Grilled Chicken With Cilantro Pesto Food

PAN-SEARED CHICKEN WITH CILANTRO PESTO

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.

BIG JOHN'S GRILLED CHICKEN WITH GOUDA SAUCE & CILANTRO PESTO

Steps:

• SAUCE: Add first 6 items to a saucepan and bring to a boil over medium heat, reduce heat and simmer for 5 minutes until slightly thick and remove from heat.
• Stir in Gouda.
• PESTO: Add all ingredients except oil, salt& pepper to a food processor and blend until coarsely chopped.
• Add oil, salt and pepper and blend again just until mixed.
• Grill chicken until cooked through.
• Pour sauce over chicken and spoon pesto on top.

CILANTRO-SERRANO PESTO WITH GRILLED CHICKEN AND PENNE

Steps:

• Place Cilantro and the next 6 ingredients (through chili) in a food processor; process until well blended.
• With processor on, slowly pour olive oil through the food chute: process until well blended.
• Place pesto in a large bowl, stir in vinegar and black pepper.
• Grill Chicken (indoor our out).
• Heat outdoor grill or grill pan over medium heat.
• Coat chicken with olive oli.
• Season with salt and pepper.
• Grill chicken (or cook in pan) until done.
• Cut chicken into bite-sized pieces.
• Add chicken, cooked pasta, and tomatoes to pesto.
• Toss to combine.
• Sprinkle with grated parmesan cheese.

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.

GRILLED VEGGIE SANDWICHES WITH CILANTRO PESTO

Steps:

• For pesto, place cilantro, parsley, Parmesan cheese and garlic in a small food processor; pulse until chopped. Add water and pine nuts; process until blended. While processing, slowly add oil., Grill peppers, covered, over medium heat until skins are blistered and blackened, turning occasionally, 10-15 minutes. Immediately place peppers in a large bowl; let stand, covered, 20 minutes. Peel off and discard charred skin. Cut peppers in half; remove stems and seeds., Lightly spritz both sides of eggplant slices with cooking spray; sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 3-5 minutes on each side. Top with peppers; sprinkle with mozzarella cheese. Grill, covered, until cheese is melted, 2-3 minutes; remove from grill., Spread roll bottoms with pesto. Top with eggplant stacks and roll tops.