- 1 cup chopped fresh cilantro
- 1/2 cup chopped green onions
- 1/3 cup salted roasted macadamia nuts
- 1/4 cup chopped peeled fresh ginger
- 1/4 teaspoon cayenne pepper
- 7 tablespoons vegetable oil
- 4 boneless chicken breast halves with skin
- Combine first 5 ingredients in processor. Blend until nuts are finely chopped. Add 6 tablespoons oil and process until well blended. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
- Season chicken with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 6 minutes per side.
- Transfer chicken breasts to plates. Top each with some pesto and serve.