Caper baked chicken

    Caper baked chicken

    (185)
    6saves
    40min


    180 people made this

    About this recipe: Melt in the mouth chicken. This recipe requires a clay dish for it to turn out just right. Serve the chicken over rice.

    Ingredients
    Serves: 4 

    • 4 skinless, boneless chicken breast fillets
    • 1 lemon, juiced
    • ground black pepper to taste
    • 60g melted butter
    • 4 tablespoons brown sauce
    • 1 jar capers in brine, liquid reserved

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 220 C / Gas 7.
    2. Arrange chicken in an oven proof clay pot or medium baking dish. Coat with lemon juice, and season with pepper.
    3. In a small bowl, mix the melted butter, brown sauce, 2 tablespoons capers and 2 tablespoons caper liquid. Reserve remaining capers and liquid for another use. Pour the butter mixture over the chicken to coat.
    4. Cover and bake 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear. Drizzle with remaining liquid from the baking dish to serve.
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    Reviews & ratings
    Average global rating:
    (185)

    Reviews in English (185)

    by
    95

    I really am shocked that such a simple recipe is so awesome! For those who had dry chicken, you must have used too large of a pan. This is really fabulous -- even for the non-caper lovers. If you take the time to read the reviews you have to try this!!!! Thanks for the post!  -  10 Mar 2008  (Review from Allrecipes US | Canada)

    by
    61

    My husband thought this recipe was EXCELLENT!!! I recommend using Bobby Flay's Sherry Vinegar Steak Sauce! This recipe will be added to my family favorites!! Very good!  -  10 Feb 2003  (Review from Allrecipes US | Canada)

    by
    50

    Delicious!!! Used A1, but reduced by half due to some comments I read about the A1 overpowering everything. Added some flour to thicken sauce. Will add even more flour next time, and stick with the A1 amount. A fantastic dish if you like capers! Will make again!  -  10 Mar 2008  (Review from Allrecipes US | Canada)

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