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Add a photoServings: 4
Ingredients
- 2 Tbsp. minced garlic
- 1 Tbsp. minced fresh parsley
- 1/2 tsp paprika
- 1/4 tsp garlic pwdr
- 1/4 tsp onion pwdr
- 1/4 tsp cracked black pepper
- 1/2 c. extra virgin olive oil, plus additional for sauteing (divided)
- 4 x boneless, skinless chicken breasts
- Cachapas
- Shallot Relish
- Chimichurri Sauce
Directions
- Combine garlic, parsley, paprika, garlic and onion powders, pepper and 1/2 c. oil. Rub chicken with mix. Cover and chill at least 2 hrs or possibly overnight if possible.
- Preheat oven to 350 degrees.
- Heat sufficient oil in pan to cover the bottom. Saute/fry chicken over medium heat, about 3 min each side till golden. Finish cooking in oven about 10 to 12 min.
- While chicken is cooking, hot up Cachapas and Shallot Relish. In a large bowl, place a hot corn cake in the center of plate and mound the relish on top.
- Place cooked chicken on top and finish with Chimichurri Sauce. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 4 servings | |
| Calories 297 | |
| Calories from Fat 244 | 82% |
| Total Fat 27.64g | 35% |
| Saturated Fat 3.89g | 16% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 32mg | 1% |
| Potassium 149mg | 4% |
| Total Carbs 1.76g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.17g | 0% |
| Protein 11.02g | 18% |
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