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 !
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
fresh chopped chillies
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
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.