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Chicken Breast with Italian "Salsa Verde"

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(Recipe ID: 685)

Serves 4

Preparation time: 20 minutes; Cook time: 3 minutes

Source: Vito De Carolis

Simple, fresh and savory.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 4 Boneless Skinless Chicken Breast Halves
  • 4 Bamboo Skewers
  • 6 Tablespoons Extra Virgin Olive Oil *
  • 2 Tablespoons Moscato Wine Vinegar *

    Ramo d'oro suggested

  • 6 Anchovies Fillets, preserved on olive oil
  • 2 Tablespoons Capers, preserved on wine vinegars *
  • 4 Garlic Cloves, coarsely chopped
  • 2 cups Parsley, coarsely chopped


  1. Cut each boned chicken breast halves into 8 to 10 cubes (about 1/2 inch) and thread on a bamboo skewer.
  2. To prepare the Italian "Salsa Verde", put all other ingredients in a food processor and process until creamed. Put in a serving bowl and set aside
  3. Broil the skewered chicken breast at 3 inches from heat for 2 minutes; turn and cook for 1 minute more.
  4. Serve with the Italian "Salsa Verde".

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