Broiled Chicken Recipes

Avocado Pesto Chicken

Avocado Pesto Chicken

Ingredients

Chicken

  • 4 to 6 boneless, skinless chicken breasts
  • 1/2 cup olive oil
  • 1/4 cup white wine,
  • 1/4 cup each fresh dill, cilantro and basil
  • 3 cloves garlic
  • 1 tablespoon lime juice
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper

Pesto

  • 3 ripe avocados
  • 1 large tomato
  • 10 leaves cilantro
  • 2 cloves garlic
  • 2 teaspoons lemon juice
  • 2 bags or nice size bunches of spinach
  • 2 tomatoes

Instructions

  1. In a food processor or blender combine olive oil, white wine, dill, cilantro, basil, garlic, lime juice, salt and pepper. Put into a suitable marinating pan or bowl. Put aside 1/4 cup of this for later use.
  2. Butterfly and pound chicken to approximately 1/2 inch thickness, then cut in half. Place chicken in the pesto marinade and refigerate covered 1/2 hour to an hour depending on what kind of time you have. Once marinated, broil 8-10 minutes on each side.
  3. Pit and remove avocado meat from avocado. Chop large tomato. In a blender combine avocado, tomato, lemon juice, garlic and cilantro making sure you have washed it and removed excess moisture. Place in bowl, cover and refrigerate.
  4. Wash and remove excess moisture from spinach, chop 2 tomatoes and combine. In a saute pan bring 1/4 cup pesto marinade that you set aside to a medium heat; add salt and pepper to the saute pan. Add spinach and tomato lightly folding it so that it blanches but does not overcook. Be sure to mix the pesto in thoroughly.
  5. Spread spinach on a large serving dish. Place chicken on top of spinach with a slight overlay on each breast. Place approximately 1 tablespoon avocado mixture on each breast. Garnish plate along the edge of with what is left of the avocado mixture. Garnish with lemon and lime wedges and cilantro (optional, but really dresses it up).

Notes

Recipe and photo used with permission from: National Chicken Council



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