Pan seared chicken breast with chimichurri

The perfect mixture of acidity and herbs. Chimichurri tastes great on so many things like potatoes, skirt steak, chicken, tofu, and basically everything. In this preparation we will be doing a lot of chopping so make sure you have a sharp knife ready. We want to stay away from a blender or food processor to avoid creating an emulsion which will produce a thick green sauce which may be great for a marinade but not the best presentation. It’s also nice to get bites of each of the individual ingredients. If you like things spicier then feel free to add additional fresno chile or crushed red pepper. I think that’s about it, let’s get to work!
Pan seared chicken
2 chicken breasts with skin
Grape seed oil for sauteing
Kosher salt to taste
Black pepper to taste
1/4 cup cilantro, stems removed and roughly chopped
1/4 flat leaf parsley, stems removed and roughly chopped
1/8 cup oregano, stems removed and roughly chopped
1 small shallot, minced
2 garlic cloves, minced
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tsp fresno chile or crushed red pepper
Kosher salt to taste
  1. Start by pre heating your cast iron skillet to medium high heat and your oven to 350 degrees. Meanwhile, season the chicken breast with salt and pepper. Once the pan is hot add grape seed oil, sear the chicken breast skin side down until golden brown for about 4 mins then flip. Place the entire skillet in the pre heated oven for about 8-10 minutes, internal temperature of chicken should reach 165 degrees. Let chicken rest for 5 mins before slicing.
  2. For chimichurri take all of the ingredients and mix in a large mixing bowl
  3. To plate, slice the chicken breast into 1/4 inch slices and fan out on a plate. Spoon chimichurri over the top of the chicken breast making sure to stir before adding each spoonful to equal amounts of herbs and liquid.

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