Ingredients
- FOR THE CHICKEN:
2 TBS EXTRA VIRGIN OLIVE OIL
1 LEMON WASHED AND QUARTERED
3 CLOVES GARLIC
1 TSP SALT
1/4 TSP FRESLY GROUND PEPPER
3 BRANCHES FRESH ROSEMARY OR 1 TSP DRIED
4 BONELESS SKINLESS CHICKEN BREASTS BUTTERFLIED.
FOR THE SIDE OF TOMATOES
1 TBS OLIVE OIL
1 GARLIC CLOVE WHOLE
1 PINT CHERRY TOMATOES
SPLASH BALSAMIC VINEGAR
FOR THE SALSA VERDE
1 CUP FLAT LEAF PARSLEY
1 CUP MINT LEAVES CHOPPED
2 CUPS BASIL
1/3 CUP OLIVE OIL
3 GARLIC CLOVES
3 TBS CAPERS RINSED AND CHOPPED
1 TBS ANCHOVY PASTE
1 TBS DIJON MUSTARD
1 TBS RED WINE VINEGAR
1/8 TSP FRESLY GROUND PEPPER
COARSE SEA SALT TO TASTE
Description
FROM COOK YOURSELF THIN
Spark Recipes
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