Churrasco Chicken with Chimichurri Salsa Verde and Double Ba

Churrasco Chicken with Chimichurri Salsa Verde and Double Ba

                    CHIMICHURRI SALSA VERDE:
 1/2           cup  chopped white onion
 3/4           cup  parsley leaves
 1/3           cup  cilantro leaves

1 tablespoon dried oregano
2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
POTATOES:
1 1/4 pounds refrigerated pre-cooked mashed potatoes
3 tablespoons cream cheese
1/4 teaspoon black pepper
4 tablespoons chopped green onion (white and light green part only)
1/2 cup shredded cheddar cheese
2 frozen pre-roasted whole chickens – thawed

To make Chimichurri Salsa Verde, in bowl of a food processor, combine onion, parsley, cilantro, oregano, garlic, salt, pepper, vinegar and oil. Pulse until mixture is a rough purée. Store in refrigerator until needed; stir before using if salsa has separated. To make potatoes, in a non-stick skillet, heat potatoes over medium heat; stir in cream cheese, pepper and green onion and cook, stirring, for about 5 minutes, or until potatoes are hot and cream cheese is incorporated. If not serving immediately, cover and keep warm. Heat chicken in microwave oven according to package directions. Remove chicken legs; cut breasts from bone and slice. For each serving, place about 3/4 cup potatoes in the center of a heatproof plate and sprinkle with 2 tablespoons cheese. Place under broiler about 4 inches from the flame for about 2 minutes, or until cheese is melted. Arrange 1 leg and 1 sliced breast around the potatoes; drizzle chicken and potatoes with a few tablespoons of Chimichurri Salsa Verde.