Cilantro Pesto Chicken Tenders

By Grazor

Ingredients

• Marinade
• 2 tablespoons coarsely chopped walnuts
• 2 medium garlic cloves
• 1-1/2 cups loosely packed fresh cilantro leaves and tender stems
• 1/2 cup loosely packed fresh Italian parsley leaves and tender stems
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 2 pounds chicken breast tenders
• 1 lime, cut into wedges

Preparation

Step 1

To make the marinade: In a food processor finely chop the walnuts and garlic. Scrape down the sides of the bowl. Add the cilantro, parsley, salt and pepper and process until finely chopped. With the motor running, slowly add the oil to create a smooth puree.



Place the chicken in a large, resealable plastic bag and add the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 hours.



Remove the chicken from the bag, discard the marinade, and thread the tenders on skewers. Grill over Direct High heat until the meat is firm and the juices run clear, 6 to 8 minutes, turning once. Serve with the lime wedges. Serve warm.