This is another knock-off Home Chef recipe for crispy chicken piccata. It isn’t really a standard version of piccata other than the capers, it’s really good tho so no matter what we call it this is a keeper recipe. They served theirs with roasted red potatoes and green beans tossed with olive oil, garlic, and salt - I did buttered noodles with Parmesan and a Caesar salad; here’s my version:
- 1 pound boneless, skinless chicken breasts
- 1/4 cup mayo
- 2 T. capers, or to taste
- 1/4 cup panko
- Lemon wedges
- Salt and pepper
- Cooking spray
1. Preheat oven to 425’
2. Pat chicken dry, season both sides with a pinch of pepper. Place in a baking dish, top evenly with mayo, panko, and 1/4 t. Salt. Spray with cooking spray.
3. Bake uncovered until chicken is cooked thru and reaches a minimum internal temp of 165’, 23-28 minutes.
4. To serve, top chicken with capers and squeeze lemon wedges overtop.
2 servings
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