Instructions: Combine garlic, parsley, paprika, garlic and onion powders, pepper and 1/2 cup oil. Rub chicken with mixture. Cover and refrigerate at least 2 hours or overnight if possible.

Preheat oven to 350 degrees.

Heat enough oil in pan to cover the bottom. Saute chicken over medium heat, about 3 minutes each side until golden brown. Finish cooking in oven about 10 to 12 minutes.

While chicken is cooking, warm up Cachapas and Shallot Relish. In a large bowl, place a warm corn cake in the center of plate and mound the relish on top.

Place cooked chicken on top and finish with Chimichurri Sauce. Serve immediately.

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