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.