4 Boneless skinless chicken breast
1/2 cup mayonnaise
1/4 cup bread crumbs
1/2 cup shredded Parmesan cheese
1/2 tsp. oregano
1/2 tsp. lemon zest
Salt and pepper
1/2 stick unsalted butter
1 package fettuccini, cooked al dente
1/2 cup Cindy's Kitchen Lemon Shallot Vinaigrette
Zest of one lemon
2 tbsp capers
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. In a small bowl combine the breadcrumbs, Parmesan cheese, lemon zest and mayonnaise stirring well. Then place the chicken breasts on the baking sheet. spread the Parmesan onto the chicken. In a small bowl toss the tomatoes with olive oil. Salt and pepper. Place them onto the baking sheet as well. Bake the chicken and tomatoes for 25 minutes.
Remove from the oven and allow the chicken to cool slightly.
To make the sauce: In a large skillet over medium heat combine the vinaigrette, butter, garlic, capers and lemon zest. Once this is warm add the pasta and toss to coat. Add the roasted tomatoes. Serve pasta with Parmesan chicken breast.