| 2 tbl chopped garlic | | 1 tbl chopped fresh parsley | | 12 tsp paprika | | 1/4 tsp garlic powder | | 1/4 tsp onion powder | | 1/4 tsp cracked black pepper | | 1/2 cup olive oil, plus additional for sauteing (divided) | | 4 x boneless, skinless chicken breasts | | Cachapas | | Shallot Relish | | Chimichurri Sauce |
| | Combine garlic , parsley , paprika , garlic and onion powders, pepper and 1/2 cup oil. Rub chicken with mixture. Cover and refrigerate at least 2 hours or overnight if possible. | | Preheat oven to 350 degrees. | | Heat enough oil in pan to cover the bottom. Saute chicken over medium heat, about 3 minutes each side until golden brown. Finish cooking in oven about 10 to 12 minutes. | | While chicken is cooking, warm up Cachapas and Shallot Relish. In a large bowl, place a warm corn cake in the center of plate and mound the relish on top. | | Place cooked chicken on top and finish with Chimichurri Sauce . Serve immediately. |
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