Yield: 6 servings

1/8 c Olive oil
1/2 c Parsley,chopped
6 Chicken breasts,boneless 3 oz. each
1/2 Avacado
1/2 c Capers
Salt to taste
3/4 c Lemon juice
Pepper to taste

< p> Saute the chicken in olive oil for 5 minues each side over low heat. Remove chicken from the skillet, remove skin & set aside. In the same skillet, saute capers for 1 minute. Remove from heat & add lemon juice & parsley. Pour lemon juice & caper mixture over top of each chicken breast. Serve with fanned avacado slices & rice.

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