Chicken with Fresh Herb Chimichurri

By keenan

Cook's Tips: Chimichurri is a thick herb sauce that is popular in Argentina.

Sushi rice is a short grain rice widely used in Asian cooking and can be found in the ethnic section of most grocery stores.

Ingredients

• Chimichurri
• 1 lime
• 3 cups loosely packed fresh cilantro
• 1 1/2 cups loosely packed fresh basil leaves
• 2 green onions with tops, cut into thirds
• 3 tbsp water
• 1 garlic clove, peeled
• 1/2 tsp grated fresh gingerroot
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp salt
• Chicken & Rice
• 18 low-sodium butter-flavored crackers, crushed
• 4 boneless, skinless chicken breasts
• 2 tbsp light mayonnaise
• 1/4 tsp each salt and coarsely ground black pepper
• 1 tbsp canola oil
• 1 1/2 cups hot cooked sushi rice

Details

Servings 4
Adapted from pamperedchef.com

Preparation

Step 1

For chimichurri, using Citrus Press, juice lime to measure 1 tbsp. Place juice, cilantro, basil, green onions, water, garlic and ginger in Food Processor. Cover and pulse until coarsely pureed. Pour chimichuri into Small Bowl. Stir in red pepper flakes and salt. Set chimichurri aside.

For chicken, place cracker crumbs on plate; microwave on HIGH 2-3 minutes or until deep golden brown, stirring every 30 seconds. Flatten chicken to a 1/2-in. thickness with Meat Tenderizer. Brush chicken with mayonnaise; season with salt and black pepper. Dredge chicken in cracker crumbs, firmly pressing to coat.

Heat oil in 12-in Skillet (do not use stainless cookware) over medium heat 1-3 minutes or until shimmering. Cook chicken 3-4 minutes on each side or until centers are no longer pink. Place rice and 3 tbsp of the chimichurri into Bowl; mix well. Serve chicken with rice and remaining chimichurri.