6 skinless, boneless chicken breasts 3 eggs 2 cups grated parmesan-romano cheese 2 1/2 cups Italian seasoned fine dry bread crumbs 2 lemons, zested, then juiced 2 tbsp. olive oil 1 stick butter 1 16 oz. box penne pasta 1 tsp. salt 1/4 cup chopped fresh flat leaf parsley 3 tbsp. fresh chopped basil 1 tbsp. thyme leaves 4 cloves garlic, chopped

Preparation

Prepare three bowls large enough so you can bread chicken breasts. Add eggs and lemon juice to one of the bowls. Whisk. Add cheese and lemon zest to another bowl. Mix. Add bread crumbs to the last bowl. Take a chicken breast and dip it the egg mixture, cheese mixture then bread crumbs. Place on a plate. Preheat oven to 375. Heat nonstick skillet to medium heat. Add 1 tbsp. of the olive oil. Cook 3 chicken breasts at a time, adding the second tablespoon oil for the remaining 3. Brown on each side for 2 minutes, then place in baking pan. Bake chicken breasts for 30 minutes. Bring large pot of water to boil. Add remaining olive oil, pasta and salt. Boil for as long as on box. Drain. Add stick of butter and garlic; let butter melt. Add parsley, thyme and basil. Cover and set aside, if necessary, until chicken is done. Serve chicken on top of pasta.