1 lb. boneless, skinless chicken breast(s)
\n1\/4 tsp. table salt
\n1\/4 tsp. black pepper
\n1 serving olive oil cooking spray, or enough to coat chicken
\n2 medium scallion(s)
\n1\/2 C. parsley, packed
\n1\/3 C. water
\n3 T. rice vinegar
\n1 T. olive oil
\n1 tsp. Dijon mustard
\n2 T. capers, drained<\/p>\n
Preheat grill. Season chicken with salt and pepper; coat lightly with olive oil cooking spray. Grill over medium-hot coals until cooked through, about 6 minutes per side. While chicken is cooking, prepare sauce. Chop scallions, separating white and green parts. In a food processor or blender, combine white part of scallions, parsley, water, rice vinegar, oil and mustard. Process or blend until a chunky pur\u00e9e forms. Transfer to a spouted container; stir in capers and green parts of scallions. Thinly slice chicken diagonally across the grain and fan on a serving platter covered with lettuce. Drizzle with sauce and serve.<\/p>\n
Yield: 4 servings
\nCalories: 287
\nFat: 15.5g
\nFiber: .2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 lb. boneless, skinless chicken breast(s) 1\/4 tsp. table salt 1\/4 tsp. black pepper 1 serving olive oil cooking spray, or enough to coat chicken 2 medium scallion(s) 1\/2 C. parsley, packed 1\/3 C. water 3 T. rice vinegar 1 T. olive oil 1 tsp. Dijon mustard 2 T. capers, drained Preheat grill. Season chicken with salt and pepper; coat lightly with olive oil cooking spray. Grill over medium-hot coals until cooked through, about 6 minutes per side. While chicken…<\/p>\n