Lemon Baked Chicken Paillard Over Citrus Ramp and Veggie Angel Hair Pasta

Our baked to crispy perfection chicken paillard dish is paired with a lemon packed ramp angel hair pasta dish that is light, crisp, and totally satisfying in those warmer months of alfresco dining. Inspired by almost every culinary moment I had out in Capri, where every chef has a lemony-white wine pasta dish that is so simple yet delicious that it blows your mind.

Prep Time
Cook Time
Total
Servings
Ingredients
  • 1- 1/2 lb. boneless, skinless chicken breasts, pounded to 1/2
  • 1/2 cup bread crumbs (regular or gluten free)
  • 1 large lemon, zest and juice
  • 1/2 tsp. salt
  • 1 large egg
  • Ramp Lemon Pasta: 1 package of angel hair pasta
  • 2 large lemons, zest and juice
  • 1/2 yellow onion, diced into 1/2
  • 3 ears of fresh corn, kernels cut off
  • 1 medium sized red pepper, diced into 1/2
  • 2 large cloves of garlic, finely diced
  • 1/4 lb. ramps, cleaned
  • 3 Tbsp. high quality organic butter
  • 1 Tbsp. olive oil
  • 1 cup dry white wine + 1 1/2 cup of chicken stock
  • Optional: 2 Tbsp. parmesan cheese
  • To Garnish:
  • Microgreens and lemon wedges
  • Parsley or other fresh herbs of your choice
  • salt, peper, and red chile flakes to taste

Let's go

Print this Recipe
  1. Preheat oven to 375° F.
  2. Place the chicken breasts on a clean cutting board, pat dry with paper towels and cut off any excess fat. Lie each directly next to each other, place a long piece of plastic wrap across all of the pieces. Using a meat mallet or a rolling pin, pound until they are about 1/2″ thick. Cut into large strips.
  3. Cover a baking sheet with parchment paper.
  4. In a medium sized bowl, combine the bread crumbs, salt, and lemon zest from 1 of the lemons.
  5. In another bowl, combine the egg with 1 Tbsp. water. Add in the lemon juice and whisk together until combined like you are about to scramble the eggs.
  6. Individually, dunk the chicken breast into the egg, cover completely. Dredge into the bread crumb mixture. Place onto the baking sheet. Repeat for all of the breasts.
  7. Place in the oven and bake for 20 minutes, flip, and bake another 25 minutes, until golden brown and cooked through. The meat should feel firm to touch, but if you are unsure slice a piece open to ensure it is white throughout and you do not see any pink flesh.
  8. Meanwhile, chop and prepare all ingredients for pasta.
  9. For the ramps, clean and cut off the lower white area from the green leaves. Dice the white parts as you would scallions. Roughly chop green stems. Keep separate.
  10. Meanwhile, in a large sauté pan, heat butter and olive oil over low heat. Sauté diced onion until translucent, about 7 minutes. Add in the white part of the ramps, corn, and the red pepper.  Continue to cook, stirring every so often so the mixture doesn’t brown.
  11. Add in the chopped garlic and 1 cup of white wine to the veggies. Stir to combine and allow to cook as the wine evaporates for another 5-7 minutes over medium-low heat.
  12. Add the juice and zest of 2 lemons as well as the chicken stock. Add in the green part of the ramps and stir, allowing them to wilt and cook for another 5-10 minutes, until the sauce begins to thicken. Taste and season the sauce with salt and pepper. Add in red chile flakes for a little bit of heat if desired.
  13. Take off heat, cover and reserve until ready to eat.
  14. Bring a pot of water to a boil, add in 2 Tbsp. salt, and cook pasta according to the package instructions. Reserve 1 cup of the pasta cooking water.
  15. Re-heat the sauce over high heat for 1 minutes. If you want a slight creamy-nutty finish to the sauce, add in the parmesan cheese now.  If the sauce looks a little dry, add in some of the cooking water from the pasta. Place on platter and top with sauce.
  16. Serve chicken on top or alongside, garnished with micrograms, and lemon wedges.

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