Prep: 10 min
Broil: 12 min
Makes: 4 servings
1 1/4 cups chopped fresh cilantro (about 1 bunch)
1/4 cup reduced-sodium chicken broth
2 tbsp toasted walnuts (optional)
2 tsp extra-virgin olive oil
1/2 tsp crushed garlic
1/2 tsp lemon juice
4 6-oz boneless, skinless chicken breast halves
2 tbsp extra-virgin olive oil
2 tsp salt-free lemon-pepper seasoning
salt
PESTO
In a blender or food processor, combine cilantro, chicken broth, walnuts, 2 tsp EVOO, garlic, and lemon juice. Cover and pulse until well combined.
CHICKEN
Brush chicken with 2 tbsp EVOO and sprinkle with lemon-pepper seasoning and salt. Cook chicken on George Foreman or broil 6-8 min per side.
ASSEMBLY
Top hot chicken with pesto. Serve with baked bell peppers, onions and asparagus tossed in balsamic vinegar (optional).
Recipe from Sandra Lee
