recipe over and see that it was also one my family would love.  I like thin cutlets rather than pounding out regular ones. For the onion, I had Bermudas on hand, and I did not add the cheese to the rice.

Not only was this great that day, but it reheated well also.  I can't wait to make it again using fresh spring peas rather than frozen.  If you're not a fan of English peas, you could also use sugar snaps or even asparagus tips.   Thanks so much to Colleen D for sharing her recipe!

Be sure to go and check out the other awesome recipes being shared using citrus today using the links down below, and thanks to Christie for hosting. We love sharing Recipes From Our Dinner Table. Join our group and share your recipes, too! While you're at it, join our Pinterest board, too.

Parmesan Chicken and Lemon Rice

Author: Jolene's Recipe Journal

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 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 zest
• Freshly ground pepper, optional

instructions:

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 zest and remaining cheese. Cut chicken into slices; serve with rice. If desired, sprinkle with pepper.

Source: https://www.tasteofhome.com/recipes/parmesan-chicken-with-lemon-rice/

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