OMG So Good Parmesan Chicken And Capers

OMG So Good Parmesan Chicken And Capers

OMG So Good Parmesan Chicken And Capers

This is a super easy recipe that can be served with a salad or it can be made into a kick ass sandwich .

I absolutely love this hot on a kaiser bun but unfortunately there is a huge majority of us that can’t eat bread so salad it is , and it is still amazingly good !

OMG So Good Parmesan Chicken And Capers

INGREDIENTS

1 pound skinned and boned chicken breasts ( slice in half if really thick)

1 teaspoon olive oil

2 cloves minced garlic 

¼ cup dry white wine

4 tbsp capers

Freshly ground black pepper to taste

1 1/2  cup tomato sauce 

1/2 cup grated Parmesan cheese

Small handful fresh basil for garnish

Optional

fresh chopped chillies

DIRECTIONS

Turn oven to 350 – 375

Place chicken in baking dish

Set aside parmesan cheese

Add all ingredients too the chicken and mix  until completely coated

Cover with foil or lid

Cook for 30 minutes

Take foil or lid off flip breasts over add the cheese and grill for a few minutes (until cheese is melted)

Add fresh basil and

Enjoy

jen

Capers —

What Is A Caper

those salty, pea-sized dark green things — are one of those ingredients you see a lot but may not fully understand. They’re commonplace across many cuisines: You’ll find them in Mediterranean dishes like chicken piccata or spaghetti puttanesca, and in French dishes like salade Nicoise. They lend a salty, pungent and vinegary punch to recipes. But do you know what capers actually are and where they come from?

Capers are pickled flower buds. Tiny capers are picked from a shrub-like bush (Capparis spinosa), long before the buds ever flower. The capers are then dried in the sun and later brined or packed in salt. (To use capers in recipes it’s a good idea to rinse them first, to remove all the excess salt or brine.)

Sometimes capers are allowed to mature to a fruit about the size of an olive. These are sold as caper berries and are brined to be eaten like pickles or olives. It’s common to see them included in an antipasti platter.

jennifer rice

Jennifer Rice is a lover of all things living and has dedicated her life to making a difference to all those who cross her path.
A passion for mind and body movement has led her into a long and successful career in pilates; teaching on a global scale, with clients in Canada, New Zealand, Dubai,LA and Jordan and more recently, Spain.
Her understanding of how the human body performs, combined with her extensive knowledge of nutrition and natural health therapies, allow Jennifer to be the complete wellness expert.
Not content to just help humans, Jennifer has a heart for animals and has been known to spend her time, when she isn’t working with clients or in her garden, at her local animal refuge centre, donating her time to our furry or feathered friends in need.
A wanderlust spirit keeps Jennifer on the move and her worldly outlook on life brings a refreshing point of view; always with a smile and an open heart

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2 Comments

  1. Interesting notes with this recipe on Capers. Funny thing is that was a discussion that 4 of us had when we were in Holland as to what capers are…..And now I know. This recipe looks pretty good too.

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