Chicken Breasts with Pistachio-Cilantro Pesto |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Stir any remaining pesto into steamed vegetables or couscous. Ingredients:
1 cup raw unsalted pistachios |
2 cups (packed) fresh cilantro leaves |
4 teaspoons fresh lemon juice, divided |
1 garlic clove, chopped |
1 teaspoon ground cardamom |
3/4 teaspoon salt |
1/2 cup plus 5 tablespoons olive oil, divided |
4 large chicken breast halves with skin and ribs attached |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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