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Prep Time: 10 min. | Total Time: 30 min.| Yields: 4

Italian Salsa Verde Grilled Chicken Cutlets with warm baby potato and cherry tomato salad

Ingredients

2 pkg Maple Leaf Prime® Raised Without Antibiotics Boneless Skinless Chicken Breast Slices

2 bunches flat leaf parsley, washed and stems removed*

½ lemon, juiced

½ cup good quality olive oil + more

3 cloves garlic, crushed

1 tsp capers

6 – 8 large basil leaves, washed

2 tbsp white wine vinegar

Crushed red chili – optional

454 gr baby potatoes, boiled until softened

255 gr cherry tomatoes, halved

Parmesan cheese, freshly grated

Salt

Pepper

*Makes about 1 1/4 cups of salsa verde

Directions
  1. Pre-heat grill to medium high heat. 
  2. Place parsley, lemon juice, olive oil, garlic, capers, basil, vinegar and chili pepper (if using) in the base of a food processor. Pulse on high until just combined. Season to taste. Add a little more olive oil if mixture is too firm. Adjust seasoning to your preference. 
  3. Using a rubber spatula remove salsa into a container and drizzle a little more olive oil over the top. Cover and allow to sit at room temperature before using.
  4. Lightly season chicken with salt and pepper. 
  5. Grill chicken for about 3 minutes per side or until an internal temperature of 165˚F is reached. 
  6. Place tomatoes and warm potatoes in a large bowl. Drizzle with a little olive oil and parmesan cheese. 
  7. Spoon vegetables onto a large platter. Place chicken over top and spoon salsa verde over the chicken. Serve family style. 


Tips:

Make the salsa verde ahead so the flavors have time to really meld and mellow. Use as a condiment on pork, chicken burgers, kabobs or even on eggs.

Best served at room temperature – keep any leftovers in an airtight container refrigerated for up to 3 days.

Made for families

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