Estancia Lucia's Traditional Argentinean Chimichurri Sauce adds a tangy zip that enhances the flavor of your grilled foods. You can taste the freshness of the herbs - something different and exciting in a dipping sauce / marinade which contains the secrets of a century of cooking and eating. A surprising and flavorful experience, this bold Argentinean sauce isn't just for grilled steak; it works beautifully with other grilled meats, such as chicken, pork and fish, and even tastes great on seafood, eggs, tofu, vegetables, and many sandwiches.
A truly versatile seasoning sauce!
♦ Add Chimichurri to grilled steak, pork, lamb and poultry for a surprising and flavorful experience.
♦ Chimichurri adds a tangy zip that enhances the flavor of fish & seafood.
♦ Mix Chimichurri with mayonnaise to create a wonderful spread for sandwiches
♦ Chimichurri tastes great on grilled or roasted vegetables.
♦ Use Chimichurri as a dip for bread or French fries.
♦ Use Chimichurri as a salad dressing.
Chimichurri Chicken Serves 4
Chimichurri Sauce mixed with cream cheese makes a tasty accompaniment to seasoned chicken breasts. The chicken and cream cheese are wrapped together inside a puff pastry shell and baked, resulting in tender, flavorful chicken, creamy sauce, and a flaky crust. Prep Time: 20 minutes; Cook Time: 25 minutes; Total Time: 45 minutes
4 boneless chicken breast halves
2 tablespoons butter
4 ounces cream cheese, softened
2 tablespoons Estancia Lucia Chimichurri Sauce
1 sheet of frozen puff pastry, thawed
Salt and pepper to taste
Season the chicken breasts with salt and pepper.
Sauté the chicken breasts in the butter over medium heat until lightly browned on both sides. Chill chicken for 20 minutes.
Stir the Estancia Lucia Chimichurri Sauce into the cream cheese.
On a floured surface, roll out the pastry sheet to a 14 inch square. Cut pastry into four seven inch squares.
Preheat the oven to 400 degrees.
Spread 2 tablespoons of the cream cheese mixture in the middle of each pastry sheet. Place a chicken breast in each square, on top of the cheese, centered in the pastry square.
Brush the edges of the pastry squares with beaten egg. Fold the corners up over the chicken and seal the edges completely.
Place the chicken breasts, seam side down, on a cookie sheet lined with foil or parchment. Bake for 20-25 minutes, until pastry is golden brown and chicken is cooked through. Let cool 5 minutes before serving.