Cilantro Serrano Pesto With Grilled Chicken And Penne Recipes

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CILANTRO GRILLED CHICKEN BREAST



Cilantro Grilled Chicken Breast image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 19

1 pound (2 large breasts) boneless skinless chicken breast, butterflied
2 tablespoons canola oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Cilantro Herb Butter, recipe follows
Fresh parsley, optional, for garnish
Scampi Butter, recipe follows
2 tablespoons finely chopped fresh cilantro leaves
1/4 pound unsalted butter, softened
1 tablespoon minced garlic
2 tablespoons minced red onion
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash white pepper
Dash Worcestershire sauce
1 lemon, juiced
1 tablespoon white wine

Steps:

  • Preheat a grill or grill pan over high heat.
  • Lightly coat chicken with oil and sprinkle each evenly on both sides with the salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Remove from grill and immediately top with Cilantro Herb Butter. Garnish with parsley, if desired. Serve as butter is melting.
  • Follow the Scampi Butter recipe, but use only half of the garlic, and replace the parsley with 2 tablespoons minced fresh cilantro.
  • In a bowl, whisk all ingredients until thoroughly combined. Refrigerate until ready to use. Use the Scampi "base" to make different flavored butters.

Nutrition Facts : Calories 347 calorie, Fat 13 grams, SaturatedFat 4 grams, Carbohydrate 0 grams

PAN-SEARED CHICKEN WITH CILANTRO PESTO



Pan-Seared Chicken with Cilantro Pesto image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 7

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

Steps:

  • 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.

PENNE WITH CHICKEN AND PESTO



Penne with Chicken and Pesto image

I sometimes substitute chicken broth for half the heavy cream called for in the recipe to reduce calories. I also use additional Parmesan.

Provided by MARYSTEVE

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package penne pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
2 cloves garlic, minced
salt and pepper to taste
1 ¼ cups heavy cream
¼ cup pesto
3 tablespoons grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

Nutrition Facts : Calories 497.1 calories, Carbohydrate 42.6 g, Cholesterol 96.9 mg, Fat 26.1 g, Fiber 2.1 g, Protein 24 g, SaturatedFat 12.6 g, Sodium 164.2 mg, Sugar 1.9 g

CILANTRO PESTO



Cilantro Pesto image

Enjoy this flavorful pesto that's made with cilantro and ready in just 20 minutes. A perfect condiment that can be served over grilled steaks.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 20m

Yield 37

Number Of Ingredients 9

2 medium jalapeño chiles
2 bunches fresh cilantro
2/3 cup raw unsalted hulled pumpkin seeds (pepitas)
4 cloves garlic
1/4 cup fresh lime juice
1 cup olive oil
1/2 cup shredded Manchego cheese (2 oz)
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper

Steps:

  • Remove stems and seeds from jalapeños and large stems from cilantro.
  • In food processor, place 1/3 cup of the pumpkin seeds and 2 cloves of the garlic. Cover; process until finely chopped. Add 1 jalapeño, half of the cilantro and 2 tablespoons of the lime juice. Cover; process until coarsely pureed. With food processor running, pour 1/2 cup of the oil through feed tube; process until smooth.
  • Spoon pesto into medium bowl. Repeat procedure with remaining half of ingredients. Stir in cheese, salt and pepper. Store tightly covered in refrigerator.

Nutrition Facts : Calories 72, Carbohydrate 1 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 75 mg

CILANTRO SERRANO CREAM SAUCE



Cilantro Serrano Cream Sauce image

This is a great sauce for chicken tacos and fish tacos. It's also great as a dip!

Provided by Luci

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 16

Number Of Ingredients 6

½ bunch cilantro, coarsely chopped
3 serrano chile peppers, seeded and chopped
3 cloves garlic
1 cup mayonnaise
1 cup heavy cream
salt and pepper to taste

Steps:

  • Place cilantro, serrano peppers, garlic, mayonnaise, and cream into a blender; season with salt and pepper. Puree until smooth, about 15 seconds.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 1.2 g, Cholesterol 25.6 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 5.1 g, Sodium 84.8 mg, Sugar 0.2 g

CILANTRO-SERRANO PESTO WITH GRILLED CHICKEN AND PENNE



Cilantro-Serrano Pesto With Grilled Chicken and Penne image

Recipe is from Colavita Olive Oil. This will come in handy in Mexico where it's impossible to find fresh basil! I can think of so many uses for the pesto . . .!

Provided by Galley Wench

Categories     Penne

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 cups fresh cilantro leaves
1/2 cup of fresh mint
1/2 cup parmesan cheese (3 Tablespoons toasted pecan halves 1 teaspoon kosher salt 2 garlic cloves 1 serrano chili, seeded an)
2 teaspoons white balsamic vinegar
1/8 teaspoon fresh ground black pepper
1 lb boneless skinless chicken breast (I use the marinated chicken breast)
2 tablespoons olive oil
salt
pepper
6 cups hot cooked penne pasta (follow directions on package)
2 cups cherry tomatoes, halved
1/2 cup grated parmesan cheese

Steps:

  • Place Cilantro and the next 6 ingredients (through chili) in a food processor; process until well blended.
  • With processor on, slowly pour olive oil through the food chute: process until well blended.
  • Place pesto in a large bowl, stir in vinegar and black pepper.
  • Grill Chicken (indoor our out).
  • Heat outdoor grill or grill pan over medium heat.
  • Coat chicken with olive oli.
  • Season with salt and pepper.
  • Grill chicken (or cook in pan) until done.
  • Cut chicken into bite-sized pieces.
  • Add chicken, cooked pasta, and tomatoes to pesto.
  • Toss to combine.
  • Sprinkle with grated parmesan cheese.

Nutrition Facts : Calories 583, Fat 12.6, SaturatedFat 4.1, Cholesterol 58.5, Sodium 313.9, Carbohydrate 86.7, Fiber 12.8, Sugar 1.5, Protein 32.5

CILANTRO PESTO GRILLED SHRIMP



Cilantro Pesto Grilled Shrimp image

Shrimp gets the Tex-Mex treatment. Taken from Sheila Lukins "USA Cookbook." These are very addicting, and the cilantro adds an unexpected dash of heat! Prep time includes marinating time.

Provided by yooper

Categories     Lunch/Snacks

Time 51m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs large shrimp, peeled,deveined,tails left on (about 36)
3 cups loosely packed cilantro leaves, rinsed and patted thoroughly dry
2 tablespoons pine nuts
1 teaspoon minced garlic
1 pinch ground cumin
salt & freshly ground black pepper, to taste
1/2 cup extra virgin olive oil

Steps:

  • Place the shrimp in a bowl, and toss them with 6 tablespoons of the pesto.
  • Set aside to marinate for 30 minutes.
  • Preheat a grill to high heat, or preheat the broiler.
  • Thread the shrimp crosswise onto long metal skewers, about five to six to a skewer.
  • Grill or broil the skewers in batches, 3 inches from the coals or heating element, for 3 minutes per side.
  • Remove the shrimp from the skewers and place them in bowl.
  • Toss with the remaining 6 tablespoons pesto, and serve immediately.
  • For Pesto: Place the cilantro leaves in the bowl of a food processor and pulse the machine on and off until the leaves are coarsley chopped.
  • Add the pine nuts, garlic, cumin, and salt and pepper and pulse the machine on and off until the mixture is well chopped but not pureed.
  • With the machine rumming, slowly drizzle in the olive oil through the feed tube and process until the mixture is smooth and well combined.
  • Transfer to a glass jar with a lid and refrigerate covered, up to 3 days.
  • Makes about 3/4 cup.

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