Kuiphof Family Recipes

I got this recipe from a recent "Guideposts" magazine. The heading reads, "This dish is a nice balance of sweet and salty. The orange juice plays well against the capers and olives. (from One Bite at a Time by Rebecca Katz)" I haven't tried this recipe yet but I LOVE capers and olives so it sounds awesome! :)

• 2 boneless chicken breasts, halved
• 1 1/2 tsp. sea salt
• 1/2 C. fresh lemon juice
• 1 C. red onion, thinly sliced
• 1 1/2 C. fresh orange juice
• 3 Tbsp. extra virgin olive oil
• 2 tsp. dried oregano
• 2 Tbsp. garlic, thinly sliced
• 1 Tbsp. capers
• 1/2 C. pitted kalamata olives, halved lengthwise

Preheat oven to 375°F.

Marinate chicken with 1 tsp. salt and 1/4 C. lemon juice for a minimum of 30 minutes (or up to two hours). Rinse chicken and pat dry.

Sprinkle each chicken piece with 1/4 tsp. salt.

Spread onions in bottom of shallow baking dish. Add orange juice and place chicken on top of onions.

Whisk remaining 1/4 C. lemon juice, olive oil and oregano. Drizzle over chicken. Sprinkle garlic and capers over chicken. Add olives to pan juice. (Don't put them on top, or they'll leave their mark.)

Bake uncovered 'til juice of chicken runs clear, about 30 minutes, or until meat thermometer reads 160°F. Serve on platter with pan juices, olives and capers.

Serves 4.