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Print this Recipe    Coriander Pesto

Chicken with Coriander Pesto
Yield: 4 servings

4 chicken breasts; boned and skinned

75 g cashew nuts; toasted
1 tablespoon walnut oil
3 tablespoons olive oil
50 g coriander leaves; chopped

Preheat the oven to 200 C / 400 F/ Gas 6.

Make the pesto by processing all the ingredients in a blender.
Take each chicken breast and make 3-4 cuts approximately 0.5 cm
deep. Place the chicken in an ovenproof dish and smear with half
the pesto. Bake for 30 minutes. Place the remaining pesto over
the chicken and bake for a further 5 minutes. Serve immediately.
Notes:

Make sure you use unsalted cashew nuts. As an alternative use
walnuts.

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