![Italian Salsa Verde Grilled Chicken Cutlets with warm baby potato and cherry tomato salad](https://www.mapleleaf.ca/wp-content/uploads/sites/4/2021/10/Italian_SalsaVerde_Grilled_Chicken_Cutlets-copy.jpeg)
![Italian Salsa Verde Grilled Chicken Cutlets with warm baby potato and cherry tomato salad](https://www.mapleleaf.ca/wp-content/uploads/sites/4/2021/10/Italian_SalsaVerde_Grilled_Chicken_Cutlets-copy.jpeg)
- 2pkg Maple Leaf Prime® Raised Without Antibiotics Boneless Skinless Chicken Breast Slices
- 2bunches flat leaf parsley, washed and stems removed*
- ½lemon, juiced
- ½cup good quality olive oil + more
- 3cloves garlic, crushed
- 1tsp capers
- 6 – 8large basil leaves, washed
- 2tbsp white wine vinegar
- Crushed red chili – optional
- 454g baby potatoes, boiled until softened
- 255g cherry tomatoes, halved
- Parmesan cheese, freshly grated
- Salt
- Pepper
- *Makes about 1 1/4 cups of salsa verde
- Pre-heat grill to medium high heat.
- 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.
- 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.
- Lightly season chicken with salt and pepper.
- Grill chicken for about 3 minutes per side or until an internal temperature of 165˚F is reached.
- Place tomatoes and warm potatoes in a large bowl. Drizzle with a little olive oil and parmesan cheese.
- Spoon vegetables onto a large platter. Place chicken over top and spoon salsa verde over the chicken. Serve family style.
![Tips icon](https://www.mapleleaf.ca/wp-content/themes/mapleleaf/img/recipe-icons/TIP-Icon.png)
![Tips icon](https://www.mapleleaf.ca/wp-content/themes/mapleleaf/img/recipe-icons/TIP-Icon.png)
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.
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