kee illena

Author: admin

  • Buttery Citrus Chicken Parm

    A bright, buttery twist on classic chicken parmesan made with lemon butter seasoning and summer lemon marinara. Crispy on the outside, melty and citrusy on top.

    Print

    Buttery Citrus Chicken Parm

    Recipe by KiarraCourse: Dinner
    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes

    Ingredients

    • For the Chicken

    • 4 sliced chicken breast fillets

    • 2 large eggs

    • 1 teaspoon lemon butter seasoning (plus more to taste)

    • 1 cup breadcrumbs

    • 2 tablespoons cornstarch

    • Salt and black pepper

    • Neutral oil for frying

    • For the Pasta

    • 12 ounces spaghetti

    • 1 jar Sauz Summer Lemon Marinara sauce, divided

    • 1 tablespoon olive oil

    • 2 cloves garlic, finely grated

    • Salt, for pasta water

    • For Assembly

    • 1/4 cup summer lemon marinara sauce, reserved

    • 6 to 8 slices mozzarella cheese

    • or 1½ to 2 cups shredded mozzarella

    • Zest of ½ lemon (optional)

    • Fresh parsley or basil for garnish

    Directions

    • Prepare The Sauce
    • Open the jar of summer lemon marinara and reserve 1/4 cup for assembling the chicken. Set aside. The remaining sauce will be used for the spaghetti.
    • Prepare the Dredge
    • In one bowl, whisk together: Eggs,Lemon butter seasoning, pinch of salt
    • In a second bowl, mix: Breadcrumbs, Cornstarch, Lemon butter seasoning,Salt and pepper
    • Pat chicken dry. Dip each fillet into the egg mixture, then press into the breadcrumb mixture until fully coated. Let rest for 5 to 10 minutes so the coating adheres.
    • Fry the Chicken
    • Heat about ½ inch of oil in a skillet over medium heat.
    • Fry chicken for 3 to 4 minutes per side until golden brown and cooked through.
    • Transfer to a wire rack to keep crispy.
    • Cook the Spaghetti
    • Bring a large pot of salted water to a boil.
    • Cook spaghetti according to package instructions until al dente.
    • Reserve 1/2 cup pasta water, then drain.
    • Warm Sauce and Prepare Spaghetti
    • In a large skillet, heat olive oil over medium heat.
    • Add grated garlic and cook for 30 to 60 seconds until fragrant, being careful not to brown it.
    • Pour in the remaining marinara sauce and warm gently.
    • Add cooked spaghetti and toss to coat.
    • Add a splash of reserved pasta water if needed to loosen the sauce.
    • Assemble the Chicken Parm
    • Preheat oven to 400°F.
    • Place fried chicken in a baking dish or baking sheet
    • Spoon the reserved 1/4 cup of marinara evenly over the chicken.
    • If using sliced mozzarella, lay 1 to 2 slices over each piece of chicken.
    • If using shredded mozzarella, sprinkle evenly over each piece.
    • Sprinkle with lemon zest if using.
    • Bake
    • Bake for 8 to 10 minutes until cheese is melted and bubbly.
    • Broil for 1 to 2 minutes for golden spots if desired.
    • Serve
    • Plate spaghetti first.
    • Place baked chicken parm on top or alongside the pasta.
    • Garnish with fresh parsley or basil.
    • Optional: Add a small squeeze of fresh lemon before serving for extra brightness.