| 6 | 25 | 223 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 20 min | 6 |
| 2 breast | Chicken breast, boneless, skinless (Cut chicken into 1" cubes) |
| 1/2 cup | Chimichurri, Mama Bay's |
| 1/2 cup | All-purpose white flour |
| 1/4 cup | Bread crumbs, seasoned |
| 2 tbsp | Olive Oil, Extra Virgin |
| 1 large | Egg (optional - dip in egg after chimichurri and before flour for thicker crust) |
One Bowl Preparation:
Place chicken, cut in 1" pieces, in large mixing bowl
Salt chicken to taste
Add 3/4 cup of Mama Bay's Chimichurri to chicken, toss until coated (dipping in egg is optional)
Slowly add 1/2 cup of flour, gently turning pieces to coat with flour
Heat 2 tbsp olive oil in large skillet
Gently toss in 1/4 cup of seasoned break crumbs, coating slowly
Add fully coated chicken to skillet, several pieces at a time
Cook on one side on Medium heat for 8-10 minutes or until golden brown and crispy
Gently turn each piece and repeat (add more oil if needed to ensure chicken will get crispy)
Add remaining Chimichurri to a small dish to use as a condiment, dipping sauce, for the chicken
Serve with Chimichurri Yellow Rice and Carrots
| Grain | 0.7 |
| Meat | 0.9 |
