Chicken breasts Jewish-style (Petti di pollo all'Ebraica) from The Classic Food of Northern Italy by Anna Del Conte

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Notes about this recipe

  • nicolepellegrini on May 18, 2019

    The vegetable relish in this recipe is really delicious - a very simple caponata, really, with a strong sweet-and-sour component. It works nicely with these simply oven-roasted chicken breasts. Since I had monstrous size chicken breasts I cooked them as directed but then added about another 20 minutes at a lower oven temperature to make sure they were cooked through. My SO really liked the thin-sliced and slightly charred onions on top.

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