Does anyone have a good Chicken Picata recipe that I can bake,because I don't like to fry?

CHICKEN PICCATA





2 whole chickens (2 lb. each)


1 tsp. salt


1/2 tsp. pepper


2 tsp. poultry seasoning


2 tsp. dried basil leaves


2 tsp. dried rosemary leaves


2 lemons, halved





1. Preheat oven to 425 degrees. Wash chickens well; dry on paper towels. Cut in half along breastbones; remove wing tips and backs.


2. In large, shallow baking pan, arrange chicken halves, skin side down, in single layer. Mix salt and rest of seasonings; sprinkle half over chicken. Bake, covered (with foil if pan does not have cover) for 30 minutes.





3. Remove cover. Turn chicken skin side up; sprinkle with rest of seasonings. Bake, uncovered, 20 to 30 minutes longer or until golden brown and tender.





4. Serve each chicken half with lemon to squeeze over top. Makes 4 servings; 350 calories each.





Note: If desired, run chickens under broiler 5 minutes for better browning.





OR





CHICKEN PICCATA





6 boneless chicken breast halves


1 c. seasoned bread crumbs (I like Progresso)


1/2 c. flour


1 tsp. salt


1 tsp. pepper


1 egg


1 1/2 c. milk


Vegetable oil


2 tbsp. flour


1/2 c. lemon juice


1-2 c. water


1/2 c. fresh grated Parmesan cheese





Remove skin from chicken breasts. Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4 inch thickness, using a meat mallet. Combine bread crumbs, flour, salt, and pepper on a plate. On another plate, mix egg and milk with a whisk. Dredge chicken in bread crumb mixture, then in egg and milk and back in bread crumbs. Heat 1 inch oil in a large skillet. Add oil as needed. Add chicken and brown 3-4 minutes on each side. Drain browned chicken on paper towels. Place chicken in 13 x 9 inch baking dish. Reserve drippings in skillet. Add 2 tablespoons flour and cook 1 minute until thick and bubbly. Add water and cook until smooth. Stir in lemon juice. Pour sauce over chicken. Sprinkle with cheese. Bake at 350 degrees for 20 minutes. Yield: 6 servings. (Can substitute veal for chicken.)





OR





CHICKEN PICCATA





1 fryer chicken


1 tsp. salt


1/2 tsp. pepper


2 tsp. poultry seasoning


2 tsp. basil


2 tsp. rosemary


Juice of 1 lemon





Preheat oven to 425 degrees. Cut up chicken. Place in pan skin side down. Sprinkle exposed area with milk and 1/2 dried seasonings. Cover with foil and bake for 1/2 hour. Remove foil, turn chicken over and sprinkle with the rest of the seasonings. Bake with out foil for 1/2 hour. Squeeze lemon juice over baked chicken. Serves 6





JMDoes anyone have a good Chicken Picata recipe that I can bake,because I don't like to fry?
CHICKEN PICCATA





2 whole chickens (2 lb. each)


1 tsp. salt


1/2 tsp. pepper


2 tsp. poultry seasoning


2 tsp. basil leaves


2 tsp. rosemary


2 lemons, halved





Preheat oven to 425 degrees. Wash chicken well. Dry on paper towels, cut in half along breast bone. Remove wing tips and backs. In large shallow baking pan, arrange skin side down in single layer. Mix salt and rest of seasonings; sprinkle half over chicken. Bake, covered, 20-30 minutes longer, or until golden brown and tender. Serve each chicken half with lemon to squeeze over top. Makes 4 servings.Does anyone have a good Chicken Picata recipe that I can bake,because I don't like to fry?
if you already have a chicken piccata recipe, then you can simply place on a baking sheet and bake at 375-400 until golden and no juices flowing. then treat it the same as you would if you fried it. same ingredients just a difference in method. you can also try cooks.com for variations on the traditional recipe.





Hope this helps!