Crispy Skin Chicken Breast with Salsa Verde – Baccarat Recipes
Crispy Skin Chicken Breast with Salsa Verde Ingredients Instructions - Bring the chicken to room temperature - 30 minutes before you begin cooking.
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Cooking tools:
- Grill
- Food processor
- Blender
- Steamer basket
- Pot
- Pastry brush
- Spatula
- Plate
Ingredients
- 2 skin-on chicken breasts, about 250g each
- 1 tsp cooking oil
- pinch of sea salt
- 1/2 bunch parsley leaves
- 1/2 bunch basil leaves
- 1/4 bunch mint leaves
- 15 g tinned anchovies
- 30 g capers
- 15 g dijon mustard
- 25 g red wine vinegar
- 50 g extra virgin olive oil
- potatoes and steamed greens, to serve
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