Pan-Seared Chicken Breasts with Chimichurri Sauce

Name: Pan-Seared Chicken Breasts with Chimichurri Sauce
Yield: Serves 4
Ingredients: 2 quarts, water; ½ cup, table salt for brining; 4 (6- to 8-ounce), boneless, skinless chicken breasts; ¼ teaspoon, pepper; 2 tablespoons, extra-virgin olive oil; 1 cup, fresh parsley leaves; 1 cup, fresh cilantro leaves; 1 , garlic clove, peeled; ½ teaspoon, table salt; ¼ teaspoon, red pepper flakes (optional); ½ cup, extra-virgin olive oil; 2 tablespoons, red wine vinegar

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For Kids & Families

Main Courses

Chicken

SERVES4

TIME1 hour

What Kids Are Saying“Although brining the chicken was more work, it was definitely worth it!” —Victoria, recipe tester, age 13

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WHY THIS RECIPE WORKS

This simple chicken recipe teaches kids how even a 30-minute brine in salt water can change the flavor—and the texture—of meat. Kids will also have to take the temperature of each chicken breast to ensure that it is fully cooked, which prov...

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