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Chicken Breasts with Pistachio-Cilantro Pesto

Chicken Breasts with Pistachio-Cilantro Pesto

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

Recipe Preparation

  • 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.

Recipe by The Bon Appétit Test KitchenReviews Section

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