Crispy Chicken Breasts with Lemon & Capers

Crispy Chicken Breasts with Lemon & Capers
Photo by Scott Phillips


  • 5 Tbs. capers (preferably nonpareils), rinsed, patted dry, and chopped
  • 4 small boneless, skinless chicken breast halves (6 to 7 oz. each), trimmed of excess fat
  • ½ tsp. kosher salt
  • 3-½ cups Toasted Breadcrumbs
  • 1 lemon, zest finely grated, cut into wedges
  • ½ tsp. freshly ground black pepper
  • 2 Tbs. Dijon mustard
  • + 3 more ingredients
    • 2 Tbs. chopped fresh thyme
    • 3 Tbs. extra-virgin olive oil
    • ¾ cup freshly grated Parmigiano-Reggiano

Heat the oven to 450°F. Put a flat rack on a large rimmed baking sheet lined with foil. With a meat pounder or a heavy skillet, lightly pound the chicken between two sheets of plastic wrap to even out the thickness of the breasts. In a large bowl, mix 1/4 cup of the Parmigiano, 2-1/2 Tbs. of th...

View full recipe at Fine Cooking


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