Grilled Chicken Breasts With Salsa and Fried Capers

Name: Grilled Chicken Breasts With Salsa and Fried Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole chicken breasts, with skin, halved; 3 to 4 tablespoons olive oil; 1 clove garlic, minced (green part removed); 2 tablespoons lemon juice; 1 tablespoon fresh rosemary leaves; 4 tomatoes, sliced thin; 1/2 cup salted capers, soaked; Flour for dredging; Peanut oil for deep frying; 1/2 cup Italian parsley, chopped; 1 tablespoon fresh ginger, minced; Coarse salt and freshly ground pepper to taste

Servings: persons

2 whole chicken breasts, with skin, halved
3 to 4 tablespoons olive oil
1 clove garlic, minced (green part removed)
2 tablespoons lemon juice
1 tablespoon fresh rosemary leaves
4 tomatoes, sliced thin
1/2 cup salted capers, soaked
Flour for dredging
Peanut oil for deep frying
1/2 cup Italian parsley, chopped
1 tablespoon fresh ginger, minced
Coarse salt and freshly ground pepper to taste

1
Wipe the chicken pieces dry with paper towels.
2
Combine two tablespoons olive oil with the garlic, lemon juice and rosemary.
3
Mix well, spread over the chicken breasts and marinate them for 30 to 45 minutes.
4
Meanwhile, preheat oven to 375 degrees.
5
Oil a baking sheet and place the tomatoes on the sheet in one layer.
6
Bake for 30 to 45 minutes or until they are browned and dried out (they will not look very attractive, but this does not matter).
7
Rinse the capers under cold running water.
8
Dry them well and dredge them with flour.
9
Heat an inch of peanut oil until just below smoking (you can use a small saucepan) and deep fry the capers until they are golden brown.
10
Drain them on paper towels.
11
Chop the tomatoes and mix them with the parsley and ginger.
12
Moisten with the remaining olive oil, season with salt and pepper and set aside.
13
Preheat broiler or coals.
14
Season the chicken breasts with salt and pepper and cook them for 10 to 12 minutes on each side or until they are done.
15
Place them on a platter and top with the tomato-ginger mixture and sprinkle with the capers and parsley.

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 whole chicken breasts, with skin, halved, 3 to 4 tablespoons olive oil, 1 clove garlic, minced (green part removed), 2 tablespoons lemon juice, and more.

Yes, Grilled Chicken Breasts With Salsa and Fried Capers falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!