chicken-breasts-with-pistachio-cilantro-pesto-236194.json

{
    "directions": [
        "Preheat oven to 400\u00b0F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, and next 3 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season pesto 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."
    ],
    "ingredients": [
        "1 cup unsalted raw 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",
        "3/4 cup plus 5 tablespoons olive oil, divided",
        "4 large chicken breast halves with skin and ribs attached"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Food Processor",
        "Chicken",
        "Citrus",
        "Garlic",
        "Roast",
        "Quick & Easy",
        "Pistachio",
        "Cilantro"
    ],
    "title": "Chicken Breasts with Pistachio-Cilantro Pesto",
    "url": "http://www.epicurious.com/recipes/food/views/chicken-breasts-with-pistachio-cilantro-pesto-236194"
}