This dish is the perfect quick & easy weeknight meal!
CHICKEN PICCATA WITH BROCCOLI PESTO AND NOODLE CAKE
6 chicken thighs (boneless, skinless, cut in half)
1 red bell pepper (diced)
1-2 jalapenos (thinly sliced)
1 tablespoon capers (rinsed and drained)
1/2 cup white wine
EGG NOODLE CAKE
2 cups egg noodles (cooked)
1/4 cup basil (chopped)
1/2 cup extra sharp white cheddar cheese (grated)
2 eggs (beaten)
1/2 cup panko breadcrumbs (toasted)
1 cup broccoli florets (frozen and thawed)
1 cup parsley
1 clove garlic
1/2 teaspoon dried chili
1/4 cup olive oil
In a large, nonstick sauté pan, add 1-2 tablespoons olive oil and place over medium-high heat. Season the chicken with salt and pepper and add to the hot oil. Cook on one side until golden brown. Flip the chicken. Add the bell pepper, jalapenos, capers, lemon zest and season with salt and pepper. Cook until the vegetables are tender and the chicken is cooked through. Finish with the juice of half a lemon.
For the Egg Noodle Cake: in a large mixing bowl, add the egg noodles, basil, cheese and eggs. Mix to combine.
Place a large nonstick pan over medium heat and add 2 tablespoons olive oil. Add the noodle mixture, and cook until golden and the eggs have set up, about 4-5 minutes. Using a large rough plate, side the cake onto the plate. Add another drizzle of oil into the pan and invert the cake into the pan. Continue cooking until golden on both sides and cooked through.
For the Broccoli Pesto: in a food processor, add the breadcrumbs, broccoli, parsley, garlic, chili, olive oil and a pinch of salt and pepper. Pulse until well blended, but not pureed.
To serve, place the egg noodle cake on a platter. Top with chicken and some broccoli pesto.