I had every intention of taking a picture of this dish as soon as it came out of the oven... even had the camera sitting on the kitchen table. We were hungry, though, and everything smelled so good that I got distracted and forgot until it was too late.
Rather than use olive oil I sprayed the pan and the chicken with olive oil cooking spray. Worked out fine. I'll definitely make this again.
Rosemary Caper Chicken contributed to Angels on Earth magazine by
Stephanie Thompson of Edmond, OK
1/4 cup olive oil
2 boneless, skinless chicken breasts
lemon pepper seasoning
3 fresh sprigs rosemary
1-1/2 tablespoons capers
Pour olive oil into a small casserole dish. Place chicken in dish and turn so that both sides are coated with oil. Sprinkle seasoning on both sides as well. Add sprigs of rosemary on either side of the chicken and one on the middle. Cover and bake at 400F for 15 minutes. Add capers and bake uncovered for 15 minutes or until done.
- Kelly
- Making my way through the ups and downs of life, holding fast to my favorite Bible verse: "For we walk by faith, not by sight." ~2 Corinthians 5:7. I began blogging in earnest at Yahoo360 on October 24, 2005. (briefly using LiveJournal and blog-city prior to that) In June 2008 I moved to Blogger. I'm now at WordPress where I hope to remain.
10 comments:
Sounds yummy, Sis!
mmmmm, love that recipe, sounds yummy and tempting!
hugs
betty xx
What I've done lately is slice a lemon and bake it. Then put on the side of the plate for squeezing when the chicken is cut up. The baking removes some of the liquid from the lemon and removes some of the sharpness but on chicken it add a dimension.
Rosemary is a wonderful seasoning for porkchops, too.
Ha I just wrote about chicken on my blog, maybe I should try this, if I can get someone to cook it for me!
Vince - I've heard of putting slices of lemon on fish to bake. I'll have to try it with the chicken.
Debby - I've always used my fresh rosemary with chicken or roasted potatoes. Bet it is good with the pork.
Joey - This is so simple even you could make it! :)
Not on the meat while cooking. But beside it.
I roast the meat on a very shallow tin, almost a plate.
Okay Vince, you've got me curious enough that I will have to try it this way. I'm sure it would work better with a whole bird or with the skin still on the breasts, but I'll just have to adapt. Any particular seasonings or should I just wing it?
Nope, this is but a condiment. Don't even put it on the same dish as the meat. I do it on the same dish as I know my oven.
It something you need you be careful of, as you can easily over do it and pickle the meat in vinegar, or rather lemon.
Nor does it NEED to be chicken. Any meat that might gain from a slightly smoky, slightly caramelized acidic dimension will do. Oily fish or fish you've over cooked. And on BBQ stuff, beef, pork, anything virtually.
On the BBQ, wrap in foil and roast like an onion. Just break the foil and use like a dip. It'll put a ping in, but use as you would vinegar.
You've got me convinced. I'll give it a try.
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