s GRILLED CHICKEN PICCATA ***
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s GRILLED CHICKEN PICCATA ***
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Ingredients
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Instructions *** 4-18-15 great barrington, could have been better, left it in the lemon juice too long,,,,,too lemony!! *** GRILLED CHICKEN PICCATA 2 lemons (juice and zest) 4 chicken breasts (pounded thin) 1/2 teaspoon salt freshly ground black pepper 2 tablespoons extra virgin olive oil 1/4 cup flat leaf parsley (finely chopped) 1 clove garlic (minced) 1 tablespoon capers (finely chopped) FOR THE SALAD 2 cups cooked quinoa 1 cup arugula 1/4 cup canned chickpeas (drained) 1/2 red onion (minced) 1/4 cup extra virgin olive oil 1 lemon (juiced) 1 teaspoon Dijon mustard 1 teaspoon honey servings: 4 easy 45 to 60 min Don't miss out on making this scandalously delicious grilled chicken! 1 Preheat grill or grill pan. In a medium bowl, combine juice of 2 lemons, zest of 1 lemon, salt, a few grinds of black pepper and olive oil. Pour the marinade over the chicken. Let chicken soak in the marinade for no longer than 10 minutes. 2 3 Place chicken on preheated grill, cook 3-4 minutes per side, until cooked through. 4 Chop together remaining lemon zest, parsley, garlic and capers. Transfer to a small bowl and set aside. 5 Serve with gremolata on the side. The Chew WEEKDAYS 1e|12c|p 4/26/2015 Grilled Chicken Piccata Recipe by Clinton Kelly The Chew http://abc.go.com/shows/thechew/recipes/grilledchickenpiccataclintonkelly 2/2 Similar categories: Ingredients, Chicken & Poultry, BBQ Chicken, Chicken Breast, Courses & Meals, Dinner, Chicken, Cuisine, Italian For the salad: In a large bowl, whisk together the lemon juice, honey, Dijon mustard and olive oil. Season with salt and pepper. Toss the warm quinoa in the dressing along with the arugula. Tip - Switch out any citrus you have on hand for the lemon. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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