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With the Super Bowl right around the corner, you’ll soon be getting your fill of beer and deep fried delight. I hold no judgment. I’m in the same boat. My fridge is stocked full of garbage I wouldn’t normally eat, in anticipation of this weekend’s showdown. I’m pretty sure the Super Bowl is where New Year’s resolutions go to die, and I’m okay with that. I’ve accepted it—embraced it even. If you know that you’re about to walk into a calorie laden explosion of processed cheese this Sunday like I’m about to, why not start off the weekend on a light note?

This chicken dish is a favorite of mine—mostly for the taste, partially for the ease. Lemons, capers, tomatoes, and onions give the dish a fresh and light taste. Start to finish the dish takes about 40 minutes. But the holy grail of this dish is the tin foil package you bake it in. I think I’m three times as likely to prepare a dish where you cook the food in little tin foil packages. They make me feel warm and fuzzy. But mostly, I loathe clean up. I despise it really. And the satisfaction I get when I toss out my little foil package and voila I’m done—ah, now that’s bliss.

Hope you enjoy it as much as I do. J

 

The Ingredients

Serves 4
4 chicken breasts
2 lemons (the juice of one, the other in 8 slices)
2-3 tbsp capers
1 pint of cherry tomatoes
1 medium red onion, diced
1 tbsp pine nuts
1 tbsp olive oil
Salt and pepper to taste
Whole wheat pasta to serve over (optional)
 

The Directions

  1. In a small bowl combine diced onion, cherry tomatoes, capers, lemon juice, pine nuts, olive oil, and salt to taste. Stir to combine.
  2. Prepare a baking dish by lining it with foil. You’ll want to leave enough rooms on the side so that you can fold the sides of the foil up to make a little aluminum foil tray. Goodbye, cleanup.
  3. Line the tray with two rows of lemon slices.

  4. Season chicken breast with salt and pepper and place each chicken breast over 2 slices of lemon.

  5. Top the chicken with your caper and onion mixture.

  6. Bake in a 350 degree oven for 25-30 minutes, or until the juice of the chicken runs clear. When serving, remove lemon slices, and pour juices from the aluminum foil over top the chicken.
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