chicken breasts, boneless
salt and freshly ground pepper to taste
Saute the chicken in olive oil for 5 minues each side over low heat.
Remove chicken from the skillet, remove skin and set aside.
In the same skillet, saute capers for 1 minute.
Remove from heat and add lemon juice and parsley.
Pour lemon juice and caper mixture over top of each chicken breast.
Serve with fanned avocado slices and rice.