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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 473.8
  • Total Fat: 19.3 g
  • Cholesterol: 194.7 mg
  • Sodium: 499.9 mg
  • Total Carbs: 38.1 g
  • Dietary Fiber: 4.6 g
  • Protein: 41.3 g

View full nutritional breakdown of Breaded Garlic Chicken with lemon garlic pasta calories by ingredient
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Breaded Garlic Chicken with lemon garlic pasta

Submitted by: LEIGHWOMAN


Number of Servings: 4

Ingredients

    For the chicken:

    4 boneless, skinless chicken breasts
    1 cup seasoned flour (1 cup flour, 1 teaspoon salt, ˝ teaspoon pepper)
    5 cloves of garlic, finely minced (see garlic tutorial here)
    1 tablespoon parsley flakes or 1/4 cup chopped fresh parsley
    2 tablespoons freshly squeezed lemon juice, from about 1 lemon
    3 eggs
    1/3 cup finely grated Parmesan cheese
    1 tablespoon olive oil
    5 tablespoons butter

    For the pasta:

    4 oz dry spaghetti
    1/4 cup grated parmesan
    2 tsp olive oil
    1 clove garlic
    1/2 lemon (or about 2 tsp lemon juice)
    5-6 basil leaves, chiffonaded
    1/2 package steamed broccoli

Tips

Calories are calculated for the breading that actually adheres to the chicken.


Directions

Place the seasoned flour in a large gallon-size ziploc bag. Set aside. In a shallow pie plate, beat the eggs until mixed and add the Parmesan cheese. Whisk to combine. Set aside.

In a large skillet, melt one tablespoon butter and one tablespoon olive oil over medium heat. Let it begin to heat and sizzle while you prepare the chicken but be careful not to let the butter burn and turn brown.

Put the four chicken breasts in the bag with the seasoned flour, close the bag, and shake to coat the chicken in the flour. One by one, take the chicken out of the bag and dip into the egg/Parmesan mixture. Place the chicken carefully in the skillet with the hot oil/butter. Repeat with the other chicken breasts. Let the chicken cook on the first side, without moving or flipping the chicken, for 1-2 minutes until a nice, golden crust has formed. Carefully, using a wide spatula, flip the chicken and let it continue to cook for 1-2 minutes on the other side until it is golden brown. The chicken will flip easiest if it has had time to sizzle and cook to form a nice crust.

Remove the chicken to a 9X13-inch pan. Set aside while you make the sauce.

In the same skillet that you browned the chicken, melt the remaining four tablespoons butter. Add the minced garlic, lemon juice, and parsley. Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet.

Pour the sauce evenly over the chicken breasts and bake at 350 degrees for 35 minutes, until the chicken is cooked through.

While the chicken is cooking, begin boiling the pasta according to package directions.

Steam your broccoli.

Start your garlic oil. Pour in olive oil and chopped up garlic into a small frying pan and let it cook over low, until the garlic starts to brown on edges. Immediately remove from heat and reserve.

Chop your basil.

Dump cheese into a large bowl, with the garlic oil, garlic chunks and all. Squeeze in lemon juice. Throw in the spaghetti. Add broccoli and black pepper and toss well.

Serve chicken over pasta.


Serving Size: Makes 4 servings





TAGS:  Poultry |

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