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Chicken Breasts with Pistachio-Cilantro Pesto Recipe

An unusual pesto made from pistachios and cilantro gives the chicken Middle Easter flavor.

4 servings

1 cup unsalted raw pistachios
2 cups (packed) fresh cilantro leaves
4 teaspoons fresh lemon juice, divided
1 garlic clove, chopped
1 teaspoon ground cardamom
teaspoon salt
cup plus 5 tablespoons olive oil, divided
4 large chicken breast halves with skin and ribs attached

Preheat oven to 400 degrees F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, and next 3 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add cup olive oil. Season the pesto 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 cup remaining pesto into small bowl. Whisk in remaining cup olive oil and remaining 1 teaspoon lemon juice. Drizzle pesto sauce over chicken breasts and serve.

By Katie Gardner

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