Wednesday, May 18, 2011

Capers & Crooks Chicken

This is a repost from our lost dataz.

Capers & Crooks Chicken

4 Servings | Total Time: 30 min | Journeyman

  • 4 Boneless, Skinless Chicken Breasts
  • 8 oz Spaghetti Noodles
  • 1 tsp Paprika
  • Salt & Pepper to taste
  • 2 Egg
  • 1/4 cup Grated Parmesan Cheese
  • 5 Tbl Butter, divided
  • 1 jar Capers
  • 1 Tbl Lemon Juice
  • 1 can Peas
Craft: Cook noodles according to package instructions. Drain the peas and add them to the pasta during the last minute of cooking. In a shallow bowl combine flour and paprika. In a second shallow bowl combine eggs and parmesan cheese. Pound each chicken breast to about 1/4" thickness. Heat 1 Tbl of butter in a pan over medium-high heat. Sprinkle each chicken breast with salt and pepper on both sides then dredge in the flour. Dredge in the egg mixture then carefully place in the pan. Cook 2-3 minutes on each side. Repeat for other chicken breasts, adding 1 Tbl of butter per piece if needed. Turn the heat down to medium low. Drain the capers then add them to the pan with 1 more Tbl of butter and the lemon juice. Cook for about 5 minutes. When pasta is done, toss half the caper butter in the pasta and use the other half to garnish the chicken.

Strategies: You can trade out the peas in this recipe for any bite-sized veggie you have handy.

LFM: Fresh berries with ice cream or yogurt.

  • Boneless, Skinless Chicken Breasts | $2.50
  • Spaghetti Noodles | $1.00
  • Grated Parmesan Cheese | $1.50
  • Capers | $1.50
  • Peas | $0.50
Total Cost: $7.00
Cost Per Serving: $1.75

Category: Casual, Critical Hits

*This meal contains staple items such as spices that you may or may not have in your pantry so your cost may vary.

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