Pan-fried Chicken Morsels with Peppers, Capers, and Olives. Inspired by Italian flavors and a touch of Asian cuisine and you have a fusion dish that is absolutely spectacular from the beautiful morsels of fillet chicken breast to the wonderfully sauteed pepper. However, the addition of capers and olives really add a taste bud twist in a way that will have you going in for seconds, thirds and more!
- 2 medium chicken breast cut into 1/8 inch thick fillets
- 1/8 cup of peanut oil for frying
- 1/4 cup tapioca starch
- 1/2 cup rice flour
- 1/8 cup cornstarch
- 1 tsp each of salt, pepper. onion powder, garlic powder, dried oregano, paprika, marjoram, and fresh thyme.
- 1 red pepper diced
- 1 yellow pepper diced
- 2–3 green onions chopped
- 2 cloves garlic crushed
- 3/4 cup olives (kalamata and green)
- 1 Tbsp capers
- handful fresh basil
- 2 sprigs fresh thyme
- 2 Tbsp fresh chopped parsley
- 1/2 tsp chili flakes
- 2 Tbsp olive oil
- Squeeze fresh lemon
- Sprinkling fresh chopped parsley
- Combine all the ingredients for the dredge then place chicken in a bit of a time and coat evenly. Shake off any excess dredge and set on a plate.
- Heat up peanut oil in a saute pan on a medium to high heat. Place small amounts of the dredged chicken in and cook on all sides till golden and crisp on the surface about 10 minutes per batch.
- Place on a paper towel-lined plate. Continue till all the chicken is done.
- Take the oil out of the pan that you did the chicken and wipe with paper towel. Drizzle in olive oil and toss in garlic and chili flakes. Let that saute for a minute or so.
- Toss in onions and saute for another 2 minutes then add peppers and saute for 10 minutes.
- Add in olives, capers, thyme, basil, parsley and mix.
- Place in chicken and let saute on low heat for about 15 minutes.
- Finish with some fresh chopped parsley and a squeeze of fresh lemon juice.
- Ready to serve.
- Fillet chicken width-wise, this will give you nice size pieces.
- Saute chicken in batches so you can get that crispness on the chicken.