This was another amazing meal! Just loving this recipe, hope you also enjoy this.
Bow Tie Pasta
Corn on the Cob
Herbed Chicken Piccata (2 8×8 or 1 9×13 pan)
4 Chicken Breast halves, butterflied and pounded to ¼” thick
Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
1 ¼ C dry breadcrumbs
4T fresh basil
2 t grated lemon rind
1/4 t pepper
2 garlic cloves, minced
8 thin lemon slices
4 T lemon juice
11/2 C chicken broth
4 T parsley
4 cloves garlic, minced
1/8 t black pepper
Meanwhile, sauté lemon slices in pan. Add garlic, stir. (note that garlic needs to be divided for sauce and breading.)
Add lemon juice and chicken broth. Bring to a boil.
Add parsley and take off stove to cool.
When cool, place 1 ½+ C in sandwich bag, or 3/4 C for half orders.
Spray pans with cooking spray.
Combine ingredients for breading.
Lightly coat both sides of chicken with cooking spray; dredge chicken in breadcrumb mixture.
Place into individual’s pans, cover with plastic wrap.
Add bag of sauce on top of plastic then cover with lid and freeze.
Melt 2 T butter and 1 T oil in a large skillet over medium high heat.
Cook thawed chicken 4 minutes on each side or until done.
Warm sauce and lightly spoon sauce over chicken.
Add 2-3 T capers to sauce (optional)
Goes well over pasta or rice.
Bow Tie Pasta
Cook pasta as directed.
When serving, I placed cut kalamata olives and capers on top instead of in the sauce.
When serving, I placed the chicken on the pasta and put the sauce on top. The corn was on the side. The bread was wrapped in foil and heated in the oven while the chicken was cooking.