Chicken Piccata With Zucchini Noodles And Cherry Tomatoes Food

ZUCCHINI NOODLES WITH CHICKEN AND TOMATOES IN A LEMON GARLIC SAUCE

Steps:

• Cut zucchini into noodles using a spiralizer.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in tomatoes; cook until starting to brown, 6 to 7 minutes. Add garlic; cook and stir for 30 seconds. Toss in zucchini; season with salt, Italian seasoning, and pepper and stir to combine. Add chicken, spinach, peas, lemon juice, and zest. Drizzle with 1 tablespoon olive oil. Cover and simmer until heated through, about 5 minutes.

CHICKEN PICCATA WITH ZUCCHINI NOODLES

Steps:

• Wrap the chicken breasts in plastic wrap and pound using a mallet or heavy pan until they are approximately 1/4 inch thick. Remove plastic wrap and season with salt and pepper as desired. Sprinkle with almond flour until coated on both sides.
• Heat olive oil in a skillet over medium-high heat. Add chicken and cook 4 minutes, then flip and cook another 4 minutes more, until no longer pink in the middle. Transfer to a plate.
• Reduce heat to medium and add butter to the skillet. When melted, add lemon juice and chicken broth. Simmer 5 minutes, until liquid is slightly reduced.
• Add zoodles to the sauce and cook 3 to 4 minutes, until soft.
• Return chicken to the pan with the zoodles. Stir in capers. Cook 1 more minute to heat through, then divide onto plates.

ZUCCHINI PICCATA

Steps:

• For tomato sauce, heat 1 tbsp olive oil in a large saucepan.
• Add crushed tomatoes and bring to a medium boil.
• Cook , stirring often, until reduced and thickened a bit.
• Add basil, capers, garlic and onion.
• Cook for 2-3 minutes.
• Season to taste with salt & pepper.
• Set aside and keep warm.
• Rinse zucchini and pat dry.
• Cut into slices about 1/8 inch thick.
• Pat dry with paper towels.
• Beat eggs slightly in a deep pie plate.
• In another deep pie plate or shallow dish, combine bread crumbs, parmesan cheese, and black pepper.
• Heat 3 tbsp oil in a medium skillet.
• Dip zucchini slices into beaten egg, then press both sides into crumb mixture.
• Add zucchini slices to hot oil and pan fry on each side until golden brown.
• Serve immediately with tomato sauce.