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