*For the chicken breasts, you definitely want them to be thin. I usually place the breast flat on the cutting board and slice them, with my hand holding the breast flat and my knife parallel to the cutting board, into thin pieces. You can then pound them between two pieces of plastic wrap if you'd like them thinner, or if you need to pound out part of the breast that may be thicker than the other side. I like to get them to about 1/4" thick.
*There are different sizes of capers, some as big as olives. Use the smaller sized capers for this recipe.
*Orzo is simply a small rice shaped pasta. I like the shape for this dish but feel free to serve with your favorite pasta shape or over your favorite rice or grain.
Recipe adapted from Cooking Light, July 1999