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Chicken with Capers
Ingredients
- 4 skinless, boneless chicken breast halves (about 1-1/2 lb.)
- 1 tablespoon Dijon-style mustard
- 1/4 cup seasoned fine dry bread crumbs
- 8 ounces green beans, trimmed
- 2 lemons, 1 sliced and 1 juiced
- 1 tablespoon capers
Directions
1. Place one chicken breast half between sheets of plastic wrap. Lightly pound with flat side of meat mallet to even thickness. Repeat. Brush chicken with mustard; sprinkle evenly with salt, pepper, and bread crumbs to coat.
2. Heat 2 tablespoons olive oil in skillet over medium heat. Add chicken. Cook 4 minutes per side or until no pink remains (170F). Transfer to plates. Add 2 tablesppons olive oil to skillet. Cook green beans in oil 4 minutes or until crisp-tender; add lemon slices the last minute. Transfer to plates. Add juice and capers to skillet; heat through. Drizzle on chicken. Makes 4 servings.
Nutrition Facts
(Chicken with Capers)
- Servings Per Recipe 4,
- cal. (kcal) 362,
- Fat, total (g) 16,
- chol. (mg) 99,
- sat. fat (g) 3,
- carb. (g) 13,
- Monosaturated fat (g) 10,
- Polyunsaturated fat (g) 2,
- fiber (g) 4,
- sugar (g) 2,
- pro. (g) 42,
- vit. A (IU) 389,
- vit. C (mg) 38,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 20,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 546,
- Potassium (mg) 610,
- calcium (mg) 71,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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