San Antonio Chicken has the most beautiful flavor. Lemon and garlic and cilantro and just plain deliciousness! Years ago my husband and I were wandering along the streets of San Antonio when we happened upon a cute cafe serving this amazing chicken dish.We loved it so much I went home and tried to re-create it. This recipe is the result of my experiments to make the Mexican recipe of that long-ago day.
The cilantro pesto sauce is simple, but flavorful. The only negative is that it bakes dark green. In this case, the flavor exceeds the presentation! San Antonio Chicken is also low fat — all that goodness and healthy too. Wohoo!
- 2 pounds chicken tenders or chicken breasts
- juice of 4 lemons
- 2 bunches cilantro
- 5 large garlic cloves
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- Juice the lemons.
- Cut off as many cilantro stems as you reasonably can and discard.
- Peel garlic cloves.
- Combine all marinade ingredients in blender and puree.
- Spray a 9 x 13 inch baking pan with oil spray (aka Pam).
- Place chicken tenders or breasts in the pan and pour marinade over chicken. Marinate in refrigerator at least two hours.
- Bake uncovered one hour at 350 degrees.
- Serve with rice.