->Chimichurri 07 <-

4 to 6 appetizer servings

1 cup curly parsley leaves

1 cup olive oil

1 tablespoon fresh lemon juice

1 teaspoon cracked black pepper

6 cloves garlic

1/2 teaspoon salt

1 pound boneless skinless chicken breast, cut into 1-inch wide strips

For chimichurri sauce, put all ingredients (except chicken) into blender or food processor and blend until smooth.

Put half of the sauce into a glass bowl or plastic food bag. Add

chicken; turn to coat well. Marinate in the refrigerator at least

1 hour and up to

4 hours. Refrigerate the other half of the sauce.

Prepare charcoal grill or heat broiler. While grill heats, soak

wooden skewers in water at least 20 minutes so they don't burn.

Thread chicken onto skewers. Grill, basting occasionally with the

sauce, until chicken is no longer pink and edges are slightly

10 to 15 minutes. Serve immediately with reserved sauce

for dipping.