Crispy Garlic Chicken with Lemon Pasta

[mos]

Crispy Garlic Chicken with Lemon Pasta
1 pkt shake ‘n bake seasoned panko seasoned coating mix (or make your own)
3/4 cup shredded Italian five-cheese blend
1/4 cup grated parmesan cheese with garlic and parsley
6 small boneless skinless chicken breasts (1-1/2 lb.)
2 cups cherry tomatoes
2 lemons, divided
1/2 cup fat-free reduced-sodium chicken broth
1 tbs butter
1 tbs chopped fresh parsley
Heat oven to 375º.
Spray rimmed baking sheet with cooking spray.

Combine coating mix and cheeses in shaker bag. Remove 1/4 cup coating mixture. Reserve for later use.
Moisten chicken with water.

Add, 1 piece at a time, to remaining coating mixture in bag. Close bag, then shake gently to evenly coat chicken. Place on one side of prepared baking sheet.

Top with any remaining coating mixture. Spread tomatoes onto other side of baking sheet.
Bake 28 to 30 min. or until chicken is done (165ºF).
Meanwhile, cook pasta in large saucepan as directed on package, omitting salt.

While pasta is cooking, grate zest from 1 lemon. Set aside. Squeeze juice from both lemons into small saucepan.

Stir in broth. Bring to boil. Simmer on medium-low heat 6 to 8 min or until slightly thickened.

Add butter and lemon zest. Simmer 3 to 4 min or until butter is melted and mixture is well blended, stirring occasionally.
Drain pasta. Return to pan. Add lemon sauce.

Toss to coat. Add roasted tomatoes, reserved coating mixture and parsley. Mix lightly.

Serve topped with chicken. Serves 6
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