GRILLED BREAST OF CHICKEN WITH LEMON-CAPER VINAIGRETTE

6 six-oz. boneless, skinless chicken breast halves
1 tsp. salt and 1/4 tsp. freshly ground pepper
2 tsp. extra virgin olive oil
For vinaigrette:
3 T. fresh lemon juice
1 T.
1 T. finely chopped shallots
1 T. chopped parsley
1 tsp. salt
1/4 tsp. freshly ground pepper
5 T. extra virgin olive oil
1 T. nonpareil capers
For Vinaigrette: Combine first six ingredients. Mix well, and slowly whisk in the oil. Transfer to jar or cruet. Add the capers, and shake to combine. Store in refrigerator.
Season the chicken breasts. Coat with 2 tsp. of the olive oil. Grill on outdoor grill or indoor grill pan (or saute) for approximately 4 min. on each side (for four of the breasts; the other two you will cook another 2 min. on each side because they will be shredded for the lentil salad later in the week and will not be reheated). Let cool, and package in parchment paper bundles. Refrigerate. Wrap and keep the two fully cooked breasts separate from the others in the fridge.
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