Crispy Parmesan Chicken

Crispy Parmesan Chicken

I was lucky enough to receive a free trial of Hello Fresh from a friend. I wanted to share this recipe,  it is now a top favorite and where I fell in love with couscous.

Sorry it has been forever since I last posted. Hopefully this recipe will make up for my distance.

Prep Time: 10 minutes

Serves: 4

Oven temperature: 425

What You Need

8 Medium Size Carrots

4 Scallions - - Green Onion (same thing honesty)

1 Whole Lemon

½ Cup of Panko Original Breadcrumbs

½ Cup of Long Shredded Parmesan Cheese

2 Teaspoons of Smoked Paprika

4 Boneless-Skinless Chicken Breast

4 Tablespoons of Sour Cream

1 Cup Israeli Couscous

4 Tablespoons of Garlic Herb Butter

Instructions

Adjust oven rack to middle position and preheat oven to 425 degrees.

Bring Medium pot of salt water to a boil.

Wash and dry all produce. Trim and peel carrots, then cut into 2-inch long skinny lengths.

Trim and thinly slice scallions, separating whites from greens.

Cut lemons into quarter slices.

In a small bowl, combine panko, parmesan, paprika, a large drizzle of olive oil, and a pinch of salt and pepper.

Pat Chicken dry with paper towels. Once chicken has been pat dry season all over with salt and pepper.

Evenly brush one side of each chicken breast with sour cream.

Sprinkle panko mixture onto sour cream coated side of chicken. Press with spoon to adhere.

Toss Carrots on one side of a baking sheet with large drizzle of olive oil and a pinch of salt and pepper.

Place chicken, crust side up on other side of baking sheet. (for larger serving sizes make sure to use two baking sheets)

Roast until chicken is cooked through. About 15 minutes.

Remove chicken from the baking sheet, place on a plate to rest.

Return the carrots to the oven. Roast until tender for an additional 5 minutes.

Meanwhile, once water is boiling, add couscous to pot. Cook until tender. Drain if needed. (If using a box mix, cook as directed)

Melt garlic butter in empty pot over medium heat. Add scallions cook for one minute until soft. Return couscous to pot and stir to coat.

Season with a pinch of salt and pepper.

Once Carrots are done roasting. Remove from oven and toss with lemon juice from one lemon wedge.

Enjoy while hot.