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1/2 Cup loosely packed flat-leaf parsley, finely chopped
Directions
Step 1: In a small bowl, place 1 thinly sliced red onion and cover with cold water. Let stand for 30 minutes. Drain and pat dry. Place in a large serving bowl.
Step 2: With paper towels, pat dry 6 boneless, skinless chicken breasts (about 6 ounces each). Grease them with 2 tablespoons extra virgin olive oil. Season lightly with kosher salt and freshly ground black pepper.
Step 3: Place each chicken breast in the center of a piece of cling wrap and wrap it so that it is completely covered. Place the packages in a steamer, cover and steam over high heat for about 9 minutes. (The inside of the chicken should still be pale pink.) Turn off the heat and let stand for 1 minute.