i made this recipe the other night for gals night. the salsa isn't really so much a salsa as it is a little herb compote - my favorite part was the anchovy paste which added a little bit of tang and complexity. don't skip this ingredient even if you think you won't like it. i served the chicken on top of lemon pepper pappardelle noodles from trader joe's because i thought it would go well with the lemon in the salsa. you can substitute any kind of protein in place of the chicken - fish, pork, steak. pair this with a fresh white wine and you've got yourself a cozy little date night. enjoy!
ingredients:
(adapted from cooking light)4 tablespoons chopped fresh flat-leaf parsley
4 tablespoons chopped fresh basil
2 to 3 teaspoons capers, drained
2 teaspoons onion, minced
1/2 teaspoon dijon mustard
1/4 teaspoon garlic powder
1/2 teaspoon grated lemon rind
1/4 teaspoon anchovy paste
2 boneless, skinless chicken breasts
evoo
s&p
directions:
combine evoo, parsley, basil, capers, onion, dijon mustard, garlic powder, lemon rind, anchovy paste and s&p in a bowl. set aside. heat a large nonstick skillet over medium-high heat with evoo. sprinkle chicken breasts evenly with s&p and a tad bit of garlic powder. add chicken to to pan and cook for 5-7 minutes per side, depending on how thick it is. to serve, place bed of cooked pasta noodles on center of place and drizzle with a little evoo. top with chicken and garnish with salsa verde.
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