Chicken With Pistachio Pesto With Glucomannan

• 23 cup pistachios, shelled
• 2 cups fresh cilantro, packed
• 8 g glucomannan (fiber powder) (optional)
• 1 garlic clove, chopped
• 1 teaspoon ground cardamom
• 34 teaspoon salt
• 3 tablespoons fresh lemon juice
• 12 cup extra virgin olive oil
• black pepper
• 4 chicken breasts, boneless skinless

1. Preheat oven to 400F.
2. Spread pistachios on baking sheet and cook for 7 min., until golden.
3. In a food processor, combine the pistachios, cilantro, Glucomannan, garlic, cardamom, salt and 2 T lemon juice.
4. Process until a coarse paste forms.
5. With processor running, gradually add 1/3 c oil.
6. Season with pepper.
7. Spread 1 T pesto on each breast.
8. Place in a baking dish.
9. Bake for 25-30 minute at 350F, or until thermometer inserted into thickest point registers 160F and juices run clear.
10. In small bowl, whisk in remaining oil and lemon juice with remaining pesto.
11. Drizzle over cooked chicken.
12. Ant extra pesto can be saved for snacks or added to a cream sauce for pasta.
13. Which over some fettuccine makes a nice side.

pistachios, fresh cilantro, glucomannan, garlic, ground cardamom, salt, lemon juice, extra virgin olive oil, black pepper, chicken breasts

Taken from www.food.com/recipe/chicken-with-pistachio-pesto-with-glucomannan-469176 (may not work)