From the menu of: Capers Restaurant & Bar

From the menu of … Capers Restaurant & Bar, 1635 Old 41 Highway N.W., Kennesaw; 678-594-7735; www.capersonmain.com

Q: I love the Encrusted Parmesan Chicken at Capers. It is Parmesan and panko-breaded chicken, seared and topped with lemon caper beurre blanc. Whenever I go to Capers I get this Encrusted Parmesan Chicken and would love to be able to make it at home, since going out to eat as often as I would like is not in my budget these days. Any help would be greatly appreciated. Thanks. — Gay Esposito, via email

A: Laura Matthews worked diligently with chef and owner Steven Dudley to record this recipe. When sending it, she wrote, “The story behind the recipe is a simple love story. Chef Steven created this original recipe and his family loved it, especially his wife, Veronica, the restaurant’s co-owner. He decided to add it to the menu at Capers. Those who have had it say it is ‘to die for’ along with the Hawaiian Ribeye and Toasted Strawberry Poundcake.”

Capers’ Encrusted Parmesan Chicken

The restaurant says one secret to this recipe is a thick coating of crumbs on all sides of the chicken. The crumb coating should be almost a quarter as thick as the chicken itself. The restaurant serves the chicken with two side dishes of the diner’s choice.

1 cup panko

1/2 cup grated Parmesan

4 (5-ounce) boneless, skinless chicken breasts

1/4 cup extra virgin olive oil, divided

Salt and pepper

Beurre Blanc (see recipe)

Capers, lemon wedge and chopped parsley for garnish

In a pie plate, combine panko and Parmesan. Whisk together to combine.

Lay chicken breasts on cutting board and slice in half lengthwise. Each breast will now be two slices. Rub 1 teaspoon olive oil onto all sides of both slices, then sprinkle all sides with salt and pepper. Place chicken pieces in pie plate of panko mixture and press firmly to adhere crumbs to all slides of chicken slices. Repeat with remaining chicken breasts.

In a medium skillet, heat remaining olive oil over medium-high heat. Add chicken pieces and cook until golden brown on both sides, about 5 minutes total. Do not crowd pan. Remove from heat and keep warm until all chicken is cooked. When ready to serve, arrange chicken on serving plates and serve with Beurre Blanc, garnished with capers, lemon wedges and chopped parsley. Serves: 4

Per serving: 376 calories (percent of calories from fat, 46), 39 grams protein, 11 grams carbohydrates, trace fiber, 19 grams fat (4 grams saturated), 90 milligrams cholesterol, 321 milligrams sodium.

Caper’s Beurre Blanc

1 cup heavy cream

4 tablespoons unsalted butter, cut into 4 pieces

2 tablespoons capers

Salt and pepper

In a medium saucepan, heat cream over medium heat until it just comes to a boil. Remove from heat and carefully pour cream into the jar of a blender. Securely put on lid, and holding onto lid, blend for 30 seconds. Add butter and blend until mixture is smooth. Add capers, and blend until mixture is smooth. Sauce should be thick like a cream soup. Season to taste and keep warm until ready to use. Makes: 1 1/2 cups

Per 2-tablespoon serving: 104 calories (percent of calories from fat, 96), trace protein, 1 gram carbohydrates, 4 grams fiber, 11 grams fat (7 grams saturated), 38 milligrams cholesterol, 32 milligrams sodium.

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