2 packages of chicken breasts
1 cup canola oil for sautéing chicken, maybe more
1/3 cup canola oil
1 3 ¼ ounce jar capers
3 lemons
1 cup dry white wine
3 to 4 cloves of garlic, crushed
1 cup parsley
2 cups flour
salt and pepper to taste

1. Beat the butter in a food processor or Mixmaster until softened, then gradually add the olive oil.
2. When it is all completely blended, it will be quite pourable.
   I pour it into 500 ml containers and put lids on, then store them in the fridge.
3. When cold it is quite hard.

Variations: You can add some milk to make it go a bit further - up to 1/4 cup for this quantity. We make winter and summer blends too. The recipe above is for winter. In summer I use only 1 cup of olive oil, because the spread becomes too soft when it is left out in warm weather."

Margaret Chidgey, editor of the journal of the Australian O

1. Cut each chicken breast into four pieces. Place chicken in Ziploc bags and sprinkle a little water in each bag. Close bag and pound on meat with a metal or wooden meat tenderizer until it has spread and has thinned (make sure you do not fill bags to capacity – leave some space for meat to expand when pounding).
2. Refrigerate chicken overnight.
   
3. Take chicken out of Ziploc bags and dip each piece into flour. Arrange chicken into a large frying pan with 1 cup oil, and sauté until chicken turns golden brown. Remove chicken from frying pan and arrange in an oven pan (size of pan depends on quantity of chicken).
4. Sprinkle with salt and pepper. Pour over chicken 1/3 cup of canola oil, one cup water, juice of 3 lemons, capers, wine, and crushed garlic.
   
5. Bake for 40 minutes or until most of the juice is gone. Sprinkle with parsley five minutes before removing pan from oven.
6. Serve chicken piccata with rice pilaf or orzo "yiouvetzi" and Greek salad.