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Name: Petto di Pollo con Salsa Verde (thin sliced chicken br with green sauce)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 small onion quartered; 1 carrot cut into 3-4 pieces; 1 celery stalk cut into 3-4 pieces; a few parsley sprigs; 2 whole chicken breasts split, and boned; salt; 1/2 cup Italian parsley finely chopped; handful fresh basil leaves chopped; 2 garlic coves peeled and minced; 3 anchovies chopped to a paste; 2 tablespoons capers chopped; 3/4 cup virgin olive oil; 3 tablespoons red wine vinegar; salt and pepper to taste

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INGREDIENTS

1 small onion ; quartered
1 carrot ; cut into 3-4 pieces
1 celery stalk ; cut into 3-4 pieces
a few parsley sprigs
2 whole chicken breasts ; split, and boned
salt
1/2 cup Italian parsley ; finely chopped
handful fresh basil leaves ; chopped
2 garlic coves ; peeled and minced
3 anchovies ; chopped to a paste
2 tablespoons capers ; chopped
3/4 cup virgin olive oil
3 tablespoons red wine vinegar
salt and pepper ; to taste

INSTRUCTIONS

In a saucepan place the onion, carrot, celery, parsley, and enough water to cover the chicken later. Bring to a boil. Add the chicken breasts and salt to taste, and cook at a brisk simmer until they are tender, about 10-15 minutes. Remove chicken from the poaching liquid. Remove the skin and let chicken cool a while. Cut chicken into thin slices. Arrange slices on a platter, and if preparing in advance, cover with plastic wrap, and set aside.

In a small bowl combine the chopped parsley, basil, garlic, anchovies and capers. Stir in olive oil and vinegar, and season with salt and pepper to taste.

To serve, spoon parsley sauce over the top of the sliced chicken. If preparing the chicken in advance, ad the sauce just before ser ing to maintain its bright green color.

NOTES

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Petto di Pollo con Salsa Verde (thin sliced chicken br with green sauce)

1 small onion quartered
1 carrot cut into 3-4 pieces
1 celery stalk cut into 3-4 pieces
a few parsley sprigs
2 whole chicken breasts split, and boned
 salt
1/2 cup Italian parsley finely chopped
handful fresh basil leaves chopped
2 garlic coves peeled and minced
3 anchovies chopped to a paste
2 tablespoons capers chopped
3/4 cup virgin olive oil
3 tablespoons red wine vinegar
 salt and pepper to taste

In a saucepan place the onion, carrot, celery, parsley, and enough water to cover the chicken later.  Bring to a boil.  Add the chicken breasts and salt to taste, and cook at a brisk simmer until they are tender, about 10-15 minutes.  Remove chicken from the poaching liquid.  Remove the skin and let chicken cool a while.  Cut chicken into thin slices.  Arrange slices on a platter, and if preparing in advance, cover with plastic wrap, and set aside.

In a small bowl combine the chopped parsley, basil, garlic, anchovies and capers.  Stir in olive oil and vinegar, and season with salt and pepper to taste.

To serve, spoon parsley sauce over the top of the sliced chicken.  If preparing the chicken in advance, ad the sauce just before ser ing to maintain its bright green color.

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Nutrition

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Serving Size: 1 Serving (205g)
Recipe Makes: 4 Servings

Calories: 538
Calories from Fat: 440 (82%)

Amt Per Serving		% DV

	Total Fat 48.9g	65 %
	Saturated Fat 8g	40 %
	Monounsaturated Fat 33g
	Polyunsanturated Fat 6.1g
Cholesterol 58.2mg		18 %
Sodium 211.7mg		7 %
Potassium 372.9mg		10 %
Total Carbohydrate 5.1g		2 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 3.7g
Protein 19.8g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 538

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