Rating: 3 stars
1 Ratings
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  • 4 star values: 0
  • 3 star values: 1
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The fresh flavors of parsley and mint carry the piquant capers, garlic, and vinegar in this simple chicken recipe. It's especially good atop fettuccine.

Kate Washington
Recipe by Cooking Light December 2006

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Credit: Lee Harrelson

Recipe Summary test

Yield:
4 servings (serving size: 1 chicken breast half and 2 tablespoons salsa verde)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a large zip-top plastic bag; seal and shake well to coat. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes on each side or until done.

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  • Place the remaining 2 teaspoons oil, parsley, and remaining ingredients except bread in a food processor; process 10 seconds or until finely chopped. Tear peasant bread into pieces; add to the processor, and process 4 seconds or until well blended. Thinly slice each chicken breast half, and serve topped with salsa verde.

Nutrition Facts

280 calories; calories from fat 27%; fat 8.3g; saturated fat 1.5g; mono fat 4.7g; poly fat 1.3g; protein 40.9g; carbohydrates 8.1g; fiber 1g; cholesterol 99mg; iron 2.7mg; sodium 345mg; calcium 51mg.
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