Grilled Balsamic Chicken with Puttanesca Salad

• 1/4 cup capers, rinsed and dried
• Extra-virgin olive oil (EVOO), for drizzling, plus 1/4 cup for dressing
• 1 1/2 pounds thin chicken breast cutlets
• 2 tablespoons balsamic vinegar
• Coarse salt and coarse black pepper
• 3 romaine lettuce hearts, trimmed and chopped
• 1/2 cup fresh flat-leaf parsley (3 handfuls), chopped
• 1/2 cup pitted black olives, chopped
• 1/2 cup soft sun-dried tomatoes (in tubs or pouches in produce aisle), rough cut
• 2 garlic cloves, minced
• 3 tablespoons anchovy paste
• 2 tablespoons red wine vinegar

1. Preheat a toaster oven or conventional oven to 375F.
2. Spread the capers on a small baking sheet and drizzle EVOO over them.
3. Place the capers in the oven and turn it off.
4. Do not open the door.
5. The capers will roast as the oven cools back down.
6. Preheat a grill pan, large nonstick skillet, tabletop grill, or outdoor grill to medium high.
7. Place the chicken on a platter and coat with the balsamic vinegar.
8. Season the chicken with salt and pepper and drizzle with EVOO.
9. Grill for 5 minutes on each side until cooked through.
10. In a large bowl combine the lettuce, parsley, olives, and sun-dried tomatoes.
11. In a small bowl whisk the garlic and anchovy paste with the vinegar into a thick paste and then stream in EVOO to make the dressing.
12. Toss the salad with dressing and season with black pepper to taste.
13. Chop or slice the chicken and arrange it on a platter.
14. Top with piles of puttanesca salad.
15. Garnish with the roasted capers.

capers, extravirgin olive oil, cutlets, balsamic vinegar, salt, romaine lettuce hearts, parsley, black olives, soft sundried tomatoes, garlic, anchovy paste, red wine vinegar

Taken from www.epicurious.com/recipes/food/views/grilled-balsamic-chicken-with-puttanesca-salad-374769 (may not work)