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1
Preheat oven to 450 F.
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2
In a non-stick skillet over medium heat, heat up 1 1/2 tablespoons olive oil.
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Pour in panko bread crumbs and toast them by stirring with wooden spoon until they develop a golden brown color.
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Pour them into a shallow bowl or rimmed plate and allow to cool.
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5
In two other separate bowls, place 1 cup flour and 1 whisked egg.
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6
These will be the coatings for your chicken.
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7
Cut the chicken breast horizontally into two halves.
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With the flat side of a meat tenderizer, flatten chicken breast pieces until they are of even thickness, about 1/2 thick.
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Dredge each piece in flour, covering throughly.
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Then dip into egg wash, coating throughly.
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Then transfer and coat with toasted panko crumbs.
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Place onto a non-stick spray coated baking or broiling pan.
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Repeat with other chicken breast.
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Bake for about 10 minutes at 450 F or until chicken breast registers 160 F. Remove from oven and set aside.
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15
Fill a medium/large sauce pan with water and heat water to a boil.
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Cook pasta according to package directions.
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Drain it and cover it to keep warm until ready to use.
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In a large non-stick skillet heat remaining 1 1/2 tablespoons olive oil over medium heat.
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Add in garlic and saute until it becomes aromatic, about 30 seconds.
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Stir in chili pepper flakes, lemon juice, lemon slices, chicken broth, and capers.
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Stir and reduce liquid by about one half.
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Increase heat if necessary to promote reduction.
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When the liquid is reduced, in a small ramekin stir together 1 1/2 tablespoon of flour and softened butter.
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This will create a thickening agent for the sauce.
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Whisk this into the reduced sauce pan and bring to a boil.
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Continue to stir until sauce has thickened.
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Remove from heat.
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Final assembly: When chicken has baked and is golden brown, sauce is thickened and spaghetti is done cooking, you are ready to assemble.
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29
Plate spaghetti, resting one chicken breast on top and cover with sauce.
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30
Garnish with sliced lemon and basil.
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Devour while warm.
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32
(Adapted from The Culinary Chronicles Chicken Piccata and Angel Hair Pasta and Americas Test Kitchen Baked Chicken Parmesan)
