Parmesan Crusted Chicken and Lemon Spaghetti

I love when I find recipes that sound tasty and contain basic ingredients that I always have on hand. That's one of the reasons this recipe, from Lovestoeat's blog caught my eye. I had a lot of chicken in my freezer and several boxes of pasta, so this was a perfect fit. And I'm so glad I tried it out - it's great! The chicken was fantastic - full of flavor and nice and crispy! I did make several changes to the original recipe though. I cut my chicken into tenders-sized pieces and sprayed them with butter-flavored cooking spray instead of pouring melted butter over them. I also only baked the chicken, uncovered, for 35 minutes and that was plenty of time. For the lemon spaghetti, I followed the recipe but also added in some black pepper and garlic powder. I was definitely happy with meal!

Parmesan Crusted Chicken

2 large eggs
1 cup dried plain-style bread crumbs
2 tbsp Italian seasoning
1 tsp garlic powder
3/4 cups freshly grated Parmesan-
4boneless skinless chicken breasts, cut into strips
Salt and freshly ground black pepper
Butter-flavored cooking spray

Whisk the eggs in a pie plate to blend. Mix the bread crumbs, garlic powder, and Italian seasonings in another pie plate. Place the cheese in a third pie plate. Sprinkle the chicken generously with salt and pepper. Coat the chicken completely with the cheese, patting to adhere, then dip into the eggs. Coat completely with the bread crumbs, patting to adhere. Add to greased 9×13 pan and spray chicken with cooking spray.

Bake at 375 for 35 minutes or until chicken is cooked through and crispy. Serve on top of lemon spaghetti.

Lemon Spaghetti

1/2 box spaghetti
2/3 cup lemon juice
2/3 cup olive oil
2 tbsp dried basil
1 tsp black pepper
1 tbsp garlic powder

Prepare pasta according to package directions. Whisk all other ingredients together. Toss pasta with the lemon sauce and serve immediately.