Bumpy Chicken

His wife's love for capers spurred Richard Scales to experiment in the kitchen. The results are moist chicken breast baked under a blanket of whole capers, finely chopped mushrooms, and onoin.
Makes 4 servings


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2 cups (6 oz.) finely chopped mushrooms
1 onion (about 6 oz.), chopped
3 large cloves garlic, minced
4 boneless, skinless chicken breast halves (about 6 oz. each)
2 tablespoons Dijon mustard
2 tablespoons capers, drained
1 teaspoon balsamic vinegar
1/4 teaspoon hot sauce
2 tablespoons reduced-fat or regular mayonnaise
Parsley sprigs


1. In a 10- to 12-inch nonstick frying pan, stir mushrooms, onion, and garlic over medium-high heat until mushrooms begin to brown, 8 to 10 minutes.

2. Meanwhile, rinse chicken and pat dry. Place breasts in a 9- by 13-inch baking dish and bake, uncovered, in a 375° oven for 10 minutes.

3. When the mushroom mixture is done, remove it from the heat. Stir in the mustard, capers, vinegar, hot sauce, and mayonnaise.

4. Spread the mushroom mixture over the chicken and continue baking until chicken is no longer pink in center of the thickest part (cut to test), 15 to 20 minutes longer. Transfer to plates and garnish with parsley sprigs. Add salt to taste.

Created date

October 2003

Nutritional Information

Calories 246
Caloriesfromfat 16 %
Protein 41 g
Fat 4.4 g
Satfat 1.1 g
Carbohydrate 7.2 g
Fiber 1.3 g
Sodium 452 mg
Cholesterol 101 mg