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Chicken Picada Recipe

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This recipe for Chicken Picada is from Tom's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Large Chicken Breast cut in thin slices
Fair amount of Almond Flour
Half as much of Panko Gluten free bread crumbs
Italian Seasoning
1/2 Cup Egg White
Small amount of Oregano
small amount of Thyme
2 tbsp Capers
1 Lemon Sliced
Salt
Pepper
Olive Oil for Frying
Directions:
Directions:
Mix spices in Flour and Egg White
Wrap chicken in Ce-ran wrap and with a Meat tenderizer pound to 1/4 "

Dredge Chicken in Almond Flour then pat off excess flour
Dredge in Egg White, shake off excess
Dredge in Panko Bread crumbs shake off excess

Set dredged Chicken on Plate and refrigerate for 10 minutes

Heat 3 - 4 tbsp of Olive Oil in Large Skillet
Brown Chicken in Olive Oil remove set on Plate

While skillet is hot add 1 tbsp olive oil, once heated add capers and lemons cook for 5-6 minutes
create semi thick sauce then add chicken.
Once heated serve
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
20 - 30 minutes
Personal Notes:
Personal Notes:
Prefer to serve Chicken patties with Brown Rice, Quinoa

 

 

 

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