Grilled Chicken Breasts with Salsa Verde
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.Advertisement
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.
4 lean meat 1 fat (mono)