This is a quick and easy weeknight dish. It's not quite as amazing as I thought it would be, but the ease that this dish comes together pushes it into solid winner territory.
One year ago: Spiced Pearsauce Cake
Two years ago: Potato Soup
Crisped Chicken with Chimichurri and Avocado (from Radically Simple)
Ingredients
1 cup finely minced cilantro
3 large garlic cloves, minced
juice of 1 lime
1 tsp cider vinegar
1 tbsp dried oregano
1/8 tsp red pepper flakes
7 tbsp olive oil, divided
2 tbsp water
4 skinless boneless chicken breasts
2 tbsp unsalted butter
2 cups panko or breadcrumbs
1 large ripe avocado, peeled, quartered, and sliced lengthwise
1. Stir together cilantro, garlic, lime juice, cider vinegar, oregano, and pepper flakes in a medium bowl.
2. Add 5 tbsp of oil, water, and salt to taste.
3. Put chicken in a shallow dish with 2/3 cup of chimichurri sauce, turning to coat. Marinate for 10 minutes.
4. Heat butter and remaining 2 tbsp oil in a large skillet.
5. Dredge chicken in panko to coat on both sides.
6. Cook chicken 3 minutes on each side until golden brown, crispy, and cooked through.
7. Top with avocado and remaining chimichurri.
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