Skip to main content

Chicken Pizzaiola with Capers ~~~ Lightened Up


I’ve never made, nor even eaten, Chicken Pizzaiola before, but I positively plan on cooking it again!

Chicken Pizzaiola is a traditional Italian food, as far as I know.  A lot of you, my foodie friends, out there are Italian, so please let me know if that is true---what is the origin of this dish?  I believe the original recipe combines the taste of herbs with tomato sauce, poured over cooked chicken and topped with slices of mozzarella cheese.  




I clipped this light variation of Chicken Pizzaiola from our local newspaper, The Northwest Herald.  It has the delicious tomato sauce with plenty of oregano, red pepper flakes and piquant capers.  Instead of layers of mozzarella, this is topped with grated Parmesan cheese. 

It was delicious!  I served it with a green salad and cooked spinach.  It would be great served with spaghetti!


Chicken Pizzaiola with Capers

Ingredients:

3 chicken breasts; boneless, skinless
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon seasoned pepper
2 teaspoons olive oil
5 green onions, chopped
1 green bell pepper, sliced
3 cloves garlic, minced
1 (14-ounce can) tomatoes, no-salt-added
¼ teaspoon red pepper flakes
1 tablespoon capers, drained
¼ cup grated Parmesan cheese, optional

Method:

Place chicken between 2 pieces of plastic wrap.
With meat pounder or rolling pin, pound evenly to about ¼” thickness.
Sprinkle chicken with oregano, salt and seasoned pepper.
Spray large nonstick skillet with cooking spray and set over medium-high heat.
Add chicken and cook until golden brown, about 2 minutes per side.
Transfer to plate.
Add oil to skillet and reduce heat to medium.
Add onion and bell pepper; cook stirring frequently, until tender.
Add garlic and cook about 1 minute.
Return chicken to skillet along and add tomatoes, pepper flakes and capers.

Cover and simmer until chicken is cooked through, about 10-15 minutes longer; depending upon thickness.
Serve sprinkled with Parmesan, if desired.

Tender, Moist & DELICIOUS! 


Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips on Tuesday’s and good and easy recipes every Friday!



Comments

  1. Mmmmm that sounds really good to me, on my 'to do' list. Hope you had a good Easter. Diane

    ReplyDelete
  2. Oh Pam, how lovely is that you got to try this. It looks really tasty. Anyway, Happy Easter Day to you & your family.
    Hope you're having a great week ahead.
    Kristy

    ReplyDelete
  3. This looks really good and reminds me of chicken cacciatore. Love the flavors!

    ReplyDelete
  4. Ummmm....looks delicious.
    Would you believe I have never
    tasted a caper!! Shocking, I know.
    I must get out there and explore!
    Have a great day.

    ReplyDelete
  5. I'd have to sy I have found what I want to make for supper with the chicken in the fridge.

    ReplyDelete
  6. I’ve never made, nor eaten, nor ever heard of Chicken Pizzaiola before - but I will say it looks and sounds delicious.

    ReplyDelete
  7. You have a talent for finding delicious recipes! Thanks for sharing!

    ReplyDelete
  8. Mmm I love Pizzaiola - I've enever tried cooking it though, but I will now. Thanks for sharing Pam - and great pictures x

    ReplyDelete
  9. Pam, wonderful recepie!

    All the best

    JS

    ReplyDelete
  10. Pam, I never had chicken pizzaiola, but I am drooling over it now. Looks so delicious! I adore capers too.
    I must cook this soon.

    ReplyDelete
  11. My family used to make steak pizzaiola a lot when I was growing up. It was sooooo good!

    ReplyDelete
  12. For the past 2 months I've been hearing and seeing a LOT about pizzaiola, seems pretty popular! I've never tried it. This chicken dish you shared looks delicious and makes me want to make some pizzaiola soon! YUM!

    ReplyDelete
  13. Well I certainly need to be eating lighter! Sounds great even without all that cheese.

    ReplyDelete
  14. Diane, thanks! It's a good chicken dish!

    jose manuel, gracias! Que tengas un buen dia!

    Kristy, thank you! You have a good week.

    Karen, yes! I haven't made chicken cacciatore in ages and have to now that you mentioned it!

    Shug, you may be in for a treat. They have a unique taste, pungent.

    bellini, ummmm! I think you'll like it!

    Larry, you have to give it a try. It's tasty!

    Claudia, thanks! Have a good week.

    Linda, thanks, but not nearly as good as you!

    freerangegirl, great, I hope you do! It's easy enough and filling too. Thanks for the visit!

    Joao, thank you! I'm so glad you like it. Have a good week!

    Michael, if you like chicken and capers too, you'll like this for sure. It has a great blend of flavors!

    Jenn, ooh, I've never heard of that. Now I'm curious and hope you will post it.

    Andrea, it's funny how certain foods make the rounds. I like this recipe since it's a little lighter.

    Bo, if you make it, you won't miss all the mozzarella. And, unfortunately, I know what you mean about eating lighter!

    ReplyDelete
  15. This looks delicious. It is funny how I can live without meat but I do like chicken. This is one great chicken.

    ReplyDelete
  16. BBB, thanks! Yes, I agree with the chicken, it's versatile and good!

    ReplyDelete
  17. The perfect recipe for me; I am trying to empty my freezer. I have chicken breast and tomato sauce that will make this perfect. Thanks Pam; on the menu for the weekend.
    Rita

    ReplyDelete
  18. Rita, great! I think you'll like it. Have a good rest of the day!

    ReplyDelete
  19. I don't know that dish at all but I have to say I want it in my life. I love each and every ingredient. The combination is irresistible.

    ReplyDelete
  20. This looks excellent, Pam! I love a dinner idea that doesn't require any exotic ingredients...simple, yet delicious! Thanks for sharing~

    ReplyDelete
  21. It looks delicious Pam! Chicken goes so well with tomatoes and cheese.

    ReplyDelete
  22. That sounds terrific. I love the briny taste of capers and it would pair nice up against the acid of the tomato.

    ReplyDelete
  23. This is definitely on my list of food to do's! Sounds/looks delicious!
    Thanks for sharing-Patti

    ReplyDelete
  24. This sounds delicious. I bet it would be perfect with some smashed potatoes or angel hair. Thanks for the recipe!

    ReplyDelete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews