Chicken Piccata

INGREDIENTS

• 6 skinless boneless chicken breasts, quartered, pounded ⅜ inch thick.
• Salt and freshly ground black pepper
• 1½ cup all-purpose flour, for dredging
• ½ cup avocado oil
• 2 lemons, juiced
• 1 cup dry white wine
• 1 can (14.5 oz.) chicken stock
• ½ stick (4 oz.) unsalted butter
• 3 T. capers with juice

DIRECTIONS

1. Heat skillet and add oil. 
2. Trim, skinless boneless chicken breast
3. Evenly pound all piece to uniform size.
4. Salt and pepper both sides of chicken breast generously.
   
5. Dredge chicken breasts in flour.
6. Place chicken in hot oil to cook until lightly browned on each side.
7. Remove and place in baking dish. (Can be refrigerated at this point.)
   
8. Pour dry white wine is skillet to deglaze, simmer until reduced by half.
9. Add chicken stock, lemon juice and simmer until reduced by half.
10. Add butter to melt.
11. Preheat oven to 350°F.
    
12. Pour sauce over chicken and continue cooking in oven until the internal temperature of the thickest piece reaches 165°F (About 30 minutes).
13. Sprinkle capers over chicken.

 Recipe Image: The Cozy Cook

 

Puff Pastry Cheesecakes

 INGREDIENTS

• 2 packages (9.5 ounces) Pepperidge Farm® Puff Pastry Cups
• 2 T. confectioners' sugar
• 1 pkg. of Philadelphia No Bake Cheese Cake Filling (24.3 oz.)
• 12 large strawberries, sliced
  
• Milk chocolate morsels for drizzle
  

DIRECTIONS

1. Preheat oven to 400°F.
2. Bake for about 15-17 minutes. 
   
3. Separate and place puff pastry shells on a parchment sheet and sprinkle with powdered sugar.
4. Cool completely and remove the centers.
   
5. Using a cookie scoop, spoon cream cheese into each pastry cup. 
   Top with the fruit and drizzle with milk chocolate.
   
6. Refrigerate for 1 hour before serving.