Recipe: Eating on a Dime Brad's stuffed chicken picatta

Recipe: Eating on a Dime Brad's stuffed chicken picatta Delicious, fresh and tasty.

Brad's stuffed chicken picatta. Ingredients of Brad's stuffed chicken picatta. You need of Salt pepper and garlic powder. Chicken Piccata is an easy family favorite and this recipe brings it to you two ways: stuffed with asparagus and Parmesan or authentic thinly sliced, golden cutlets - both irresistibly delicious!

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You can cook Brad's stuffed chicken picatta using 24 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Brad's stuffed chicken picatta

1. You need of For the chicken.

2. It’s 2 of large chicken breasts.

3. Prepare 1/4 lb of hard salami.

4. It’s 1/4 lb of geona salami.

5. It’s 1 of egg, beaten.

6. It’s of Flour for dredging.

7. Prepare of Salt pepper and garlic powder.

8. Prepare of For the pasta.

9. You need 1/2 pkg of small shells.

10. You need 1 tbs of olive oil.

11. Prepare 1 tsp of herbs de province.

12. You need 1 tsp of minced garlic.

13. Prepare 1 tsp of dry mustard.

14. Prepare of For the sauce.

15. It’s 1 of lg shallot.

16. Prepare 1 tsp of olive oil.

17. You need 1 tbs of minced garlic.

18. It’s 1 cup of white wine.

19. You need of Juice of 1 lemon.

20. Prepare 1 cup of heavy cream.

21. It’s 2 Oz of capers.

22. Prepare 2 Oz of marinated artichoke hearts, chopped.

23. You need 1 tsp of each; dry mustard, white pepper, basil.

24. You need 1/3 cup of flour mixed with 2 tbs oil.

This Easy, Healthy Chicken Piccata Recipe isn't just another chicken dinner recipe.

Chicken Piccata is an deliciously intense with flavorful dish with sauteéd lemons and garlic.

This is an Italian chicken recipe you'll want to add to your dinner rotation now.

Piccata is a classic Italian restaurant dish traditionally made with pricey veal.

Brad's stuffed chicken picatta step by step

1. Bring 6 qts water to a boil. Boil noodles until al dentè. Drain and rinse. Set aside..

2. Start the sauce. Heat oil in a large frying pan. Sauté shallots until they start to brown. Add garlic and sauté 1 more minute..

3. Deglaze pan with wine. Reduce liquid by half. Add lemon juice and cook 1 more minute..

4. Add cream, capers, artichoke, and seasonings. Bring to a simmer. Thicken sauce with flour and oil mixture. Use more if you prefer it thicker..

5. At the same time, heat oil in another pan for frying. Have your chicken breasts already butterflied..

6. Sprinkle chicken with salt, pepper, and garlic powder. Put salami on top. Fold back in half. Dredge in flour, then egg, then back in flour. Fry over low heat until chicken is cooked through and breading is browned..

7. Rinse pasta in hot water. Place back in the pan it was cooked in..

8. Add oil and seasonings. Toss well. Return to stove over low heat. Cook until pasta warms up. Stir constantly..

9. Plate pasta, place chicken on top. Drizzle with sauce. Garnish with shaved parmesan, and a cherry tomato. Serve immediately. Enjoy.

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Season chicken with salt and pepper.

Dredge chicken in flour and shake off excess.