Parmesan-Crusted Chicken

Name: Parmesan-Crusted Chicken with PHILADELPHIA® Cream Cheese & Creamy Lemon Tomato Spaghetti
Yield: 2 servings
Cuisine: Italian
Ingredients: 1/2 cup Breadcrumbs; 1/2 cup Parmesan Cheese; 1 tbsp Fry Seasoning; 2 tbsp Sour Cream; 2 tbsp Cream Cheese; 1 Lemon; 1 clove Garlic; 2 Tomato; 12 oz Chicken Cutlets; 2 tsp Dijon Mustard; 6 oz Spaghetti; tsp Salt, tsp; tsp Black Pepper, tsp

with PHILADELPHIA® Cream Cheese & Creamy Lemon Tomato Spaghetti

By Recipe0 System

Make your nonna proud tonight: This recipe features everything you need to have an Italian-style feast. The centerpiece is the Parmesan-crusted chicken, which is baked to make the cheese nice and melty. But the spaghetti is practically a complete dish in its own right, featuring roasted tomatoes with a creamy lemon sauce. Get your knives ready for slicing in and set your forks to twirl, because you’ll wanna eat up every last bite.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Breadcrumbs
1/2 cup Parmesan Cheese
1 tbsp Fry Seasoning
2 tbsp Sour Cream
2 tbsp Cream Cheese
1 Lemon
1 clove Garlic
2 Tomato
12 oz Chicken Cutlets
2 tsp Dijon Mustard
6 oz Spaghetti
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Line a baking sheet with foil and lightly oil. Wash and dry all produce.

Cut tomatoes into ½-inch-thick wedges. Peel and mince or grate garlic. Zest and quarter lemon.

In a small bowl, combine panko, half the Fry Seasoning, half the Parmesan, and 1 TBSP olive oil. Season with salt and pepper.
2

Toss tomatoes on one side of prepared sheet with half the garlic and a drizzle of olive oil. Season with salt and pepper; arrange skin sides down.

Pat chicken* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper; place on empty side of same sheet.

In a second small bowl, combine mustard and sour cream; evenly spread onto tops of chicken. Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides).
3

Roast tomatoes and chicken on middle rack until tomatoes are lightly browned and softened and chicken is cooked through, 15-20 minutes. TIP: If tomatoes are still firm, remove chicken from sheet and continue roasting tomatoes.
4

Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes.

Reserve 1 cup pasta cooking water, then drain.
5

Melt 1 TBSP butter in pot used for pasta over medium heat. Add remaining garlic; cook until fragrant, 30 seconds.

Lower heat; stir in PHILADELPHIA® cream cheese, a pinch of lemon zest, another 1 TBSP butter (2 TBSP for 4 servings), and ¼ cup reserved pasta cooking water until smooth.

Squeeze in 1 TBSP lemon juice; add spaghetti and toss to combine. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
6

Add half the tomatoes to pot with spaghetti. Season with salt and pepper; toss to combine.

Divide pasta and chicken between plates. Top pasta with remaining tomatoes and Parmesan. Serve with any remaining lemon wedges on the side.

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