Castilian Chicken with Spanish Pesto

prep time:: 0 min

Serving size: 4

ingredients

4 chicken breast halves -- boneless, skinless
3 lemons -- divided
1 tsp salt
1 tsp unsweetened cocoa powder
1 envelope Sazon con Azafran
2 tbsp smoked Spanish paprika
1/4 C Spanish olive oil
2 tbsp minced garlic
parsley sprigs
1/2 C pimiento stuffed olives
Spanish Pesto
1/2 C chopped parsley
1/2 C pitted Spanish olives
1/2 tsp minced garlic
1/2 C canned garbanzo beans -- drained
1/3 C Spanish olive oil
1/2 C Spanish pimientos
1/2 C manchego cheese -- finely grated

directions

Rub chicken with juice of 1 lemon; sprinkle with salt. In small bowl, mix together cocoa powder, sazon and paprika; rub liberally over chicken.

In large nonstick frypan over medium heat, place olive oil. Add chicken and cover. Cook 8 minutes, turning often.

Add garlic and cook about 6 minutes more, turning often. Slice chicken breasts across grain and arrange on platter, fanning slightly. Sprinkle with juice of 1/2 lemon and drizzle with Spanish Pesto. Garnish with olives, parsley and remaining lemon, sliced.

Spanish Pesto

In food processor, place parsley, olives, minced garlic and garbanzo beans. Pulse, adding Spanish olive oil and pimientos. Empty into bowl and stir in finely grated manchego cheese.