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© Meredith Corporation. All rights reserved. Used with permission.
In a medium saucepan combine broth, rice, onion and lemon juice. Bring mixture to a boil; reduce heat. Cover and simmer for 18 minutes.
Meanwhile, place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick. Discard plastic wrap.
In a shallow dish stir together breadcrumbs, 1/3 cup Parmesan cheese, oregano and lemon peel. In a second dish stir together eggs and milk. Dip chicken into egg mixture, then into crumb mixture to coat.
In a 12-inch skillet heat oil over medium heat. Add chicken (half at a time, if needed); cook for 2 to 3 minutes on each side or until golden and chicken is no longer pink (170°F). Transfer chicken to a cutting board.
Stir peas into the risotto. Cover and cook for 3 minutes more (do not lift lid). Stir in the remaining 1/2 cup grated Parmesan cheese. To serve, slice chicken. Place risotto on a serving dish and top with sliced chicken. If desired, top with julienned lemon peel and parsley.