Rotisserie Chicken Breast Topped With a Browned Butter Lemon Caper Sauce

When it comes to fast and delicious weeknight meals, it doesn’t get much easier than this.

Just 4 ingredients brought together in under 30 minutes and you have yourself a plate of Rotisserie Chicken Breast Topped With A Browned Butter Lemon Caper Sauce.

It is said that using a rotisserie chicken helps circumvent more complicated steps in a recipe. In other words, making a recipe using rotisserie chicken, is a recipe short-cut.

Ron Popeil and Boston Market made rotisserie chicken famous in America but sources say it was introduced in Mexico in 1946.

And another source says it was invented in Peru by a Swiss origin Peruvian farmer in 1950.

Rotisserie Chicken Breast Topped With A Browned Butter Lemon Caper Sauce

4 tablespoons butter, room temperature 

1 large lemon, sliced

Rotisserie chicken breast

3 tablespoons capers with 1 tablespoon of liquid from the jar of capers

Melt the butter in a medium-sized frying pan over medium heat. After butter has melted add the lemon slices and cook until they become very soft, about 5 or 6 minutes. The flavor of the lemon slices will be infused into the butter.

After 5 or 6 minutes have passed, remove the lemon slices from the pan with a pair of tongs, squeezing to get as much juice out of them as possible before discarding.

Add capers and liquid to the pan and reduce heat slightly to a simmer. Continue cooking until the butter turns a nice shade of brown. Remove from heat.

After removing the lemon slices add the capers and liquid to the pan and reduce heat slightly to a simmer. Continue cooking until the butter turns a nice shade of brown (be careful not to burn the butter). Remove from heat.

Plate by arranging rotisserie chicken breasts onto two separate plates and top with the warm lemon caper sauce.

Try this deliciously yummy rotisserie chicken recipe – Rotisserie Chicken Baguette Sandwich With Basil.

More Brown Butter Recipes


More Deliciously Yummy Recipes

Moroccan Baked Chicken Thighs With Broccoli

Moroccan food and Moroccan inspired is known for its vibrant flavors and this Moroccan chicken is a perfect example.

Moroccan cuisine is a mild version of Indian food. Both types of ethnic cuisines are known for aromatic plates.

Both Moroccan and Indian dishes use a similar medley of spices including cumin, paprika, ginger, cinnamon, and saffron.

In Morocco beef is not plentiful, so meals are usually built around lamb and poultry.


Enjoy This Moroccan Inspired Dish

Moroccan Three Bean and Kale Soup


Common ingredients used in Moroccan dishes (apart from spices) can include almonds, hard-boiled eggs, prunes, lemons, tomatoes, and other vegetables.

Inspired by the wonderful spices and flavors used in Moroccan cuisine, this delicious chicken thigh recipe is a hearty one-dish meal.

Moroccan Baked Chicken Thighs with Broccoli

6 skinless, bone-in chicken thighs

salt and ground black pepper to taste

1 1/2 cups broccoli florets, without stem

1 ½ cups chicken broth

3 tablespoons paprika

3 tablespoons ground cumin

3 teaspoons minced fresh ginger root

3 teaspoons ground turmeric

2 teaspoons ground cinnamon

1 lemon, zested and juiced

½ white onion, chopped

1-2 tablespoons high heat olive oil, optional to use avocado oil

Preheat the oven to 375 degrees F

Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.

Mix together paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a medium bowl. Next add chicken broth.

Heat oil in a cast iron skillet until the oil begins to shimmer.

Add chicken thighs, top-side down, and cook for 4 minutes each side or until meat is just oblique in color.

Remove from heat and transfer thighs to a plate. Set aside.

Sauté onions in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onions and scrape up any browned bits off the bottom of the skillet.

Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.

Put skillet in preheated oven. Bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.

Add broccoli to the skillet last 10 minutes of baking time (do not over cook broccoli, cook just until a bright green, still crunchy)

Remove skillet from oven and drizzle lemon juice over thighs and broccoli.

Garnish the dish with lemon slices and cilantro, optional to use parsley.

