Lemon Chicken Breasts with Capers

Lemon Chicken Breasts with Capers
Photo by Maren Caruso


  • ½ cup lower-salt chicken broth
  • ½ cup freshly grated Parmigiano-Reggiano
  • 1 lemon, zest finely grated, and juiced
  • 4 boneless, skinless chicken breasts (6 oz. each)
  • ¼ cup fine, dry breadcrumbs
  • 2 medium cloves garlic, thinly sliced
  • Kosher salt and freshly ground
  • + 5 more ingredients
    • 4 Tbs. capers, rinsed, drained, patted dry, and chopped
    • 1 Tbs. olive oil
    • black pepper
    • 3 Tbs. unsalted butter
    • 2 Tbs. chopped fresh flat-leaf parsley

Position a rack in the center of the oven and heat the oven to 425°F. Make a lengthwise horizontal slice almost all the way through each chicken breast and open each up like a book. Flatten the chicken with a meat mallet until it is 1/4 inch thick. Put the Parmigiano, breadcrumbs, 3 Tbs. capers, ...

View full recipe at Fine Cooking


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