Grilled chicken with tomato-anchovy sauce
2
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Anchovies add a savoury, salty flavour to the marinade for the chicken in this recipe, as well as to the sauce served with it. Even if you don’t like anchovies, we think you’ll like this dish since they disappear into the sauce, leaving only their rich deep flavour. The tangy, zesty flavour of the capers combines perfectly with the tomatoes and parsley, making a flavourful topping for the chicken. A small amount adds a big taste to this dish that comes together in under 30 minutes. Serve the chicken with grilled asparagus.
Ingredients
Cooking spray
1 spray(s)
Fresh parsley
1½ cup(s)
Uncooked anchovies
6 item(s)
Fresh lime juice
3 tbsp(s)
Olive oil
4 tsp(s)
Water
1 tbsp(s)
Garlic
1 clove(s), large
Black pepper
¼ tsp(s)
Uncooked boneless skinless chicken breast
20 oz
Cherry tomatoes
2 cup(s)
Capers
3 tbsp(s)
Fresh parsley
¼ cup(s)
Instructions
1
Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
2
Place 1 1/2 cups parsley leaves, the anchovies, lime juice, oil, water, garlic, and pepper in mini–food processor and pulse until pureed. Transfer 1/4 cup of mixture to shallow dish; add chicken and turn to coat. Let stand at room temperature 10 minutes.
3
To make sauce, place remaining parsley mixture in small bowl and stir in tomatoes, capers, and the remaining 1/4 cup chopped parsley. Set aside.
4
Remove chicken from marinade; discard marinade. Place chicken on grill rack and grill, turning often, until chicken is cooked through, 8–10 minutes. Serve with sauce.
5
Serving size: 1 chicken breast and about 2 tablespoons sauce
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