Rolled Chicken Fillets With Chimichurri Filling
Ready In: 35 mins
Serves: 6
Ingredients
- 6 boneless skinless chicken breasts
- 1 teaspoon fresh ground pepper
- 1 1⁄2 teaspoons kosher salt
Chimichurri
- 2 garlic cloves, minced
- 3 tablespoons parsley, minced
- 1 tablespoon minced cilantro
- 1 tablespoon fresh oregano
- 1 1⁄2 teaspoons kosher salt
- fresh ground black pepper
- 1 hot chili pepper (serrano, aji or mirasol)
- 1 teaspoon red wine vinegar
- 2 teaspoons olive oil
Directions
- Preheat the oven to 350°. Put each fillet between pieces of plastic wrap and pound to tenderize. Season with salt and pepper.
- Stir together the garlic, parsley, cilantro, oregano, salt, pepper, chile, vinegar and olive oil. Work it into a paste. Spread about 1 tablespoon over each fillet. Roll up and secure with a toothpick.
- Wipe a ovensafe grill pan or cast-iron skillet with olive oil and saute the rolled fillets just until golden, about 5 minutes. Place in the oven and roast for 15 minutes.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off