Prep time 15 mins

Cook time 15 mins


4 Tbsp. olive oil, divided

1/2 cup Contadina® Traditional Unseasoned Bread Crumbs

1/4 cup chopped fresh parsley

1 Tbsp. finely grated lemon zest

2 boneless, skinless chicken breast halves (1 to 1 1/4 lb.), sliced in half lengthwise to make 4 pieces

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1 shallot, thinly sliced

1 clove garlic, thinly sliced

2 Tbsp. jarred capers, drained

1 can (14.5 oz.) Contadina® Petite Diced Tomatoes with Basil, Garlic and Oregano, not drained

1 Tbsp. cold unsalted butter

Lemon wedges


  1. Heat 2 Tbsp. oil in a large skillet over medium heat. Add bread crumbs and toast 1 to 2 minutes, until golden brown. Transfer to a bowl. Let cool slightly, then mix in parsley and lemon zest. Wipe skillet clean of crumbs.

  2. Season chicken with salt and pepper. Heat 1 Tbsp. oil in same skillet over medium heat. Add chicken cut-side up and sear 4 to 5 minutes, until golden brown. Transfer to a plate. Heat remaining 1 Tbsp. oil in same skillet over medium heat. Add shallot, garlic and capers and cook 1 minute, until garlic is light golden brown. Add tomatoes and simmer 1 minute over medium-high heat, scraping any brown bits from the pan with a wooden spoon.

  3. Return chicken to sauce seared-side up and simmer 5 to 7 minutes over medium heat, until cooked through (165°F internal temperature). Dot with butter and squeeze 1 lemon wedge over the top; stir to melt the butter. Top chicken with half the bread crumbs and serve remaining bread crumb and lemon wedges at the table.

VARIATION: To make Fish Piccata, prepare recipe as directed, except omit chicken and 1 Tbsp. oil used to sear chicken. Use 1 lb. tilapia fillets, and add fish to simmer in sauce in Step 3, cooking 3 minutes on one side, turning, and cooking 2 to 3 minutes more minutes until cooked through.

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