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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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!!!!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?