Crispy Lemon Cheesy Chicken

2  cups		Large Fresh Boneless Skinless Chicken Breasts, pounded & cut into pieces
2  cups		Panko Bread Crumbs
1/4  cup		Grated Pecorino Romano Cheese
1/4  teaspoon		Salt
3		Eggs, Lightly Beatens
2  tablespoons		Flour
2  tablespoons		Vegetable Oil
1  tablespoon		Shallot, Chopped
1  tablespoon		Extra Virgin Olive Oil
1/4  cup		Dry White Wine
1  cup		Chicken Stock
1/2  lb.		Angel Hair Pasta
2		Fresh Italian/Plum Tomato,s Chopped
1/4  cup		Green Onion - Chopped

Tip: Click on the ingredient links to learn the nutritional information for all the Crispy Lemon Cheesy Chicken ingredients. The serving size for any ingredient in Crispy Lemon Cheesy Chicken may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 375. Combine Panko, Pecorino Romano & salt in medium bowl. Dredge chicken in flour, then egg, then panko mixture. Place side by on parchment lined jelly roll pan. Bake 10 minutes, flip, bake an additional 10 minutes.
While chicken is cooking, prepare pasta according to package directions.
Warm saute pan and add 1T olive oil. When heated, add shallots, saute until softened. Add wine, allow to simmer & reduce 3-4 minutes then add stock, simmer until warm.
Serve 3 pieces chicken with 1/2 cup cooked pasta, 1/4 cup sauce and top with tomatoes & green onions.