Cilantro Pesto Chichen Tenders

Posted by Kelly

2 pounds of chicken breast tenders (chicken cutlets work good)
1 lime, cut into wedges

Marinade

2 tablespoons coarsely chopped walnuts
2 medium garlic cloves
1 1/2 cups loosely packed fresh cilantro leaves and tender stems
1/2 cup looselyl packed fresh Italian parsley leaves and tender stems
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil

To make the marinade: In a food processor, finely chop the walnuts and garlic. Scrape down the sides of the bowl. Add the cilantro, parsley, salt, and pepper and process until finely chopped. With the motor running, slowly add the oil to create a smooth puree.

Place the chicken in a large zip lock bag and add the marinade. Press the air out of the bag and seal tightly. Turn/shake the bag to distribute the marinade and refrigerate for 2 hours.

Remove the chicken from the bag and thread onto skewers. Grill (bbq is best) over Direct High heat until the meat is firm and the juices run clear, 6-8 minutes, turning once.

Serve warm with the lime wedges.


Last time I made this I only use 1 pound of chicken and saved half the pesto in the fridge, and used it a few days later to marinade shrimp.