Piccadilly Cafeteria Baked Chicken Recipes
OVEN-BAKED CHICKEN PICCATA
This entire dish bakes in a cast iron skillet. I use cantanzaro herbs from the Savory Spice Shop®, you can use Italian seasoning but it will have a little different taste. Feel free to serve this on top of angel hair pasta if desired.
Provided by thedailygourmet
Categories Main Dish Recipes Chicken Chicken Piccata Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Add butter to a large cast iron skillet and place into the oven to allow butter to melt - careful not to burn the butter.
- In a shallow dish combine flour, Parmesan cheese, cantanzaro herbs, and 1/2 teaspoon garlic salt. Mix to combine.
- Season chicken with remaining 1/2 teaspoon garlic salt and black pepper. Dredge in the flour mixture to coat evenly.
- Carefully remove the skillet from the oven using oven mitts and mix bone broth and lemon juice into the melted butter. Place the flour-seasoned chicken breasts in the skillet and sprinkle with capers. Spoon some of the melted mutter mixture over the chicken.
- Return skillet to the oven and bake until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. If the skillet liquid evaporates too quickly, add additional bone broth and lemon juice.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Carefully pour wine into the bottom of the skillet. Broil chicken until lightly browned on top. Spoon the sauce over the chicken. Garnish with lemon slices.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 17.8 g, Cholesterol 100.3 mg, Fat 16 g, Fiber 2.2 g, Protein 28 g, SaturatedFat 9 g, Sodium 942.6 mg, Sugar 0.8 g
COPYCAT PICCADILLY CAFETERIA CARROT SOUFFLE RECIPE
The carrots are steamed until tender, then blended with margarine, sugar, and vanilla to make this sweet and fluffy carrot souffle.
Provided by Patsy Lynch
Categories Baked
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- In a large pot filled to just below the steamer with water, add the carrots. Steam the carrots for 12 to 14 minutes or until very tender.
- Into a blender add the carrots, sugar, baking powder, vanilla extract, eggs, and margarine.
- Mix until everything is creamy with no chunks of carrots. Add in the flour and pulse a couple of times until just combined.
- Pour into a 13x9-inch casserole dish and bake for 1 hour until golden brown on top.
Nutrition Facts : Carbohydrate 40.17g, Cholesterol 79.98mg, Fat 17.64g, Fiber 3.78g, Protein 4.23g, SaturatedFat 3.60g, ServingSize 12.00 Piece, Sodium 276.08mg, Sugar 0.00, UnsaturatedFat 8.15g
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- Preheat your oven to 350 degrees. Remove chicken from wrapping, rinse the chicken in the sink, if there is a "goodie bag" inside the cavity, remove it. We all have accidentally baked the livers and gizzards in the chicken exactly once. I normally discard the livers and gizzards, but you may want to fry them up. Prepare a compound butter by placing the butter and seasonings into a small bowl, mix well.
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