Recipe: After dozens of requests (or maybe just a couple) here’s the recipe that I talked about earlier along with a few more tips…
This is also great on shrimp. The cilantro gives it kind of a mexican flair, but not spicey. We made fajitas with the leftovers and there was enough flavor on the chicken that we didn’t even need to add more spices for the fajitas…just grilled peppers and onions…quick and tasty!
Cilantro Pesto Chicken Tenders
Marinating time: 2 hours, minimum
2 Tblsp coarsely chopped walnuts
2 med garlic cloves
1 1/2 cup loosely packed fresh cilantro leaves and tender stems
1/2 cup loosely packed fresh Italian parsley leaves and tender stems
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup extra virgin olive oil
1 lb chicken breast tenders
1 lime, cut in wedges
To make the marinade: In a food processor, finely chop the walnuts and garlic. Scrape down the sides of the bowl. Add the cilantro, parsley, salt and pepper and process until finely chopped. With the motor running, slowly add the oil to create a smooth puree.
Place the chicken in a large, resealable plstic bag and add the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate minimum 2 hours.
Remove the chicken from the bag and thread onto skewers. Grill over DIRECT HIGH HEAT until the meat is firm and the juices run clear, 6 to 8 minutes, turning once. Serve warm topped with lime juice.