CHICKEN CUTLET OVEN RECIPES

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CHICKEN PICCATA RECIPE | INA GARTEN | FOOD NETWORK



Chicken Piccata Recipe | Ina Garten | Food Network image

For dinner tonight, try Ina Garten's classic Chicken Piccata recipe, from Barefoot Contessa on Food Network; don't forget the velvety lemon butter sauce.

Provided by Ina Garten

Categories     main-dish

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 12

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
  • Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
  • Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
  • For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

BRUSCHETTA CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME



Bruschetta Chicken Recipe: How to Make It - Taste of Home image

We enjoy serving this tasty chicken bruschetta to both family and to company. It just might become your new favorite way to use up summer tomatoes and basil. —Carolin Cattoi-Demkiw, Lethbridge, Alberta

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings.

Number Of Ingredients 12

1/2 cup all-purpose flour
1/2 cup egg substitute or 2 large eggs, beaten
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 375°. Place flour and egg substitute in separate shallow bowls. Dip chicken in flour, then in egg substitute; place in a greased 13x9-in. baking dish. In a small bowl, mix cheese, bread crumbs and butter; sprinkle over chicken. , Loosely cover baking dish with foil. Bake 20 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 165°., Meanwhile, in a small bowl, toss tomatoes with the remaining ingredients. Spoon over chicken; bake 3-5 minutes or until tomato mixture is heated through.

Nutrition Facts : Calories 316 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 563mg sodium, CarbohydrateContent 22g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 31g protein. Diabetic Exchanges 3 lean meat

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