Categories: Meals

Ingredients

• 2 cups chicken broth
• 2 tbsp. lemon juice
• 1 cup uncooked long grain rice
• 1/2 cup chopped onion
• 1 large egg
• 2 tbsp. milk
• 3/4 cup panko
• 2/3 cup grated Parmesan, divided
• 1 tsp dried oregano
• 1 lb. chicken breasts
• 2 tbsp. olive oil
• 1 cup frozen peas, thawed
• 1/4 tsp grated lemon peel
• Black pepper

Directions

1. In a saucepan, bring broth and lemon juice to a boil. Stir in rice and onion; return to a boil. Reduce heat; simmer, covered, until rice is tender, 15-20 minutes.

2. In a shallow bowl, whisk egg and milk. In another bowl, toss panko with 1/3 cup cheese and oregano. Pound chicken with a meat mallet to 1/4-inch thickness. Dip in egg mixture, then in crumb mixture.

3. Heat oil over medium heat. Cook chicken until golden and no longer pink, 2-3 minutes per side.

4. Stir peas into rice; cook, covered, until heated through. Stir in lemon peel and the remaining cheese. Slice chicken; serve with rice. Season with pepper.

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