Tonight I tried another Pinterest recipe. It was for a lemon pepper panko bread crumb crested chicken with pesto linguine on the side. It was delicious, although I think it needed a lot more lemon pepper than the recipe called for – that’s the one thing I would change. I only got hints of it, when I like a lot of lemony taste.
2 chicken breasts
1/4 cup milk
1/2 tsp salt
1 tsp lemon pepper
1 cup panko bread crumbs
3 Tbsp olive oil
8 oz linguine
1/4 cup pesto
Preheat oven to 350 degrees and line a baking sheet with foil.
For the chicken, set up two wide shallow dishes for the breading process. In one dish, beat egg and add milk, salt and pepper and whisk to combine. In the second dish, add breadcrumbs. Pound chicken breasts to an even thickness approximately 1/2″ thick. Dip each piece in the egg mixture, coating both sides and letting any excess drip off before transferring to the breadcrumbs. Coat both sides, lightly pressing the breadcrumbs into the chicken to ensure they are well-coated. Heat a large skillet over medium high heat, add olive oil. When the oil is hot, add chicken breasts and cook about 2-3 minutes per side until golden brown. Transfer to baking sheet and continue cooking in the oven until cooked through, about 5-10 minutes depending on the thickness of the chicken.
For the pasta, heat a large pot of water to boiling over high heat. Generously add salt and add pasta to boiling water. Cook pasta to al dente according to package directions. Drain and toss with pesto sauce.