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Friday, November 6, 2009

Cilantro Pesto Chicken Strips

2 lbs boneless, skinless chicken breast

3 TB walnuts
2 garlic cloves
1.5 Cup fresh cilantro leaves
1/2 Cup Fresh parsley
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
1/4 extra virgin olive oil

1 lime, cut into wedges

Pulse the walnuts and garlic cloves together in the food processor. Add the cilantro, parsley, salt, and pepper and process until finely chopped. You'll probably need to scrape down the sides periodically.

Slice the chicken breasts into strip and dredge thoroughly in the marinade. This might be easiest in a big plastic bag. Leave it in the bag or a sealed container in the fridge for 2 hours.

Thread the chicken onto skewers and grill over direct high heat. You'll need to turn them once and they'll be done in about 6-8 mins. Serve warm with the lime wedges.

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