Chicken with Ginger-Cilantro Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Like a traditional basil pesto, this sauce can also be mixed with pasta, stirred into soup for a lively accent or spread over grilled fish. Ingredients:
1 cup chopped fresh cilantro |
1/2 cup chopped green onions |
1/3 cup salted roasted macadamia nuts |
1/4 cup chopped peeled fresh ginger |
1/4 teaspoon cayenne pepper |
7 tablespoons vegetable oil |
4 boneless chicken breast halves with skin |
Directions:
1. 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.)
2. 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.
3. Transfer chicken breasts to plates. Top each with some pesto and serve.
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