Marian Tait’s Lemon Caper Chicken

Our farm matriarch, Marian Tait reached for this recipe often for Sunday dinner and for years it has been a customer favorite on the label of our best-selling Lemon Vinaigrette.

INGREDIENTS:

4 chicken breast halves (boneless, skinless)

2 Tbs. capers

1 Tbs fresh garlic, minced

1/2 C. Lemon Vinaigrette

Paprika

Salt and pepper

Fresh lemon slices and chopped parsley for garnish

Place chicken in a shallow baking dish, sprinkle with capers and garlic, then drizzle vinaigrette over the top and dust with paprika. Bake for 30+ minutes uncovered, at 350° until chicken is cooked through. Serve over rice or couscous. Add salt and pepper to taste.