Chicken breast with salsa verde
Start your meal with this elegant appetizer that pairs chicken carpaccio with homemade salsa verde.
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Ingredients
2
chicken breast, precooked and sliced very thin
2 tbsp
aioli
1 pint
cherry tomatoes, cut in quarters
Salsa verde
1
small bunch Italian parsley, leaves picked
2 sprigs
mint, picked
2 spirgs
marjoram, picked
1 tbsp
capers
4 small
gherkins, chopped
2
garlic cloves, crushed
1
hard boiled egg
1 tbsp
red wine vinegar
1 tbsp
lemon juice
Extra virgin olive oil, to taste
Salt and pepper, to taste
Instructions
- Prepare the salsa verde by placing all the herbs into a mortar (or food processor), add the gherkins, capers, garlic, and boiled egg along with a good pinch of salt. Work your pestle until the salsa verde is creamy then taste it for seasoning, add the vinegar and lemon juice, the olive oil, taste again and fix if necessary. Keep the salsa verde nice and loose.
- Place a smear of aioli on a plate and lay the chicken breast slices in an orderly fashion flat to the surface. Drizzle a good amount of salsa verde but do not smother it, place a few cherry tomatoes around the plate and serve as an appetizer.