Crispy Chicken Breasts With Lemon and Capers Recipe

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Crispy Chicken Breasts With Lemon and Capers
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Ingredients
11
Count
Nutrition
351
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. To make bread crumbs: Tear or cut 1/2 lb. firm, white, country style bread into 1-2 pieces. Put few handfuls into the bowl of a food processor, and pulse into coarse crumbs. Repeat until you have 4 cups of crumbs. Pour crumbs into mixing bowl and toss with 2 tablespoons olive oil or melted, unsalted butter.
  2. Heat large heavy skillet over medium heat. Add bread crumbs and cook, stirring, until crumbs start to color and crisp, about 5 minutes. Reduce heat to medium low and continue to cook, stirring, until crumbs dry out and have browned nicely, about 6 minutes. Cool before using.
  3. Heat oven to 450 degrees. Put flat rack on a large rimmed baking sheet lined with foil.
  4. 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.
  5. In a large bowl, mix 1/4 cup of the Parmigiano, 2 1/2 tablespoons of the capers, 1 tablespoons of the thyme, and the oil, mustard, lemon zest, salt and pepper. Squeeze 1-2 lemon wedges to get 1 tablespoons of lemon juice and add to the mixture, along with 2 tablespoons of water. Add the chicken and toss to coat well. You can proceed directly to coating the breasts with crumbs, or let them marinate in the fridge for up to 24 hours.
  6. Put the breadcrumbs in a large shallow dish and toss with the remaining 1/2 cup Parmigiano, 2 1/2 tablespoons capers, and 1 tbsp of thyme.
  7. Working with one piece at a time, transfer the chicken to the dish of crumbs, scoop some crumbs on top, and press well a couple of times so the crumbs adhere to both sides. Use the heel of your hand and a firm rotating motion to press crumbs onto the chicken, Don't shake off any excess when transferring the breasts to the baking sheet; keep as many crumbs on the chicken as possible.
  8. Bake the chicken until it's firm to the touch and registers 165 degrees on an instant-read thermometer, about 20 minutes. Serve immediately with the remaining lemon wedges for squeezing over the chicken.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 351.44 Kcal (1471 kJ)
Calories from fat 138.14 Kcal
% Daily Value*
Total Fat 15.35g 24%
Cholesterol 18.5mg 6%
Sodium 1146.79mg 48%
Potassium 128.27mg 3%
Total Carbs 40.11g 13%
Sugars 4.71g 19%
Dietary Fiber 3.35g 13%
Protein 11.48g 23%
Vitamin C 11.1mg 19%
Iron 2.8mg 16%
Calcium 117.2mg 12%
Amount Per 100 g
Calories 107.33 Kcal (449 kJ)
Calories from fat 42.19 Kcal
% Daily Value*
Total Fat 4.69g 24%
Cholesterol 5.65mg 6%
Sodium 350.22mg 48%
Potassium 39.17mg 3%
Total Carbs 12.25g 13%
Sugars 1.44g 19%
Dietary Fiber 1.02g 13%
Protein 3.5g 23%
Vitamin C 3.4mg 19%
Iron 0.9mg 16%
Calcium 35.8mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.6
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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