Crisped Chicken With Chimichurri & Avocado
From "Radically Simple," by Rozanne Gold (Rodale).
- 1 cup finely minced cilantro
- 3 large garlic cloves, minced
- Juice of 1 lime
- 1 teaspoon cider vinegar
- 1 tablespoon good-quality dried oregano
- 1/8 teaspoon red-pepper flakes
- 7 tablespoons olive oil, divided
- 4 skinless, boneless chicken breasts, 8 ounces each
- 2 tablespoons unsalted butter
- 2 cups panko (Japanese bread crumbs; find these in the International section of the grocery store)
- 1 large ripe avocado, peeled, quartered and sliced lengthwise.
1. Make the chimichurri: Stir together the cilantro, garlic, lime juice, cider vinegar, oregano and pepper flakes in a medium bowl. Add 5 tablespoons of the oil, 2 tablespoons water, and salt to taste.
2. Put the chicken in a shallow dish with 2/3 cup of the chimichurri sauce, turning to coat. Marinate 10 minutes.
3. Heat the butter and the remaining 2 tablespoons oil in a large skillet until hot. Dredge the chicken in the panko to coat both sides. Cook the chicken 3 minutes on each side until golden brown and crispy on the bottom. Transfer to 4 plates, top with the avocado and remaining chimichurri, and serve.