The Grilled Recipes Kitchen invites you to try Grilled chicken with salsa verde recipe. Fire up the grill and learn how to make delicious dish of Grilled chicken with salsa verde. Simple flavours to help keep lunch light and fresh on a warm summer 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
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.
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).
Cook the green beans in simmering salted water for 4 mins (or until tender) and drain. Peel the eggs and cut into quarters.
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.
Serves 4.
Chef: Jill Dupleix Photo: Jennifer Soo Source: The Sydney Morning Herald Tuesday January 10, 2006 Italian, 45 mins plus, Contemporary, Wheat free, Nut free, Lunch
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