Sunday, August 5, 2007

Caper Chicken & Tuscan Zucchini

The plan for dinner tonight was to make fresh pasta with the Kitchen Aid. We had gone blueberry picking in the morning and then for a hike on a small mountain. Upon getting home, Adam got to work on painting and working on fixing up the garage. I took a nap and then started on a giant list of chores. I realize this is boring to read, but the end result is that we couldn't be bothered with taking over an hour to make dinner starting at 8 PM!

Instead, my mission (should I choose to accept it or else eat canned soup for dinner) was to find something tasty that would go with the already made French bread based on what I had on hand. Good news! I poked around in my cookbooks and found a recipe to modify with yummy results for the main course and whipped up a veggie side that worked great too. Mission accomplished.

Caper Chicken

  • 1.5 Lbs. Chicken Breasts, cut into bite sized pieces
  • 2 Cloves of Garlic, chopped
  • 1 Can (14.5 oz) Diced Tomatoes
  • 1 Tbsp. Capers and a Splash of Caper Liquid
  • 1/4 C. Green Olives, coarsely chopped
  • Dash Oregano, Salt, Pepper
  • Olive Oil

  1. In a large skillet with lid, heat some olive oil over medium heat. Add in garlic and saute. Add in can of tomatoes (with liquid) and simmer for about 5 minutes.
  2. Put chicken in the pan with the tomato and garlic mixture and continue to cook over medium heat. Cover the skillet and let simmer for about 15 minutes or until chicken is cooked through.
  3. Sprinkle in the spices, chopped olives, capers, and a splash of the caper liquid from the jar. Allow to simmer another 5 minutes and then serve. Serve with a crusty bread for soaking up the sauce!

Tuscan Zucchini
  • 1 Large Zucchini, Sliced into 1/2" Rounds
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. Balsamic Vinegar
  • Salt & Pepper

  1. In a medium skillet, heat olive oil, vinegar, and spices over medium-low heat.
  2. Add in zucchini and stir. Cover and cook for about 5-7 minutes until squash is tender.
  3. Serve warm.

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