Parmesan-Crusted Chicken
with Creamy Lemon Tomato Spaghetti
Make your nonna proud tonight: this recipe features everything you need to have an Italian-style feast. The centerpiece is the Parmesan-crusted chicken, which is baked in the oven to make the cheese nice and melty. But the linguine pasta on the side is practically a complete dish in its own right, featuring roasted tomatoes with a creamy lemon sauce. Get your knives ready for slicing in and set your forks to twirl, because you’ll wanna eat up every last bite.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lemon
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Fry Seasoning
½ cup
Parmesan Cheese
(Contains Milk)
12 ounce
Chicken Breasts
2 teaspoon
Dijon Mustard
2 tablespoon
Mayonnaise
(Contains Eggs)
6 ounce
Spaghetti
(Contains Wheat)
4 ounce
Grape Tomatoes
2 clove
Garlic
2 tablespoon
Cream Cheese
(Contains Milk)
Not included in your delivery
1 teaspoon
Olive Oil
2 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to middle position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Line a baking sheet with foil and lightly oil. Wash and dry all produce. Zest and quarter lemon. In a small bowl, combine panko, half the Fry Seasoning, half the Parmesan, and a drizzle of oil. Season with salt and pepper.
Pat chicken dry with paper towels and place on one side of prepared baking sheet. Season all over with salt, pepper, and remaining Fry Seasoning. In a second small bowl, combine mustard and mayonnaise; evenly spread onto tops of chicken. Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides). Roast for 10 minutes (we’ll add more to the sheet then).
Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. Meanwhile, halve tomatoes. Mince or grate garlic. In a medium bowl, toss tomatoes with half the garlic and a drizzle of olive oil. Season with plenty of salt and pepper.
Once chicken has roasted 10 minutes, remove baking sheet from oven. Place seasoned tomatoes on empty side of sheet. Return to oven until tomatoes are lightly browned and softened and chicken is cooked through, 7-8 minutes. TIP: If tomatoes are still firm, remove chicken from sheet and roast tomatoes about a minute more.
Melt 1 TBSP butter in pot used for pasta over medium heat. Add remaining garlic; cook until fragrant, 20-30 seconds. Lower heat; stir in another 1 TBSP butter (2 TBSP for 4 servings), cream cheese, a pinch of lemon zest, and ¼ cup reserved pasta cooking water until smooth. Squeeze in 1 TBSP lemon juice; add spaghetti and toss to combine. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.
Add half the tomatoes to pot with spaghetti. Season with salt and pepper; toss to combine. Divide pasta and chicken between plates. Top pasta with remaining tomatoes and Parmesan. Serve with any remaining lemon wedges on the side.
