Best Chicken Skewers With Tarragon Pistachio Pesto Recipe Epicuriouscom Recipes

Chicken Breasts with Pistachio-Cilantro Pesto image

Yield Makes 4 servings

Number Of Ingredients 8

1 cup raw unsalted pistachios
2 cups (packed) fresh cilantro leaves
4 teaspoons fresh lemon juice, divided
1 garlic clove, chopped
1 teaspoon ground cardamom
3/4 teaspoon salt
1/2 cup plus 5 tablespoons olive oil, divided
4 large chicken breast halves with skin and ribs attached

Steps:

Preheat oven to 400°F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, garlic, cardamom, and 3/4 teaspoon salt to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season with pepper.
Using fingers, gently loosen skin from 1 side of each chicken breast, forming pocket. Spread 1 tablespoon pesto evenly under skin of each. Sprinkle chicken generously with salt and pepper.
Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is dark golden, about 5 minutes. Turn chicken over and transfer skillet to oven. Roast chicken until cooked through, about 25 minutes.
Place 1/2 cup remaining pesto into small bowl. Whisk in remaining 1/4 cup olive oil and remaining 1 teaspoon lemon juice. Drizzle pesto sauce over chicken breasts and serve.

Chicken Skewers with Tarragon-Pistachio Pesto image

Provided by Bon Appétit Test Kitchen

Time 40m

Yield Makes 4 servings

Number Of Ingredients 11

1/2 cup chopped fresh Italian parsley
2 tablespoons chopped fresh tarragon
2 tablespoons unsalted natural pistachios
1 tablespoon fresh lemon juice
1 medium garlic clove, peeled
1/4 cup olive oil
16 1-inch pieces red onion (1/3 inch thick)
16 1-inch squares red bell pepper
8 lemon slices, halved
1 pound chicken tenders (about 8 large)
8 metal skewers

Steps:

Puree first 5 ingredients in processor. Add 1/4 cup olive oil and blend until slightly coarse paste forms. Mix in 2 tablespoons water. Season with salt and pepper. Transfer 3 tablespoons pesto to small bowl (for brushing chicken and vegetables); reserve remaining pesto.
Prepare barbecue (medium-high heat). Brush grill with oil. Thread 1 onion piece, 1 bell pepper square, 1 lemon slice half, 1 chicken tender (lengthwise), then 1 onion piece, 1 bell pepper square, and 1 lemon slice half alternately on each of 8 skewers. Brush vegetables and chicken on skewers with olive oil, then with 3 tablespoons pesto from small bowl. Sprinkle skewers with salt and pepper. Grill until chicken is cooked through and vegetables are slightly softened, 6 to 8 minutes per side. Serve with reserved pesto.