Food should make you feel good when you eat it. Don’t you agree? The best forkful of food is one that makes you exhale with delight, drop your shoulders in relaxation, and absolutely be unable to stop yourself from closing your eyes, humming “mmmmm” in delight, and smiling in contentment. Okay, yes, so it might be the simple things for me…. but this version of Chicken Piccatta, which was perfect for the SCD plan that we are currently on, made me do just that!
I will admit, I am a crunch junkie ~ so going through an intro phase with lots of broths and soups and soft foods – the crunch that I got from this meal was a welcomed treat!
I am going to experiment a couple more times (what? Its for research ;)) with perfecting this recipe, but here is what I did yesterday – and the results was mighty tasty. Mighty tasty, indeed.
1 package of chicken tenders (boneless breasts would work)
1 1/2-2 cups raw organic pecans (soaked and dried, or purchase “Better Than Roasted” from here)
1/4 cup coconut oil
1/2 teaspoon real salt
3 tablespoons ghee + more for cooking the zucchini pasta
1 organic lemon if you have one
1 tablespoon lemon juice
1 tablespoon organic capers
Optional but delicious – Zucchini for spiralizing to serve under your Pecan Chicken Piccatta.
What To Do:
First things first, you want to grind down your pre-soaked and dried Pecans. I try to make it a habit when I purchase my nuts and seeds to give them a soak overnight and then stick them in the dehydration before I store them, but when I don’t want to take that extra step, I buy these already done. You probably already know why, but in case you are scratching your head as to why this is necessary, I’ll give you a brief explanation: Soaking the nuts releases the enzyme inhibitors that protect the nuts in nature. Their protection is good for them, but often bad for us. So, soak them overnight, then place in a low temp oven or dehydrator (or even out in the sun) until they are dry again.
Now, find you pecans into a meal and add the salt. Spread this mixture out onto a flat plate. Set aside.
Preheat oven to 350.
Using a large zip-top bag, or any other method you prefer, place each chicken tender in the bag (this helps me prevent splattering chicken all over my kitchen). Pound the chicken to make it thin (about 1/4-1/2 inch).
In a large skillet, heat your coconut oil over medium high heat. Have a paper towel-lined plate ready, as well as a baking sheet.
Pat your chicken pieces into the pecan meal, getting a pretty even coating on both sides, it doesn’t have to be perfect. Drop the chicken into the heated pan. Cook on one side for 1-2 minutes, then flip and cook the other side. They will cook pretty quickly since they are thin. When each piece is nicely browned on both sides, transfer to the plate with the paper towel to let some of the oil drip off, then transfer to a baking sheet. Finish each piece of chicken, and then place the baking sheet into a 350 degree oven.
Now it’s time to create your lemon butter “sauce” and your “noodles”. Spiralize your zucchini and set it aside.
In a large skillet, heat a little ghee or oil and run your zucchini pasta through for 2 or 3 minutes.
Pour out into a bowl for the time being.
In the same skillet, heat 3 tablespoons of ghee and 1 tablespoon of lemon juice. If you have anemone, cut it into slices and place those in the pan as well. Mix together with a whisk or fork, salt & pepper to taste, and toss the capers in right at the end.
Take your chicken out of the oven and get ready to serve.
To serve this up, I dumped *most* of my lemon butter sauce over my zucchini pasta and gave it a toss, then plated the pasta. I placed two pieces of chicken on each plate. And then drizzle a little more of the sauce over top.
The lemon flavor, the salty capers, and the sweet crunch from the pecans fried in the coconut oil – you MUST TRY THIS!!!! And let me know how you like it! 🙂