Ingredients

4 servings

　　4 garlic cloves, finely chopped

　　1 cup fresh flat-leaf parsley leaves (a few large handfuls), chopped

　　1 teaspoon hot sauce, such as Tabasco (eyeball it)

　　6 tablespoons extra-virgin olive oil (EVOO)

　　Salt and freshly ground black pepper

　　4 6-to 8-ounce boneless, skinless chicken breast halves

　　4 tablespoons mayonnaise, plain yogurt, or sour cream

　　3 tablespoons capers, drained, coarsely chopped

　　2 tablespoons red wine vinegar (eyeball it)

　　3 tablespoons fresh dill, chopped

　　1 tablespoon 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-size pieces

　　Crusty bread, sliced and toasted

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

In a shallow dish, combine the garlic, parsley, hot sauce, 3 tablespoons of the EVOO, salt, and pepper. Add the chicken breasts and coat in the mixture; marinate for 5 minutes.

　　

Step 3

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 tablespoons of the EVOO.

　　

Step 4

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.

　　

Step 5

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.

　　

Step 6

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

　　Rachael Ray 365: No Repeats