Grilled chicken with salsa verde
Simple flavours to help keep lunch light and fresh on a warm day.
Ingredients
4 chicken breasts, skin on
1 tbsp olive oil
400g fine green beans
4 hard boiled eggs
For the salsa verde1 cup flat leaf parsley
1 cup basil or coriander
1 garlic clove, crushed
1 tbsp tiny salted capers, rinsed
2 anchovies, rinsed
Freshly ground
black pepper
1 tbsp red wine vinegar
5 tbsp extra virgin
olive oil
Method
Step 1
Heat a grill. Brush the chicken with olive oil and grill gently for 15 minutes or until cooked through, turning once. Season well and leave to rest.
Step 2
For the salsa verde: Whiz the parsley and basil in a blender until pureed. Add garlic, capers, anchovies, pepper and vinegar and keep blending, gradually adding olive oil until it has pouring consistency (you can thin it with water).
Step 3
Cook the green beans in simmering salted water for four mins (or until tender) and drain. Peel the eggs and cut into quarters.
Step 4
To serve : Slice the chicken and arrange on four dishes. Tumble the beans on the plate, tuck in the eggs, spoon the salsa verde over the chicken and serve.
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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/grilled-chicken-with-salsa-verde-20111019-29v4e.html