Caper Baked Chicken Recipes

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CHICKEN WITH LEMON-CAPER SAUCE



Chicken with Lemon-Caper Sauce image

A rich chicken dish, perfect for a special meal.

Provided by ALISSASMOM

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 9

1 pinch salt
½ cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
¼ cup dry white wine
¼ cup lemon juice
¼ cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2 lemon wedges

Steps:

  • Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
  • Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
  • Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
  • To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 29.2 g, Cholesterol 159.8 mg, Fat 39 g, Fiber 1.9 g, Protein 43.3 g, SaturatedFat 17.1 g, Sodium 372 mg, Sugar 1.2 g

CAPER BAKED CHICKEN



Caper Baked Chicken image

I got this recipe from allrecipes.com, posted by Shannon. I like to use this site more often and thought I'd post it here. Its a good, quick weekday recipe. The original chef recommended baking in a clay pot and serving over rice pilaf.

Provided by Tarbean

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breast halves
1 lemon, juice of
ground pepper, to taste
1/4 cup melted butter
1/4 cup steak sauce
4 ounces capers, juice reserved

Steps:

  • Preheat oven to 425.
  • Arrange chicken in oven-proof clay pot or medium baking dish. Coat with lemon juice, season with pepper.
  • In small bowl, mix melted butter, steak sauce, 2 Tbs capers, and 2 Tbs caper liquid. Pour mixture over chicken.
  • Cover and bake for 25 minutes until chicken is no longer pink and juices run clear. Drizzle with remaining liquid in dish to serve.

Nutrition Facts : Calories 241, Fat 13.2, SaturatedFat 7.7, Cholesterol 98.9, Sodium 1005.4, Carbohydrate 2.4, Fiber 1, Sugar 0.4, Protein 28.1

BAKED CHICKEN WITH LIME,SCALLIONS, MUSHROOMS & CAPERS



Baked Chicken With Lime,scallions, Mushrooms & Capers image

Adapted from The Best of Food and Wine. This recipe is elegant enough for company, special occations or just to treat your family. I usually double the sauce ingredients to have extra for rice, linguine or mashed potato or just for sopping with crusty bread. Serve with your favorite side and crisp salad. This may sound time consuming but if prep work is all done before hand it goes together quite easily. Believe me it is worth it.

Provided by Barbara In Florida

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breast halves
1/2 cup all-purpose flour, for dredging
5 tablespoons unsalted butter
8 ounces sliced fresh mushrooms
2/3 cup minced scallion (white and green part)
2 tablespoons capers, rinsed
1 large garlic clove, minced (or more if you like)
1/2 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon pepper (freshly ground)
1 tablespoon fresh lime juice
2 teaspoons minced lime zest
1 tablespoon chopped parsley
1 tablespoon fine dry breadcrumb

Steps:

  • Preheat oven to 400 degrees.
  • Trim off any fat or membranes from the chicken.
  • Pound thicker ends lightly to flatten to an even thickness.
  • Dredge the chicken in flour; shake off excess.
  • In a large non reactive skillet, melt 4 Tbs butter over moderately high heat.
  • Add chicken and saute, turning once, until golden brown, about 3 mins per side.
  • Remove to plate. Keep warm.
  • Reduce the heat to low and add the scallions,garlic, mushrooms and capers.
  • Cook until softened, about 5 minutes.
  • Increase heat to moderately high, add wine and boil, scraping up any browned bits, until reduced by half, 2 to 3 minutes ( If more liquid is needed add more white wine.).
  • Spread half the sauce in a buttered baking dish just large enough to hold the chicken in a single layer.
  • Add chicken and season with salt and pepper.
  • Drizzle on the lime juice.
  • Cover with remaining sauce.
  • Sprinkly on the lime zest, parsley and bread crumbs.
  • Dot with remaining Tbs butter.
  • Bake uncovered in the top third of the oven for 15 mins or until the juices run clear.
  • Serve at once.

Nutrition Facts : Calories 374.9, Fat 16.5, SaturatedFat 9.6, Cholesterol 106.6, Sodium 385.7, Carbohydrate 19.4, Fiber 1.9, Sugar 2, Protein 31.9

BAKED CAPRESE CHICKEN



Baked Caprese Chicken image

This is a simple yet amazing Caprese chicken made with fresh basil, grape tomatoes, and fresh mozzarella. Serve with a side salad or a side of pasta.

Provided by Ms. Chef Esh

Categories     Trusted Brands: Recipes and Tips     Panasonic

Yield 4

Number Of Ingredients 6

½ cup oil and vinegar dressing, divided
4 skinless, boneless chicken breasts
salt and ground black pepper to taste
1 pint grape tomatoes, halved
1 bunch fresh basil, thinly sliced
1 (8 ounce) package fresh mozzarella cheese, sliced

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Pour 1/4 cup dressing into a small bowl.
  • Arrange chicken breasts evenly in the center of a grill pan. Brush both sides of the chicken breasts with dressing; season with salt and pepper.
  • Pour remaining 1/4 cup dressing into a mixing bowl. Add tomatoes and basil. Toss to coat evenly with the dressing.
  • Spread the tomato mixture evenly around chicken in a single layer.
  • Bake in the preheated oven for 20 minutes. Remove pan from oven and top chicken with fresh mozzarella; return pan to oven.
  • Continue baking until mozzarella cheese is golden brown and bubbly and chicken is fully cooked, about 10 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 350 calories, Carbohydrate 13.8 g, Cholesterol 111.7 mg, Fat 15.4 g, Fiber 1.2 g, Protein 35.9 g, SaturatedFat 8.9 g, Sodium 674.5 mg, Sugar 9.8 g

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