Chimichurri Chicken Crostini Recipe
Poached shredded chicken, chimichurri sauce toasted Batard bread
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Ingredients
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Chicken
Chimichurri Sauce
Crostini
Method
Chicken Preparation
- 1
Poaching the Chicken
In a large pot, add enough water to cover the chicken breasts. Season with salt and pepper. Bring to a boil, then reduce to a simmer and add the chicken breasts.
- 2
Cooking the Chicken
Cover and poach the chicken for about 15-20 minutes, or until the chicken is cooked through and no longer pink in the center. Remove from pot and let cool.
- 3
Shredding the Chicken
Once the chicken is cool enough to handle, shred it using two forks and set aside.
Chimichurri Sauce Preparation
- 4
Mixing the Sauce
In a medium bowl, combine the chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt.
- 5
Stirring the Sauce
Whisk all the ingredients together until well combined. Taste and adjust seasoning if necessary.
Crostini Preparation
- 6
Preparing the Bread
Preheat your oven to 400°F (200°C). Slice the Batard bread into 1/2-inch thick slices.
- 7
Toasting the Bread
Brush both sides of the bread slices with olive oil. Place on a baking sheet and toast in the oven for about 5-7 minutes or until golden brown.
Assembly
- 8
Assembling the Crostini
On each toasted slice of bread, layer a generous amount of shredded chicken and drizzle with chimichurri sauce.
- 9
Serving
Serve immediately and enjoy your Chimichurri Chicken Crostini!
