PESTO CHICKEN
Pesto Chicken made with fresh basil, spinach, garlic, walnuts and Parmesan cheese to make each bite irresistible!
Provided by Jessica Gavin
Time 20m
Number Of Ingredients 10
Steps:
- Place oven rack to the center position. Preheat oven to 450°F.
- Drizzle both sides of the chicken breast with olive oil. Season both sides of the chicken with salt and pepper.
- Place chicken in an ovenproof baking dish or skillet.
- Bake in preheated oven until the internal temperature of the chicken is no longer pink and reaches an internal temperature of 165°F, about 15 to 18 minutes.
- Meanwhile, make the pesto. Place the basil and spinach in a resealable plastic bag. Use a rolling pin to lightly bruise the herbs and greens. Transfer to a food processor or blender.
- Heat a medium-sized skillet over medium heat. Toast garlic until the outsides are lightly browned, shaking pan occasionally, about 8 minutes. Peel garlic and add to food processor.
- Place walnuts in the same pan and toast over medium heat, 3 to 4 minutes. Transfer to food processor.
- Add 1/2 teaspoon salt to the food processor.
- Process pesto by pulsing five times to help break down the greens.
- Turn food processor on low speed, as it's running slowly drizzle in 1/2 cup olive oil until a smooth pesto with some smaller pieces is formed, about 10 seconds from start to finish.
- Add the parmesan cheese to the pesto and process on low speed for 5 seconds.
- Taste and season with salt and pepper as desired. Transfer pesto to a small bowl.
- Brush some pesto sauce on each cooked chicken breast. Transfer to a serving platter.
- Top chicken with chopped walnuts, tomatoes, and cheese. Serve extra pesto sauce on the side.
Nutrition Facts : Calories 436 kcal, Carbohydrate 3 g, Protein 43 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 125 mg, Sodium 486 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED PESTO CHICKEN BREASTS
A simple yet so tasty dish served with salad, rice or even chips!
Provided by sweetunique
Time 1h
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 180 C / Gas mark 4. Line a baking dish with parchment or foil.
- Take the chicken breasts and smother them in the pesto on all sides. Use 4 to 8 spoonfuls of pesto, depending on your taste. Also season the chicken with salt and pepper if desired.
- Place the chicken breasts in the baking dish and bake in the preheated oven for 30 minutes. At 30 minutes, quickly take the chicken breasts out of the oven and sprinkle with half the mozzarella, then with chopped tomato, followed by fresh chopped herbs then the remainder of the Mozzarella.
- Place the chicken back in the oven and cook a further 20 to 25 minutes, until the chicken is done and no longer pink, and the cheese is melted.
PESTO CHICKEN TENDERS
Basil pesto and Asiago cheese flavor this savory tender.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Spray large cookie sheet with cooking spray.
- In large resealable food-storage plastic bag, mix pesto and mayonnaise. In another large resealable food-storage plastic bag, mix bread crumbs and cheese. Place chicken in pesto bag; seal and coat with pesto mixture. Place chicken in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
- Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown.
Nutrition Facts : Calories 370, Carbohydrate 11 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 0 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 1 g, TransFat 0 g
BAKED PESTO CHICKEN
Make and share this Baked Pesto Chicken recipe from Food.com.
Provided by TishT
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Line baking sheet with heavy-duty foil.
- Place chicken and pesto in medium bowl; toss to coat.
- Place chicken on prepared baking sheet.
- Bake for 20-25 minutes or until chicken is no longer pink in center.
- Remove from oven; top with tomatoes and cheese.
- Bake for an additional 3-5 minutes or until cheese is melted.
PESTO CHICKEN AND RICE BAKE
This is a comforting casserole which requires just a few ingredients and in less than an hour dinner will be ready. For little ones, it's best to chop the tenders into bite-sized pieces.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch casserole dish with cooking spray.
- Mix 1 1/2 cups water together with rice, seasoning packets, and 2 tablespoons pesto. Pour mixture into the casserole dish.
- Toss chicken tenders with remaining pesto in a shallow dish. Place chicken on top of the rice.
- Bake in the preheated oven for 30 minutes.
- Mix remaining water with Alfredo sauce. Remove dish from the oven and pour Alfredo sauce over the chicken, stirring to combine. Top with Parmesan cheese and bake until cheese melts, about 15 minutes more. Serve immediately.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 40.4 g, Cholesterol 75.9 mg, Fat 16.3 g, Fiber 1.9 g, Protein 34.4 g, SaturatedFat 4.6 g, Sodium 1116.5 mg, Sugar 2.7 g
BAKED PESTO CHICKEN RECIPE - (4/5)
Provided by PineyCook
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Lightly coat a baking dish with pam. Place chicken tenders in dish. Spoon basil pesto on each chicken tender. Spread to coat top of tenders. Place tomato slices on top. Sprinkle with salt and pepper. Place slices of mozzarella on top of tomatoes. Sprinkle with Italian seasoning and parmesan cheese. Bake for 40 minutes. Remove from oven. Enjoy.
BAKED PESTO CHICKEN TENDERS
Using only four ingredients and a few minutes of your time, these homemade chicken tenders are perfect for those busy weeknights. Basil, along with other ingredients in pesto, has many health benefits, and these are baked instead of fried, making them an overall healthier choice.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Whisk pesto and mayonnaise together in a bowl. Dredge both sides of each chicken tender in the pesto mixture and coat with bread crumbs. Arrange tenders on a baking sheet.
- Bake in the preheated oven for 15 minutes. Turn chicken pieces and continue baking until chicken is no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 293.5 calories, Carbohydrate 20 g, Cholesterol 74.2 mg, Fat 12.5 g, Fiber 0.3 g, Protein 30.4 g, SaturatedFat 3.1 g, Sodium 300.9 mg
BAKED BASIL PESTO CHICKEN RECIPE
An easy baked basil pesto chicken recipe in just 25 minutes! Aromatic pesto, sweet tomatoes, and gooey mozzarella make pesto chicken breast juicy and flavorful.
Provided by Maya Krampf
Categories Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (204 degrees C).
Nutrition Facts : Calories 383 kcal, Carbohydrate 4 g, Protein 49.8 g, Fat 26.9 g, SaturatedFat 3.7 g, Cholesterol 22.4 mg, Sodium 470.1 mg, Fiber 1.5 g, Sugar 1.4 g, ServingSize 1 serving
PESTO CHICKEN
Pesto Chicken is the juiciest, most flavorful baked chicken EVER. This easy Pesto Chicken recipe is foolproof with just three ingredients and five minutes of hands on time! Enjoy it with veggies, mashed potatoes or on a bed of pasta.
Provided by Julie Blanner
Categories Main Course
Time 35m
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees.
- In a baking dish, brush both sides of chicken breasts with olive oil and spread pesto on top of each.
- Bake 20 minutes. Remove from oven.
- Allow chicken to rest for 10 minutes {it will continue to cook}. Slice or dice.
Nutrition Facts : Calories 178 kcal, Carbohydrate 1 g, Protein 24 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 201 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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