Rachael Rays Parmigiano Reggiano Crusted Chicken Piccata Food

PARMESAN CRUSTED CHICKEN BREASTS WITH TOMATO AND BASIL AND POTATOES WITH PEPPERS AND ONIONS

Steps:

• Preheat oven to 500 degrees F.
• Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left whole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
• Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
• While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
• While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
• Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

RACHAEL RAY'S PARMIGIANO-REGGIANO CRUSTED CHICKEN PICCATA

Steps:

• Place flour on a plate. Beat eggs in shallow bowl; place 1 cup cheese on another plate.
• Working with 1 cutlet at a time, coat the chicken with the flour, then egg, then cheese, pressing to adhere. Transfer to a plate.
• Bring a large pot of water to a boil. Add salt, then the pasta and cook until al dente, 3 minutes. Drain, reserving a ladleful of water.
• In a large nonstick skillet, heat 2 tbsp EVOO, over medium heat. Add chicken and cook, turning once, until golden, 10 minutes. Transfer to a platter and keep warm. Add 1 tbsp EVOO, to the skillet. Add sliced lemon, garlic and capers and cook for 2 minutes. Stir in the wine and parsley and cook until reduced, 1 minute. Lower the heat and bring to a simmer.
• Stir the chicken broth into the sauce for 1 minute. Stir in the butter until melted, then stir in the lemon juice. Spoon a little sauce over the chicken. Add the spinach to the remaining sauce in the skillet and cook until wilted. Add the reserved pasta cooking water. Stir in pasta and toss to coat; season with salt and pepper. Add the remaining 1/4 cup cheese and toss. Serve the pasta with the chicken.

RACHAEL RAY'S PRETZEL-CRUSTED CHICKEN FINGERS AND ZUCCHINI

Steps:

• Melt the butter in a saucepan over medium heat.
• Whisk in flour and cook for 1 minute, then whisk in the chicken broth and milk.
• When the milk begins to bubble, stir in the cheese and mustard.
• Season the sauce with salt and pepper, remove from heat and cover to keep warm.
• Preheat the oven to 250 degrees.
• Using a food processor, finely grind the pretzels.
• Transfer to a shallow bowl and add the thyme.
• In another shallow bowl, beat the eggs.
• Coat the zucchini with the pretzel crumbs, then the egg, then the pretzel crumbs again.
• Repeat with the chicken.
• In large skillet, heat 1/2 cup olive oil over medium heat.
• Cook the chicken in 2 batches, turning, until firm, about 3 minutes on each side.
• Drain on paper towels; keep warm on a baking sheet in the oven.
• Repeat with the zucchini, adding more oil if necessary.
• Serve the chicken fingers and zucchini sticks with the cheese sauce.

PARMIGIANO-REGGIANO-CRUSTED CHICKEN PICCATA

Steps:

• Bring a large pot of water to a boil for the pasta. While the water is heating, pound the chicken with a mallet or a small skillet between sheets of wax paper or plastic wrap to 1/4 inch thick. Dredge the chicken in the flour, coat in the egg, then press and coat with the cup of cheese.
• Heat 2 tablespoons of the EVOO in a large nonstick skillet over medium to medium-high heat. Cook the chicken for 4 to 5 minutes on each side until deeply golden in color. Transfer the chicken to a rack on a baking sheet. Add 1 more tablespoon of EVOO, then the garlic, sliced caperberries or capers, and thinly sliced lemon. Sauté for 2 minutes, then stir in the wine, reduce for a minute, then lower the heat to simmer/low. Add the parsley.
• When the pasta water comes to a boil, add salt and cook the pasta to al dente, about 3 minutes. Heads up: You will need to reserve a ladle of cooking water before draining.
• Add the chicken stock to the lemon-caper sauce and stir for 1 minute, then add the cold butter and melt it into the sauce. Add the juice of 1 lemon to the pan. Place the chicken on a platter and spoon a little sauce over it. To the remaining sauce, add the spinach and wilt it in. Add the reserved ladle of starchy cooking water to the sauce, drain the pasta, and toss with the sauce and spinach for 1 minute. Season the pasta with salt and pepper and a little cheese, and serve alongside the chicken.

RACHAEL RAY'S CHICKEN CUTLET PARMIGIANO

Steps:

• Heat some olive oil in a medium skillet over medium-high heat. Add onions, garlic, salt and pepper. Cook until onions are translucent, 2-3 minutes.
• To the skillet with the onions, add the grape tomatoes and wine. Cook, stirring occaisionally until the tomatoes start to burst and the wine has reduced by half. Set aside and keep warm.
• Cook angel hair according to package directions and drain.
• While the sauce is cooking, set up the breading stations. Place the flour in a shallow dish. Beat the eggs in a bowl with a splash of water. In a third shallow dish, combine the bread crumbs and parmesan cheese. Heat a thin layer of olive oil in a large skillet over medium heat.
• Coat the cutlets in the flour, egg, and breadcrumbs in that order and then cook in a single layer for 3-4 minutes on each side until done and browned. Remove cooked cutlets to a paper-towel lined plate.
• Preheat the broiler. Arrange the cutlets on a cookie sheet. Top each cutlet with a little of the warm tomato topping and a little mozzarella cheese. Place the cookie sheet uner the broiler and broil until cheese melts.
• Serve over cooked angel hair pasta.

CHICKEN PICCATA

Steps:

• Place chicken between 2 large sheets of plastic wrap.
• Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness.
• Sprinkle chicken with salt and pepper.
• Mix 1 tablespoon butter and 1 1/2 teaspoons flour in small bowl until smooth and set aside.
• Place additional flour in shallow baking dish.
• Dip chicken into flour to coat; shake off excess.
• Heat 1 tablespoon oil in each of 2 heavy large skillets.
• Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3- 4 minutes per side.
• Transfer chicken to platter; tent with foil to keep warm.
• Bring wine, lemon juice and broth to boil in one of the skillets over medium-high heat.
• Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
• Stir in capers, parsley and remaining 2 tablespoons butter.
• Season sauce to taste with salt and pepper.
• Pour sauce over chicken and serve.