Chicken Parmesan With Lemon Vermicelli

My mom developed this recipe after having a similar dish at Olive Garden. It's a nice meal when having guests over. One trick is to prepare the pasta in advance, put enough for each serving in ziplocs with a little bit of olive oil and when ready to serve, heat the bags in the microwave and empty on each plate. No sticky pasta. Everything is fresh and yummy!

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

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

Directions

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