4 small boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and pepper
2 lemons, cut crosswise into 8 thin slices
3 tablespoons drained capers
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley, for garnish
Instructions
Heat the oven to 450°F. Grease a 9 by 13–inch baking pan with the oil. Put the chicken in the pan, sprinkle with salt and pepper, and turn them a couple times to season them all over and coat in oil. Leave smooth side up and spread them out.
Remove as many of the seeds from the lemons as you can and spread the slices on top of (and in between) the chicken. Scatter with the capers and dot with the butter. Cover the top tightly with foil.
Transfer the pan to the oven (even if it’s not fully heated yet) and cook undisturbed for 15 minutes. To check the chicken, nick the underside with a small sharp knife in the thickest place; it should be opaque and juicy. If it’s still pink, cover again and check in another 3 minutes; repeat until they’re no longer pink but not yet dry. Garnish with the parsley and serve each piece with a few lemon slices, drizzled with the pan juices. — Recipe from The Mini Minimalist