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CHICKEN PICCATA 2 whole chickens (2 lb. each) 1 tsp. salt 1/2 tsp. pepper 2 tsp. poultry seasoning 2 tsp. dried basil leaves 2 tsp. dried rosemary leaves 2 lemons, halved Preheat oven to 425 degrees. Wash chickens well, dry on paper towels. Cut in half along breast bones; remove wing tips and backs. In large shallow baking pan arrange chicken halves, skin side down, in single layer. Mix salt and rest of season- ings; sprinkle half over chicken. Bake, covered (with foil if pan does not have a cover), 30 minutes. Remove cover. Turn chicken skin side up; sprinkle with rest of seasonings. Bake, uncovered 20 to 30 minutes longer, or until golden brown and tender. Serve each chicken half with lemon, to squeeze over top. Makes 4 servings, 350 calories each. Note: If desired, run chickens under broiler 5 minutes for better browning. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |