Crispy Chicken Breasts with Lemon and Capers
serves 4
Ingredients
- 4 ea boneless, skinless chicken breasts, pounded flat
- 3/4 C Parmesan cheese, grated
- 5 T capers, rinsed and chopped
- 2 T thyme
- 3 T olive oil
- 2 T Dijon mustard
- 1 ea lemon, zested
- 1 T lemon juice
- 2 T water
- bread crumbs
Instructions
- Mix 1/4 C Parmesan, 2-1/2 T capers, 1 T thyme, oil, mustard, lemon zest, lemon juice, water, salt and pepper in a large bowl.
- Mix the bread crumbs with the remaining capers, Parmesan, and thyme in another bowl.
- Coat the chicken with the wet mixture, then with the dry, then bake at 450 until done.
- Plate, then squeeze fresh lemon juice over the breasts to garnish.
Source: Fine Cooking magazine, Feb/Mar 2007