I had a hard time determining what chicken recipes to do for the rest of the month of March. As you may know, each month I focus on a specific ingredient. Maybe it is an herb or spice, or a type of bean. This month it is chicken. Last week we did Italian Breaded Chicken Breasts which is a breeze to make and tastes like it took you a long time to make. So here is the run down for the rest of the month:
Chicken Cacciatore - This is an Italian classic and I’m going to do a video for it as well. The hardest part is cutting the chicken into chicken pieces, but you can just buy the pieces and you’ll be fine. I prefer to buy a whole chicken and cut it up because then I know the piece is not from an unhealthy bird.
Folded Chicken with Stuffed Breadcrumbs – this title might change. There is an Italian term for it but I have no idea how to spell it and can’t find it. It is pronounced by my mother-in-law as “in-vol-tini”. It means fold it. Which is what this recipe does. It is a good recipe which was easy to make. It uses basic ingredients and I’ll tell you more about it later.
Chicken Piccata – This too is an Italian classic and uses capers. I had never made it before so I’m excited to tackle this recipe and show it to you. This is one of those recipes that you say to your friends, “I made chicken picatta last night” and they’ll be thinking that you must be completely amazing in the kitchen. Don’t get me wrong – perhaps you are but for me… I won’t get in the way of their assumptions. 
Whole Roasted Chicken with Rosemary – I’m not a huge rosemary fan, however I know it tastes amazing when it comes to roasting chicken. I love roasting chickens. I never thought I would as I thought I’d have to be a more experienced cook than I was. But it turns out I learned how to do it and after a few tries at it, I could finally cook a whole chicken without getting nervous!
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Caio-
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