Prep Time: 45 mins | Cook Time: 1 hr | Total Time: 1 hr 45 mins | Yield: 4 Servings
Enjoy this Italian dish in the comfort of your home! Chicken and pasta, what’s not to love? Try this recipe now! Try not to eat them all in one sitting!
INGREDIENTS :
Chicken Spiedini:
- 1/3 c Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 c bread crumbs
- 2 lbs. of chicken breasts, skinless and boneless
- 2 tsp lemon zest
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tbsp fresh Italian parsley
Amogio Sauce:
- 1 tbsp basil, chopped
- 1/2 tsp each salt & pepper
- 1/2 tsp red chili pepper flakes
- 1 tbsp parsley
- 1/2 c butter
- 1/2 c lemon juice
- 1 tbsp garlic
- 1 c olive oil
DIRECTIONS :
For Chicken Spiedini:
- Grate the Parmesan cheese with a Microplane, zest the lemon, then chop the garlic and parsley.
- In a mixing bowl, add the chopped garlic, chopped parsley, cheese, lemon zest, and bread crumbs. Stir everything until well incorporated.
- Wrap each chicken breast with plastic, then use a meat mallet to gently pound each to about 1/2-inch thick. Slice them into small strips.
- In a heat-proof bowl, add butter and let it melt in the microwave. Stir in the olive oil until well incorporated.
- Coat each chicken strip with the butter-oil mixture and bread crumbs. Remove excess crumbs by shaking them.
- Roll a chicken strip into a ball, then seal it with a skewer. Repeat with the rest.
For the Amogio Sauce:
- Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
- Add salt, pepper, basil, lemon juice, butter, extra-virgin olive oil, garlic, parsley, and red pepper flakes into a saucepan. Stir everything until well incorporated.
- Turn the heat to medium and let the mixture boil.
- Pour the Amogio Sauce on top of the chicken making sure that they are coated. Bake for 15 minutes.
- Flip the chicken and bake the other side for 15 more minutes or until they turn golden brown.
- Cook the pasta according to the package instructions. Drain.
- Add the sauce over the pasta, then toss to coat
- Top each serving of pasta with the chicken. Enjoy!
CHICKEN IN LEMON BUTTER CAPER SAUCE
Yield:
4
Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Ingredients
- Chicken:
- 2 tablespoons grated Parmesan cheese
- ⅓ c flour
- 4 boneless, skinless chicken breast halves (or use cutlets)
- olive oil
- salt and pepper
- 8 ounces angel hair pasta, cooked and drained
- Sauce:
- 3 tablespoons fresh lemon juice
- 12 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces and divided
- 1/4 c capers, rinsed
- kosher salt
- 2 tablespoons finely chopped yellow onion
- pepper
- ⅓ c Pinot Grigio wine I used Cavit
- 2 garlic cloves, minced
Instructions
For the Chicken:
- Shape each chicken breast like a book by slicing it horizontally. Wrap it with plastic, then use a meat mallet to gently pound it to about 1/4-inch thick.
- In a mixing bowl, add the grated Parmesan cheese, salt, flour, and pepper. Whisk everything until well incorporated.
- Sprinkle the mixture on top of the chicken breasts, then toss to coat.
- Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
- Add the chicken breasts into the hot skillet, then cook each side for about 3 minutes or until they turn golden brown. Move them to a clean plate.
For the Sauce:
- Place a pan on the stove and turn the heat to medium. Add 1 tbsp of butter and allow it to melt.
- Add the onion into the hot pan, then sauté for a few minutes until soft.
- Add garlic, then sauté for about a minute or until aromatic.
- Add lemon juice and wine, then scrape the bottom of the pan to get the browned bits. Stir everything until well blended and let it boil.
- Reduce the heat to medium-low, then simmer the mixture for 5 minutes.
- Add butter, then whisk until melted completely. Season with salt and pepper. Add the capers and stir until well combined.
- Top each serving of pasta with chicken and sauce. Enjoy!
