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Chicken Breasts with Parsley-Caper Pesto

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A pesto made with parsley, lemons, and capers adds a savory tang to this roasted-chicken-and-potatoes dinner. Cooking thin lemon slices mellows their bite and softens their rinds, so you can eat them whole or just squeeze their juice over the finished dish.

Source: Everyday Food, November 2012
Total Time Prep Servings

Ingredients

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How would you rate this recipe?
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  • lboyle89
    4 SEP, 2013
    This looks great, but I will add a clove of garlic to the pesto. Thoughts?
    Reply
  • bundazeffa
    4 SEP, 2013
    To print, just scroll down a bit and a gray bar will come across the top of the page--the print icon is up in the right corner with the Pinterest button and email buttons.
    Reply
  • LydiaWF
    4 SEP, 2013
    I can't seem to find how to print this recipe without all the rest of the info. Where do I just print the recipe?
    Reply
  • Food4Mommy
    4 SEP, 2013
    Can I make this recipe with boneless chicken breast? How would I modify the time and temp?
    Reply
  • Nataliaelies
    4 SEP, 2013
    Lovely recipe as usual Sarah!!!, by the way... what happened to your arm? I absolutely love capers, not so mad about parsley though, but I promise to give it a go, the recipe looks amazing...
    Reply

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