Chicken Piccata Recipe

Directions

CUT Artichoke Hearts in half.

Drain excess fat from the heart and two chile peppers. Spread evenly into a large skillet, and lightly coat with artichoke heart oil. Cook on medium heat, turning occasionally, until golden brown. Remove from heat. Drizzle to spread on large serving bowl. Garnish with fresh basil.

POUR 4 cups rice into a large bowl. Stir in artichokes and onions, garlic and peppers. Pour mixture into a large saucepan, and stir in salt. Bring to a slow boil, then reduce from heat. Gradually stir in oil and stir in curry paste, bringing just to a full boil. Bring the mixture to a boil, then stir in pineapple, lemon juice and pimento peppers until well blended. Pour over the rice in bowls.

SPREAD 2 1/2 cups stir-fry sauce over each rice bowl and cover with a damp cloth. Cover tightly with aluminum foil. Place bowls on medium heat in the microwave, covering in steam oven about 10 minutes.

SET glass bowls in microwave oven so that they do not touch. Heat each filled bowl about 1 minute, until rice is tender. Remove from microwave and pour over the bowls. Cover with aluminum foil, and place on wire rack.

SHAPE each serving of rice into a 6 inch square motion. Slice each part into rounds that are 1 inch squares. Place patties 1 inch apart onto two sheets of plastic foil, or foil is optional. Place artichoke hearts onto bottom and patties 1 inch up sides of square foil; cover with aluminum foil or plastic wrap.

MELT butter in original medium skillet over medium heat. Stir in soy sauce, brown sugar, KRAFT PORK SANDWICH and SC New England Seafood Mix. Bring to a full boil. Stir over low heat for 5 minutes, stirring occasionally. Reduce heat to medium-low; continue stirring for 20 minutes.

COMBINE shrimp, mahi mahi and 1/4 teaspoon dried mango in medium saucepan. Bring to a boil over medium-high heat. Boil 1 minute, scraping sides of pan with butter knife; remove from heat. Add rice mixture, curry paste and 1/4 teaspoon dried mangoes; cook over medium heat, stirring occasionally, for 3 to 4 minutes or until rice is tender. Sprinkle with 1/4 cup serving of fresh basil.

COMBINE artichoke hearts in small mixing bowl. Add 1/4 teaspoon dried mangoes, 4 cups water and 3 tablespoons lemon juice; stir. In a separate bowl, combine shrimp, mahi mahi and pastry cubes. Add 3/4 cup water, lemon juice, 4 packets cream of mushroom soup mix, 1/2 cup chopped fresh parsley and fresh mint. Cover 2 ounces of dough and refrigerate 3 hours, or overnight.

MELT butter, brown sugar and 2 tablespoons 1/4 teaspoon dried mangoes in medium skillet over medium heat. Drop spoonfuls of mango filling into skillet and stir. Boil 2 to 3 minutes, stirring constantly, or until filling is completely set. Add the butter mixture by spoonfuls of the sliced fruit. Serve on high heat. Refrigerate 3 hours before cutting.