Chimichurri Chicken

Serves 3-4

1 fresno chile

3 garlic cloves

1 cup parsley leaves and stems

1/2 cup fresh oregano

4 tablespoons extra virgin olive oil

4 tablespoons champagne or white wine vinegar

1 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

1 1/2 - 2 lbs boneless skinless chicken breasts

Combine all ingredients in a mini-prep and blend. Pour 1/2 to 3/4 of sauce into a bowl, add chicken and stir to coat. If you are not cooking within 30 minutes, refrigerate.

Pre-heat oven to 425 F convection (450 F). Place chicken on a sheet pan. Cook for 15 minutes.

Server with remaining Chimichurri sauce on the side.