Tuesday, March 22, 2011

Lemon Chicken Picatta with Roasted Potatoes


Do you get this magazine? If not, you totally should. It has amazing yummy eay recipes. Then again...you could just read my blog because a good portion of the yummies I make come from this magazine. Like this chicken picatta with roasted potatoes I made for dinner last night. So delicious...

Lemon Chicken Picatta
3 large lemons
2 large chicken breasts
1/4 cup mayo (or 1 egg beaten)
1 cup whole wheat bread crumbs seasoned with italian seasoning & garlic salt
2 Tablespoons olive oil
2 teaspoons chopped fresh parsley
1/2 cup chicken broth
1 tablespoon butter
Whole wheat pasta

Slice chicken breast in half width-wise to make four thin pieces of chicken (mine was actually thick enough to be cut into 4 large and two small pieces). Spread mayo on both sides of each chicken slice (the Pampered Chef silicon brush works great for this) and coat with bread crumbs.

You can make your own bread crumbs by broiling bread in the oven for 2-3 minutes, flipping to brown on both sides. Bread should be very crisp. Add to food processor to fine crumbs.
Cut 4 thin lemon slices from half of one lemon; squeeze juice from remaining lemons (can microwave for 30 seconds to make it easier). Set aside.


In a large pan cook half a box of angel hair pasta according to package directions, drain.
Heat oil in large skillet over medium high heat. Cook chicken for 5 minutes, turn and cook for another 5 minutes. Transfer to a plate and cover with foil to keep warm.

In the same pan add lemon juice and chicken broth and cook over medium high heat 6-8 minutes or until slightly reduced, stirring occasionally. Add butter and lemon slices and cook 3 to 4 more minutes.

Place chicken over pasta and pour lemon sauce over top and sprinkle with fresh parsley.


Roasted Potatoes
4-5 medium potatoes cubed (or sliced for smaller potatoes)
6 slices of bacon chopped
3 tablespoons Italian Dressing
2 teaspoons fresh chopped parsley
1/4 cup grated parmesan cheese

Heat oven to 400.
Put potatoes on 15x10x1" pan. Top with bacon and zesty italian dressing. Bake for 45 minutes stirring halfway through.
Top with parmesan cheese and parsley.

*the original recipe had a sauce of mayo, lemon juice and garlic to pour over the top but these potatoes were so flavorful I didn't think it needed the extra step...
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