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.
Scintilla @ Bell'Avventura says
Looks delicious! I make mine slightly differently with white wine then adding the juice at the end. I'll try your way. mmmm
Sara, Ms Adventures in Italy says
I have grown to love capers since moving here – before I didn't understand them 🙂
I will have to try it! Thanks for participating!
Ciao Scintilla! Yum, I feel the same way about your version. I was almost tempted to add a bit of white wine this time. I had a particularly juicy lemon and it was a bit tart. Next time I'll try it your way. Grazie!
Ciao Sara! I was perplexed by capers before moving to Italy as well. I think many Italian restaurants in the States tend to use too many in dishes. Too many and they are particularly potent! I've just learned that they grow all over the Amalfi Coast – out of walls and along steps. Next spring I'm going out with a little bag to pick my own to make this dish! Many thanks to you and Michelle for organizing this contest!
michelle | bleeding espresso says
Looks fab! I'm a caper fan too…now that I've lived here 😀 Thanks so much for participating!
The Food Hunter says
Chef Chuck says
Very nice, looks flavorful!!
This is a delicious dish, I could taste it know!!. 🙂
Ciao Michelle! Capers grow everywhere here … I'm trying to coax some to grow in my garden. 🙂 Many thanks to you!
Ciao Food Hunter! It was … I ate it all! 🙂 I have to try out your Orcchiette recipe. Yum!
Ciao Chuck! Thanks! Your chocolate hazelnut cake is making me dream….
Bellini Valli says
A beautiful O food for the event. It makes me want to travel to Italy today.
Ciao Bellini Valli! Thanks for stopping by! Have you traveled and cooked in Italy? I look forward to trying your Orzo risottO from the O foods events. I love risotto!! Thanks! (http://morethanburnttoast.blogspot.com/2009/09/recipe-for-orzo-risotto-for-o-ovarian.html)