Mouth-watering chicken fillets marinated in my Chimichurri Verde, reconstituted by adding
EV olive oil and lime juice, is just one easy way to use this amazingly versatile dry herb blend
with parsley, oregano, basil, garlic, black pepper and a touch of chilli.
4 tbsp Spice Fusion Chimichurri Verde
6 tbsp EV olive oil, divided
4 tbsp lime or lemon juice (or vinegar)
2 chicken breast fillets, skin off
Preheat oven to 180°C.
Make up Chimichurri sauce by combining Chimichurri Verde, 4 tablespoons of oil and juice.
Stir well then set aside for a few minutes.
Wash and dry chicken fillets with paper towel. Make 3-4 diagonal cuts into each fillet,
then place into a non-metallic dish and spoon about half of the Chimichurri over, ensuring
it covers all of the chicken; set aside remaining sauce.
Cover chicken with cling film and place in the fridge to marinate for an hour or two.
Scrape off most of the marinade.
Heat remaining 2 tablespoons of oil in frying pan and cook chicken until it is golden brown and crisp
on both sides. Transfer chicken to a greased ovenproof dish, cover with foil, and finish cooking in the oven.
Serve with reserved Chimichurri piled on top of chicken.