Everyday Food Blog

Today's Recipe: Chicken Breasts with Parsley-Caper Pesto

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Attention caper lovers: this recipe for roasted chicken breasts with parsley-caper pesto was crafted with you in mind. Equal parts salty and bright, chicken becomes incredibly succulent when stuffed with this easy-to-make mixture. To achieve maximum flavor, EDF editor Sarah Carey suggests adding a layer of pesto beneath the chicken's skin (it will also ensure that the breasts don't dry out while they're cooking!). Sarah serves her chicken with crisp, roasted potatoes, but the dish would also pair nicely with spaghetti in an end-of-season tomato sauce. Enjoy!

Want to shop for this recipe? Here's your list of ingredients:

  • 1 pound small red potatoes, halved
  • 3 tablespoons olive oil, divided
  • Salt and pepper
  • 1 lemon
  • 2 cups fresh parsley
  • 1/4 cup walnuts
  • 2 tablespoons capers, rinsed and drained
  • 4 bone-in, skin-on chicken breasts (3 pounds total)

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