Chicken Caponata

Prep Time 10

Cook Time 25

Servings servings

Calories 586kcal

Ingredients

4 oz Chicken breast boneless skinless butterflied
1/2 cup Panko breadcrumbs or more if needed
2 tbsp Extra-virgin olive oil plus a little more for the orzo
2 cloves Garlic sliced thin
2 tbsp Red onion roughly chopped
1 cup Eggplant cut into chunks
1/2 cup Grape tomatoes halved
1 tsp Capers
2 tbsp Chicken broth or more if needed
1/4 cup Orzo pasta
2 slices Crusty bread toasted if desired
Fresh parsley garnish

US Customary - Metric

Instructions

Season the chicken on both sides well with salt and pepper. Lightly coat both sides with breadcrumb.
Heat a sauté pan on medium heat. Once hot, add half of the oil. Sauté the garlic and onion until golden brown. Add in the eggplant and brown on all sides. Add in the tomatoes, capers, and broth. Season with salt and pepper. Bring to a low simmer, adjust the heat accordingly. Let simmer until the tomatoes and eggplant are very soft and the flavors have blended together well. Season with salt if needed.
In a pot of salted boiling water cook the orzo according to the directions on the package. Once tender, drain well. Toss with 1 to 2 teaspoons of olive oil and season with salt and pepper to taste. Cover with a lid to keep warm.
Heat a nonstick pan or skillet on medium heat. Once hot, add the remaining oil. Then cook the chicken golden brown on both sides to an internal temperature of 160 degrees. Once done, set aside on paper towels to drain any excess grease.
Top the chicken with eggplant mixture. Serve with orzo and bread. Garnish with parsley.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half to create two equal halves.

Nutrition