|
|
|
|
|
|
|
Home > Recipes
Recipes from Pilgrim's Kitchen
|
Castilian Chicken with Spanish Pesto
Leah Lyon Ada, OK
Ingredients:
4 boneless, skinless chicken breast halves
3 lemons, divided
1 teaspoon salt
1 teaspoon unsweetened cocoa powder
1 envelope Sazon con Azafran
2 tablespoons smoked Spanish paprika
1/4 cup Spanish olive oil
2 tablespoons minced garlic
Spanish Pesto: recipe follows
parsley sprigs
1/2 cup pimiento stuffed olives
Directions:
Rub chicken with juice of 1 lemon; sprinkle with salt. In small bowl, mix together cocoa powder, sazon and paprika; rub liberally over chicken. In large nonstick frypan over medium heat, place olive oil. Add chicken and cover. Cook 8 minutes, turning often. Add garlic and cook about 6 minutes more, turning often. Slice chicken breasts across grain and arrange on platter, fanning slightly. Sprinkle with juice of 1/2 lemon and drizzle with Spanish Pesto. Garnish with olives, parsley and remaining lemon, sliced. Makes 4 servings.
Spanish Pesto: In food processor, place 1/2 cup chopped parsley, 1/2 cup pitted Spanish olives, 1/2 teaspoon minced garlic and 1/2 cup canned garbanzo beans, drained. Pulse, adding 1/3 cup Spanish olive oil and 1/2 cup Spanish pimientos. Empty into bowl and stir in 1/2 cup finely grated manchego cheese.
|
|
|
|
|
|