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.
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