Plate and serve.

Greek Grilled Chicken

 

Grilled Greek ChickenFood magazine “Saveur” wrote that Greece is the fountainhead of European culture. 

The mysterious Minoans were among the first residents of Greece, arriving around 2700 B.C.

Besides finding wild grapes and making wine with them, they also discovered a bitter native berry they began to cure and press, and if you guessed the olive, you guessed correctly. The olive, and its oil, became the economic foundation of their civilization (Food History Of Greece – Saveur).

Making Greek Grilled Chicken

Barbecuing food always seems to have a special flavor.

But preparation of what you’re going to barbecue is key to great tasting food.

slits cut into chicken breastsTo prepare the chicken breasts to be barbecued, cut small slits crosswise on each breast, being careful not to cut all the way through.

Doing this helps the marinade penetrate the meat, which disperses the marinaded flavor throughout the meat and not just on the surface. It also helps the chicken cook evenly.

You can do the same when Ross method chicken breasts.

Marinating meat helps it retain it juices while cooking.


Try this Roasted Chicken With Chipotle Cinnamon Orange Glaze using the same method of preparation.


Making those slits in the meat before marinading it, makes for awesome BBQ or roasted chicken.

A Greek food expert on “About Food”, expresses Greek seasoning as the “quintessential” Greek flavors, which are olive oil, lemon, garlic, and oregano (About Food).

Greek Grilled Chicken

making Greek Grilled Chicken marinade The Marinade

1/2 cup extra virgin olive oil

1 teaspoon lemon zest

1/3 cup lemon juice

1 teaspoon Greek seasoning (bought at Whole Foods Market)

1 teaspoon dried oregano

1/4 teaspoon Himalayan salt

Dash black pepper

In a glass measuring cup or an equivalent vessel, add all 7 ingredients and mix well.

marinading chicken breastsUsing 6 to 8 chicken breasts, without the skin and bones, make those slits in the meat.

In a large bowl, while layering the breasts, pour marinade over meat.

If you noted in our first image, the chicken breasts are sitting on a piece of wax paper, take it, and invert it over the chicken.

Place the bowl in the refrigerate for up to 3 hours.

Grilled Greek Chicken on the BBQHeat your BBQ grill, and place the meat on the hot grill with flame turned down.

Turn chicken about every 4 minutes. If you are using some thick chicken breasts, it will take about 25 minutes or so to cook the meat to 165 degrees internal meat temperature.

Grilled Greek ChickenPlate and serve your Greek Grilled Chicken with a side salad or vegetable. Enjoy those “quintessential” Greek flavors!!!

Enjoy our other Greek inspired recipes:

  1. Greek Marinated Chicken with Butter Leaf Lettuce Salad
  2. Greek Yougurt Dill Spread with Ham and Red Cabbage On Wasa Crisp Bread
  3. Grilled Figs and Eggplant Salad with Blackberry and Fig Dressing – (Figs and Eggplant are part of the Greek cuisine)

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Greek Yogurt Dill Spread with Ham and Red Cabbage On Wasa Crisp Bread

Greek Yogurt Dill Spread with Ham and Red Cabbage On Wasa Crisp Breadmultigrain Wasa crackersWasabröd is a Swedish company that is the largest producer in the world of Scandinavian style crisp bread.

Wasabröd produces a wide variety of crisp breads, with the original crisp bread made of rye. Other additions since 1919 include sesame,wheat, oats, flax seed, and other grains. Like matzo, Wasa is noted for its shelf longevity.

Wasa crisp bread is popular during the EuropeanOktoberfest‘ (a festival that takes place from mid-September through October).

Oktoberfest comes once a year, with vibrant music, over-flowing beer, sausage, and colorful German costumes. It is a festival held every Fall to celebrate German heritage, and includes lots of great finger foods.

Our featured recipe is an inspiration of the German festival and the Wasa crisp bread: Greek Yogurt Dill Spread with Ham and Red Cabbage On Wasa Crisp Bread. Here is what you will need.

