Lemon Chicken with Capers in Foil Packets

I remember about ten years ago I was working in Marketing at this little software company. It was a start up company and my boss telecommuted. Every week she would come in to see us, check on how we were doing and she’d take us to lunch. One of my favorite places that we’d go was this tiny little Italian restaurant. It wasn’t a chain restaurant and I’d never even remember where it was located, but it was the tiniest little treasure. The food was absolutely amazing and I’d always order this chicken dish. All I remember was it was a baked chicken with a delicious sauce and it was served with capers. Oh my YUM!! The tanginess of the capers balanced the juiciness of the chicken with the buttery sauce. Oh, it was heaven! I’ve researched many recipes and have never found anything close to that particular dish.

One of the reasons I loved that dish so much was it reminded me of my childhood. My dad loves capers and I remember he’d add them to a few dishes when I was little. Isn’t it funny, how something so small can create such a significant memory. I still adore capers and while this isn’t the same recipe as the one I had at that little Italian restaurant, it’s pretty amazing. It’s also crazy easy and a perfect 30 minute meal for busy weeknights. I based it on my recipe for tilapia packets that’s always been wildly popular, but this time choosing minimal ingredients, a bit of wine, and letting the capers steal the show. Served with some buttery noodles that are just lightly seasoned, this would pair well with a quick salad.

Recently I was appointed to be an Ambassador with the Pompeian Pantry Insiders Program. I get to share with you all the amazing products in the Pompeian line – trust me it’s more than just oil and vinegar. There’s so many delicious products that can be used for a variety of occasions!

 This month we are highlighting the recently launched Varietal collection. This is a new line of monovarietal oils that range in flavor from mild to full-bodied. Because there’s a variety, these provide the perfect, complimentary oil and flavor for any dish. In addition to the range of oils, you can also uncover the history behind each Varietal Collection bottle at Pompeian.com/TreeToBottle. All you do is input the lot number located on the back of each Varietal bottle to discover your bottle’s journey – beginning at the mill, country and harvest date – then finally landing at your table.

Mine has had quite a journey!

I decided on the Picholine which is a medium-bodied extra virgin olive oil with green fruitiness, hints of herbs, and a pleasing balance of bitterness, which makes it great for meats and sauces. I’d already decided I wanted to make a quick chicken and capers recipe and I felt the flavors of the Picholine Varietal would compliment the capers as well as the lemons. I also added a splash of dry white wine, and with everything combined it makes this dish a winner!

Lemon Chicken with Capers in Foil Packets Ingredients:

• 2 boneless chicken breasts, defrosted and patted dry
• 2-3 teaspoons Pompeian Picholine Varietal Extra Virgin Olive Oil
• salt and pepper to taste
• 1/4 teaspoon ground paprika
• 1/2 teaspoon dried basil
• 1 large lemon
• 2 tablespoons dry white wine (I used Sauvignon Blanc)
• 2-3 teaspoons capers

Ingredients for Noodles:

• 2-3 ounces of noodles, such as fettucine or spaghetti
• 1 tablespoon Pompeian Picholine Varietal Extra Virgin Olive Oil
• 1/2 tablespoon butter or margarine
• 1 teaspoon dried parsley

Directions:

Prepare the oil by pouring into a small dish to make it easy to brush on.

Preheat the oven to 400 degrees. Cut two large pieces of foil which is what your chicken packets will be prepared in.
Spray the inside of the foil lightly, then place each chicken breast inside the foil.
Brush lightly with oil.

Season both sides with salt and pepper. Then just the top with paprika and basil.

Cut 2 slices off the lemon and place each slice on top of each chicken breast.

Squeeze the remaining lemon over the top of both chicken breast, then pour the white wine over the tips of each (1 tablespoon over each piece of chicken).

 Top with a little over a teaspoon of capers over each finished packet.

Now wrap the packets up tightly to hold all those juices in.
Bake for about 20 minutes or until center of chicken is fully cooked through.

While the chicken is cooking, boil your noodles until al dente.
Strain the water out, then pour your tablespoon of oil and mix it in.

Add the butter (or margarine) and the parsley and combine until lightly coated.

Add the noodles to your plate, then carefully remove the chicken with capers and lemons on top, serving with the noodles.

Enjoy!

Which of the Pompeian Varietals Collection would you be interested in trying?

#PantryInsiders | #PompeianVarietals