Put the parsley, capers, the whole garlic clove, the lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor or blender. Pulse just to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a slightly coarse puree. Leave this salsa verde in the food processor; if necessary, pulse to re-emulsify just before serving.
In a large frying pan, heat the remaining tablespoon of oil over moderate heat. Season the chicken breasts with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and the thyme and put them in the hot pan. Cook the chicken until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Add the minced garlic and cook for 30 seconds, stirring. Cover the pan, remove from the heat, and let steam 5 minutes. Serve the breasts with their juices and then the salsa verde poured over the top.
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|Serving Size: 1 Recipe (1033g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 359 (27%)|
|Amt Per Serving||% DV|
|Total Fat 39.9g||53 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 22.9g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 554.3mg||171 %|
|Sodium 1703.4mg||59 %|
|Potassium 2538.7mg||67 %|
|Total Carbohydrate 7.3g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 6g|
|Protein 222g||317 %|
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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.
Calories per serving: 1327
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