Chicken with Fresh Herb Chimichurri

I tried out a new recipe the other night.  I was one that was sent in my Pampered Chef newsletter last month, I think.  I have been salivating wanting to try this recipe out for a while now.  I was so glad I did, it was a huge hit at home, both kids liked it and the hubby did too!  I serve this with some steamed artichokes.

Chicken with Fresh Herb Chimichurri

Chimichurri

1 lime

3 cups loosely packed fresh cilantro

1 ½ cups loosely packed fresh basil leaves

2 green onions with tops, cut into thirds

3 Tablespoons water

1 garlic clove, peeled

½ teaspoon fresh grated ginger root

½ teaspoon crushed red pepper flakes

¼ teaspoon salt

Using a citrus press, juice lime to measure 1 Tablespoon.  Place juice, cilantro, basil, green onions, garlic, and ginger root into a food processor, pulse until coarsely pureed.  Pour chimichurri into a bowl and stir in red pepper flakes and salt.  Set aside.

Chicken & Rice

 18 butter-flavored crackers (I used Ritz), crushed

4 boneless, skinless chicken breasts

2 Tablespoons light mayonnaise

¼ teaspoon each salt and coarsely ground black pepper

1 Tablespoon vegetable oil

1 ½ cups cooked  sushi rice

For chicken, place cracker crumbs on a plate or gratin dish; microwave on high 2-3 minutes until golden brown stirring every 30 seconds.  Flatten chicken to a ½ inch thickness using a meat tenderizer.  Brush chicken lightly with mayonnaise and season with salt and pepper.  Dredge in cracker crumbs pressing down to coat.

Heat oil in a 12-inch non-stick skillet over medium high heat 1-3 minutes or until oil is shimmering.  Cook chicken 3-4 minutes on each side or until centers are no longer pink.  Place rice and 3 Tablespoons of the chimichurri into a bowl and mix well.  Serve chicken with the rice and remaining chimichurri sauce.

Yield: 4 servings Nutrients per serving: Calories 360, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 50 mg, Carbohydrate 41 g, Protein 21 g, Sodium 430 mg, Fiber 2 g

U.S. Diabetic Exchanges Per Serving: 2½ starch, 1 vegetable, 2 low-fat meat (2½ carb)

Cook’s Tips: Chimichurri is a thick herb sauce that is popular in Argentina.

Sushi rice is a short grain rice widely used in Asian cooking and can be found in the ethnic section of most grocery stores.

© 2011 The Pampered Chef used under license. www.pamperedchef.com

My Notes:  This recipe made more chimichurri sauce than what we needed.  I plan to use the rest in my stuffed peppers tomorrow night.  You can totally make the chimichurri sauce in advance just refrigerate it. I liked the sushi rice with it, hadn’t thought of that before.  Be sure to rinse sushi rice at least 3 times or until the water is clear.  I will be making this recipe again in the future. 

Let me know if you give this recipe a try and what you think.  Enjoy!