Chicken with Salsa Verde

serves 6


1 ½ cups Parsley, flat-leaf
1 cup basil leaves
½ cup Spinach
15 Chives
¼ cup extra-virgin olive oil
1 tbsp drained capers
2 garlic clove, sliced thin
1 tsp salt, divided
6 Chicken breasts
1/4 tsp freshly ground black pepper
cooking spray


  • Preheat grill to medium-high heat.
  • Place first 7 ingredients and 1/4 tsp salt in a blender or food processor; pulse until finely chopped, scraping down sides of bowl occasionally. Set salsa verde aside.
  • Sprinkle chicken with remaining salt and pepper. Place on grill rack coated with cooking spray; grill 4-5 minutes per side or until desired degree of doneness. Let chicken stand 5 minutes.  Cut chicken diagonally into thin slices. Serve with salsa verde.