Recipes Caper Baked Chicken 4.3 (242) 191 Reviews 9 Photos Melt in your mouth ecstasy. This recipe requires a clay pot for it to turn out just right. Serve the over rice pilaf. Submitted by Shannon Updated on September 23, 2022 Save Rate Print Share Trending Videos Close this video player 9 9 9 9 9 Prep Time: 15 mins Cook Time: 25 mins Additional Time: 5 mins Total Time: 45 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts 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 Directions 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. I Made It Print Nutrition Facts (per serving) 254 Calories 13g Fat 7g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 254 % Daily Value * Total Fat 13g 17% Saturated Fat 8g 39% Cholesterol 99mg 33% Sodium 1228mg 53% Total Carbohydrate 7g 2% Dietary Fiber 3g 9% Total Sugars 0g Protein 29g 57% Vitamin C 26mg 29% Calcium 48mg 4% Iron 2mg 9% Potassium 421mg 9% * 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. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved