Chicken Breasts with Pistachio-Cilantro Pesto
added 03/07/08
Serves 4
1 cup raw unsalted
pistachios
2 cups (packed) fresh cilantro leaves
4 tsp. fresh lemon juice, divided
1 garlic clove, chopped
1 tsp. ground cardamom
3/4 tsp. salt
1/2 cup plus 5 tablespoons olive oil, divided
4 large chicken breast halves with skin and ribs attached
Preheat oven to 400º
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.
—
Bon Appétit, March 2005
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