Ingredients
- 2 tablespoons garlic-flavored or regular olive oil, divided
- 4 boneless, skinless chicken breast halves
- Salt and freshly ground black pepper, plus 1/2 teaspoon salt
- 3 tablespoons pine nuts
- 1 cup packed fresh cilantro leaves
- 1/4 cup lowfat sour cream
- 3 cloves garlic, peeled
Directions
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper. Place the chicken in the hot pan and cook until golden brown and just cooked through, about 3 minutes per side.
Meanwhile, place the pine nuts in a small dry skillet and set over medium heat. Toast the nuts until golden brown, about 3 minutes, shaking the pan frequently to prevent burning. Transfer the pine nuts to a blender or food processor and add cilantro, sour cream, the remaining 1 tablespoon oil, the garlic, and 1/2 teaspoon salt. Process until smooth, adding water, as necessary, to create a thick paste. Serve the chicken with the pesto spooned over the top.


















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Read all 17 reviews
By sandiemaye_4273281
Medina, OH
on August 01, 2011
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Very tasty! The pesto is yummy with gluten-free pasta--covers up that rice taste. I did use Greek yogurt instead of sour cream because I always have yogurt but rarely sour cream! Be warned, if you don't LOVE cilantro like I do, this dish isn't for you.
By ckadrmas_11562065
Riverton, UT
on July 31, 2011
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Very easy to throw together and I loved the pine nut cilantro sauce! I am not a garlic fan, so I left it out and loved the results.
By chelsie3_11713985
on March 13, 2009
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I love garlic but i found that the garlic was over-powering the cilantro flavor in the pesto. i would suggest only using one clove.
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