Prep Time

　　25 minutes

　　Total Time

　　50 minutes

　　An unusual pesto made from pistachios and cilantro gives the chicken Middle Eastern flavor.

　　

Ingredients

Makes 4 servings

　　1 cup unsalted raw pistachios

　　2 cups (packed) fresh cilantro leaves

　　4 teaspoons fresh lemon juice, divided

　　1 garlic clove, chopped

　　1 teaspoon ground cardamom

　　3/4 teaspoon salt

　　3/4 cup plus 5 tablespoons olive oil, divided

　　4 large chicken breast halves with skin and ribs attached

　　

Step 1

Preheat oven to 400°F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, and next 3 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season pesto with pepper.

　　

Step 2

Using fingers, gently loosen skin from 1 side of each chicken breast, forming pocket. Spread 1 tablespoon pesto evenly under skin of each. Sprinkle chicken generously with salt and pepper.

　　

Step 3

Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is dark golden, about 5 minutes. Turn chicken over and transfer skillet to oven. Roast chicken until cooked through, about 25 minutes.

　　

Step 4

Place 1/2 cup remaining pesto into small bowl. Whisk in remaining 1/4 cup olive oil and remaining 1 teaspoon lemon juice. Drizzle pesto sauce over chicken breasts and serve.

　　

Nutrition Per Serving

Nutritional analysis per serving: 902 calories

　　70.0 g fat (11.4 g saturated fat)

　　142.9 mg cholesterol

　　10.2 g carbs

　　3.7 g dietary fiber

　　2.7 g total sugars

　　6.5 g net carbs

　　57.8 g protein

　　#### Nutritional analysis provided by Self