Pan-Seared Chicken with Cilantro Pesto

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  • Level: Easy
  • Total: 16 min
  • Prep: 10 min
  • Cook: 6 min
  • Yield: 4 servings
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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 low-fat sour cream

3 cloves garlic, peeled


  1. 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.
  2. 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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