Cilantro Thai Chicken

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I was on Pinterest a couple of days ago searching for new recipes to try and came across a "Cilantro Thai Chicken" recipe that looked interesting.  I knew my family would like it but there was just one problem.... I HATE cilantro.  I had to put that in caps because that's how strongly I dislike the stuff.  It smells terrible, then it gets on my hands after I handle it... gag!
But, being the great wife and mother that I am I decided to try this recipe anyways, even if it meant I would end up making something different for myself if I didn't like it.

Let me tell you, not many thing surprise me anymore but this recipe definitely did! I tweaked it a little bit from the original recipe and it turned out to be SO DELICIOUS!
Moist, juicy, and a really great flavor.  Wanna know the best part?  The cilantro mixed so well with the other flavors that it was tasty and not overpowering.  I ended up really enjoying it, along with my family, our dinner guest and big suprise... the baby loved it too!

I think I'm starting to spoil my family just a little bit with all of these new yummy recipes that I'm making them.  My husband has always loved my cooking but I'm thinking he loves this food blog that I've started.  I've finally broken out of my comfort zone and started trying new things like this... Cilantro Thai Chicken!

Cilantro Thai Chicken
Ingredients
3-4 boneless skinless chicken breasts
1/8 cup sodium free soy sauce
1/8 cup lemon juice, or juice of 1 lemon  (I used lemon juice since that's what I had in the fridge)
2 teaspoons minced garlic
1/2 - 3/4 cup cilantro
2 tablespoons toasted sesame oil

Directions
Wash cilantro and put into food processor, Ninja Blender or regular blender (I used my Ninja!).
Add soy sauce, lemon juice, minced garlic, and toasted sesame oil.  Blend until cilantro has broken into small pieces.  

Place chicken in a bowl and poke holes on either side of it.  Pour cilantro marinade over chicken and cover with plastic wrap. 

Let marinate in fridge for 30 minutes to a few hours turning once 1/2 way through the process. 

Preheat the oven to 350°.  Place the chicken on a broiling pan to allow extra juices to drain to the bottom.  Spoon some of the remaining cilantro in the bowl over the chicken.

Cook until the internal temperature reaches 165°.  Allow meat to rest for 5 minutes before serving to prevent it from drying up.  

We served this with steamed broccoli and carrots and it was delicious!  

* I have linked this recipe to the following "Link Parties".  Please visit these wonderful blogs for other amazing recipes, crafts & DIY ideas!