Lemon Sage Parmesan Chicken

The Supplies

Bread Crumbs, Spinach, Alfredo, Pesto, Chicken Breasts, Sage, Lemon, Parmesan, Arugula Ravioli AND my wine

Step 1.

Flatten out your chicken, my was still really big so I then cut in smaller pieces.

Step. 2

Salt and pepper your chicken then dredge it in egg then breadcrumbs (if you don’t have egg use milk).

Step. 3

Use a little olive Oil and fry them up about 3 min on each side until golden brown. Don’t worry we will cook them the rest of the way in the oven.

Step. 4

Remove the Chicken to an oven safe dish and then sprinkle the Parmesan all over them. Bake at 340 degrees for about 20 min or until no longer pink.

Step. 5

Start your sauce, dump the alfredo some chopped sage and about 5-6 tbsp of fresh lemon and reduce by half.

Step. 6

Boil your ravioli.

Step. 7

Prepare your spinach in a large skillet with a heaping spoonful of pesto (watch out for salt I used too much) and add 1 tbsp of butter. This cooks down quickly so use low heat.  As soon as they look wilty take them of heat and add the hot ravioli to the skillet to soak up all the pesto juices and mix in with the spinach.

Step. 8

Serve! Drizzle your sauce over the top and sprinkle with capers.

MMMMM