Prep 10 minutes
Broil 12 minutes
Makes 4 servings
1 1⁄4 cups chopped fresh cilantro (about 1 bunch)
1⁄4 cup reduced-sodium chicken broth, Swanson®
2 tablespoons walnuts, toasted
2 teaspoons extra virgin olive oil, Bertolli®
1⁄2 teaspoon crushed garlic, Christopher Ranch®
1⁄2 teaspoon lemon juice, ReaLemon®
4 6-ounce boneless, skinless chicken breast halves
2 tablespoons extra virgin olive oil, Bertolli®
2 teaspoons salt-free lemon-pepper seasoning, McCormick®
Broiled or grilled sweet bell pepper strips and/or onion wedges (optional)
1. For pesto, in a blender, combine cilantro, chicken broth, walnuts, the 2 teaspoons olive oil, garlic, and lemon juice. Cover and pulse until well combined, scraping down sides of blender. Set aside.
2. Preheat broiler. Brush both sides of chicken pieces with the 2 tablespoons olive oil and sprinkle with lemon-pepper seasoning and salt (optional).
3. Broil chicken 4 to 5 inches from heat for 6 to 8 minutes per side or until chicken is no longer pink (165 degrees F).
4. Top hot chicken pieces with pesto. Serve with bell peppers and/or onions (optional).