Green Eggs and Chimichurri

I know many of the young chefs enjoyed making their green eggs last week. So many of them loved the "sauce" that we put on them. The "sauce" was actually an herby chimichurri that we made using garlic and lots of fresh herbs. I actually used it tonight to make some pan-seared chicken. It was amazing!

Our green eggs from last week:

I split my chicken breast in half longways and let them sit in the chimichurri sauce for about 20 minutes or so before the hit the plan. Longer in the fridge would be even better! Same some to add at the end. I cook them on medium-high for about 5 minutes a side.

Here is the link to the recipe: Green Eggs & Herby Chimichurri Sauce

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Howard's Kitchen Hijinks

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