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Crispy Parmesan Chicken with couscous & carrots Recipe


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     Crispy Parmesan Chicken with couscous & carrots

Category   Entrees - Maindishes
Sub Category   None
Servings   2

2 chicken cutlets, approx 5 oz. each
2 TB sour cream
1/4 cup parmesan cheese
1 tsp smoked paprika
1/4 cup panko breadcrumbs
2.5 oz. Israeli Couscous
12 oz. carrots
2 scallions
1 lemon
1 clove garlic
olive oil
2 TB butter

Adjust rack to middle oven position. Preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce. Trim peel and halve carrots lengthwise. Cut into 2 inch long pieces. Trim and thinly slice scallions, seperating whites from green. Peel and mince garlic. Zest and quarter lemon.
In a small bowl, combine panko, parmesan cheese, paprika, a large drizzle of olive oil and a pinch of salt and pepper. Pat chicken dry. Season all over with salt and pepper. Place on one side of baking sheet. Spread tops of chicken with sour cream. Mound with panko mixture, pressing to adhere. On opposite end of sheet, toss carrots with a large drizzle of olive oil, salt and pepper. Roast on middle oven rack until chicken is cooked through and carrots are browned and tender, 15 - 20 minutes.
While chicken and carrots roast, add couscous to boiling water. Cook until tender 6-8 minutes. Drain thoroughly. Melt 2 TB butter in empty pot over medium heat. Add scallion whites and garlic. Cook until softened, 1 minute. Return couscous to pot and stir until coated. Taste and season with salt and pepper. Turn off heat.
Once carrots are done roasting, carefully toss with lemon zest and a squeeze of lemon juice to taste. Divide chicken, carrots & couscous between plates. Garnish chicken with scallion greens. Serve with remaining lemon wedges.

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