A delicious twist on a classic Italian dish. What more can I say?
8 oz. angel hair pasta, cooked and drained
1/4 cup olive oil
1 tbsp. lemon zest
1/3 cup finely grated Parmesan cheese
4 chicken breasts, thin works best
1 large egg, beaten
3/4 cup Italian herb bread crumbs
1/4 cup Parmesan cheese
salt and pepper
2 tbsp. olive oil
1/4 cup fresh lemon juice
1 clove garlic, minced
3/4 cup grated mozzarella cheese
optional: thinly sliced lemon for garnish
Preheat oven to 375.
Mix hot, cooked pasta with 1/4 cup olive oil and lemon zest. Stir in 1/3 cup Parmesan and salt and pepper to taste. Place pasta in a 9 x 13 inch baking dish.
Beat egg in a bowl.
In a separate bowl or on a plate, mix together bread crumbs, 1/4 cup Parmesan cheese, salt & pepper.
In a large skillet, heat 2 tbsp. olive oil, lemon juice, and garlic. Dip the chicken breasts in egg, then into bread crumb mixture. Cook for about 3 to 4 minutes per side, until browned and cooked through. Place chicken on top of pasta. Garnish with lemon slices if desired. Sprinkle with mozzarella cheese. Bake for 10-15 minutes, until chicken is completely cooked (if not already done), and cheese is melted.