-FOR THE CHICKEN-
1/3 c Milk
1 lg Egg
2 tb Olive oil
1 1/2 c Fine dry bread crumbs
1 ts Ground cumin
2 ts Paprika
3 Whole boneless skinless
-chicken breasts; (about 2
-pounds
; total), halved
2 tb Plain yogurt
1 tb Fresh lime juice
1 tb Hot water; up to 2
1/2 c Coriander lime pesto
———————FOR THE CORIANDER LIME PESTO———————
1 c Packed fresh coriander
-sprigs; washed well and
; spun dry
1/2 c Packed fresh flat-leafed
-parsley leaves; washed well
-and
; spun dry
1/4 c Walnuts; toasted brown and
; cooled
1/3 c Olive oil
3 tb Freshly grated Parmesan
1/4 ts Freshly grated lime zest
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.
Serves 6.
Yields
1 servings