PAN-SEARED CHICKEN WITH CILANTRO PESTO
Provided by Robin Miller : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper. Place the chicken in the hot pan and cook until golden brown and just cooked through, about 3 minutes per side.
- Meanwhile, place the pine nuts in a small dry skillet and set over medium heat. Toast the nuts until golden brown, about 3 minutes, shaking the pan frequently to prevent burning. Transfer the pine nuts to a blender or food processor and add cilantro, sour cream, the remaining 1 tablespoon oil, the garlic, and 1/2 teaspoon salt. Process until smooth, adding water, as necessary, to create a thick paste. Serve the chicken with the pesto spooned over the top.
CILANTRO PESTO CHICKEN TENDERS
Very good marinade for chicken! The chicken itself comes out very moist and full of flavor. Definitely one to try. Taken from Weber's Real Grilling.
Provided by tinebean21
Categories Chicken
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor, finely chop the walnuts and garlic.
- Add cilantro, parsley, salt and pepper and process until finely chopped.
- With processor running, slowly add the oil to create a smoothe puree.
- Place chicken in large, resealable bag plastic bag, add the marinade and seal tightly.
- Make sure marinade is evenly distributed on all the chicken tenders.
- Refrigerate for 2 hours.
- Remove chicken from bag and thread on skewers.
- Grill over direct high heat for about 6 to 8 mins, turning over once.
- Serve warm with lime wedges.
BAKED PESTO CHICKEN TENDERS
Using only four ingredients and a few minutes of your time, these homemade chicken tenders are perfect for those busy weeknights. Basil, along with other ingredients in pesto, has many health benefits, and these are baked instead of fried, making them an overall healthier choice.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Whisk pesto and mayonnaise together in a bowl. Dredge both sides of each chicken tender in the pesto mixture and coat with bread crumbs. Arrange tenders on a baking sheet.
- Bake in the preheated oven for 15 minutes. Turn chicken pieces and continue baking until chicken is no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 293.5 calories, Carbohydrate 20 g, Cholesterol 74.2 mg, Fat 12.5 g, Fiber 0.3 g, Protein 30.4 g, SaturatedFat 3.1 g, Sodium 300.9 mg
CHICKEN BREASTS WITH PISTACHIO-CILANTRO PESTO
Categories Chicken Nut Poultry Roast Low Carb Quick & Easy Dinner Pistachio Cilantro Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, garlic, cardamom, and 3/4 teaspoon salt to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season with pepper.
- Using fingers, gently loosen skin from 1 side of each chicken breast, forming pocket. Spread 1 tablespoon pesto evenly under skin of each. Sprinkle chicken generously with salt and pepper.
- Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is dark golden, about 5 minutes. Turn chicken over and transfer skillet to oven. Roast chicken until cooked through, about 25 minutes.
- Place 1/2 cup remaining pesto into small bowl. Whisk in remaining 1/4 cup olive oil and remaining 1 teaspoon lemon juice. Drizzle pesto sauce over chicken breasts and serve.
CHICKEN WITH GINGER-CILANTRO PESTO
Categories Chicken Ginger Sauté Low Carb Wheat/Gluten-Free Macadamia Nut Cilantro Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in processor. Blend until nuts are finely chopped. Add 6 tablespoons oil and process until well blended. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
- Season chicken with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 6 minutes per side.
- Transfer chicken breasts to plates. Top each with some pesto and serve.
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