Prepartion per serving:

1 multigrain Wasa crisp bread

2 teaspoons Greek yogurt dill spread

1/4 cup chopped red cabbage

1 fresh basil leaf, medium to large

1 slice uncured lunch meat, your choice, without nitrates

steps to preparing food ingredients with Wasa crisp breadYou can find the recipe for the Greek yogurt dill spread by linking here: Greek Marinated Chicken with Butter Leaf Lettuce Salad.

Prepare the yogurt-dill spread. Cut basil leaves from stems and wash (pat dry). Spread yogurt-dill onto a piece of Wasa crisp bread. Next top with a slice of lunch meat. We used a smoked black-forest honey ham. Next top the meat with a fresh basil leaf, and top that with the red cabbage.

multigrain wasa with cabbage - ham - and a greek yogurt dill spreadYou don’t need to wait util the next Oktoberfest to enjoy this healthy and awesomely delicious finger food. When making your shopping list be sure to include a package of Wasa Crisp Bread (your favorite), and the accompanying ingredients. Oh, and it makes a great party favorite finger food.

For more great ideas to topping Wasa Crisp Bread link here: Wasa – Since 1919.

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Greek Marinated Chicken With Butter Leaf Lettuce Salad

Greek Marinated Chicken with Butter Lettuce Salad

Greek food or Mediterranean cuisine has a lot of flavors. Such as olives and olive oil  with its three primary flavors: bitterness, pungency (or pepperiness), and fruitiness. There is also lemon juice, cheese, eggplant, zucchini, yogurt, herbs, wine, fish, lamb, poultry, rabbit and pork.

Greek desserts also are known for their use of nuts and honey. Some of the desserts are Baklava, Greek Rice Pudding, and a Quick and Easy Greek Yogurt Dessert, that consists of only 4 ingredients, strained Greek yogurt, sweetened condensed milk, lemon zest and juice.

Greece has a culinary tradition of some 4,000 years. Yes, 4,000 years to perfect their flavorful culinary meals and desserts.

Ancient Greek cuisine rarely included meat in their food preparations as it was not readily available.

But fish was always available, as well as today, their more common source of animal protein.

Their favorite beverages are Portokalada (orangeade) and Lemonada (lemonade). These beverages have been popular in Greece since 1971. These refreshing beverages are served everywhere, in Greek homes, cafes, taverns, and restaurants. They are made with fresh strained orange juice or lemon juice, and mixed with the choice of carbonated water or flat mineral water, and sugar is added to taste.


Enjoy Reading More About Healthy Ways To Cook Chicken with Marinades


Greek Marinated Chicken with Butter Leaf Lettuce Salad

First prepare the marinade for the chicken, then set it aside to prepare the salad dressing. 

Greek Marinated Chicken

1 cup Greek strained yogurt, plain

2 tablespoons extra virgin olive oil

4 cloves garlic, minced

½ tablespoon dried oregano

1 medium lemon

½ teaspoon Himalayan salt

Freshly cracked pepper corns

¼ bunch fresh cilantro

3½ to 4 pounds chicken (mix of drumsticks and thighs)

adding lemon juice to marinade for Greek Marinated Chicken

For the marinade, mix together in a large bowl the yogurt, olive oil, minced garlic, oregano, salt, and freshly crushed pepper corns. After mixing ingredients thoroughly, add lemon zest and lemon juice, and mix in.

adding chopped cilantro to marinade for Greek Marinated Chicken

Chop a big handful of cilantro, or about ¼ bunch, and stir it into the marinade. You can use parsley, if cilantro doesn’t agree with your palate.

marinating chicken

Add the chicken pieces and marinade to a large glass bowl, making sure all chicken parts are covered with marinade. Cover the bowl with plastic wrap or aluminum foil, and place in refrigerator for a least 30 minutes.

While the chicken is marinading, make the Herbed Goat Cheese and Pear Dressing for the salad. Here is what you will need.

