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.
Not great. The breadcrumbs made the filling soggy. Regular chicken picatta is much better.
Very tasty. Used skewers instead of toothpicks which made them easier to find and remove. Served with sautéd garlic and escarole with a splash of lemon, and steamed green beans. Even the 7-year-old was impressed.
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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