Reply To: Pistachio Nuts

* 1 cup raw unsalted pistachios

* 2 cups (packed) fresh cilantro leaves

* 4 teaspoons fresh lemon juice, divided

* 1 garlic clove, chopped

* 1 teaspoon ground cardamom

* 3/4 teaspoon salt

* 1/2 cup plus 5 tablespoons olive oil, divided

* 4 large chicken breast halves with skin and ribs attached

Preparation

Using fingers, gently loosen skin from 1 side of each chicken breast, forming pocket. Spread 1 tablespoon pesto evenly under skin of each. Sprinkle chicken generously with salt and pepper.

Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is dark golden, about 5 minutes. Turn chicken over and transfer skillet to oven. Roast chicken until cooked through, about 25 minutes.

Place 1/2 cup remaining pesto into small bowl. Whisk in remaining 1/4 cup olive oil and remaining 1 teaspoon lemon juice. Drizzle pesto sauce over chicken breasts and serv