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.
Make Ahead Tip: Cover and refrigerate the salsa verde (Step 1) up to 2 days. Bring to room temperature before serving.
194 calories;8 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 27 g protein; 23 mcg folate; 87 mg cholesterol; 0 g sugars; 0 g added sugars; 666 IU vitamin A; 12 mg vitamin C; 20 mg calcium; 1 mg iron; 429 mg sodium; 430 mg potassium