List of Ingredients
- 2 LB. of chicken breast
- 1 C. of bread crumbs
- 1 1/2 OZ. of pickled capers
- 1 egg white
- 1 3/4 LB. of trombetta zucchini
- 14 OZ. of tomato passata
- 1 OZ. of pickled capers
- 2 TBSP. of Taggiasca olives, pitted
- 1 celery stalk
- Basil
- 1/2 onion
- Cane sugar
- Extravirgin olive oil
- White wine vinegar
- Salt
Method
Rinse the capers, pat them dry well with paper towels and bake them at 325 °F for 15-20 minutes. Remove from the oven and blend them in a blender along with the breadcrumbs.
Clean the chicken breasts and cut them in half. Brush them with beaten egg white and bread them with the bread crumbs with capers. Put them in a baking dish and bake at 400 °F for 10 minutes, then at 350 °F for another 30-35 minutes.
For the caponata: cut the zucchini into slices, removing the ends. Chop the onion. Clean the celery and cut it into small pieces; blanch them in a saucepan with a glass of boiling water that you've made acidic with a tablespoon of vinegar for five minutes. Drain.
Heat 2 tablespoons oil and 2 tablespoons water in a saucepan. Sweat the chopped onions, then add the olives and drained capers, then the celery and zucchini. Sauté for ten minutes. Add the passata, cook for another 10 minutes, then add a cup of vinegar and 2 tablespoons sugar. Finish cooking for 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.