Makes 4 servings
|4||boneless skinless chicken breasts (6 ounces each)|
|1/2||cup plus 4 teaspoons olive oil|
|Salt and black pepper|
|1/2||cup finely chopped parsley|
|1/4||cup white wine vinegar|
|2||tablespoons finely chopped onion|
|3||cloves garlic, minced|
|1||fresh or canned jalapeño pepper, finely chopped|
|2||teaspoons dried oregano|
- Prepare grill for direct cooking.
- Brush chicken with 4 teaspoons olive oil; season with salt and black pepper. Place on oiled grid. Grill, covered, over medium heat 5 to 8 minutes on each side or until chicken is no longer pink in center.
- To prepare sauce, combine parsley, remaining 1/2 cup olive oil, vinegar, onion, garlic, jalapeño pepper, oregano and salt and black pepper to taste. Serve over chicken.
Chimichurri salsa has a fresh, green color. Serve it with grilled steak or fish as well as chicken. Chimichurri will remain fresh tasting for 24 hours.
|Serving Size:||1 chicken breast with 1/4 of salsa|
|Saturated Fat||8 g|
|Total Fat||46 g|
|Calories from Fat||73 %|
Check out more recipes for Middle Eastern