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Live! From Jasper's Kitchen
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability.
Tuscan Grilled Chicken & Salsa Verde
2 Hen House Market Fresh Split Chicken Breast
Sea Salt to taste
1 Tabl. Olive Oil

Brush each chicken breast with a little oil and season with salt and pepper. Light a charcoal fire. When the coals are hot, push them to one side of the grill. Brush the side of the grill opposite the coals with oil. Set the chicken on the oiled side of the grill, skin side down. Cover and grill for about 25 minutes, or until lightly charred on the bottom. Turn the chicken, cover and grill for about 20 minutes longer, or until cooked through. Transfer the chicken to a carving board and let rest for 10 minutes. Cut into bite size pieces and serve on a platter with Salsa Verde (recipe follows).

Salsa Verde

4 Anchovy Filets
1 Slice Torn Bread
2 Tbsp. Red Wine Vinegar
2 Clove Garlic
1 Cup Olive Oil
1 Bunch Fresh Parsley
1 cup Fresh Mint
1 cup Fresh Basil
Red Pepper Flakes to taste
Sea Salt to taste

Place all ingredients in a food processor except olive oil. With the machine on, slowly add olive oil. Blend until smooth.

Jasper's Notes: The basic recipe is probably from the Near East and, as such, is probably at least 2,000 years old. Roman legionnaires brought it to IItaly from where it was exported to France & Germany. Evidence suggests that it was introduced in Frankfurt by the Italian trading families Bolongaro & Crevenna around 1700. In my opinion, the Salsa verde is great served over fresh seafood, pork, chicken or beef!