I really enjoy a yummy chicken piccata dinner so much, that I thought it might be kind of cool to twist it up a little and get creative. Chicken piccata is one of my all time favorite Italian dishes to eat and make. So instead of using a regular old chicken breast, spice up that boring ground chicken and put it good use.
1 lb ground chicken
1 lb GF penne
2 cloves garlic grated
1 med onion chopped
3 tablespoons capers
1/2 cup GF breadcrumbs
1 1/2 rice flour
1 egg beaten
1/2 cup white wine of GF chicken stock
8 lemon slices
2 tablespoons fresh squeeze lemon juice
1 tablespoon smart balance
Chopped fresh flat leaf parsley
Salt and pepper
Preheat oven at 350
Cook pasta as directed. Drain and set aside.
In a large bowl mix ground chicken with GF breadcrumbs, beaten egg, chopped onion and salt and pepper. Mix well and for mixture into a small ice cream scoop ball( should make 12 meatballs). Next in another bowl add rice flour and coat each ball in flour. Place all coated meatballs on a cutting while heating oil.
In a preheated large skillet over med high heat, add olive oil and grated garlic, sautée garlic for about a min or so. Next add your meatballs to your skillet ( about 6 at a time) cook just till meatballs are browned (about 3 mins on each side) Once all meatballs are golden, place them all on a cookie sheet and throw them into a 350 oven for approx 10 mins.
While meatballs are in the oven, In the same skillet, over med heat, add smart balance add lemon slices. Sautée lemon slices just till lemons have softened a little. Next add your white wine or chicken stock. Cook the wine out for about a min.
Next add cooked pasta and capers and to your skillet and toss. Remove your meatballs from the oven and place all meatballs in your skillet adding a little bit more of salt and pepper and some fresh lemons juice and chopped parsley. Toss to combine. Remove from heat and serve.
Cooking time: approx 25 mins
Serves 4 peeps