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.