Saturday, January 21, 2012

Chicken with Lemon & Capers.

Mmmmm.  This is a no-fuss recipe that produces a  main dish that looks and tastes good!  Flavors were described as "intense," "bold," and "savory."  The dish could be prepared with fresh or frozen chicken breasts, depending on what you have available, and regular capers can easily substitute for the salted capers. I used frozen chicken breasts because they were in my freezer and I have this jar of amazing salted capers that I keep finding ways to use.  Serve with fresh bread or a simple pasta and a green salad.

  • 6 boneless chicken breasts
  • olive oil
  • salt & pepper
  • Italian seasoning
  • 3-4 green onions, chopped
  • 2-3 basil leaves, chopped
  • 1 Tbsp salted capers, chopped
  • 1 lemon
Preheat oven to 375 degrees. Line 9 x 13 baking pan with foil.  Place chicken breasts in lined pan. Drizzle olive oil over chicken. Generously season with salt & pepper and Italian seasoning.  Bake for 30 minutes.  While chicken is in the oven, prep remaining ingredients.  Slice lemon so there is one slice for each chicken breast and leave the remaining end of lemon as one piece (you will squeeze the juice from this later).  Cut each lemon slice in half.  After chicken has baked for 30 minutes, squeeze juice from uncut lemon over chicken.  Sprinkle onions, basil, and capers evenly across chicken. Place two half-slices of lemon on each chicken breast, and return pan to oven. Bake 20 more minutes or until chicken is fully cooked.

Note: Baking times are based on frozen chicken breasts; reduce baking time for fresh or thawed pieces.

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