Pan-Seared Chicken with Italian Salsa Verde

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon bottled garlic minced
• 2 ounce peasant bread 
• 1 teaspoon capers rinsed drained
• 0.8 cup flat-leaf parsley leaves fresh
• 1 tablespoon flour all-purpose
• 4 sprigs mint leaves fresh (2-inch)
• 5 teaspoons olive oil divided
• 2 tablespoons red wine vinegar 
• 0.3 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless
• 2 tablespoons water 

Equipment

• food processor
• frying pan
• ziploc bags

Directions

1. Combine first 4 ingredients in a large zip-top plastic bag; seal and shake well to coat.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
3. Add chicken to pan; cook 6 minutes on each side or until done.
4. Place the remaining 2 teaspoons oil, parsley, and remaining ingredients except bread in a food processor; process 10 seconds or until finely chopped. Tear peasant bread into pieces; add to the processor, and process 4 seconds or until well blended. Thinly slice each chicken breast half, and serve topped with salsa verde.