Grilled Chicken with Salsa Verde

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Today's Recipe from iwon.com

December 8, 2000

Grilled Chicken with Salsa Verde

1/3 cup fresh lemon juice

1/4 cup chopped fresh basil

3/4 tsp dried oregano

2 cloves garlic, minced

4 skinless, boneless chicken breast halves

1/2 lb all purpose potatoes, peeled and cubed

1/2 cup reduced sodium chicken broth, defatted

1/3 cup chopped fresh parsley

1/4 cup gherkins, finely chopped

1 tbsp capers, rinsed, and drained

1 tbsp extra-virgin olive oil

In a large bowl, combine 2 tablespoons of the lemon juice, the basil,

oregano, and garlic. Add the chicken, turning to coat well. Set aside to

marinate while you make the sauce and preheat the broiler.

Preheat the broiler or prepare the grill. In a large pot of boiling water,

cook the potatoes until tender, about 10 minutes. Drain well. Place the

potatoes in a medium bowl and mash. Add the broth, parsley, gherkins,

capers, oil, and the remaining lemon juice, whisking until well combined.

Broil or grill the chicken 6 inches from the heat, turning once, for 8

minutes, or until golden brown and cooked through. Place the chicken on 4

plates, spoon the sauce over the chicken, and serve.

Yields 4 servings.