Cilantro Pesto Chicken Legs Food

CILANTRO PESTO CHICKEN TENDERS

Steps:

• In a food processor, finely chop the walnuts and garlic.
• Add cilantro, parsley, salt and pepper and process until finely chopped.
• With processor running, slowly add the oil to create a smoothe puree.
• Place chicken in large, resealable bag plastic bag, add the marinade and seal tightly.
• Make sure marinade is evenly distributed on all the chicken tenders.
• Refrigerate for 2 hours.
• Remove chicken from bag and thread on skewers.
• Grill over direct high heat for about 6 to 8 mins, turning over once.
• Serve warm with lime wedges.

ROAST CHICKEN LEGS WITH CILANTRO GREMOLATA

Steps:

• Preheat the oven to 500 degrees.
• Season the chicken aggressively with salt and pepper, then place, skin-side up, in a shallow baking pan and toss with a drizzle or two of the olive oil. Dust with ground cumin and place in the oven.
• Roast the chicken until its skin is crisp and a knife inserted and removed from the flesh of the thigh results in clear juices, about 30 minutes, then remove from the oven and allow to rest for 5 minutes.
• As the chicken cooks, combine the cilantro, lime juice, garlic and the remaining olive oil to make the gremolata. Sprinkle the gremolata over the chicken and serve, ideally with rice and beans.

CILANTRO PESTO

Steps:

• Combine the cilantro, garlic and almonds in a blender or food processor and puree until smooth. Add the parmesan, oil and salt and puree to a smooth paste. Stir into hot pasta and serve.

CHICKEN WITH GINGER-CILANTRO PESTO

Steps:

• 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.

CILANTRO PESTO CHICKEN ENCHILADAS

Steps:

• Put it all filling ingredients in a skillet
• heat it till the cream cheese melts,
• fill the corn tortillas (you can use flour shells, but they tend to get a bit mushy.)
• If you want to stretch the recipe, add cooked rice to the chicken, and if you do, then use 2 pkg of cream cheese and 2 cans of chilies.
• Cilantro Pesto sauce.
• Puree the first three ingredients (it easiest in the food processor)
• slowly drizzle in oil with (if u pour it all in, it separates).
• In a bowl, mix cilantro pesto with broth and cream.
• pour sauce over enchiladas, I usually just pour it down the center of each row of shells -- if you put too much on, it becomes a bit soggy --
• add more when serving.
• Recipe makes more pesto sauce than what you will need so you can either use it for dressing or something else or freeze the extra.
• Top with grated parm cheese and bake for 30 minute at 350.