Chicken Breasts With Pistachio Cilantro Pesto Food

PISTACHIO CRUSTED CHICKEN

Pistachio Crusted Chicken image

This recipe is so easy, and very elegant. Anyone can make it, and everyone will enjoy it!

Provided by Julie

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup chopped pistachios
½ cup bread crumbs
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 tablespoons honey
salt and pepper to taste
2 large skinless, boneless chicken breast halves, cut into 1-inch strips

Steps:

Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

Nutrition Facts : Calories 459.1 calories, Carbohydrate 28.6 g, Cholesterol 65.9 mg, Fat 23.5 g, Fiber 3.9 g, Protein 34.9 g, SaturatedFat 3.2 g, Sodium 497 mg, Sugar 12 g

5-A-DAY CHICKEN WITH KALE & PISTACHIO PESTO

5-a-day chicken with kale & pistachio pesto image

Eat your 5-a-day in one meal with this delicious chicken traybake. If you're vegetarian, simply leave out the meat and use veggie parmesan in the pesto

Provided by Lulu Grimes

Categories Dinner, Main course, Supper

Time 1h5m

Yield Serves 3-4

Number Of Ingredients 14

Ingredients

olive oil
500g butternut squash , peeled and cut into thin slices (keep the seeds if you like and toast them on a separate tray to scatter over the finished dish)
200g shallots , peeled and halved
300g leeks , use baby leeks or cut large ones into lengths and halve them
300g carrots , use baby ones or cut them into long batons
400g fennel , cut into long wedges
1 garlic bulb , halved through the middle
3-4 large or 6-8 small chicken thighs (depending on whether you're serving 3 or 4), skin patted dry
200g chopped kale , woody stalks removed
1 garlic clove , crushed
2 tbsp pistachio kernels
2 tbsp grated parmesan
½ lemon , juiced
60ml olive oil

Steps:

Heat oven to 200C/180C fan/gas 6. Put all the veg for the bake except the garlic in a large bowl and add 1 tbsp olive oil, then carefully turn everything over with your hands so the oil adds a very thin coating. Lightly oil the tray as well if you are worried about things sticking.
Arrange the veg in piles on the tray, or scatter it all over if you prefer. Add the garlic halves and the chicken, sitting the chicken on top of the veg. Season well and bake for 40 mins then, if the chicken skin is still pale, either turn the oven up or turn it onto the grill setting, and cook or grill until it is nicely browned.
Meanwhile, make the pesto. Whizz the kale, garlic and pistachios until everything is finely chopped. Add the parmesan, lemon juice and olive oil and whizz again. Add a splash of water to loosen. Any left over will keep in a jar for up to three days in the fridge. Serve the chicken and veg with the pesto spooned over.

Nutrition Facts : Calories 698 calories, Fat 40 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 18 grams sugar, Fiber 16 grams fiber, Protein 42 grams protein, Sodium 0.7 milligram of sodium

PAN-SEARED CHICKEN WITH CILANTRO PESTO

Pan-Seared Chicken with Cilantro Pesto image

Provided by Robin Miller : Food Network

Categories main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons garlic-flavored or regular olive oil, divided
4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper, plus 1/2 teaspoon salt
3 tablespoons pine nuts
1 cup packed fresh cilantro leaves
1/4 cup low-fat sour cream
3 cloves garlic, peeled

Steps:

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper. Place the chicken in the hot pan and cook until golden brown and just cooked through, about 3 minutes per side.
Meanwhile, place the pine nuts in a small dry skillet and set over medium heat. Toast the nuts until golden brown, about 3 minutes, shaking the pan frequently to prevent burning. Transfer the pine nuts to a blender or food processor and add cilantro, sour cream, the remaining 1 tablespoon oil, the garlic, and 1/2 teaspoon salt. Process until smooth, adding water, as necessary, to create a thick paste. Serve the chicken with the pesto spooned over the top.

SPICY CILANTRO PISTACHIO PESTO (VEGAN, GLUTEN FREE & KETO)

Spicy Cilantro Pistachio Pesto (Vegan, Gluten Free & Keto) image

This super flavorful pesto gets its flare from fresh garlic, green onion, lime juice and the kick of a jalapeño. You can easily whip it up in minutes, store in the fridge or freeze!

Provided by Kim Peterson

Categories Dip Pesto Sauce

Time 5m

Number Of Ingredients 9

Ingredients

1 ½ cups packed cilantro leaves (, well rinsed)
½ cup packed flat-leaf parsley (, well rinsed)
2 garlic cloves (, peeled)
2 green onions (, ends trimmed)
1 jalapeño pepper (, seeded)
½ cup pistachios (, shelled)
1 lime (, juice and zest)
½ cup extra-virgin olive oil
Salt and pepper, to taste

Steps:

Combine cilantro, parsley, garlic, green onion, jalapeno, pistachios, lime juice and zest in a food processor. Pulse a few times to combine mixture. Scrape sides with a spatula.
With machine running, slowly drizzle in the oil. Continue to pulse for desired texture. Season to taste with salt and pepper. Makes approximately 1 ¼ cups.
Serving at room temperature is best.

Nutrition Facts : ServingSize 2 tablespoons, Calories 103 kcal, Carbohydrate 3 g, Protein 2 g, Fat 10 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 9 g