2 oil-packed anchovy fillets, rinsed and chopped
3 or more cloves garlic, chopped
1 tbsp fresh lemon juice
Grated zest of 2 lemons
1/3 cup extra-virgin olive oil
2-1/2 cups fresh flat-leaf parsley
Extra-virgin olive oil for brushing
Preparation
Preheat an oven to 400 degrees E
To make the salsa verde, in a food processor, combine the capers, anchovy fillets, garlic, lemon juice, and three-fourths of the zest. Purée until smooth. Add the 1/3 cup olive oil and process again until smooth, scraping down the sides of the bowl as necessary. Add the parsley and pulse until combined.
To stuff each chicken breast, gently pull the skin from the meat and tuck one-sixth of the salsa verde in the pocket that forms between them, distributing the salsa evenly. Arrange the stuffed chicken breasts in a baking dish and brush them with a little olive oil.
Roast until the chicken breasts are tender, about 30 minutes. Remove from the oven and place on individual plates or a platter. Scatter the remaining lemon zest over the top and serve.
To make the salsa verde, in a food processor, combine the capers, anchovy fillets, garlic, lemon juice, and three-fourths of the zest. Purée until smooth. Add the 1/3 cup olive oil and process again until smooth, scraping down the sides of the bowl as necessary. Add the parsley and pulse until combined.
To stuff each chicken breast, gently pull the skin from the meat and tuck one-sixth of the salsa verde in the pocket that forms between them, distributing the salsa evenly. Arrange the stuffed chicken breasts in a baking dish and brush them with a little olive oil.
Roast until the chicken breasts are tender, about 30 minutes. Remove from the oven and place on individual plates or a platter. Scatter the remaining lemon zest over the top and serve.
Yield
serves 4 to 6
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