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Roasted Chicken with Salsa Verde Recipe

Sauce Verde is a piquant herb sauce traditionally made with parsley. Albert has added a handful of other appropriate herbs for a slight variation. The fruitiness of the Chef’s Pick Organic California Extra Virgin Olive Oil adds a nice rich flavor to the herbs.

This recipes courtesy of Albert and Kim Katz of Katz and Company.

Ingredients:
1 tablespoon salted capers, rinsed and drained
1 or 2 oil packed anchovies , rinsed and chopped
2 Anselmo garlic cloves, chopped finely
1 tablespoon of fresh lemon juice
Grated zest from 1 lemon
2 cup fresh parsley leaves
1 cup mixed herbs (basil, arugula, mint, thyme, tarragon or marjoram)
1/3 cup Chef’s Pick Organic California Extra Virgin Olive Oil
Sea salt and black pepper, to taste
6 chicken breasts, boned with skin on

Directions:
1. Preheat oven to 375 degrees.

2. To make the sauce, add all ingredients except oil to a food processor. Puree until finely chopped. Slowly add all of the Chef's Pick until smooth. Taste for seasoning.

3. Gently pull up the skin from the meat - do not completely remove - and spread some of the sauce evenly over the breast.

4. Reserve some to top finished dish.

5. Set in a baking dish and brush with a little olive oil. Roast in oven until done, about 20 minutes.

6. Serve with a little more sauce spooned over the top.

Serves 6

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