Makes 20-40 pieces
Ingredients
1 lb. chicken breast
1 16-oz. jar of capers, with liquid
1 12-oz. can of artichokes, with juice
1 large bell paper
1 cup extra virgin olive oil
1 loaf crusty sourdough bread
1 8-oz. block of Parmigiano-Reggiano
1 bunch arugula
Directions
Combine capers, artichokes, and bell pepper in food processor and pulse until pasty. Add oil and juices to form marinade. Marinate covered chicken overnight.
Preheat oven to 375° and cook chicken 45 minutes to 1 hour. Let stand and cool. Slice very thinly. Cut off bread crust and slice thinly into squares. Brush with butter or olive oil and toast until golden brown. Store in airtight container. Shave Parmesan, using apple peeler or sharp knife to make thick slices for garnish. Place caper chicken on top of toast square and garnish with arugula, shaved parmesan, and a caper or two.
Note: If toast or chicken becomes too dry, add a bit of creamy Caesar salad dressing.