Chicken Caponata

Chicken Caponata
Our Tri Club recently had a Ride the Farm event that I was lucky enough to enjoy with my husband and some friends. During the 22 mile bike ride we visited a few farmer’s markets and were able to purchase some beautiful produce…isn’t summer grand? All those fresh fruits & veggies! Heidi is so lucky to have a garden full of all those goodies in her own backyard…and I’m lucky to live so close to these great markets: Sorbello Girls, Visalli’s & Haynicz’s. In today’s post I used some of that lovely produce (fresh yellow peppers, onions and eggplants) to make Caponata and served it along with grilled chicken for a tasty weeknight meal…

Chicken Caponata
4 boneless skinless chicken cutlets
extra virgin olive oil
salt & pepper
1/2 yellow pepper, diced
1/2 vidalia onion, diced
2 garlic cloves, diced
1 small purple eggplant, diced
1/4 cup chopped mixed pitted green & black olives
2 rounded tablespoons raisins
2 rounded tablespoons tomato paste
1 cup dry white wine

This recipe serves 2-4 people depending on how many breasts you serve to each person. Season the chicken breasts with a little olive oil, salt & pepper. Smear with a small amount of tomato paste on each side; set aside. In a medium skillet heat a tablespoon olive oil and sauté the diced yellow pepper, onion & garlic for 5 minutes on medium heat. Add the eggplant, olives & raisins. Sauté the vegetables for another 5 minutes. Scoop veggies to the side and add the tomato paste; stir to combine with the veggies. Add the white wine. Bring to a boil, reduce the heat, cover and simmer 20 minutes.

About 5 minutes before the caponata is finished heat a grill pan on high. Spray with cooking spray and grill chicken 2-3 minutes on each side until nicely browned and fully cooked.

Place chicken on plates and scoop Caponata on top.

Serve immediately.



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This recipe has been shared on Senior Salon, Throwback Thursday, Funtastic FridayFiesta Friday, The Pin Junkie and Saucy Saturday…go check it out and then visit some other great sites!


36 thoughts on “Chicken Caponata

    1. Thanks Suzanne! I’ll have to check out your sandwich!! I’m a huge fan of caponata – actually – anything that has to do with eggplants!! 🙂


  1. Chicken Caponata looks really wonderful, Linda, I love the mix of vegetables and I imagine the white wine gives it an added flavour. And what a great day out. What could be better on a lovely day than riding a bike to those fabulous markets? Yes, summer is really grand!

    Liked by 1 person

    1. Thank you! My mother gave me these Desert Rose Franciscan Ware a few years ago when she was ‘downsizing’ her dishes…I’m afraid to say that I have so many sets of dishes that my cabinets are bursting from the seams! But these are my absolute favorites 🙂 🙂


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