This sauté takes the traditional flavorings of chicken piccata and turns them outside-in. Boneless chicken breasts are stuffed with capers, lemon zest, and Parmesan. Breadcrumbs are added to help hold the mixture together.
This recipe is excerpted from Big Buy Cooking.
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I rolled the chicken rather than folding it to better fit into my pan. Also added a splash of white wine to the pan sauce (little for the pan, little for the cook). Served over steamed spinach with roasted carrots on the side. Delish.
Amazing. Made it with crispy roasted potatoes for a date night. The stuffing was a little on the salty side though so next time I would wash the capers even more and maybe decrease the quantity of cheese. The sauce was amazing although it separated after sitting out a bit. Will be tweaking some more and adding this dish to my rotation.
Fine Cooking never lets me down with a pan sauce recipe! Followed the recipe to a "t" and thought it was perfect. The stuffing stayed "stuffed", the baking time was right on (8 minutes made for perfectly cooked, juicy chicken), the lemon/caper flavors were just right. Great recipe!
Really nice chicken dish that goes well with some many things. If you are gluten-free just substitute raw walnuts for the breadcrumbs. Really delicious!!!!
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