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Sliced Chicken Breast on Caponata

Sliced Chicken Breast on Caponata recipe image
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.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 320
Dietary: Vegan
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
  1. 1
    Heat olive oil in a large non-stick skillet over medium-high heat.
  2. 2
    Add onions and garlic; cook, stirring occasionally, until onions are softened, about 3 minutes.
  3. 3
    Stir in eggplant, bell peppers, zucchini, chicken broth, and 1 tablespoon vinegar.
  4. 4
    Cook, stirring occasionally, over medium heat until vegetables are softened, about 5 minutes.
  5. 5
    Stir in tomatoes, currants, capers, salt, and pepper.
  6. 6
    Cook about 5 minutes longer until the mixture is cohesive and heated through.
  7. 7
    Remove the caponata from the skillet and set aside.
  8. 8
    Wipe the skillet clean and heat vegetable oil in the same medium nonstick skillet over medium heat.
  9. 9
    Sprinkle chicken lightly with salt, then coat lightly with flour, shaking off excess.
  10. 10
    Add chicken to the hot oil and cook, turning once, just until cooked through, 4-5 minutes per side.
  11. 11
    While chicken cooks, stir the remaining 1 teaspoon vinegar and thyme into the caponata and gently heat just until hot.
  12. 12
    Transfer chicken to a cutting board and let rest for 2 minutes.
  13. 13
    Slice chicken diagonally into 3/4-inch thick strips.
  14. 14
    Spoon caponata onto serving plates and top with chicken strips.
  15. 15
    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.

Read it online: https://www.chefs-mate.com/recipe/sliced-chicken-breast-on-caponata/