Piccata Fondue With Panko Crusted Chicken Dippers Recipes

Steps:

• preheat the oven to 450° with a baking sheet coated with 2 tablespoons canola oil inside.
• For the chicken mix the Panko, 1/2 cup parsley, and 1/4 cup flour transfer chicken to hot baking sheet; bake 10 minutes, flip and bake until cooked through and Golden, 10 minutes more. If not Golden, broil to desired color.
• . For the fondue, sauté garlic and oil in a large sauté pan over medium heat, one minute. Deglaze pan with wine; cook until nearly evaporated. Whisk in 1 tablespoon flour, then broth and lemon juice until smooth and sauce thickens slightly. Add butter, a few slices at a time, until melted. Stir in capers and remaining 1/4 cup parsley: season with salt and pepper. Makes 12 servings

Steps:

• Preheat the oven to 450 degrees F. Spray a small baking sheet generously with nonstick cooking spray.
• To make the dip, combine the buttermilk, sour cream and vinegar in a medium bowl. Add the blue cheese and mash with a fork, until blended. Season with salt and freshly cracked black pepper, to taste. Cover and refrigerate until ready to use.
• Season the chicken with salt and freshly cracked black pepper to taste. Lightly beat the egg white and water in a medium bowl. Combine the panko and cayenne on a sheet of waxed paper. Dip each tender into the egg whites, shaking off excess, and then roll into the panko to coat. Place the chicken on the baking sheet in 1 layer and generously spray with cooking spray. Bake on the top rack of the oven until the chicken is cooked through and golden brown, about 20 minutes. Serve with the dip and assorted crudites.

Steps:

• Place flour on a plate. Beat eggs in shallow bowl; place 1 cup cheese on another plate.
• Working with 1 cutlet at a time, coat the chicken with the flour, then egg, then cheese, pressing to adhere. Transfer to a plate.
• Bring a large pot of water to a boil. Add salt, then the pasta and cook until al dente, 3 minutes. Drain, reserving a ladleful of water.
• In a large nonstick skillet, heat 2 tbsp EVOO, over medium heat. Add chicken and cook, turning once, until golden, 10 minutes. Transfer to a platter and keep warm. Add 1 tbsp EVOO, to the skillet. Add sliced lemon, garlic and capers and cook for 2 minutes. Stir in the wine and parsley and cook until reduced, 1 minute. Lower the heat and bring to a simmer.
• Stir the chicken broth into the sauce for 1 minute. Stir in the butter until melted, then stir in the lemon juice. Spoon a little sauce over the chicken. Add the spinach to the remaining sauce in the skillet and cook until wilted. Add the reserved pasta cooking water. Stir in pasta and toss to coat; season with salt and pepper. Add the remaining 1/4 cup cheese and toss. Serve the pasta with the chicken.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
• Whisk flour and lemon-pepper seasoning together in a shallow bowl; dredge chicken through mixture until evenly coated, shaking excess back into bowl.
• Heat olive oil in a large skillet over medium-high heat; cook chicken until light golden brown and no longer pink in the center, 6 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, retaining oil mixture in the skillet.
• Mix white wine, lemon juice, water, and chicken bouillon granules into oil mixture in the skillet. Bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until sauce is slightly reduced, 2 to 4 minutes. Stir capers into sauce.
• Divide pasta among serving plates; top with chicken. Spoon sauce over chicken and garnish with lemon wedges and parsley.