Ranch Chicken Parmesan with a Spring Onion and Pea Baked Rice

 Chicken Parmesan

Serves: 2
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Ingredients for Rice:
1 cup long grained white rice, like basmati
1¾ cups boiling water
2 tablespoon butter
1 teaspoon salt
1/2 cup fresh peas
4 scallions
freshly ground black pepper
1 lemon, zest and juice
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Procedure for Rice:
  1. Preheat oven to 375 F.
  2. Pour rice and boiling water into a 2 quart baking dish, dot the top with butter, and cover tightly with foil.
  3. Check rice for tenderness at 22 minutes, baking for an additional 2 - 4 minutes until tender.
  4. While rice is baking, chop scallions, blanch peas, and zest and juice the lemon. Fluff rice and gently toss the scallions, peas, about half of your zest and juice, and freshly ground black pepper. 
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Ingredients for Chicken:
1 cup mayonnaise
2 tablespoon Hidden Valley Ranch seasoning
1 lemon, juiced
2 cups panko
1 cup freshly grated parmesan cheese, divided
3 large, boneless, skinless chicken breasts
1/2 cup high heat oil, like avocado oil
2 cups favorite prepared tomato sauce
8 ounces fresh buffalo mozzarella cheese or shredded mozzarella cheese
fresh parsley or basil
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Procedure for Chicken:
  1. Whisk mayo in a medium shallow dish ( like a pie pan!).  Add Ranch seasoning, and lemon juice, whisk again and set aside. 
  2. Pour panko and 1/2 cup of parmesan into another medium sized shallow dish along with a large pinch of salt and freshly ground black pepper.  Whisk together and set aside.
  3. Slice chicken breasts horizontally, cover with plastic wrap, and pound with a mallet or rolling pin until thin, about 1/4 inch thickness. 
  4. Dip each piece of chicken into ranch mayo mixture, wiping off excess, and then coat evenly in the panko mixture. 
  5. Heat oil in heavy skillet. Lay each breaded piece of chicken away from you into the hot oil. Cook on each side until chicken is golden brown about 4 - 5 minutes per side. 
  6. Lay cooked chicken into a dish and spoon over tomato sauce.  Top with mozzarella and the rest of the parmesan. Bake in a 375 F oven for about 15 minutes or until cheese is bubbling.
  7. Top with fresh torn herbs and more black pepper. 

         
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