Chicken With Pistachio Pesto With Glucomannan Recipes

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CHICKEN BREASTS WITH PISTACHIO-CILANTRO PESTO



Chicken Breasts with Pistachio-Cilantro Pesto image

Categories     Chicken     Nut     Poultry     Roast     Low Carb     Quick & Easy     Dinner     Pistachio     Cilantro     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

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.

ARUGULA PISTACHIO PESTO CHICKEN



Arugula Pistachio Pesto Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 12

3 1/2 to 4-pound whole chicken
1 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons freshly cracked black pepper, divided
5 cups arugula
7 cloves garlic, peeled and divided
1 lemon, halved
1/2 cup grated Parmesan
1/2 cup shelled pistachios
3 tablespoons olive oil
2 tablespoons unsalted butter, room temperature, divided
3/4 teaspoon cornstarch
3/4 cup half-and-half

Steps:

  • Preheat the oven to 400 degrees F.
  • Rinse the chicken under cold water and pat dry. Slip your fingers under the breast skin and gently create a pocket the length of both breasts. Season the inside of the cavity with 1/2 teaspoon each of salt and pepper. Set aside.
  • Add the arugula and 5 cloves of the garlic to a food processor fitted a blade. Pulse 3 to 4 times, then add 1/2 teaspoon salt and pepper, squeeze in the juice of 1/2 lemon and pulse 3 to 4 more times. Add the cheese and pistachios, and with the processor running, drizzle in the olive oil. Scrape down sides and pulse a few more times. Adjust seasoning, if necessary.
  • Gently work half of the pesto under the breast skin. Reserve the other half of the pesto. Put the other lemon half into the cavity along with the remaining 2 peeled garlic cloves. Rub the chicken all over with 1 tablespoon of the butter. Season the outside of the chicken with the remaining salt and pepper. Tuck the wing tips under the bird, and truss the chicken. Put the chicken, on its side, into a roasting pan and put in hot oven. Roast at 400 degrees F for 15 minutes, rotate chicken onto other side, and roast for 15 minutes more. Carefully turn chicken onto its back (breast side up), reduce heat to 350 degrees F and roast for 30 minutes. After 30 minutes, begin basting it with the pan juices. Repeat until chicken is done and an instant-read thermometer registers 165 degrees F.
  • Remove the roasting pan from the oven, put the chicken on a carving board and tent it with foil. Remove the fat on the top of the pan juices. Put the roasting pan over a burner on medium heat and add 1/3 cup of the reserved pesto. Stir and incorporate it into the pan juices along with any bits that might be on the bottom of the pan. Whisk the cornstarch and the half-and-half in a small bowl and slowly add it to the pan. Stir continually until the mixture starts to thicken. Adjust seasonings, if necessary, and pour it into a serving bowl.
  • Carve the chicken, arrange it on a serving platter and serve with the sauce.

CHICKEN WITH PISTACHIO-PARSLEY PESTO



Chicken with Pistachio-Parsley Pesto image

Provided by Robin Miller : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 (1-pound) box fusilli
1/3 cup plus 1 tablespoon reduced-sodium chicken broth, and more if needed
1 pound cubed chicken
1 packed cup fresh parsley leaves
2 tablespoons roasted pistachio nuts
3 cloves garlic, peeled
Salt
Ground black pepper

Steps:

  • Cook fusilli according to package directions.
  • Heat 1 tablespoon of the broth in a large skillet over medium heat. Add chicken and cook 5 minutes, until golden brown on all sides.
  • Meanwhile, in a blender, combine parsley, remaining broth, pistachio nuts, and garlic. Process until smooth, adding more broth, if necessary, to create a sauce-like consistency.
  • Add sauce to chicken in skillet and cook 1 minute to heat through. Season, to taste, with salt and black pepper. Serve immediately.

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