boncook.com

Chicken Piccata

Active Time: 20 minutes

Total Time: 60 minutes

12 servings

 

  • Rectangular Mold
  • Medium Perforated Baking Sheet
  • Mini Whisk
  • FRENCH PANTRY Lemon Oil
  • FRENCH PANTRY Roasted Garlic and Chive Herb Blend
  • Sel Gris Salt
  • Pep Rally Peppermill
  • Eco Chop
  • Santoku Knife
  • Le Petite Grater
Print recipe

Ingredients

  • 1 cup capers
  • 2 eggs
  • 6 chicken breasts, cut in half lengthwise
  • 1/2 cup flour
  • 1 cup breadcrumbs regular or Italian
  • 2 tablespoons fresh parsley chopped and divided.
  • 2 tablespoons FRENCH PANTRY Roasted Garlic and Chive Herb Blend
  • 2 tablespoons Sel Gris Salt
  • 1 tablespoon pepper
  • 1/2 cup parmesan cheese grated fine.
  • Zest and juice of 2 lemons separating the juice and zest.
  • 6 tablespoons FRENCH PANTRY Lemon Oil
  • 4 tablespoons salted butter (cubed)
  • 2 -16-ounce packages of sliced muenster cheese
  • 1 cup chicken broth

Instructions

  1. Preheat oven to 375 °F.
  2. Place your Rectangular Mold onto your Perforated Baking Sheet.
  3. Chop capers in Eco Chop (2 pulls) and set aside.
  4. Whisk eggs in a bowl, add the chicken, cover, and marinate for 10 minutes.
  5. Mix flour, breadcrumbs, 1 tablespoon chopped fresh parsley, FRENCH PANTRY Roasted Garlic and Chive Herb Blend, salt, and pepper in a medium mixing bowl.
  6. Dredge each piece of chicken to coat evenly and place in Rectangular Mold.
  7. Top with lemon juice, FRENCH PANTRY Lemon Oil, lemon zest, cubed butter, and capers.
  8. Pour broth around the chicken and top with cheese.
  9. Bake for 40 minutes or until chicken is 165 degrees in center.
  10. Sprinkle with remaining tablespoon of parsley and serve!

bon TIP: Serve over pasta of choice.

Enjoy cooking from our bon COOK kitchen to yours!

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