Sunday, July 29, 2012

Baked Chicken Piccata

So I've finally mastered the art of being able to bake a piece of chicken without turning it into the equivalent of an old leather shoe. Most of my issues with baking chicken stemmed from three main problems.

                      1. I used to follow a recipe baking time blindly without taking into consideration the potential differences of my oven.

                      2. Because I was following the baking time exactly I'd never check the chicken a few minutes early to make sure I wasn't over cooking it.

                      3. I was/am intensely paranoid about eating undercooked chicken.

To fix these, I've first learned that not all ovens are created equal. Perhaps my oven has a temperature calibration issue, but it will cook things much quicker than a recipe will indicate. I usually have to shave around 5-7 minutes off a recipe to make sure I'm not over baking. Next, I've learned that you must check the item a few minutes before the recipe end time. This has helped me numerous times from ruining a perfectly good meal. Last, I've learned that as long as I am cooking the chicken to the appropriate temperature and is no longer pink, I'm not going to get sick. I think my husband definitely appreciate these strides I've made in the kitchen.

I've made my Chicken Piccata before, but I wanted to come up with a baked version of my own since sometimes I absolutely dread the process of dredging and breading chicken. The wine, lemon, and garlic mixture that the chicken bakes in makes this extra savory and is good to drizzle over the pasta.



Ingredients
-3/4 cup white wine
-2 lemons, zest and juice
-2 tablespoons Italian breadcrumbs
-1/2 tablespoon EVOO
-1 teaspoon garlic powder
-1/3 cup shredded Parmesan cheese
-2 chicken breasts


1. Preheat oven to 350 degrees.

2. Zest one of the lemons. Butterfly the chicken breasts and place in baking dish and squeeze lemon juice over top. Spoon breadcrumbs on chicken, then drizzle the EVOO over top. Sprinkle with lemon zest and the 1/2 teaspoon of garlic powder. Pour wine into baking dish, and squeeze 1/2 of the other lemon into the wine and the other 1/2 teaspoon of garlic powder. Top chicken with the Parmesan cheese.

3. Bake chicken 20 minutes, or until no longer pink. Place under broiler 5 minutes to melt cheese. Serve with a lemon wedge.

A Seasoned Greeting Original

1 comment:

  1. This looks so much easier than regular chicken Piccata. Thanks for coming up with it!

    ReplyDelete