- Salsa verde
- 1/2 cup chopped fresh parsley
- 1 1/2 tablespoons capers, rinsed
- 1 clove garlic, peeled and smashed
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon anchovy paste
- Freshly ground pepper to taste
- Chicken
- 4 (4 ounce) boneless, skinless chicken breast halves, trimmed
- 1 teaspoon extra-virgin olive oil
- 1/8 teaspoon salt
- Freshly ground pepper to taste
- To prepare salsa verde: Combine parsley, capers and garlic in a blender or food processor; process until finely chopped. Add oil, lemon juice, water and anchovy paste and process until blended. Season with pepper.
- To prepare chicken: Prepare a grill or preheat broiler. Rub chicken with oil and season with salt and pepper. Grill or broil until no longer pink inside, 3 to 4 minutes per side. Serve with salsa verde.