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 thought this was very good and I didn't even add the capers!! I was wondering re adding some wine (as a previous reviewer mentioned) but the sauce was very good, rich and gravy-like. Very delicious. (I had a bit of trouble removing toothpicks afterwards but it may have been how I put them in.)
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.
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