This one is an oldie but a goodie, especially right now since it citrus season. All of the lemons really brighten up this cozy, comfort meal.
The chicken is one of my go to dishes because its quick, easy, and on the healthier side because it is baked and not sautéed in oil or fried. It’s great with any pasta, salad, or just on its own.
My secret in getting the perfectly seasoned coating is using crushed up croutons. These ones are my favorite to use because they are super crunchy.
Lemon Chicken
Ingredients
3 tablespoons of flour
2 eggs - one zested and juiced, once sliced into thin slices
2 lemons
One 12oz bag of Italian seasoned croutons (or 1 cup of seasoned breadcrumbs)
Two boneless skinless chicken breast, butterflied and pounded to about 1/4” thick
Kosher salt and freshly ground black pepper
Olive oil
Parmesan cheese, optional
Directions
Preheat oven to 400 degrees. Place a baking rack on a sheet pan and lightly spray the rack with non-stick cooking spray.
In one shallow bowl, add the flour. Crack the eggs into a second shallow bowl and add the juice of one lemon to the eggs. Whisk to combine.
Crush the croutons into fine pieces (I place them in the food processor and process until they become fine breadcrumbs, but you could also crush them in a bag with a mallet or rolling pin). Pour the crumbs into a third shallow bowl. Add the lemon zest and mix.
Season the chicken breast with salt and pepper. Dredge the chicken in the flour, then the egg mixture, ending with the breadcrumbs. Place the chicken on the baking rack. Drizzle the tops of the chicken with a little bit of olive oil.
Place the lemon slices on top of the chicken, about 2-3 slices per chicken breast. Bake for 20-25 until golden brown and chicken is cooked through. Serve sprinkled with Parmesan cheese if desired.
Lemon Broccoli Pasta
Ingredients
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 bunch broccoli
1 pound dried fusilli pasta
4 oz. fresh baby spinach, chopped
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved
Directions
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a large pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Remove the broccoli from the water (but save the boiling water to cook the pasta) Drain the broccoli and run under cold water to stop the cooking. Set aside.
Add the pasta to the boiling water and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the spinach, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well and serve hot.