Chicken with Pistachio Cilantro Pesto

• 1 cup Pistachios (I Used Half Cup Pistachio And Half Cup Cashews)
• 2 cups Packed Fresh Washed Cilantro
• 1 Tablespoon Fresh Lemon Juice
• 3 cloves Garlic
• 1 teaspoon Cardamom
• 1 teaspoon Salt
• 1/2 cups Olive Oil, Plus 1 Tablespoon
• 4 pieces Chicken Breasts With Skin And Bone Or 1 Whole Chicken Cut Up Or 8 Thighs
• 1/2 whole Lemon Juice

1. Preheat oven to 400 degrees F.
2. Toast nuts on baking sheet until golden, about 7 minutes.
3. Keep the oven on.
4. Transfer nuts to your food processor.
5. Add cilantro leaves, 1 tablespoon lemon juice, garlic, cardamom, and 3/4 teaspoon salt to the processor with the nuts.
6. Using on/off pulses, process until a coarse paste forms.
7. With machine running, gradually add 1/2 cup olive oil.
8. Season with pepper.
9. Using your fingers, gently loosen skin from 1 side of each chicken breast, forming a pocket.
10. Spread 1 tablespoon of pesto evenly under skin of each.
11. Then rub the pesto all over the tops of all the chicken.
12. Sprinkle chicken generously with salt and pepper.
13. Heat remaining 1 tablespoon olive oil in a heavy large ovenproof skillet over medium-high heat.
14. Add chicken, skin side down.
15. Cook until skin is dark golden, about 5 minutes.
16. Turn chicken over and transfer skillet to oven.
17. Roast chicken until cooked through, about 25 minutes.
18. Remove chicken from oven and drizzle the juice of half of a lemon over all chicken.
19. Serve!

pistachios, fresh washed cilantro, lemon juice, garlic, cardamom, salt, olive oil, chicken breasts, lemon juice

Taken from tastykitchen.com/recipes/main-courses/chicken-with-pistachio-cilantro-pesto/ (may not work)