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#PantryInsiders #PompeianVarietals chicken main dish Pompeian recipe

Lemon Chicken with Capers in Foil Packets

pompeian disclosure

chicken with capersI 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!

Pompeian Picholine Varietal Extra Virgin Olive Oil 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.

Pompeian Picholine Varietal Extra Virgin Olive Oil

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:

Pompeian Picholine Varietal Extra Virgin Olive Oil

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

chicken with capers

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.

chicken with capers

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

chicken with capers

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

chicken with capers

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).

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

chicken with capers

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.

chicken with capers

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.

chicken with capers

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

chicken with capers

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

chicken with capers

Enjoy!

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

Print
Lemon Chicken with Capers in Foil Packets #PantryInsiders

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Lemon Chicken with Capers in Foil Packets #PantryInsiders

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
  • For the 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

Instructions

  1. Prepare the oil by pouring into a small dish to make it easy to brush on.
  2. Preheat the oven to 400 degrees. Cut two large pieces of foil which is what your chicken packets will be prepared in.
  3. Spray the inside of the foil lightly, then place each chicken breast inside the foil.
  4. Brush lightly with oil.
  5. Season both sides with salt and pepper. Then just the top with paprika and basil.
  6. Cut 2 slices off the lemon and place each slice on top of each chicken breast.
  7. 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).
  8. Top with a little over a teaspoon of capers over each finished packet.
  9. Now wrap the packets up tightly to hold all those juices in.
  10. Bake for about 20 minutes or until center of chicken is fully cooked through.
  11. While the chicken is cooking, boil your noodles until al dente.
  12. Strain the water out, then pour your tablespoon of oil and mix it in.
  13. Add the butter (or margarine) and the parsley and combine until lightly coated.
  14. Add the noodles to your plate, then carefully remove the chicken with capers and lemons on top, serving with the noodles.
  15. Enjoy!
3.1
https://mamaharriskitchen.com/2014/04/lemon-chicken-with-capers-in-foil-packets-pantryinsiders/

#PantryInsiders | #PompeianVarietals

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Reader Interactions

Comments

  1. Mandi says

    April 30, 2014 at 7:15 pm

    This looks yummy! I loooove capers. I love how “gourmet” Pompeian has gone with their products. I can’t wait to try them!

    • MamaHarris says

      May 1, 2014 at 8:47 am

      Mmm, aren’t capers amazing? And yes, I’m loving all their products too!

  2. PammyPam says

    May 1, 2014 at 1:46 pm

    i am SO interested in these capers. YUM.!

    • MamaHarris says

      May 1, 2014 at 1:47 pm

      LOVE them!

  3. Val says

    May 1, 2014 at 1:58 pm

    This looks so good. I love olive oil and I really like capers. Pinning now.

    • MamaHarris says

      May 1, 2014 at 2:07 pm

      This is why you’re my people Val, we love the same things. <3

  4. Caroll says

    May 2, 2014 at 1:51 pm

    Now this is a recipe I will definitely try! I already use this oil. Thanks sharing and your photos look great!

    • MamaHarris says

      May 2, 2014 at 2:40 pm

      Thanks Caroll!

  5. Dad says

    May 2, 2014 at 5:36 pm

    Never tried them on chicken will have to try it!
    Guess I will have to make my steak with capers sometime.
    Love you!
    Dad

  6. lynda @MommyPowers says

    May 4, 2014 at 11:28 am

    Gotta make this, great job!

  7. Rachee says

    May 4, 2014 at 12:32 pm

    This looks delicious and like something I can definitely do! I am going to have to try this!

  8. Notorious Spinks says

    May 4, 2014 at 9:28 pm

    I am going to try this with some roasted veggies. I love Pompeian products, too! Capers are so yummy girl and this works well with my goal of eating less calories.

Trackbacks

  1. Sweet Shaved Brussel Sprouts Salad with Orange & Honey Vinaigrette #PantryInsiders says:
    May 31, 2014 at 11:13 pm

    […] I’m also a Pompeian Pantry Insider, I created a salad and another vinaigrette right here at home in honor of this month. But really, […]

  2. Pesto Pasta Salad with Sun Dried Tomatoes #PantryInsiders says:
    July 1, 2014 at 8:22 am

    […] I plan to show you. If you missed my previous recipes with Pompeian Oils and Vinegars, check out my Lemon  Chicken with Capers and my Shaved Brussel Sprouts Salad with Orange-Honey […]

  3. Easy Chicken Dishes for Back-to-School says:
    August 17, 2014 at 5:05 am

    […] Lemon Chicken with Capers in Foil Packets […]

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