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.