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Chicken & Peppers w/ Chimichurri Sauce




Source of Recipe


Donna Rollison


Recipe Introduction


From Flavors Magazine (Whole Foods)


List of Ingredients




Chicken and Peppers
1/4 cup olive oil
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 medium red bell pepper
1 medium yellow bell pepper
1 poblano pepper
1 small onion
3 chicken breasts (about 2 pounds), skinned and boned

Chimichurri Sauce
1 small onion
1/2 cup sliced almonds, toasted
3 cloves garlic
1 jalape�o, seeds removed
1 1/2 cups packed cilantro leaves
1/2 cup packed parsley leaves
1 teaspoon fresh oregano leaves
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt


Recipe



For the chicken and peppers, position rack about 4 inches from heat element and preheat broiler to high.

In a small bowl, combine olive oil, salt and black pepper.

Remove seeds from peppers, cut into 2-inch pieces and transfer to a medium bowl.

Cut onions into 2-inch pieces and combine with peppers.

Drizzle half the oil mixture over the vegetables and toss to coat.

Cut chicken breasts in half horizontally to make 6 thin cutlets and brush with remaining olive oil mixture.

Position cutlets on the center of a large baking sheet and arrange vegetables around chicken.

Place under broiler and cook 8 to 12 minutes, until chicken is tender and no longer pink and vegetables are slightly charred.

Meanwhile, make the chimichurri sauce. In the bowl of a food processor, pulse onion, almonds, garlic and jalape�o until roughly chopped.

Add cilantro, parsley, oregano, olive oil, red wine vinegar, lime juice and salt.

Pulse until finely chopped.

Chimichurri should be processed into a thick paste but not liquefied.

Taste and adjust seasoning, adding salt, pepper, jalape�o and lime juice if needed.

To serve, divide chicken and peppers among plates and top chicken with almond chimichurri.