Coriander Lime Pesto Recipes

Steps:

• PREHEAT oven to 400°F.
• CUT tenderloin lengthwise almost in half.
• Open; lay flat between two pieces of waxed paper.
• Pound with meat mallet or rolling pin to 1/2-inch thickness.
• PLACE garlic, onion, cilantro, lime juice and jalapenos in food processor or blender container; cover.
• Process until coarsely chopped.
• Process, while slowly adding corn oil, for 10-15 seconds or until mixture is slightly smooth.
• Spread half of cilantro mixture over tenderloin; top with cheese.
• Roll up; secure with string.
• Spread remaining cilantro mixture over top.
• Place on rack in roasting pan.
• BAKE for 55-60 minutes or until internal temperature of 170 F is reached.
• Cool for 5 minutes.
• Remove string; slice.
• Serve with picante sauce.

Steps:

• To make the chicken:
• In a shallow baking dish whisk together milk, egg, oil, and salt and pepper to taste. In another shallow baking dish stir together bread crumbs, cumin, paprika, and salt and pepper to taste.
• Set rack about 6 inches from heat and preheat broiler.
• Dip chicken breasts, 1 at a time, in milk mixture, letting excess drip off, and coat with bread crumb mixture, patting to adhere. Transfer chicken as coated to rack of a foil-lined broiler pan. Broil chicken until cooked through, about 7 minutes on each side.
• In a small bowl whisk together pesto, yogurt, lime juice, and 1 tablespoon hot water, adding additional hot water if necessary to reach desired consistency. Season pesto with salt and pepper and serve over chicken.
• To make the pesto:
• In a food processor blend together all ingredients with salt and pepper to taste until smooth. (Pesto keeps, surface covered with plastic wrap, chilled, 1 week.) Makes about 2/3 cup.

Steps:

• In a food processor blend together all ingredients with salt and pepper to taste until smooth. (Pesto keeps, surface covered with plastic wrap, chilled, 1 week.)