Herbed Goat Cheese and Pear Dressing

1/3 cup extra-virgin olive oil

3 tablespoons pear nectar

1 1/2 tablespoons white balsamic vinegar

1/2 tablespoon fresh lemon juice

1/4 teaspoon sweet garlic Dijon mustard

One half of a 6-ounce ripe red Bartlett pear, cored and diced, do not peel

1/2 cup crumbled goat cheese, with herbs

1/4 teaspoon Himalayan salt

1/4 teaspoon freshly crushed pepper corns

ingredients in a nutri-bullet for Herbed Goat Cheese and Pear Dressing

Blend together in a blender, or food processor the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.

Herbed Goat Cheese and Pear Dressing

Pour into your favorite dressing server, or a jar and set aside in the refrigerator.

ready to bake Greek Marinated Chicken

Next preheat your oven to 375 degrees. If it has been 30 minutes, remove chicken from glass bowl and place into a 9 X 13 glass baking dish.

Bake chicken for 45 to 60 minutes or until chicken is cooked (about 165 degrees internal temperature) and golden brown on top. Set aside to cool about 5 minutes.

Butter Leaf Lettuce Salad

1 head butter leaf lettuce, cut into 4 wedges

1 avocado, halved, pitted, peeled and sliced

1/2 half of a 6 ounce ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced

1/3 cup pecan pieces

1/3 cup dried fruit mix, such as blueberries, cherries, cranberries, and raisins

Butter Leaf Lettuce Salad with Herbed Goat Cheese and Pear Dressing

Place the Butter leaf lettuce wedges on 4 salad plates or one side of a dinner plate. Arrange the avocado slices, pear slices, pecan pieces, and dried fruit over the lettuce. Drizzle with the dressing.

close-up Greek Marinated Chicken with Butter Leaf Lettuce Salad

Next add to each plate two pieces of cooked Greek Marinated Chicken and serve.

Enjoy these Greek inspired dishes as well:

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Greek Cucumber Yogurt Sauce for Gyros

Greek Cucumber Yogurt Sauce with Lamb - Beef Sirloin StripsTzatziki sauce is a Greek sauce served with grilled meats or as a dip. Tzatziki is made of strained yogurt, usually from sheep or goat milk, and is mixed with cucumbers, garlic, salt, olive oil, sometimes lemon juice, and dill, mint, or parsley.

The culinary cuisine of Bulgarian, Macedonian, and Serbian use this sauce as a cold soup by just adding water to thin it out.

Caucasus Mountains Map LocationThe people who live in the Caucasus Mountains, between the Black sea and Caspian sea, use kefir instead of yogurt to make Tzatziki. Doing so makes the sauce a drink that is poured over a mixture of vegetables, eggs and ham to create a variation of okroshka, a Russian cold soup by origin.

This cool and creamy Greek Cucumber Yogurt Sauce or Tzatziki sauce is used in preparation of  Greek Gyro Sandwiches.

You will need whole grain flat bread, the soft and thin kind ready for wrapping up your Gyro.

Depending on the amount of servings you want you will need both Lamb and Beef  sirloin strips, about 1/2 pound of each. BBQ the meat is the best way to prepare it.

As for the sauce you will need…

diced English Cucumber1 English Cucumber – peeled and diced
1 tablespoon Himalayan salt

Place diced cucumber in a colander and spread out evenly and sprinkle salt over it. Place colander over a large plate or bowl and top the colander and set aside for 30 minutes. The salt will drain the water from the diced cucumber. Leaving the moisture in the cucumber will make for a runny sauce.

ingredients for Greek Cucumber Yogurt Sauce1 garlic clove minced

1 tablespoon fresh dill

Juice of one fresh medium lemon

2 to 4 pepper corns – either white or black

3 cups of real Greek Yogurt – the one that is authentic strained

Place all ingredients but the yogurt into a blender or food processor – processes or blend about 30 seconds to 1 minute.

mixing cucumber sauce with Greek yogurtAdd mixture to the yogurt and mix in until well combined. Cover bowl and let sit for 2 to 3 hours in refrigerator, which will allow flavors to blend and infuse.

Greek Cucumber Yogurt SauceIt is optional to add more salt, but doing so after you have prepared the sauce.

