Caper Baked Chicken

Chicken Breast - Meat and Poultry

Melt in your mouth ecstasy. This recipe requires a clay pot for it to turn out just right. Serve the over rice pilaf.

Brief

Prep 15 mins

Cook: 25 mins

Additional: 5 mins

Total: 45 mins

Servings: 4

Yield: 4 servings

Caper Baked Chicken

Ingredients

4 skinless

boneless chicken breast halves

1 lemon

juiced

ground black pepper to taste

¼ cup melted butter

¼ cup steak sauce

1 (4 ounce) jar capers

liquid reserved

Meat and Poultry

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Arrange chicken in an oven proof clay pot or medium baking dish. Coat with lemon juice and season with pepper.

Step 3

In a small bowl mix the melted butter steak 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.

Step 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.

Nutritional Information

Caper Baked Chicken

Servings Per Recipe:4

Calories: 253.5

% Daily Value *

Protein: 28.6g 57%

Carbohydrates: 6.8g 2%

Dietary Fiber: 2.5g 10%

Sugars: 0.1g

Fat: 13.3g 21%

Saturated Fat: 7.8g 39%

Cholesterol: 98.9mg 33%

Vitamin A Iu: 572IU 11%

Niacin Equivalents: 19mg 146%

Vitamin B6: 0.7mg 44%

Vitamin C: 26mg 43%

Folate: 14.6mcg 4%

Calcium: 48mg 5%

Iron: 1.7mg 10%

Magnesium: 50.1mg 18%

Potassium: 420.7mg 12%

Sodium: 1228.3mg 49%

Thiamin: 0.1mg 10%

Calories From Fat: 120.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.