Sunday, July 11

cilantro pesto & the grown up gringo's green chicken tenders

pat on the back for creativity.

the grown up gringo's green chicken tenders with cilantro ranch dip
serves 2
for this recipe you’ll need a skillet with a lid and i used a non-stick one.
2 T. butter
2 T. olive oil
2 chicken breasts cut in half lengthwise into strips and pounded into even thickness
3 tomatillos, roughly chopped
1/3 - 1/2 c. corona beer
1 c. flour + seasoning salt + onion powder + cumin + paprika
1/4 c. cilantro pesto, see recipe below
1/4 c. ranch dressing
marinate chicken breasts in 3 T. cilantro pesto, coated evenly, for at least 1 hour. 
combine remaining pesto with ranch dressing to make cilantro ranch dip. to taste.
heat butter and oil in skillet to medium high until bubbly. dredge pesto covered chicken cutlets in seasoned flour and brown in skillet about 4 minutes each side. remove from pan. add tomatillos to pan and cook, stirring occasionally till browned and softened, about 3 minutes. add beer to skillet, reduce heat a bit, and stir till reduced to about half the original amount. return chicken to pan and cover, cooking about 3 minutes on each side or until internal temperature reaches 170.
serve with cooked tomatillos, saucy bits from the pan and chopped avocado. spoon cilantro ranch dip over tenders or serve on the side. would also be good with this.
{cilantro pesto}
yields approx. 1/4 c.
4 c. cilantro leaves (the leaves from 2 bundles of cilantro)
1 jalapeno, seeded and chopped
1-2 T. olive oil
1 T. cumin
3/4 T. garlic powder
1 T. white sugar
combine all ingredients in food processor. freezes well.

this pan cooked chicken, albeit confusing with its mexican flavors, turned out really good and helped me use up some cilantro pesto i'd made last week, with no clear intention regarding its usage. this was also my first time cooking with tomatillos, and i thought the way the beer cooked and caramelized them was SO yummy. they were sweet and a little spicy at the same time. awesome. 

cooking smaller pieces of chicken in the skillet helps everything stay crispy and flavorful. i think a non stick skillet with a lid is the best way to cook chicken here in our grill-less apartment life.

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