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Chicken roulade with capers and lemon zest
A nice appetizer or a light second course.
4 thin slices of chicken breast
1/ cup salted capers
juice of 1/2 lemon zest of 1 lemon
1/2 garlic clove
extra-virgin olive oil
The first thing to do is to unsalt capers: leave them in cold water for about 1 hour changing water now and then. Peel lemon zest avoiding the white part and chop finely with a knife, then do the same with unsalted capers. Put them in a small bowl with smashed garlic and a generous pour of olive oil and the juice of half a lemon. Mix with a spoon (you shouldn’t need more salt due to capers but just try it and see). Beat chicken breast with a tenderizer then spread some sauce on it. Roll it on the longer side and close it in tin foil or any cooking paper than can handle hot temperatures. Do the same with all the slices then put them in a food steamer or in any pot where you can cook with steam and cook for about 45 minutes. When the meat is cold cut pinwheels not too thick and cover them with a little sauce before serving. You can prepare the meat one day in advance and store it in the fridge (same as sauce) but cut it only before serving. You can decorate with some more lemon zest.
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