Cilantro Pesto Chicken Tenders

1. 1

   In a food processor, finely chop the walnuts and garlic.

2. 2

   Add cilantro, parsley, salt and pepper and process until finely chopped.

3. 3

   With processor running, slowly add the oil to create a smoothe puree.

4. 4

   Place chicken in large, resealable bag plastic bag, add the marinade and seal tightly.

5. 5

   Make sure marinade is evenly distributed on all the chicken tenders.

6. 6

   Refrigerate for 2 hours.

7. 7

   Remove chicken from bag and thread on skewers.

8. 8

   Grill over direct high heat for about 6 to 8 mins, turning over once.

9. 9

   Serve warm with lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.