Calling All Caper Lovers: This Dinner is Going to Be Your New Favorite!

Today, we're using capers to make irresistible parsley and caper pesto-stuffed chicken breasts. This technique looks more complicated than it is -- just slice a pocket in the thickest part of the chicken breast and then spoon your pesto inside. To get maximum flavor, add a bit of extra pesto right under the chicken skin, too. Served with crispy roasted potatoes, this meal is one that you'll crave long after it's finished. Try it for your family and see for yourself!

Chicken Breasts with Parsley-Caper Pesto

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1 pound small red potatoes, halved
3 tablespoons olive oil, divided
Salt and pepper
1 lemon
2 cups fresh parsley
1/4 cup walnuts
2 tablespoons capers, rinsed and drained
4 bone-in, skin-on chicken breasts (3 pounds total)

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1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes with 2 teaspoons oil and season with salt and pepper. Roast 15 minutes.

2. Meanwhile, peel 3 strips zest from lemon, then thinly slice lemon crosswise. In a food processor, puree lemon zest, parsley, walnuts, capers, 2 tablespoons oil, and 1 tablespoon water until smooth. Season with salt and pepper. With a paring knife, cut a 1-inch horizontal slit in thick end of each breast; using your fingers, create a deep pocket between meat and bone. Tightly pack each pocket with pesto. Spread more pesto under skin. Rub chicken with remaining teaspoon oil and season with salt and pepper. Add chicken and lemon slices to sheet. Roast until chicken is cooked through and potatoes are golden, 35 minutes more.

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