CHICKEN BREASTS ROASTED WITH PEPPERS AND COURGETTES RECIPE
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Provided by Jennifer Shepherd
Yield Serves: 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 200°C/Gas Mark 6.
- Cut each chicken breast in half horizontally into 2 thin breasts. Set aside.
- Place the red pepper, courgettes and 3 sprigs of thyme in a roasting tin, drizzle with 1 tbsp rapeseed oil and season well. Cook for 20 minutes, turning after 10 minutes.
- Remove from the oven, add the chicken breasts to the tin, squeeze the lemon juice over the chicken, drizzle with the remaining rapeseed oil and season well.
- Return to the oven and cook for a further 10 minutes until the chicken is cooked through and there is no pink meat. To serve, layer the chicken pieces and roasted vegetables in a stack and garnish with thyme.
Nutrition Facts : @context https
COURGETTE CAPONATA WITH THYME & GARLIC CHICKEN
A Sicilian-inspired vegetarian sauce with capers and sultanas - this version is served with lean, griddled chicken
Provided by Good Food team
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 11
Steps:
- Put one-quarter of the garlic, the thyme and some seasoning in 2 tsp of the olive oil and set aside.
- Heat the remaining oil in a pan. Tip in the onions and celery, and cook for around 10 mins until soft. Add the courgettes and the rest of the garlic, and fry for a few mins to soften. Add the tomatoes, ½ can water, capers, vinegar, sultanas and seasoning. Gently simmer for around 20 mins until the juices have thickened and the vegetables are tender.
- Meanwhile, cut the chicken breasts in half to open up like a book. Place them between 2 layers of baking parchment and flatten a little by bashing gently with a rolling pin. Heat a griddle pan and rub the chicken with your flavoured oil, discarding the garlic. Cook for around 3 mins each side, or until cooked through - you may have to do this is batches, depending on the size of your pan. Cut the chicken into strips and serve alongside the courgette caponata.
Nutrition Facts : Calories 276 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium
COURGETTES WITH CAPERS
Make and share this Courgettes With Capers recipe from Food.com.
Provided by PinkCherryBlossom
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a pan and add zucchini tossing to coat.
- Add vinegar, mix well cover and cook for five minutes until the courgettes are tender crisp.
- Remove lid and cook for another 2 - 3 minutes until liquid has evaporated
- Remove from heat and capers, parsley and lemon juice.
- Toss to coat and season if desired, serve warm.
Nutrition Facts : Calories 110.6, Fat 10.4, SaturatedFat 1.5, Sodium 203.7, Carbohydrate 4.5, Fiber 1.5, Sugar 2.1, Protein 1.6
CHICKEN PICCATA WITH CAPERS
This is a quick and easy recipe for chicken piccata with a caper sauce.
Provided by Sandra1980
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
- Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
- Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
- Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
- Drizzle sauce over and around the chicken; garnish with parsley.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 9.6 g, Cholesterol 111.4 mg, Fat 11.8 g, Fiber 0.5 g, Protein 39.3 g, SaturatedFat 3.8 g, Sodium 386.6 mg, Sugar 0.7 g
CHICKEN & CRISPY CAPERS WITH NEW POTATOES
Combine chicken thighs with new potatoes and capers to make this quick and easy midweek meal, with stuffed olives and lemon zest to add some extra oomph
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Bring a pan of salted water to the boil and tip in the potatoes, boil for 8-10 mins, until cooked through, then drain.
- Mix the flour and oregano, then toss the chicken in it. Put the oil in a pan over a high heat and fry the capers until crispy, about 2 mins. Remove with a slotted spoon and set aside.
- Turn the heat down a bit and add the chicken, then fry until golden, around 10 mins. Tip the drained potatoes into the pan with the olives. Fry for 10 mins, until the chicken is cooked through and a little charred. Squeeze the lemon juice over, scatter with capers, parsley and lemon zest and serve with the salad.
Nutrition Facts : Calories 411 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 0.8 milligram of sodium
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