Chicken Piccata with Dijon Hiziki Dressing

chicken piccataTired of the same old, plain, boring chicken? This recipe is packed with flavors that make chicken pop! Boost your boring chicken dish with the delicious addition of hiziki and tasty seasonings.

Dijon Hiziki Dressing

Ingredients

  • 2 oz. hiziki boshu
  • 1/8 cup extra virgin coconut oil
  • 1 quart diced yellow onions
  • 1/4 cup Dijon mustard
  • 1/8 gallon purified water
  • 1/2 tbsp. sea salt
  • 1 1/2 quarts chopped white cabbage
  • 1/4 quart red peppers

Preparation

  1. Soak hiziki in a large pan of filtered water, then transfer to a fresh pan and soak again.
  2. Transfer to a colander and rinse.
  3. In a pot, heat the oil and saute the onions on low heat.
  4. Stir in mustard. Dissolve the salt into the water.
  5. Add the hiziki to the cooked onions. Then add the salt water solution and bring up to heat. Reduce to simmer and cover.
  6. Set timer and check back in 10 minutes.
  7. Fold washed and small diced cabbage into the above mixture and continue to simmer. After liquid has cooked down, fold in peppers, remove from heat and let cool.
  8. Store, cover and refrigerate. Shelf life 3 days.

Chicken Piccata

Ingredients

  • 5, 6 oz. marinated boneless chicken breasts
  • 4 oz. clarified butter oil (ghee) - *You can pick up ghee at most natural food stores
  • 1 oz. amaranth flour (also at natural food stores - gluten free flour)
  • 1 lemon
  • 2 oz.  green beans (sauteed in garlic)
  • 4 oz. zucchini
  • 4 oz. Dijon Hiziki dressing (from above)
  • 1/8 tsp Herbamare or mixed spice blend

Preparation

  1. In a large saute pan, melt the clarified butter.
  2. Coat the chicken breast in amaranth flour. Saute chicken 1 1/2 minutes to sear on both sides. While searing, add the juice from 1/2 lemon.
  3. Continue to saute until nearly completed cooking, turning occasionally to lightly brown.
  4. Add the juice from 1/2 lemon and finish cooking in the oven.
  5. Remove the cooked chicken piccata from the oven and slice diagonally into 5 even strips.
  6. Season the sauce with a pinch of sea salt.
  7. While the chicken is cooking, prepare the green beans by saute in a large pan with olive oil and garlic.

Serve your dish by plating the hiziki dressing and placing the sliced chicken piccata and green beans on top, or simply mix the chicken and beans into a large bowl with the dressing and serve altogether.

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