Chicken with Parsley-caper Pesto

Ingredients:

2 chicken breasts
1/2 pound small red potatoes cut in half
3 tbsp. extra virgin olive oil
1/2 lemon
1 cup fresh organic parsley - or dried if not available
1 tbsp. capers, rinsed and drained
sea salt to taste
seasoned pepper to taste
1 tbsp. water

Directions:

1. Preheat oven to 450
2. Toss potatoes with olive oil and season with salt and pepper to taste
3. Roast potatoes for 15 minutes on rimmed baking sheet with 2 tbsp. of the olive oil
4. Peel 3 strips of lemon zest
5. Slice remaining 1/2 lemon into thin slices
6. Puree the lemon zest, parsley, capers and water until smooth
7. Add salt and pepper to mixture to taste
8. Cut 1 inch hole in each chicken breast and stuff tightly with the mixture
9. Spread leftover mixture on chicken, then add salt and pepper to taste
10. Coat chicken with remaining olive oil
11. Add chicken and lemon slices to the potatoes
12. Roast 35 minutes - chicken should be done and potatoes golden

Yes, the lemon rinds can be eaten with the rest of the lemon. Cooking softens it.