Crispy Parmesan Chicken

Back in February of 2019, I fell for the deal that Hello Fresh! was offering, which was half off, and according to the blog I saw the offer on, also included free shipping.  It was not until AFTER I entered my info that it indicated the shipping was not included, and it would not let me cancel the first shipment.  Grr.  Never again.  Anyway, I did enjoy this recipe (as did hubby), and we would certainly be willing to make it again, should we be able to replicate the garlic herb butter that came with it.  We really enjoyed the Israeli couscous in particular--had not had that variety before. 9/10.  I did have a pic of the final product, but I am now unable to locate it, so I'll have to post pix next time I make this.

Link to original recipe: https://www.hellofresh.com/recipes/w45-r17-5ba55ab7ae08b548cc66e172

Notes:   Coated both sides of chicken, oiled pan under where chicken was placed.  

Ingredients:

water
1/4 c. panko
1/4 c. grated Parmesan

1 tsp. smoked paprika

olive oil

salt and pepper, for seasoning/to taste

4 medium to large carrots, trimmed and peeled, cut into 2" chunks
1 lemon, zested and cut into quarters

12 oz. chicken breasts, pounded if thick, patted dry on paper towels
egg wash--1 egg, beaten in a small dish with around 1 T. water
1/2 c. whole wheat Israeli couscous
2 T. garlic herb butter

bunch (6) scallions/green onions, thinly sliced into rounds, ends discarded

Directions:

1. Heat oven to 425°F. Cook coucscous according to package directions.

2. In a small bowl, combine panko, Parmesan, paprika, large drizzle of olive oil, and a pinch of salt and pepper.

3. Season chicken all over with salt and pepper.  Brush one side of each chicken breast with the egg wash, then coat with panko mixture.  Repeat on other side of each chicken breast.

4. In a medium bowl, add carrots and toss with a large drizzle of olive oil, salt and pepper (to taste).

5. Oil a small baking sheet.  Pour carrots onto one side of the baking sheet, then place the chicken on the other side of the sheet.  Bake for 20 minutes, or until carrots are tender and chicken is cooked through.

6. Meanwhile, in a small saucepan, melt the garlic butter over medium heat.  Sauté the green onions for 1 minute or until softened.  Stir in the cooked couscous and remove from heat.

7. After the chicken and carrots have finished, toss the carrots (only) with the lemon zest and juice from 1 quarter of the lemon.  Serve chicken with carrots and couscous and enjoy!