This recipe combines the classic Sicilian flavors of caponata with lean, protein-rich chicken breast. The caponata features a sweet and tangy medley of roasted eggplant, zucchini, peppers, and onions, balanced by briny capers and sweet currants. The chicken is lightly dusted in flour and pan-seared until golden and juicy, then sliced and served atop the warm vegetable relish. It’s a healthy, colorful, and satisfying meal that brings Mediterranean sunshine to your table, perfect for a light dinner or a flavorful lunch.
Sliced Chicken Breast on Caponata
Description
This recipe combines the classic Sicilian flavors of caponata with lean, protein-rich chicken breast. The caponata features a sweet and tangy medley of roasted eggplant, zucchini, peppers, and onions, balanced by briny capers and sweet currants. The chicken is lightly dusted in flour and pan-seared until golden and juicy, then sliced and served atop the warm vegetable relish. It's a healthy, colorful, and satisfying meal that brings Mediterranean sunshine to your table, perfect for a light dinner or a flavorful lunch.Directions
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Heat olive oil in a large non-stick skillet over medium-high heat.
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Add onions and garlic; cook, stirring occasionally, until onions are softened, about 3 minutes.
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Stir in eggplant, bell peppers, zucchini, chicken broth, and 1 tablespoon vinegar.
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Cook, stirring occasionally, over medium heat until vegetables are softened, about 5 minutes.
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Stir in tomatoes, currants, capers, salt, and pepper.
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Cook about 5 minutes longer until the mixture is cohesive and heated through.
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Remove the caponata from the skillet and set aside.
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Wipe the skillet clean and heat vegetable oil in the same medium nonstick skillet over medium heat.
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Sprinkle chicken lightly with salt, then coat lightly with flour, shaking off excess.
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Add chicken to the hot oil and cook, turning once, just until cooked through, 4-5 minutes per side.
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While chicken cooks, stir the remaining 1 teaspoon vinegar and thyme into the caponata and gently heat just until hot.
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Transfer chicken to a cutting board and let rest for 2 minutes.
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Slice chicken diagonally into 3/4-inch thick strips.
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Spoon caponata onto serving plates and top with chicken strips.
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Serve hot.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2g10%
- Cholesterol 110mg37%
- Sodium 350mg15%
- Total Carbohydrate 25g9%
- Dietary Fiber 4g16%
- Sugars 12g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
