Lightened Up Chicken Piccata

I absolutely love the flavors from capers and have fallen head over heels for Chicken Piccata. My all time favorite was from Zio's Restaurant. But as Mr. Right and I have resolved to counting our calories, we have had to figure out a way to lighten up this tasty dinner. We loved it and we hope you will too! 

Ingredients
2 Chicken breasts(Filleted)
1 egg 

1/2 cup AP Flour
1 Cup Seasoned bread crumbs
1/2 tsp paprika
1/2 tsp garlic powder
1 tsp dried parsley

1/4 cup fresh lemon juice
1 cup chicken stock
1/4 cup brined capers
1 T Olive Oil
2 T brine from Capers

Preheat oven to 375. Fillet chicken breasts. While still on cutting board, place plastic wrap over chicken and hammer with a meat tenderizer. (I love my Pampered Chef Meat Tenderizer) Set up 3 bowls that will fit the chicken breasts (1. flour, 2. beaten egg, and 3. breadcrumb and spices) Dredge chicken breasts in flour, then beaten egg, then breadcrumb and spice mixture. Lay on a cookie sheet that has been sprayed with canola cooking spray and spray more cooking spray on top of chicken.

Bake in oven about 8 minutes each side. (may vary depending on thickness of chicken)

While baking, prepare 4 servings of Angel Hair Whole Wheat Pasta and Piccata sauce.

In a saucepan by combining lemon juice, Olive Oil, caper brine and chicken stock. Allow to reduce for 7 minutes. Add Capers and allow them to come to temperature.

Plate pasta and chicken, pour Picatta sauce over the top and garnish with Parmesan cheese. 

Pretty satisfying meal for about 540 calories!