Greek Cucumber Yogurt Sauce with Lamb - Beef Sirloin Strips for GyrosThis sauce can also be used as a dressing for a Greek salad or any salad of choice that goes well with cucumber.

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Mediterranean Salmon Salad with Olive Dressing

Mediterranean Salmon Salad with Olive Dressing

Over the last three decades or so, Americans have learned to reduce fat in their diet. Some are still struggling, but many have made good head way to eating a whole food clean diet, for better health.

Even though fat has been reduced, we are still not eating enough of the healthy fats, which include omega-3 fatty acids, including DHA and EPA or both known as “docosahexaenoic acid” and “eicosapentaenoic acid.” Both are found in fatty fish, like tuna or salmon.

The recommendation of consuming omega-3 fatty acids, is 250 milligrams of DHA and EPA, at least 2 times per week, and 3 ounces at each setting.

Our featured recipe fits the bill, so to speak. The recipe is, Mediterranean Salmon Salad with Olive Dressing, and here is what you will need.

Mediterranean Salmon Salad with Olive Dressing

1 pound tiny new potatoes, halved if large

1 pound French green beans, stem ends trimmed

1/2 cup mixed Mediterranean olives, pitted

3 tablespoons olive oil

1 tablespoon horseradish mustard

Preparing to bake Salmon - Mediterranean Salmon Salad with Olive Dressing1 tablespoon lemon juice

1 teaspoon coconut sugar

1/2 teaspoon ground black pepper

2 teaspoons lemon pepper

12 ounce fresh baked salmon, broken into chunks

Lemon wedges

Turn broiler up, sprinkle lemon pepper onto flesh side of salmon.

Place on a foil lined baking sheet. Place fish under broiler and broil for about 8 to 10 minutes or until fish is done, about 160 degrees. Let cool, chunk and set aside.

Place potatoes in a 4-quart pan and add water to cover. Bring to boiling, and reduce heat. Cover and simmer for 5 minutes. Next add beans and return to boiling.

Reduce heat, cover and simmer another 5 minutes or until potatoes and beans are just tender. Drain well, and set aside.

pitted mixed Mediterranean olives - Mediterranean Salmon Salad with Olive DressingMeanwhile, place 1/2 cup olives, oil, mustard, lemon juice, sugar, and pepper in a blender. Cover and blend until smooth.

To serve, plate potato and beans mixture and top with salmon chunks. Drizzle with olive dressing. Garnish with a lemon wedge, if desired.

If the dressing is to thick after blending the ingredients together, you can thin it a bit by adding a little more oil, or a little of the brine from the jar of mixed olives.

 

 

 

 

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Perfect Panna Cotta

Perfect Panna Cotta topped with strawberry sauce and a fresh strawberry

 

Panna Cotta is a classic northern Italian dessert with roots in the dairy-rich Piedmont region. Although it only takes a few minutes to prepare, it lends a sophisticated finish to any special meal or occasion. This recipe proves once again that a dish doesn’t have to be complicated to be out-of-this-world delicious.

 Here is what you will need

1/3 cup cold water

1 ½ tablespoons unflavored gelatin

2 cups heavy cream (you can use 1 1/2 cups heavy cream and 1/4 cup mascarpone cheese, can make for a creamer panna cotta)

2 cups half & half

½ cup honey or 1/4 cup sugar

2 teaspoons vanilla extract

 

Directions:

In a medium glass bowl, sprinkle gelatin over the cold water and let stand for 5 – 10 minutes.

Meanwhile, add the heavy cream, half & half and honey to a medium saucepan. Stir over medium heat until honey is dissolved. Remove from heat and add vanilla extract.

Pour the warm mixture over the gelatin and stir until thoroughly dissolved.

Divide into wine goblets and cool to room temperature. Refrigerate for at least 4-6 hours before serving.

To serve, top with strawberry sauce, seasonal fresh berries, caramel sauce or drizzled with honey.

To make your Italian dessert a Mocha Panna Cotta: delete the vanilla extract and replace with 2 teaspoons instant espresso powder and top with shaved dark chocolate.

 

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