Chicken Parmesan Recipe

Clean the produce by washing and drying. Then preheat the oven to 450 degrees. Salt a large pot of water and bring it to a boil. Line a baking sheet with foil then lightly oil it. Zest 1/2 teaspoon of the lemon, then cut it in quarters. In a small bowl, stir the Panko, 1/3 of Parmesan and half of the fry seasoning until it's well mixed. Season the mix with salt and pepper.

Pat the chicken dry with some paper towel. Make sure you pat both sides of the chicken. Then place them on a lined sheet. Next you want to season both sides with salt, pepper, and the remaining fry seasoning. After that, mix the mayonnaise and mustard in a small bowl. Then, brush the mixture onto tops of both sides of chicken. Sprinkle the Panko mixture onto the brushed sides. You can press it on to adhere. Roast in the oven for about 10 minutes.

Once the water has boiled, add the linguine to the pot. Set the timer for 10 minutes. Cook the linguine until it is al dente (soft). Scoop out and reserve a cup of pasta water and then strain the linguine. Then halve the tomatoes lengthwise. Follow by mincing the garlic cloves. Mix together the tomatoes, half of the garlic, and a drizzle of olive oil in a medium bowl. Season the mix with salt and pepper.

Once the chicken is roasted take the sheet out of the oven. Place the seasoned tomatoes on the empty sided of the sheet. Set you timer for 7-8 min and place the chicken and seasoned tomatoes back in the oven. If the tomatoes are still quite raw after the 7-8 min, remove chicken and roast the tomatoes about a minute longer. Toss half of the tomatoes into the pot of linguine. Use salt and pepper to season. Then add the lemon zest to the linguine and stir. Once your food is all cooked you can plate it anyway you want. We placed our chicken to the side with the linguine next to it. For more flavoring if desired, we put the lemons in the middle to squeeze over.

Place the pot of linguine over medium heat. Add a tablespoon of butter, the remaining garlic, and a little bit of water to the linguine. After about a minute, when the garlic is fragrant and the butter is melted, stir well. Lower the heat and add two more tablespoons of butter along with the two tablespoons of cream cheese, following it with a little bit more of pasta water. Stir again and then squeeze about a quarter worth of lemon into the pasta mix. Then add the remaining parmesan and stir one last time. Feel free to add more pasta water if it's needed.

Toss half of the tomatoes into the linguine. Use salt and pepper to season and then add the lemon zest. Divide pasta between plates and arrange chicken to the side. Put remaining tomatoes on top of pasta and sprinkle with remaining Parmesan. Serve any remaining lemon on the side for squeezing over.