Cilantro-Pesto Chicken

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