🍽️ SpoonMuse
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🥘 Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- ½ cup breadcrumbs (preferably panko)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil, for frying
- 12 oz pasta (such as spaghetti or penne)
- ½ cup homemade or store-bought basil pesto
- 1 tablespoon fresh lemon juice (optional)
- Fresh basil leaves, for garnish (optional)
- Extra Parmesan cheese, for garnish
👩🍳 Instructions
- Prepare the Chicken:
- Season the Chicken: Season the chicken breasts with salt, pepper, garlic powder, and onion powder on both sides.
- Dredge the Chicken: In a shallow bowl, combine the grated Parmesan cheese and breadcrumbs. Coat each chicken breast in the Parmesan-breadcrumb mixture, pressing gently to ensure it sticks evenly.
- Fry the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and crispy on the outside and fully cooked through on the inside (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing.
- Prepare the Pasta:
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, then drain and set aside, reserving 1/4 cup of pasta water.
- Toss with Pesto: In a large bowl, toss the cooked pasta with the pesto, adding a bit of the reserved pasta water to help coat the pasta evenly.
- Assemble the Dish:
- Slice the Chicken: Slice the crispy Parmesan chicken into thin strips.
- Serve: Plate the pesto pasta and top it with the sliced crispy chicken. Garnish with fresh basil leaves, a squeeze of lemon juice, and a sprinkle of extra Parmesan cheese, if desired.
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