Marissa and Jeff were in Mexico this past weekend for a wedding and came back through here Sunday and Monday on their way back to Austin. I decided a big pasta dish was just the thing to satisfy everyone for our Sunday dinner.

The dish uses six garlic cloves. Four are peeled and sliced and 2 are left whole. If you hate mincing a bunch of tiny garlic cloves, as I do, this is the perfect way to use those little pains. Gather them up and estimate how many make up a large clove and use them as the whole cloves in this recipe. See, I got rid of eight little ones in one fell swoop.

Meyer Lemon Spaghetti with Parmesan Chicken

Chicken

• 4 boneless, skinless chicken breast halves
• 1 egg
• 1/2 cup milk
• Salt and freshly ground black pepper
• 1 ½ cups Panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• Italian seasoning
• 3 tablespoons olive oil

Spaghetti

• 2 Meyer lemons, well washed
• 3 tablespoons turbinado sugar (Sugar in the Raw)
• Salt and freshly ground black pepper
• Olive oil
• 6 large peeled garlic cloves, divided; 4 thinly sliced, 2 left whole
• 3/4 cup Panko
• 2 large shallots, peeled and thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 3 tablespoons unsalted butter, room temperature
• 1 pound spaghetti
• 1/2 cup freshly grated Parmesan cheese
• 1 bunch of Italian parsley, leaves and tender stems, minced

Chicken: Use This Method to pound out the chicken breasts.

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