Swell Supper: Reduced Guilt Italian Comfort

by Mar 20th, 2011 // Swell Suppers

Swell Supper: Reduced Guilt Italian Comfort

Years ago I visited a friend in San Francisco and we decided to order in from one of those classic red sauce joints off Columbus in North Beach. After a long day of roaming up and down Nob Hill and Russian Hill I decided to treat myself with comfort food, Italian style.  And that means lemon caper chicken! Nothing like fried, breaded chicken drenched in butter! It was so good and so rich and I felt like I had eaten a ton of bricks. So now it’s time to find a healthier version without losing the taste. Not only is this supper healthier, it’s also really quick to make. For tonight’s Swell Supper we’re cooking Easy Lemon Caper Chicken, Pasta Con Zucchini, Caprese Stackers, and Banana Chocolate Pudding Torte for dessert.

The banana chocolate pudding torte needs to set overnight and sit in the fridge for several hours.  Make this the night before and remove the springform pan in the morning. In the evening begin this meal with the caprese stackers, plate each stack and set on the table.

Bring water to boil for the pasta con zucchini. Meanwhile prepare the zucchini and other ingredients to go in the pasta. Prep the chicken for the easy caper chicken according to the recipe. I like to sprinkle both sides of the chicken with panko breadcrumbs for some added texture. Cook the capers, add the chicken, then the lemon juice.  Voila! Dinner is finished.

Just before dessert slice bananas and place on top of the torte and serve.  Now doesn’t that sound swell?

lemon-caper-chicken

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