1. Using a plastic bag, place in the middle the chicken breast with a touch of olive oil and pound the breast until paper thin. 2. Brush oil from the chimichurri on the chicken breast and cook on the flat grill, both sides 3. Place the sabana in a plate and spread the black beans (is recommended to use homemade beans if not use any good quality can beans) evenly adding the cheese (use a blend of Monterrey, Oaxaca and Cotija cheese, available in any major store) on the top, melt the cheese in the cheese melter or oven 350 degrees. 4. Add the chimichurri to the sabana covering all the cheese 5. Add the Pico de Gallo in the middle of the sabana and topped with the onions and the chile Serrano 6. Serve Rice on the side 7. Cooking time is not accurate as I have not prepared this recipe, but I have eaten it at Pink Taco. The website that provided the recipe did not include cooking time: http://www.kvbc.com/global/story.asp?S=5728672. ---------------------------------------------------------------------------
Nutrition
Ingredients
