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My review
Caper Baked Chicken
Shannon
"Melt in your mouth ecstasy. This recipe requires a clay pot for it to turn out just right. Serve the over rice pilaf."
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Ingredients
45 m servings 254 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 425 degrees F (220 degrees C).
- Arrange chicken in an oven proof clay pot or medium baking dish. Coat with lemon juice, and season with pepper.
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 254 calories; 13.3 g fat; 6.8 g carbohydrates; 28.6 g protein; 99 mg cholesterol; 1228 mg sodium. Full nutrition
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Reviews
Read all reviews 144186 Ratings
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Most helpful positive review
3/10/2008
I really am shocked that such a simple recipe is so awesome! For those who had dry chicken, you must have used too large of a pan. This is really fabulous -- even for the non-caper lovers. If...
Most helpful critical review
12/24/2004
Dry, dry, dry!!! Flavor was OK, but that didn't make a difference given how bone-dry it turned out. Maybe it was because I baked it in a Pyrex dish and not a clay pot...?
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3/10/2008
I really am shocked that such a simple recipe is so awesome! For those who had dry chicken, you must have used too large of a pan. This is really fabulous -- even for the non-caper lovers. If...
2/10/2003
My husband thought this recipe was EXCELLENT!!! I recommend using Bobby Flay's Sherry Vinegar Steak Sauce! This recipe will be added to my family favorites!! Very good!
3/10/2008
Delicious!!! Used A1, but reduced by half due to some comments I read about the A1 overpowering everything. Added some flour to thicken sauce. Will add even more flour next time, and stick wit...
3/12/2008
I was skeptical of the steak sauce, but no one could guess the ingredients at my house. Only changes I made were to slice the chicken breasts lengthwise (kind of like a scallopini) and then saut...
3/11/2008
This was GREAT !! I added Artichokes, and everyone LOVED it !!! It was so easy.
6/12/2006
A keeper! My husband and parents loved it. It was quick, easy and yummy! My husband was trying to guess the ingredients (he got capers and lemon juice), but he didn't guess steak sauce! I wa...
12/24/2004
Dry, dry, dry!!! Flavor was OK, but that didn't make a difference given how bone-dry it turned out. Maybe it was because I baked it in a Pyrex dish and not a clay pot...?
1/31/2008
Very easy to make and tasty. I did double the sauce but it seemed to make a whole LOT of it so I'm not sure doubling was necessary. Other than doubling the sauce, I made it just as written. My o...