Parmesan-Crusted Chicken

🥘 Ingredients

• Dijon mustard
  2 tsp
• Parmesan cheese
  ½ cup
• black pepper
  1 tsp
• chicken cutlets
  12 oz
• cream cheese
  2 tbsp
• fry seasoning
  1 tbsp
• garlic
  1 clove
• grape tomatoes
  4 oz
• lemon
  1
• mayonnaise
  2 tbsp
• panko breadcrumbs
  ½ cup
• salt
  1 tsp
• spaghetti
  6 oz

🍳 Cookware

• large pot
• baking sheet
• small bowl
• small bowl
• medium bowl

1. 

   1

   Adjust rack to middle position and preheat oven to 450 degrees F. Bring a large pot of salted water to a boil. Line a baking sheet with foil and lightly oil. Wash and dry all produce. Zest and quarter lemon . In a small bowl , combine panko breadcrumbs , half the fry seasoning , half the Parmesan cheese (you'll use the rest of the spice blend and cheese later), and a drizzle of oil. Season with salt and black pepper .

   lemon: 1, panko breadcrumbs: ½ cup, fry seasoning: 1 tbsp, Parmesan cheese: ½ cup, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Pat chicken cutlets dry with paper towels and place on one side of prepared baking sheet. Season all over with salt, pepper, and remaining fry seasoning. In a second small bowl , combine Dijon mustard and mayonnaise ; evenly spread onto tops of chicken. Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides). Roast for ⏱️ 10 minutes (we'll add more to the sheet then).

   chicken cutlets: 12 oz, Dijon mustard: 2 tsp, mayonnaise: 2 tbsp
3. 

   3

   Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. Meanwhile, halve grape tomatoes . Mince or grate garlic . In a medium bowl , toss tomatoes with half the garlic and a drizzle of olive oil. Season with plenty of salt and pepper.

   spaghetti: 6 oz, grape tomatoes: 4 oz, garlic: 1 clove
4. 

   4

   Once chicken has roasted 10 minutes, remove baking sheet from oven. Place seasoned tomatoes on empty side of same sheet. Return to oven until tomatoes are lightly browned and softened and chicken is cooked through, 7-8 minutes. TIP: If tomatoes are still firm, remove chicken from sheet and roast tomatoes about a minute more.
5. 

   5

   Melt 1 TBSP butter in pot used for pasta over medium heat. Add remaining garlic; cook until fragrant, ⏱️ 30 seconds . Lower heat; stir in cream cheese , a pinch of lemon zest, another 1 TBSP butter (2 TBSP for 4 servings), and ¼ cup reserved pasta cooking water until smooth. Squeeze in 1 TBSP lemon juice; add spaghetti and toss to combine. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.

   cream cheese: 2 tbsp
6. 

   6

   Add half the tomatoes to pot with spaghetti. Season with salt and pepper; toss to combine. Divide pasta and chicken between plates. Top pasta with remaining tomatoes and Parmesan. Serve with any remaining lemon wedges on the side.