Rolled Chicken Fillets With Chimichurri Filling

• 6 boneless skinless chicken breasts
• 1 teaspoon fresh ground pepper
• 1 12 teaspoons kosher salt
• 2 garlic cloves, minced
• 3 tablespoons parsley, minced
• 1 tablespoon minced cilantro
• 1 tablespoon fresh oregano
• 1 12 teaspoons kosher salt
• fresh ground black pepper
• 1 hot chili pepper (serrano, aji or mirasol)
• 1 teaspoon red wine vinegar
• 2 teaspoons olive oil

1. Preheat the oven to 350.
2. Put each fillet between pieces of plastic wrap and pound to tenderize.
3. Season with salt and pepper.
4. Stir together the garlic, parsley, cilantro, oregano, salt, pepper, chile, vinegar and olive oil.
5. Work it into a paste.
6. Spread about 1 tablespoon over each fillet.
7. Roll up and secure with a toothpick.
8. Wipe a ovensafe grill pan or cast-iron skillet with olive oil and saute the rolled fillets just until golden, about 5 minutes.
9. Place in the oven and roast for 15 minutes.

chicken breasts, fresh ground pepper, kosher salt, garlic, parsley, cilantro, fresh oregano, kosher salt, fresh ground black pepper, hot chili pepper, red wine vinegar, olive oil

Taken from www.food.com/recipe/rolled-chicken-fillets-with-chimichurri-filling-519519 (may not work)