chicken and rice piccatta

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 439.1
  • Total Fat: 11.4 g
  • Cholesterol: 119.5 mg
  • Sodium: 894.2 mg
  • Total Carbs: 43.9 g
  • Dietary Fiber: 3.4 g
  • Protein: 36.8 g

View full nutritional breakdown of chicken and rice piccatta calories by ingredient

Number of Servings: 8


    8 boneless chicken breasts, about 4 oz per breast
    2 cups chicken broth
    1/2 c. lemon juice
    white wine, 4 oz
    capers, 2 tbsp
    white rice, long grain, 1.25 cups (raw measurement)
    1 package baby spinach leaves
    1 medium onion-chopped
    2 large eggs, beaten
    1 1/4 cups bread crumbs
    4 tbsp olive oil
    4 cloves garlic, diced
    2 cups baby carrots


pre-heat oven to 350
dip each breast in beaten eggs, then coat with bread crumbs
heat olive oil to med
add garlic
brown each breast (approximately 1 minute per side) remove promptly, taking garlic with the breasts
coat a large casserole of baking dish with pam
spread raw rice over bottom
sprinkle baby carrots and chopped onions over the rice
lay spinach over the rice/carrots
place breaded breasts over the spinach
Mix chicken broth, wine, lemon juice, capers and water together
pour over chicken
cover, cook for 75 minutes

Makes 8 servings
NOTE: The rice and veggies will swell with cooking, make sure your baking dish is deep enough!

NOTE: The calorie count looks high, but this is a one pan meal, with 2 servings of veggie, rice (1/2 c. cooked) and meat.

Number of Servings: 8

Recipe submitted by SparkPeople user LISAFROMMASS.

TAGS:  Poultry |