This month the wonderful and resourceful Michelle from Bleeding Espresso and Sara of Ms. Adventures in Italy are hosting the 2nd Annual O Foods Contest for Ovarian Cancer Awareness. The idea is to share a recipe that either begins or ends with an O as a way of bringing attention to Ovarian Cancer Awareness Month. I’m coming in at the end of the month, but it took a bit of thinking to come up with a good O food recipe to share here. Here’s one of my local favorites, easy, healthy, fast, and with two Os to boot. Hope you enjoy!
Poll0 con Olive, Capperi & Limone
(Chicken with Olives, Capers & Lemon)
This recipe is a traditional Neapolitan method for preparing fish, but I found the suggestion for substituting chicken in one of my favorite cookbooks Naples at Table by Arthur Schwartz. I love how quick this recipe cooks up and how fresh the combination of flavors taste. It is especially nice made with Amalfi Coast lemons!
2 tablespoons extra-virgin olive oil
1 tablespoon salted capers, thoroughly rinsed and chopped coursely if large
4 ounces green olives (about 3/4 cup), pitted and finely chopped
Juice of one lemon
2 chicken breasts (butterflied if you prefer)
1 rounded tablespoon finely cut parsley
(1) Mix together the olive oil, capers, olives, and lemon juice in a 10-inch skillet. Cook over low heat and let the mixture warm slowly until it begins to sizzle gently.
(2) Arrange the chicken breasts in 1 layer over the olives. Cooking time will vary depending on the thickness of the chicken breasts, but if using plump breasts (not butterflied), expect them to cook about 4 minutes on the first side and about 3 minutes on the second.
(3) Serve garnished with the olives and capers from the pan and sprinkled with the fresh parsley.