Lemon Pepper Panko Crusted Chicken With Pesto Pasta

Preheat oven to 350 degrees F. Line a baking sheet with foil for easy cleanup.

Set up two wide shallow dishes for the breading process of the chicken. In one dish, beat the egg. Add milk, salt, pepper, and lemon pepper. Whisk to combine. In the second dish, add Panko bread crumbs.

After cutting the 2 chicken breasts into 4 pieces, pound them to an even thickness; approximately 1/2" thick.

Dip each piece in the egg mixture, coating both sides. Let any excess drip off before transferring to the bread crumbs. Coat both sides lightly pressing the bread crumbs into the chicken to ensure they are well coated.

Heat a large skillet over medium-high heat. Add olive oil. When the oil is hot, add chicken breasts. Cook about 2-3 minutes per side until golden brown.

Transfer to the baking sheet and continue cooking in the oven until cooked through; about 5-10 minutes depending on the thickness of the chicken.

For the pesto combine basil, garlic, and pine nuts in a food processor. Pulse until coarsely chopped. Slowly stream in olive oil with the processor running until uniform. Stir in Parmesan cheese.

For the pasta heat a large pot of water to boiling over high heat. Generously add salt. Add pasta to boiling water. Cook pasta to al dente according to package directions. Drain.

Toss pasta with the pesto sauce. When serving, top with chicken.