Lemon Chicken Breasts with Capers

Name: Lemon Chicken Breasts with Capers
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 6 oz 4 boneless, skinless chicken breasts; 1/2 cup freshly grated parmigiano-reggiano cheese; 1/4 cup fine, dry breadcrumbs; 4 tbsp capers, rinsed, drained, patted dry, and chopped; 1 lemon, zested and juiced; 2 tbsp fresh flat-leaf parsley; 3/4 tsp Kosher salt; 1/2 tsp freshly ground black pepper; 3 tbsp butter; 1 tbsp olive oil; 2 medium garlic cloves, thinly sliced; 1/2 cup lower-sodium chicken broth

HardDog1110 @cook_2825785

San Antonio, TX

This recipe is delicious and incorporates some interesting techniques.

HardDog1110 @cook_2825785

San Antonio, TX

This recipe is delicious and incorporates some interesting techniques.

Saved

Ingredients

1 hour

4 servings

6 oz4 boneless, skinless chicken breasts
1/2 cupfreshly grated parmigiano-reggiano cheese
1/4 cupfine, dry breadcrumbs
4 tbspcapers, rinsed, drained, patted dry, and chopped
1lemon, zested and juiced
2 tbspfresh flat-leaf parsley
3/4 tspKosher salt
1/2 tspfreshly ground black pepper
3 tbspbutter
1 tbspolive oil
2 mediumgarlic cloves, thinly sliced
1/2 cuplower-sodium chicken broth

Saved

Steps

1 hour

1

Position a rack in the center of the oven and heat the oven to 425°F.
2

Make a lengthwise horizontal slice almost through each chicken breast and open each up like a book.
3

Flatten the chicken with a meat mallet until it is 1/4" thick.
4

put the cheese, breadcrumbs, 3 Tbsp capers, lemon zest, and 1 Tbsp parsley in a mini chopper of food processor and pulse a few times to combine.
5

Sprinkle the mixture on top of the chicken breasts.
6

Fold each breast closed and secure with toothpicks.
7

Sprinkle the breasts with salt and pepper.
8

Heat 1 Tbsp butter and the oil in a large (12"), heavy-duty, oven-proof skillet over medium-high heat until the butter melts and starts to foam, about 2 minutes.
9

Add the chicken and cook, without touching, until it browns and easily releases from the pan, about 2 minutes.
10

Turn the chicken and cook the other side until browned, about 2 more minutes.
11

Add the garlic and the remaining 1 Tbsp capers to the skillet, transfer the pan to the oven, and roast uncovered until the chicken cooks through (165°F), about 8 minutes.
12

Transfer the chicken to a serving platter and tent with foil.
13

Set the skillet over medium-high heat; add the chicken broth and cook, scraping the bottom of the pan with a wooden spoon to loosen any brown bits, until it reduces by half, about 2 minutes.
14

Remove from heat and whisk in 2 Tbsp of the lemon juice and the remaining 2 Tbsp of butter.
15

Taste and add more lemon juice, salt, and pepper, if needed.
16

Serve the chicken drizzled with the butter sauce and sprinkled with the remaining 1 Tbsp parsley.