Grilled Garlic Chicken with Cilantro-Pumpkin Seed Pesto

• 2 Tablespoons Lemon Juice
• 1 Tablespoon Garlic, Minced
• 1 teaspoon Poultry Seasoning (or Any Favorite Seasoning Blend)
• 4 Tablespoons Olive Oil
• 4 whole Boneless, Skinless Chicken Breast Halves
• 1/2 cups Hulled Pumpkin Seeds
• 2 cups Cilantro Leaves, Packed
• 4 Tablespoons Olive Oil
• 3 Tablespoons Lime Juice
• 2 cloves Garlic
• 1 whole Serrano Chili, Deseeded
• Salt And Freshly Ground Pepper, To Taste

1. For marinade (to be done 6-24 hours ahead of time): In a bowl, whisk together lemon juice, garlic, seasoning and olive oil.
2. Make small slits down the length of each breast so marinade can fully penetrate.
3. Place chicken in a large Ziploc bag and pour in marinade, making sure each breast gets coated.
4. Place in fridge for 6-8 hours or up to 24 hours.
5. For pesto: If pumpkin seeds are not already toasted, preheat oven to 350 degrees (F), spread seeds on baking sheet and toast until fragrant or golden at the edges (roughly 8-10 minutes).
6. In food processor, blend toasted pumpkin seeds, cilantro, olive oil, lime juice, garlic, chile, salt, freshly ground pepper and 1/4 cup water until smooth.
7. Scrape down sides of processor as necessary.
8. Set aside.
9. For chicken: If using a grill, heat to medium high and oil the rack.
10. Place chicken on rack and grill, turning once, until cooked through (roughly 12-13 minutes).
11. If using stove top (my preferred method!)
12. heat large skillet over medium-high heat and add chicken breasts.
13. Saute until cooked through (roughly 12-13 minutes).
14. Transfer chicken to plates and spoon pesto over top.
15. Lick your lips and greet this healthy dish with a grin.

lemon juice, garlic, poultry seasoning, olive oil, chicken, pumpkin seeds, cilantro, olive oil, lime juice, garlic, serrano chili, salt

Taken from tastykitchen.com/recipes/main-courses/grilled-garlic-chicken-with-cilantro-pumpkin-seed-pesto/ (may not work)