Grilled Chicken Breasts with Salsa Verde
http://www.eatingwell.com/recipes/grilled_chicken_breasts_with_salsa_verde.html
From EatingWell: May/June 1998, The EatingWell Diabetes Cookbook (2005)Salsa verde, a piquant Italian herb sauce, dresses up basic grilled chicken breasts. The versatile sauce is also excellent with fish or pasta.
4 servings | Active Time: 20 minutes | Total Time: 20 minutes
Ingredients
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 boneless, skinless chicken breast halves, (about 1 pound total), trimmed
- 1 teaspoon extra-virgin olive oil
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
Preparation
- 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.
Nutrition
Per serving : 183 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 70 mg Cholesterol; 1 g Carbohydrates; 27 g Protein; 0 g Fiber; 471 mg Sodium; 340 mg Potassium
Exchanges: 4 very lean meat, 1 fat (mono)
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the salsa verde (Step 1) up to 2 days. Bring to room temperature before serving.