Mexican Pesto Chicken

Tracy

ingredients

Chicken:
4-6 boneless skinless chicken breasts, cleaned and prepped
1-2 tsp chili powder
1-2 tsp Garlic powder
1-2 tsp onion powder
salt to taste
pepper to taste
1 tsp paprika
1 tbsp dried cilantro
Pesto:
2 small bags chopped pecans (or chop finer in food processor)
2 bunches of cilantro, cleaned, remove 2-3 inches of stems, then minced coarsely
2-3 cloves garlic, run through press or mince finely
6-8 jalepenos, seeded, finely chopped, almost minced
3 cans green chilis - 4 if whole canned chilis (easier to use whole, so there’s no skins - if using chopped, I clean a
lot of the skins out of them) then mince - even the chopped ones need a little more chopping...Or you can roast,
seed, and finely chop 6-8 fresh green chilis
1/2 to 2/3 cup Olive oil
1/4 cup or so Fresh lime juice
Salt
Pepper
Parmesan Cheese, fresh grated

1
Chicken:
2
In electric skillet - coat with pam spray, shake 1/2 of all seasonings above evenly across skillet - add chicken, top with remaining seasonings. Cook at med/high heat until cooked through. Chop into bite site pieces.
3
Pesto:
4
Mix all ingredients but cheese together.
5
If making ahead, I mix the lime and garlic separate and add at the last minute. Serve over hot angel hair pasta and chopped chicken, top with parmesan cheese.