Chimicurri Chicken

Instead of using cookbooks or keeping print-outs of recipes I want to try, I keep word files.  My chicken document is 171 pages long.  For real.  This recipe stood out to me because it looked easy and the name was fun.  Here's what it looked like:

INGREDIENTS

4 skinless, boneless chicken breast halves 

3 tablespoons cooking oil 

12 ounces fresh young green beans 

3/4 cup packed Italian parsley 

1 tablespoon cider vinegar 

2 cloves garlic, halved 

1/4 teaspoon crushed red pepper 

1 lemon, peel and juice

DIRECTIONS

Brush chicken with 1 tablespoon of the oil; sprinkle 1/4 teaspoon each salt and black pepper. On charcoal grill, cook chicken on rack directly over medium coals for 12 to 15 minutes or until no longer pink, turning once halfway through grilling time.

Place beans in microwave-safe 1-1/2-quart dish. Add 1 tablespoon water. Cover with vented plastic wrap. Cook on high 3 minutes; drain.

For Chimichurri sauce, in small food processor bowl combine parsley, the remaining oil, the vinegar, garlic, 1/4 teaspoon salt, and red pepper. Process until nearly smooth. Serve chicken and beans topped with Chimichurri sauce, lemon peel, and juice.

VERDICT

I LOVED this sauce.  I'm not sure why it can't be used as a marinade (as a general rule I hate chicken that is cooked plain, no matter what you top it with in the end), but the taste was definitely there when you added it on.

Quick, easy recipe for summer.  Definitely a keeper.

NUTRITION

Servings Per Recipe 4,

• Calories 281,
• Protein (gm) 35,
• Carbohydrate (gm) 8,
• Fat, total (gm) 12,
• Cholesterol (mg) 82,
• Saturated fat (gm) 2,
• Sugar, total (gm) 2,
• Sodium (mg) 376,
• Iron (DV %) 3