All you have to do is pulse these herbs together, add it to chicken cutlets, fire up your grill pan…and you have a delicious chicken dish. Double the chimichurri sauce, pour it over some potatoes or vegetables, grill, and dinner is served.
8-10 pieces thinly sliced chicken cutlets
8 ounces cherry tomatoes,
on the vineChimichurri Marinade
1 cup parsley leaves
1 cup cilantro leaves
6 cloves garlic
1½ tablespoons red wine vinegar
½ cup oil
1 teaspoon salt
¼ teaspoon ground black pepper
- To make the chimichurri sauce, pulse the parsley, cilantro, garlic, red wine vinegar, oil, salt, and pepper in a food processor until the mixture has a smooth pesto texture (best made in a Magic Bullet blender).
- Place the chicken cutlets in a large Ziploc bag with the chimichurri sauce, reserving 3 tablespoons of sauce for later. Seal and turn to coat. Refrigerate for at least 2 hours, or overnight for best results.
- Preheat a grill pan to medium heat and grease lightly. Cook the chicken and tomatoes on the preheated grill until browned and cooked through and tomatoes are blackened and blistered, about 2 to 3 minutes on each side.
- Transfer to serving plates and drizzle with the reserved sauce. Serve immediately.
Yield: 4-5 servings
For more great recipes, check out this weeks issue of Whisk by Ami
