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Ingredients
- SALSA VERDE
- 1 garlic clove
- 3 very large handfuls flat-leaf (Italian) parsley
- 80 ml (2 1/12 fl oz/ 1/3 cup) extra virgin olive oil
- 3 tablespoons chopped dill
- 1 1/2 tablespoons dijon mustard
- 1 tablespoon sherry vinegar
- 1 tablespoon baby capers, drained
- 6 large boneless, skinless chicken breasts
Method
1. Place all the ingredients for the salsa verde in a food processor or blender and process until almost smooth.
2. Cook the chicken on a very hot, lightly oiled barbecue grill plate or flat plate for 4-5 minutes each side, or until cooked through.
3. Cut each chicken breast into three on the diagonal and arrange on serving plates. Top with a spoonful of salsa verde and season to taste.
