Source: dLife

Pan seared chicken breasts topped with a fragrant parsley, mint and caper salsa.

Servings

1 tbsp white all purpose flour
0.25 tsp salt
0.25 tsp black pepper
1.5 lb boneless skinless chicken breasts , 4 breasts
5 tsp olive oil , divided
0.75 cup chopped parsley
2 tbsp cold water
2 tbsp red wine vinegar
1 tsp minced garlic
1 tsp capers , rinsed and drained
1 oz fresh mint , 4 sprigs
2 oz multigrain bread , crust removed

1 Add flour, salt, pepper, and chicken to a large resealable plastic bag. Secure tightly and shake to coat.
2 Pour 3 teaspoons oil in a frying pan and heat over medium-high heat. Lay chicken in pan and cook 6 minutes per side or until fully cooked.
3 Using a food processor, puree the rest of the oil, parsley, water, vinegar, garlic, capers, and mint until minced. Cut up bread into large pieces and add to processor and pulse until combined. Spoon sauce over chicken.