Recipe: Chargrilled Breast of Chicken with Salsa Verde





A simple chicken dish perfect for midweek.  Chicken cooked in this way goes fantastically with delicate, fresh white wines.  Our pick in this instance is the Altozano Verdejo-Sauvignon de Castilla - A blend of Verdejo and Sauvignon Blanc- extremely quaffable. While we have recommended this to go with a chicken dish it also works well with pasta with very light olive oil and fish based sauces like spaghetti 'alla marinara' or 'alle vongole'. 
 
Chargrilled Breast of Chicken with Salsa Verde

Ingredients:

4 plump chicken breasts
Olive oil
Salt and black pepper
Squeeze of lemon
For the Salsa Verde:
1 clove garlic, peeled
1 teaspoon Maldon Salt
2 anchovy fillets, drained, chopped
1 teaspoon capers
1 teaspoon wholegrain mustard
1 heaped tablespoon basil
1 heaped tablespoon parsley
Juice of 1 and a half lemons
Salt and pepper

Cooking:

An hour or so before serving marinate the chicken in the olive oil, lemon, salt and pepper. Blitz all the salsa ingredients together to make a smooth bright green, aromatic sauce. Pan fry the chicken breasts until cooked through and serve with the salsa and a wedge on lemon.
 
Bon Appétit
 

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