Roasted Chicken Breast with Salsa Verde

Salsa verde is basically a piquant herb sauce traditionally made with parsley. We have added a handful of other appropriate herbs for a slight variation. Serves 6 Preheat oven to 400ƒ To Make the Salsa Verde:

• 1 tablespoon capers, rinsed and drained
• 1 or 2 oil packed anchovies, rinsed and chopped
• 2 garlic cloves chopped finely
• 1 tablespoon fresh lemon juice grated zest from
• 1 lemon
• 2 cups fresh parsley leaves
• 1 cup mixed herbs, basil, arugula, mint, thyme, tarragon or marjoram
• 1/3 cup full-flavored extra virgin olive oil salt and pepper to taste (be careful not to over salt!)
• 6 chicken halves boned, with skin on

To make the sauce, add all ingredients except oil. Puree until finely chopped. Slowly add all of the oil until smooth. Check for seasoning.

To Prepare the Chicken Breasts: Gently pull up the skin from the meat (do not completely remove!) and spread some of the sauce evenly over the breast. Reserve some to top finished dish. Set in a baking dish and brush with a little olive oil. Roast in oven until done, about 20 minutes. Serve with a little more sauce spooned over the top.