Chimichurri Chicken

Ingredients

 

4 boneless, skinless chicken breasts, pounded to 1/2 inch thick

1 1/2 cups fresh coriander

1/3 cup olive oil

1/2 small onion

3 tablespoons red wine vinegar

3 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

oregano

 

Method

 

Rinse chicken breasts in cold water and pat dry with paper towels. Flatten the breasts evenly to about 1/2 inch thick.

Meanwhile, place remaining ingredients in food processor and blend to make chimichurri sauce.

Marinate chicken breasts evenly with the sauce

Keep the chicken sealed into refrigerator for 2 to 8 hours in refrigerator. The longer the marinade time, the more flavor will be infused into the flesh.

Preheat grill for medium high heat. Place chicken onto to grill and cook 5 minutes on each side, or until the chicken is ready to eat

This can be shallow fried on pan with little oil

Serve with green salad and ketchup