Chicken Piccata Manicotti
I absolutely love the flavors of chicken piccata! I had planned on making it, but didn't have it in me to prepare the chicken breasts and then fry them!
I thought I was saving time, but I was basically saving energy by doing the chicken in the crockpot!
You could also do this very easily as a layered dish with lasagna noodles! I just happen to have the manicotti shells on hand.
It turned out to be very fresh tasting, loaded with chicken, and extremely flavorful. We were lucky to have these beautiful, giant, juicy lemons from my mother-in-law's garden! It has all the flavor compounds of the chicken piccata, but in a heartier dish.
It is really easy to do but the directions below make it look harder than it is! I suggest watching the Instagram video link below for reference!
Here's the link:
Recipe:
Into the crockpot on high for 4-5 hours:
3 lbs boneless, skinless chicken breasts
4 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon pepper
1 teaspoon garlic powder
1 tablespoon salted butter
4 cloves garlic, chopped
1 cup dry white wine, like chardonnay
2 cups chicken broth
2 Tablespoons capers, drained
¼-½ cup lemon juice (also another ½ cup for later)
¼ teaspoon red pepper flakes
Meanwhile boil the manicotti as per the package instructions.
Once the chicken is easily shredable, shred it and then put it back in the crockpot with the liquid for 30 more minutes on low.
Separate the chicken from the liquid as much as you can and then transfer the liquid to a saucepan to create the sauce.
To the liquid add:
¼-½ cup fresh lemon juice (taste it!)
1 cup heavy cream
a slurry of 1 tablespoon cornstarch mixed with ¼ cup of the liquid in a separate bowl. Once the cornstarch is absorbed, pour it back into the sauce, wisking for several minutes until the sauce thickens a bit. (It will thicken more in the oven.)
On to building the manicotti rolls
(This is where I cheated. I don’t have the patience to stuff the pasta properly. So I sliced them open so that I could fill them like a taco!)
In a buttered casserole dish:
Place on the noodle a big pinch of mozzarella, then about ¼ cup of shredded chicken, then a big pinch of parmesan. Then close it up and place it seam side down in the dish.
Repeat until you have filled two casserole dishes with the stuffed pasta.
Cover stuffed pasta with the sauce (divided, equally between the two casserole dishes)
Then cover with the remaining cheese.
Bake covered for 30-40 minutes at 350°
Serve and enjoy!
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