Easy chicken piccata, Zucchini fries, Parmesan bread


This could be dinner tomorrow.
Easy chicken piccata
3 large lemons, divided
4 small boneless skinless chicken breasts (1 lb.)
1/4 C Mayo with Olive Oil Reduced Fat Mayonnaise
22 Ritz Crackers, finely crushed
2 TBS olive oil
2 tsp. chopped fresh parsley
1/2 C chicken broth
1 TBS butter
1 TBS capers
Cut half of 1 lemon into 4 thin slices; squeeze juice from remaining 2-1/2 lemons. Coat chicken with mayo, then cracker crumbs. Heat oil in large skillet on medium-high heat. Add chicken; cook 5 to 10 min. Turn; cook on medium heat 5 min. or until chicken is golden brown on both sides and done (165 degrees). Transfer chicken to oven-proof platter; sprinkle with parsley. Cover and put into 350- degree oven to stay warm. Carefully wipe any crumbs from skillet with paper towel.
Add lemon juice and broth to skillet; cook on medium-high heat 6 to 8 min. or until slightly reduced, stirring occasionally. Add butter, lemon slices and capers; cook and stir on low heat 3 to 4 min. or until butter is melted and lemons are heated through. Serve over chicken.
Zucchini fries
3 zucchini (1 lb.)
1/4 C grated Parmesan cheese
1 pkt. Shake ‘n Bake Seasoned Panko Seasoned Coating Mix
1 egg
1/2 C ranch dressing
Heat oven to 450 degrees. Cut zucchini crosswise in half, then cut each piece into 1/4-inch-thick match-like sticks. Add cheese to coating mix in shaker bag; shake gently to combine. Whisk egg in medium bowl. Add zucchini, in batches, to egg; toss until evenly coated. Use tongs to add 1/4 of the zucchini to coating mix in shaker bag; close bag, then shake to evenly coat zucchini. Spread onto rimmed baking sheet sprayed with cooking spray. Repeat with remaining zucchini. Bake 12 to 13 min. or until golden brown, turning after 7 min. Serve with dressing.
Parmesan bread
1 can (12 oz.) refrigerated biscuits
2 TBS margarine, melted
2 TBS grated Parmesan cheese
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 C Kraft Shredded Italian Five Cheese with a Touch Of Philadelphia
1/2 C tomato and basil pasta sauce
Heat oven to 350 degrees. Separate biscuits; cut into quarters. Mix margarine, Parmesan and seasonings in medium bowl until blended. Add dough pieces; toss to coat. Place in 9-in.h round pan sprayed with cooking spray; top with shredded cheese. Bake 20 to 25 min. or until golden brown. Cool 10 min. Remove bread from pan to wire rack; cool slightly. Warm pasta sauce; serve with bread.
Thought – Kids today don’t know how easy they have it. When I was young I had to walk nine feet through shag carpet to change the channel.
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)

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