Flattened Chicken With Salsa Verde

• 4 chicken breasts, boneless and skinless
• 3 tablespoons crisco canola oil or 3 tablespoons vegetable oil
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 12 teaspoon ground cumin
• 12 teaspoon cinnamon
• salt and pepper
• 1 cup fresh Italian parsley
• 1 small garlic clove, minced
• 14 cup crisco canola oil or 14 cup vegetable oil
• 2 tablespoons capers, drained
• 1 tablespoon lemon juice
• 12 teaspoon salt
• 14 teaspoon pepper

1. Place chicken between 2 pieces of parchment or waxed paper.
2. Pound chicken breasts so they are an even thickness.
3. MARINADE:.
4. Combine all ingredients and combine with chicken in resealable bag.
5. Marinate 2 hours in refrigerator.
6. Remove from marinade and season with salt and pepper.
7. Grill on medium high heat, 3-5 minutes per side until juices run clear.
8. Remove to serving platter.
9. SALSA VERDE:.
10. Combine all ingredients in blender.
11. Drizzle over cooked chicken and serve.

chicken breasts, canola oil, lemon juice, garlic, ground cumin, cinnamon, salt, fresh italian parsley, garlic, canola oil, capers, lemon juice, salt, pepper

Taken from www.food.com/recipe/flattened-chicken-with-salsa-verde-379294 (may not work)