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For Passover dinner we wanted to use matzos crackers as the breading on our pounded chicken breast served with a bright and bold lemon caper sauce. Our Organic Meyer Lemon Olive Oil is Kosher and perfect for a light Passover main course that everyone will enjoy. The lemon caper dill sauce is addictive and pairs perfectly with the crispy chicken. It’s also nice on a green salad as an accompaniment to the chicken.

Recipe by Lauren Mahlke
Serves 4

Lemon Caper Dill Sauce
(Can be made a day ahead)

1 bunch of fresh dill
2 tablespoons of capers with juice
2 tablespoons of lemon zest
3 tablespoons of lemon juice
pinch of salt and pepper to taste
1/4 cup of We Olive Meyer Lemon Olive Oil

In a blender combine all ingredients except lemon olive oil and pulse a few times to combine. With blender running slowly add lemon olive oil in a slow stream until combined. Taste and adjust seasoning with salt and pepper.


8 matzo crackers
2 teaspoons kosher salt
1 teaspoon ground pepper
2 large boneless skinless chicken breasts, about 1 1/2 lbs.
2 tablespoons of lemon zest
1/4 cup of We Olive Meyer Lemon Olive Oil, divided
2 eggs

Slice each chicken breast in half lengthwise so you have 4 portions of chicken. Cover a cutting board with plastic wrap, place chicken breast in center of plastic-wrapped board and lay another piece of plastic wrap on top of chicken. Pound chicken with a rolling pin to 1/4 inch thickness all over.

In a food processor add salt, pepper, lemon zest and crackers. Pulse to make a fine crumb. In a shallow dish whisk two eggs with a fork. In a separate shallow dish add matzo bread crumbs. Working in batches dredge chicken in eggs and then in matzo breading.

In a large sauté pan on medium high heat, add half the lemon olive oil. When hot, add two of the chicken pieces and cook until golden brown about three minutes. Flip and cook for another 3 minutes until golden and cooked through. Remove oil from pan, wipe clean with a paper towel and add remaining lemon olive oil to pan. Repeat process with remaining chicken pieces.

Keep warm in 200* oven until ready to serve. Serve with salad of your choice drizzled with Lemon Caper Sauce and serve sauce on the side of chicken to allow guests to dip or pour sauce as they wish.