Grilled chicken with salsa verde

Name: Grilled chicken with salsa verde
Cook time: 1 h
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 chicken breasts, skin on; 1 tbsp olive oil; 400g fine green beans; 4 hard boiled eggs; For the salsa verde; 1 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

Jill Dupleix

April 21, 2017

Grilled chicken with salsa verdeJennifer Soo

Time:30 mins - 1 hourServes:4

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 verde
1 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.