Name: Chicken Piccata Recipe
Total time: 35 min
Yield: 4
Cuisine: Italian

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Chicken piccata is a classic italian dish featuring briny capers and fresh lemon. The chicken is pounded thin and lightly breaded with breadcrumbs making it tender and crispy. This budget-friendly recipe is quick and easy to make. Serve over a bed of spinach and with a side of whole-wheat pasta for a light italian dinner. 

How to make Chicken Piccata Recipe

Lara Rondinelli Hamilton Rd Ldn Cde And Jennifer Bucko Lamplough

Crawler

Italian

<p>Chicken piccata is a classic italian dish featuring briny capers and fresh lemon. The chicken is pounded thin and lightly breaded with breadcrumbs making it tender and crispy. This budget-friendly recipe is quick and easy to make. Serve over a bed of spinach and with a side of whole-wheat pasta for a light italian dinner. </p>

Non Vegetarian

Nonstick cooking spray

Instant brown rice

Seasoned rice wine vinegar

Small salmon

Soy sauce

Pencil thin asparagus

Red bell pepper

Avocado

Light mayonnaise

Sriracha

Nori sheets

Preheat the oven to 450 degrees f. Coat a baking sheet with cooking spray and set aside.

step 1

Cook the brown rice according to the package directions. When finished cooking, stir in the seasoned rice wine vinegar and cool completely.

step 2

Place the salmon filet on the prepared baking sheet. Brush the fillet with the soy sauce. Place the asparagus on the same baking sheet next to the salmon. Spray the salmon and asparagus lightly with cooking spray and bake for 15 minutes. Remove from the oven and cool both the salmon and asparagus completely.

step 3

Divide the salmon into two equal portions and flake the salmon. Divide the asparagus into two equal portions.

step 4

Divide the red bell pepper into two equal portions.

step 5

In a small bowl, whisk together the light mayo and sriracha.

step 6

To prepare the maki rolls, place a sushi mat or plastic wrap on a cutting board. Place one nori sheet, shiny side down, on the mat, lining up a long edge of sheet with edge of mat nearest you. Dampen your fingers, and press 1/2 of prepared rice (about a heaping 1/3 cup) onto the nori in 1 layer, leaving a 2-inch border on side farthest from you.

step 7

Arrange one portion of the asparagus in an even strip horizontally across rice, starting 1 inch from the side nearest you. (you may need to cut pieces to fit from side to side.) arrange one portion of the salmon on top of the asparagus. Spoon 1 tbsp. Of the mayo mixture evenly over the salmon then top with one portion of the bell pepper and 1 slice of avocado.

step 8

Beginning with edge nearest you, lift the mat up with your thumbs, holding the filling in place with your fingers, and fold mat over the filling so that the upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging the edge of the mat farthest from you to tighten. Open the mat and roll the log forward to seal with the nori border.

step 9

Transfer the roll, seam side down, to a cutting board. Repeat the process for the remaining roll. Slice each roll into 6 maki rolls.

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Chicken Piccata Recipe

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