Chicken Parmesan With Lemon Vermicelli |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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My mom developed this recipe after having a similar dish at Olive Garden. It's a nice meal when having guests over. One trick is to prepare the pasta in advance, put enough for each serving in ziplocs with a little bit of olive oil and when ready to serve, heat the bags in the microwave and empty on each plate. No sticky pasta. Everything is fresh and yummy! Ingredients:
4 chicken breasts, cut into strips |
1 cup melted butter |
1 cup dry breadcrumbs |
1/4 cup grated low-fat parmesan cheese |
salt and pepper |
1/3 cup low-fat milk |
3 tablespoons butter |
1 (7 ounce) vermicelli |
1/4 cup lemon juice |
1/3 cup grated low-fat parmesan cheese |
fresh parsley |
Directions:
1. Dip chicken in butter.
2. Mix bread crumbs, cheese, salt and pepper. Roll chicken in crumb mixture.
3. Pour remaining butter over chicken and bake at 350* for 1 hour.
4. Combine milk and butter in saucepan and cook over low heat wntil butter melts. Set aside.
5. Cook vermicelli according to package directions. Drain. Place in a bowl, and toss with lemon juice, let stand 1 minute.
6. Add cheese and warm milk mixture, tossing well.
7. Serve pasta to plate, lay chicken strips on top, sprinkle with shredded parmesan and chopped parsley if available.
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