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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Grilled Chicken Breast with Salsa Verde Recipe

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This recipe for Grilled Chicken Breast with Salsa Verde is from Trynyty Redmon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
1. 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.
2. 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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 Minutes
Personal Notes:
Personal Notes:
Per serving: 183 calories; 7 g fat ( 1 g sat , 4 g mono ); 70 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 27 g protein; 0 g fiber; 471 mg sodium; 340 mg potassium.

Nutrition Bonus: Selenium (28% daily value), Vitamin C (20% dv).

Exchanges: 4 very lean meat, 1 fat (mono)

 

 

 

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