Ingredients
- 1 1/2 lb boneless skinless chicken breasts
- 3/4 cup grated parmesan cheese
- 1 1/2 cup panko bread crumbs
- 1 tsp italian seasoning
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1/3 cup mayo
- avocado oil spray
- 8 oz pasta
- 2 tbsp butter
- 1 clove garlic
- 1/2 tbsp flour
- 1/2 cup water
- 1/2 tsp better than bouillon chicken base
- 1 cup heavy cream
- zest of half of a lemon
- 1 tbsp lemon juice
- 1 handful fresh basil leaves
Steps
- Heat the oven to 425 F and line a baking sheet with oil spray.
- Mix the panko, Parmesan, Italian seasoning, paprika, garlic powder, and salt in a shallow bowl.
- Spread mayonnaise over the chicken, press it into the crumb mixture, and place it on the baking sheet.
- Bake the chicken for 20 minutes until crisp and the thickest part reaches 165 F.
- Boil the pasta in salted water until tender, then drain it while reserving 1/2 cup water.
- Melt the butter in a skillet over medium heat, cook the garlic for 30 seconds, and whisk in the flour, reserved water, chicken base, cream, lemon zest, and juice.
- Simmer the sauce for 4 minutes, toss in the pasta and basil, and serve with the sliced chicken.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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