PAN-SEARED CHIMICHURRI CHICKEN
Not only is this a quick and easy entree, but it is so tasty. The chimichurri sauce is amazing! I'm not a big fan of pesto and have now found a wonderful, garlicky substitute that my whole family loved! Serve with white or brown rice. Save any leftover chimichurri sauce in a sealed container in the refrigerator for future use.
Provided by JonathanSarah Burge
Categories Meat and Poultry Recipes Chicken
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat butter and olive oil in a deep skillet or cast iron pan over medium heat. Add garlic; cook and stir until golden brown, about 1 minute. Season chicken with salt and pepper. Add to the skillet and cook until browned on each side, no longer pink in the center, and juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Combine olive oil, onion, parsley, cilantro, lemon juice, garlic, and salt together in a food processor; pulse until finely chopped.
- Spoon chimichurri sauce over chicken tenders; serve.
Nutrition Facts : Calories 551.7 calories, Carbohydrate 4.9 g, Cholesterol 75.9 mg, Fat 47.2 g, Fiber 0.9 g, Protein 25.9 g, SaturatedFat 8.5 g, Sodium 416.2 mg, Sugar 1.5 g
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