Recipe Light roast with zucchini caponatina

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  • 900 g chicken breast
  • 50 g breadcrumbs
  • 40 g pickled capers
  • an albumen
  • 800 g trumpet courgettes
  • 400 g tomato puree
  • 30 g pickled capers
  • 20 g pitted Taggiasca olives
  • a stalk of celery
  • basil
  • half onion
  • Brown sugar
  • extra virgin olive oil
  • White wine vinegar
  • salt

For the light roast recipe with zucchini caponata, Rinse the capers, dry them well by dabbing them with kitchen paper and bake them at 160 ° C for 15-20 minutes. Take them out of the oven and blend them in the mixer together with the breadcrumbs.
Clean the chicken breast and cut it in half. Brush it with the beaten egg white and bread it in the caper breadcrumbs. Put it in a baking dish and bake it at 200 ° C for 10 minutes, then at 180 ° C for another 30-35 minutes.
For the caponata: cut the courgettes into slices, removing the ends. Chop the onion. Clean the celery and cut it into small pieces; blanch it for 5 minutes in a saucepan with a glass of boiling water, acidulated with a tablespoon of vinegar. Drain it.
Heat 2 tablespoons of oil and 2 tablespoons of water in a pan. Wither the chopped onion, then add the olives and the drained capers, then the celery and courgettes. Brown for 10 minutes. Add the puree, cook for another 10 minutes then add a cup of vinegar and 2 tablespoons of sugar. Finish cooking in another 2 minutes. Season with salt, if needed, and flavor with fresh basil. Remove the chicken from the oven, cut it into slices and serve with the caponatina.

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