Pan-Roasted Garlic and Herb Chicken Breasts with Chopped Salad and Creamy Caper Dressing (Rachael Ray - 365:No Repeats)

4 cloves of garlic, finely chopped
1 C fresh flat-leav parsley leaves, chopped
1 tsp hot sauce
6 T EVOO
salt and freshly ground black pepper
4 6- to 8- ounce boneless, skinless chicken breast halves
4 T mayonnaise, plain yogurt or sour cream
3 T capers, drained, coursely chopped
2 T red wine vinegar
3 T fresh dill, chopped
1 T dijon mustard
1 pint yellow cherry or grape tomatoes, halved
1 large head of radicchio, thinly sliced
6 scallions, thinly sliced
1 seedless cucumber, cut in quarters lengthwise, then sliced into bite sized pieces
Crusty bread, sliced and toasted

Preheat oven to 400

In a shallow dish, combine the garlic, parsley, hot sauce, 3 T of the EVOO, salt and pepper. Add the chicken breasts and coat in the mixture; marinate for five minutes.

While the chicken is marinating, in a bowl combine the mayonnaise with the capers, red wine vinegar, dill, mustard and some pepper. In a slow, steady stream, whisk in the remaining 3 T of EVOO.

Preheat a large nonstick oven-safe skillet over medium-high heat. Add the chicken to the hot pan and brown on each side for 2 to 3 minutes. Transfer the skillet to the oven and roast the chicken for about 15 minutes, or until it is cooked through.

While the chicken is roasting, in a salad bowl combine the cherry tomatoes, radicchio, scallions and cucumbers. Pour the creamy caper dressing over the chopped veggies and toss to combine.

Serve the chicken breasts whole or sliced with some of the dressed chopped salad and the toasted bread.

Serves 4.

(note: calorie count does not include bread)

Number of Servings: 4

Recipe submitted by SparkPeople user PHEOBE4.