Cilantro Chicken and Pasta
- 2 Perdue Perfect Portions chicken breasts, tenderized
- 2 C. cilantro washed
- 5 cloves garlic
- 1/4 C. olive oil
- salt and pepper
Tenderize chicken breasts between two sheets of wax paper with a mallet until uniform thickness. Whirl other ingredients in a food processor til it resembles Pesto. Pour Cilantro mixture into a ziploc bag with the chicken breasts. Shake to cover the chicken completely and let marinate for an hour or overnight in the fridge. Heat the broiler and put water on for pasta (or rice or whatever starch you prefer) I used an excellent multigrain thin spaghetti. It takes only about 12 minutes total to broil the chicken. Check every 3-4 minutes and turn and flip to cook evenly. Test for doneness with a meat thermometer. Chicken breasts should be 170 degrees.
Drain and season pasta. I used olive oil, chopped garlic, salt and pepper a little balsamic vinegar and fresh shaved Parmesan cheese. I also made a little green salad. The chicken should be moist and full of intense cilantro/ garlic flavor. I think this could also be done with fresh oregano and basil.