Crisped Chicken With Chimichurri & Avocado

From "Radically Simple," by Rozanne Gold (Rodale).

Photo by Bob R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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.

Directions

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.

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