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Instructions |
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Combine all of the salsa ingredients in the bowl of a food processor. Pulse the processor on and off until the mixture froms a corse paste. For best results prepare the salsa several hours ahead of time.
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Combine the chopped herbs & scallions in a bowl and reserve. Lay the chicken breasts out on the work surface skin side up. Use your fingers to partially separate the chicken skin from the flesh to create a pocket for the chopped herbs. Be careful not to detach the skin completely. Spoon equal portions of the herb mixture under the skin of each chicken breast. Spread the herbs in an enve layer beneath the skin. Season both sides of the chicken with salt & pepper.
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Preheat The Producer pan over medium heat until the rim of the pan is hot to the touch. Add the olive oil to the pan and heat for an additional minute. Place the chicken breasts in the pan skin side down, and cook for 5-6 minutes, or until golden brown. Turn the chicken and saute the reverse side for an additinoal 5-6 minutes. Remove the chicken breasts to individual serving plates and keep warm.
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Pour the wine into the pan. Use your spatula to loosen and dissolve the carmalized bits along the bottom of the pan into the wine. Allow the liquid to reduce by a third. To serve, pour the white wine sauce over the chicken breasts. Finish each plate with a generous dollup of Salsa Verde.
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Originally Submitted
4/16/2008
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