1 tbsp. flour
1/4 tsp. salt
1/4 tsp. white pepper
4 (6oz each) skinless, boneless chicken breast halves
5 tsp. olive oil
3/4 cup fresh flat-leaf parsley leaves
2 tbsp. water
2 tbsp. red wine vinegar
1 tsp. bottled minced garlic
4 fresh mint sprigs
1 slice peasant bread, crust removed
Combine first 4 ingredients in a large zip-top plastic bag; seal and shake
well to coat. Heat 1 tablespoon oil in a large nonstick skillet over
medium-high heat. Add chicken to pan; cook 6 minutes on each side or until done.
Place the remaining 2 tsp. oil, parsley, and remaining ingredients except
bread in a food processor; process 10 seconds or until finely chopped.
Tear peasant bread into pieces; add to the processor, and process 4 seconds
or until well blended. Thinly slice each chicken breast half, and serve
topped with salsa verde.
4 servings
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