Chicken piccata with a twist…or a roll.

Do you ever have that savory craving? You know, the one that requires something  acidic, a little salty with just a bit of decadence (the power of cheese) to make it complete? This dish is low-carb but still lends satisfying flavors without heading off the plank. It’s chicken piccata with sautéed spinach, and not like Mom used to make. That’s okay sometimes, you know.


2 boneless, skinless chicken breasts

sea salt, pepper, to taste

8 oz mozzarella cheese, shredded

2 slices of bacon

2 TB flour

juice of one lemon

1 TB capers

¼ cup chicken stock

1 10oz package fresh spinach

1/8 tsp fresh nutmeg

½ tsp minced garlic










Preheat oven to 350 degrees F.

Carefully slice the chicken breasts lengthwise to create four fillets. Pound them until thin with a mallet. Season them with sea salt and pepper. Put two oz of cheese on each and roll up. Set in a baking dish.

Saute bacon until cooked, but still soft. Cut each slice in the middle, for four pieces. Wrap one piece around each chicken roll (it will go about halfway).

Sprinkle flour over the breasts and into the baking dish. Add lemon juice, capers and chicken stock.

Bake for 30 minutes.

While they are baking, and using the pan you sautéed the bacon in, heat it to medium-high heat. Add the spinach, nutmeg, garlic, and season with salt and pepper. Saute briefly until wilted. Remove to a plate.

When the chicken is done, place each roll on a plate and serve with spinach and lemon wedges. Serves 2 as an entrée, 4 as an appetizer.


About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.

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