This is a recipe inspired by my garden. This year my basil and parsley is growing like crazy, which is a great problem to have I think. I wanted to use some of the herbs to make a sauce for the grilled chicken that I was planning for dinner. I saw the capers, an ingredient that my oldest loves, and this is what I came up with. If you’re in the mood for pork or steak, the sauce will work well with either of those.
Desired number of chicken breasts to grill
2 Tablespoons of parsley
3 Tablespoons of basil
2 Tablespoons of walnuts
1 Tablespoon of balsamic vinegar
3 Tablespoons of olive oil
1 Tablespoon of honey
1 Tablespoon of chicken broth
3 Oz. capers
1 small jalapeno
1 1/2 Teaspoons of salt
For the chicken
I coated with olive oil and seasoned with 1 teaspoon of salt before putting it on a medium-hot grill.
Cook 10-15 minutes on each side, until the juices run clear. If you don't like a lot of char on the chicken, cook 10 each side then remove to indirect heat (the side where the burners are off) and cook until done.
For the sauce
Add all ingredients, except for the capers, to your blender and blend for a couple minutes.
Add in the drained capers and give a few pulses. I don’t want to puree the capers, just buzz it enough to incorporate the flavor.
Top the chicken with the sauce and you’re all set for a fresh herby dinner!