Chicken With Coriander Pesto

Course : Chicken
Serves: 4
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4 whole chicken breasts -- boned and skinned
75 grams cashew nuts -- toasted
1 tablespoon walnut oil
3 tablespoons olive oil
50 grams coriander leaves -- chopped

Preparation / Directions:

Preheat the oven to 200 C / 400 F/ Gas 6. Make the pesto by processing all the ingredients in a blender. Take each chicken breast and make 3-4 cuts approximately 0.5 cm deep. Place the chicken in an ovenproof dish and smear with half the pesto. Bake for 30 minutes. Place the remaining pesto over the chicken and bake for a further 5 minutes. Serve immediately. Notes: Make sure you use unsalted cashew nuts. As an alternative use walnuts.


Nutritional Information:

2613 Calories (kcal); 164g Total Fat; (56% calories from fat); 253g Protein; 26g Carbohydrate; 742mg Cholesterol; 836mg Sodium

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