Chicken With Coriander Pesto |
Course : Chicken
Serves: 4 |
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Ingredients:
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 |
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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.
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Nutritional Information:
2613 Calories (kcal); 164g Total Fat; (56% calories from fat); 253g Protein; 26g Carbohydrate; 742mg Cholesterol; 836mg Sodium |
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