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This is a tasty way to dress up cooked chicken breast.
Just warm the chicken and top with the sauce, which can be mixed together in minutes and doesn’t need cooking.
Capers are the small, unopened flower bud from a bush that grows in the Mediterranean region. Once they are picked and dried, they are pickled in a vinegar brine. They vary from the small, nonpareil type from southern France to larger types.
The flavor depends largely on the brining and salting process.
Buy a quality, well-known brand for the best results. Helpful hints
Make ahead: The sauce can be made several days ahead and refrigerated. It also goes well with fish or green vegetables.
Wine suggestion: A nice, red Chianti would go nicely with this zingy dish.
Nutrition: This meal contains 535 calories per serving with 31 percent of calories from fat.
To buy: 34 pound cooked or rotisserie boneless, skinless chicken breast, 1 lemon, 14 pound green beans, 1 jar diced sun dried tomatoes in oil, 1 jar capers and 1 small package quick-cooking barley.
Staples: Olive oil, minced garlic, reduced-fat mayonnaise, orange juice, salt and black peppercorns.
Linda Gassenheimer is the author of 14 cookbooks including her newest, “The Flavors of the Florida Keys” and “Mix ‘n Match Meals in Minutes for People with Diabetes.” Go to dinnerinminutes.com.
