Chicken Parmesan With Lemon Vermicelli

• 4 chicken breasts, cut into strips
• 1 cup melted butter
• 1 cup dry breadcrumbs
• 14 cup grated low-fat parmesan cheese
• salt and pepper
• 13 cup low-fat milk
• 3 tablespoons butter
• 1 (7 ounce) vermicelli
• 14 cup lemon juice
• 13 cup grated low-fat parmesan cheese
• fresh parsley

1. Dip chicken in butter.
2. Mix bread crumbs, cheese, salt and pepper.
3. Roll chicken in crumb mixture.
4. Pour remaining butter over chicken and bake at 350* for 1 hour.
5. Combine milk and butter in saucepan and cook over low heat wntil butter melts.
6. Set aside.
7. Cook vermicelli according to package directions.
8. Drain.
9. Place in a bowl, and toss with lemon juice, let stand 1 minute.
10. Add cheese and warm milk mixture, tossing well.
11. Serve pasta to plate, lay chicken strips on top, sprinkle with shredded parmesan and chopped parsley if available.

chicken breasts, butter, breadcrumbs, parmesan cheese, salt, lowfat milk, butter, vermicelli, lemon juice, parmesan cheese, parsley

Taken from www.food.com/recipe/chicken-parmesan-with-lemon-vermicelli-248177 (may not work)