CHURRASSO CHICKEN WITH CHIMICHURRI SALSA VERDE

FOR THE 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
FOR THE POTATOES:
1 package (1 pound 4 ounces) 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)
FOR THE CHICKEN:
2 frozen pre-roasted whole chickens, thawed 1/2 cup shredded cheddar cheese

TO PREPARE THE 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 PREPARE THE 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.

TO PREPARE THE CHICKEN:
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.

*Chimichurri Sauce is best when made the same day as main dish.

Servings: 4
Adapted from unknown source