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Soda Can Chicken Picatta
Soda Can Chicken Picatta

Before you jump to Soda Can Chicken Picatta recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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Hence, it should be fairly obvious that it’s not at all hard to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to soda can chicken picatta recipe. You can have soda can chicken picatta using 11 ingredients and 26 steps. Here is how you cook that.

The ingredients needed to cook Soda Can Chicken Picatta:
  1. You need minced shallots
  2. Provide minced garlic
  3. You need bay leaves
  4. Provide thyme
  5. Get Italian seasoning
  6. Take lemons
  7. Prepare unsalted sweet butter
  8. Take pinot grigio
  9. Take whole chicken
  10. Use capellini
  11. You need empty soda can
Steps to make Soda Can Chicken Picatta:
  1. Preheat oven to 350
  2. Remove giblets and neck from chicken
  3. Rinse chicken in cold water, pat dry and set aside
  4. Slice lemons in half
  5. Mince two shallots
  6. Mix Italian seasoning and thyme
  7. Half fill can with pinot grigio
  8. Add 1/2 of minced shallots, 1 tablespoon of minced garlic, and 1/4 tablespoon dry seasoning mix to can
  9. Squeeze 2 halves of lemon into can
  10. Pour one glass of wine into casserole dish
  11. Squeeze 2 halves of lemon into casserole dish
  12. Add 2 tablespoons of garlic to casserole dish
  13. Quarter one shallot and spread peels around casserole dish
  14. Place two of the squeezed lemon halves into casserole dish
  15. Take chicken and rub with remaining seasoning mix, one tablespoon of garlic, and 3/4 of remaining minced shallots
  16. Place the two bay leaves inside chicken
  17. Take one of the squeezed lemon halves, remove meat and put rind inside chicken
  18. Take one half of squeezed lemon and pack remaining garlic and shallots into it then place inside chicken
  19. Take chicken and insert can into rear end as close to flush as possible and put upright in the middle of casserole dish
  20. Put casserole dish into oven and cook until thick part of thigh reaches 180°F (approximately 1.5 hours)
  21. Bring one gallon of water to boil and cook capellini til aldente then strain pasta (don't rinse) and return to pot
  22. Add 1/4 stick of butter to pasta and stir into pasta
  23. Pour remaining wine into small pot, bring to boil and reduce by half
  24. Reduce heat to medium and add 1/4 stick of butter and remaining garlic to wine and simmer, then add to pasta and stir
  25. Take chicken out of oven when done, remove can and stuffings, then allow chicken to cool for 10 minutes before carving
  26. Garnish pasta with parmesan and enjoy

Rinse the chicken pieces in water. Dredge them thoroughly in the flour, salt and pepper mixture until well coated. My chicken piccata uses chicken thigh fillets (I am not a fan of chicken breast which I find too fatless and dry) — skin on because the layer of fatty skin adds flavor and moisture to the meat, and adds crispness to the crusty surface. The chicken thigh fillets were lightly pounded, dredged in flour mixed with Parmesan, dipped in beaten egg then coated with panko (Japanese bread crumbs). Sprinkle both sides of each chicken cutlet with salt, pepper, garlic powder (to taste).

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