Chicken with Capers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 skinless, boneless chicken breast halves1 Tbsp. Dijon mustard1/2 cup fine dry bread crumbs1/2 tsp. salt1/4 tsp black pepper1/2 tsp. dried basil1/2 tsp. dried oregano4 Tbsp. olive oil, divided12 oz. green beans2 lemons, 1 sliced and 1 juiced1 Tbsp. capers
Place one chicken breast half between sheets of plastic wrap or waxed paper. Lightly pound with flat side of meat mallet to even thickness. Repeat with remaining breast halves.
Combine bread crumbs, salt, pepper, basil and oregano. Brush chicken with mustard; sprinkle evenly with bread crumb mixture to coat.
Heat 2 Tbsp. olive oil in skillet over medium heat. Add chicken. Cook 4 minutes per side or until no pink remains. Transfer to plates.
Add remaining 2 Tbsp. olive oil to skillet. Cook green beans in oil 4 minutes, or until crisp-tender; add lemon slices for the last minute of cooking. Transfer to plates.
Add lemon juice and capers to skillet; heat through. Drizzle on chicken.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CIAMOM.
Combine bread crumbs, salt, pepper, basil and oregano. Brush chicken with mustard; sprinkle evenly with bread crumb mixture to coat.
Heat 2 Tbsp. olive oil in skillet over medium heat. Add chicken. Cook 4 minutes per side or until no pink remains. Transfer to plates.
Add remaining 2 Tbsp. olive oil to skillet. Cook green beans in oil 4 minutes, or until crisp-tender; add lemon slices for the last minute of cooking. Transfer to plates.
Add lemon juice and capers to skillet; heat through. Drizzle on chicken.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CIAMOM.
Nutritional Info Amount Per Serving
- Calories: 342.2
- Total Fat: 15.9 g
- Cholesterol: 68.4 mg
- Sodium: 626.1 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 5.0 g
- Protein: 31.1 g
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