Chicken With Fresh Herb Chimichurri by Rosie Noggerath, Pampered Chef Independent Consultant


1 lime

3 cups (750 mL) loosely packed fresh cilantro

1 1/2 cups (375 mL) loosely packed fresh basil leaves

Chicken With Fresh Herb Chimichurri2 green onions with tops, cut into thirds

3 tbsp (45 mL) water

1 garlic clove, peeled

1/2 tsp (2 mL) grated fresh ginger root

1/2 tsp (2 mL) crushed red pepper flakes

1/4 tsp (1 mL) salt

Chicken & Rice

18 low-sodium butter-flavored crackers, crushed

4 boneless, skinless chicken breasts (3 oz/90 g each)

2 tbsp (30 mL) light mayonnaise

1/4 tsp (1 mL) each salt and coarsely ground black pepper

1 tbsp (15 mL) canola oil

1 1/2 cups (375 mL) hot cooked sushi rice


1. For chimichurri, using Citrus Press, juice lime to measure 1 tbsp (15 mL). Place juice, cilantro, basil, green onions, water, garlic and ginger in Manual Food Processor and puree. Pour chimichuri into Small Batter Bowl. Stir in red pepper flakes and salt. Set chimichurri aside.

2. For chicken, place cracker crumbs into Coating Tray; bake until deep golden brown, stirring every 30 seconds. Flatten chicken to a 1/2-in. (1-cm) thickness with Meat Tenderizer. Brush chicken with mayonnaise using Chef’s Silicone Basting Brush; season with salt and black pepper. Dredge chicken in cracker crumbs, firmly pressing to coat.

3. Heat oil in Executive (12-in./30-cm) Skillet 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 (45 mL) of the chimichurri into Classic Batter Bowl; mix well. Serve chicken with rice and remaining chimichurri.  Enjoy!

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