Castilian Chicken with Spanish Pesto

By courtneyj87

Ingredients

• 4 chicken breast halves -- boneless, skinless
• 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
• parsley sprigs
• 1/2 cup pimiento stuffed olives
• Spanish Pesto
• 1/2 cup chopped parsley
• 1/2 cup pitted Spanish olives
• 1/2 teaspoon minced garlic
• 1/2 cup canned garbanzo beans -- drained
• 1/3 cup Spanish olive oil
• 1/2 cup Spanish pimientos
• 1/2 cup manchego cheese -- finely grated

Preparation

Step 1

1. Rub chicken with juice of 1 lemon; sprinkle with salt. In small bowl, mix together cocoa powder, sazon and paprika; rub liberally over chicken.

2. In large nonstick frypan over medium heat, place olive oil. Add chicken and cover. Cook 8 minutes, turning often.

3. 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 ½ lemon and drizzle with Spanish Pesto. Garnish with olives, parsley and remaining lemon, sliced.

4. Spanish Pesto: In food processor, place parsley, olives, minced garlic and garbanzo beans. Pulse, adding Spanish olive oil and pimientos. Empty into bowl and stir in finely grated manchego cheese.