Chicken with Ginger-Cilantro Pesto
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/2 cup chopped green onions
- 1/4 teaspoon cayenne pepper
- 1 cup chopped fresh cilantro
- 7 tablespoons vegetable oil
- 4 boneless chicken breast halves with skin
- Carbohydrate 4 g(1%)
- Cholesterol 56 mg(19%)
- Fat 41 g(63%)
- Fiber 1 g(6%)
- Protein 19 g(39%)
- Saturated Fat 5 g(26%)
- Sodium 60 mg(2%)
- Calories 455
Preparation 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.
Preparation 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.
