Preheat oven to 450.
Mix onion powder, garlic powder and paprika in small bowl.
In small bowl, combine Panko, half of seasoning mixture, half
Parmesan cheese and a drizzle of oil. Season with salt and
pepper. Set aside.
In another small bowl, combine mustard and mayo.
In medium bowl, toss tomatoes, half of garlic and a drizzle of
olive oil. Season with plenty of salt and pepper. Set aside.
Pat chicken breast dry. Place on one side of baking sheet.
Season all over with salt, pepper and remaining seasoning
mix. Spread mayo mixture even,y on to chicken breasts.
Mound with Pablo mix and press to adhere. Roast for 10
minutes on middle oven rack.
Once water comes to boil, add spaghetti and cook until al
dente 9-11 minutes. Reserve 1 cup pasta water and then
Once chicken has roasted 10 minutes, add tomato mixture to
other end of baking sheet. Return to oven 7-8 minutes or until
tomatoes are soft.
In pasta pan, melt 1 TB butter. Add remaining garlic and cook
until fragrant. Lower heat and stir in cream cheese, a pinch of
lemon zest and another TB of butter. Add 1/4 cup reserved
pasta liquid. Mix until smooth. Squeeze in juice from one half
of lemon. Add spaghetti and toss to combine. If needed , stir in
more pasta water one splash at a time till creamy. Stir in
tomatoes and Parmesan cheese. Season with salt and pepper.
Serve with remaining lemon wedges on side.
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