PAN-SEARED CHICKEN WITH CILANTRO PESTO
Provided by Robin Miller : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 7
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.
PENNE WITH CHICKEN AND PESTO
I sometimes substitute chicken broth for half the heavy cream called for in the recipe to reduce calories. I also use additional Parmesan.
Provided by MARYSTEVE
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 42.6 g, Cholesterol 96.9 mg, Fat 26.1 g, Fiber 2.1 g, Protein 24 g, SaturatedFat 12.6 g, Sodium 164.2 mg, Sugar 1.9 g
CILANTRO SERRANO CREAM SAUCE
This is a great sauce for chicken tacos and fish tacos. It's also great as a dip!
Provided by Luci
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Place cilantro, serrano peppers, garlic, mayonnaise, and cream into a blender; season with salt and pepper. Puree until smooth, about 15 seconds.
Nutrition Facts : Calories 151.7 calories, Carbohydrate 1.2 g, Cholesterol 25.6 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 5.1 g, Sodium 84.8 mg, Sugar 0.2 g
CILANTRO GARLIC CHICKEN
This flavorful chicken dish is simple to prepare but offers tremendous flavors. I served this with couscous and pan-fried okra. Delish!
Provided by MECTE
Categories World Cuisine Recipes Asian Indian
Time 1h35m
Yield 4
Number Of Ingredients 15
Steps:
- Place ginger, garlic, lemon juice, and 1/4 teaspoon salt into a blender; add 2 tablespoons water and blend until smooth. Place chicken pieces into a non-metallic bowl and pour ginger mixture over chicken. Rub ginger mixture into the meat, cover bowl with plastic wrap, and refrigerate for at least 30 minutes (up to 24 hours).
- In same blender pitcher (without rinsing), place tomato, cilantro leaves and stems, serrano chiles, tomato paste, 3/4 teaspoon salt, and 2 tablespoons water. Blend until smooth.
- Heat olive oil in a large, heavy nonstick pot with a lid over high heat. When oil is very hot, place chicken pieces with ginger marinade into pot; fry, turning chicken occasionally, until light brown on all sides, about 10 minutes. Pour cilantro mixture from blender over chicken. Cook, stirring often, until sauce thickens and oil separates, about 10 minutes.
- Spoon yogurt into pot, cooking and stirring until yogurt is blended into sauce, 4 to 5 minutes. Sauce will be thick and edged with oil. Cover, reduce heat to low, and cook until chicken is tender and no longer pink inside, 10 to 15 minutes. If sauce seems too thick, thin with 1 tablespoon water or as needed.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 8.2 g, Cholesterol 88.7 mg, Fat 22.5 g, Fiber 1.8 g, Protein 27.5 g, SaturatedFat 5.8 g, Sodium 713.6 mg, Sugar 3.8 g
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