Caprese Chicken Casserole With Pesto Recipes

CREAMY PESTO CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375˚F.
• Combine the cream cheese, pesto and chicken broth in a bowl and whisk until smooth. Stir in the rice and then pour the entire mixture into a large casserole dish.
• Trim the chicken, then cut it into roughly even pieces around 2 inches each. Place the chicken pieces evenly over the top of the rice mixture and gently push down until just covered in the liquid. Sprinkle the top of the casserole with the mozzarella cheese.
• Bake for 50-60 minutes or until the chicken is cooked through, and the rice is tender and has soaked up all of the liquid. Enjoy!

THE BEST CHICKEN CAPRESE RECIPE

Steps:

• Preheat the oven to 400° F.
• Use a thin, sharp knife to slice the chicken breasts in half lengthwise. Season both sides with kosher salt and freshly ground black pepper. Heat a large oven-proof skillet over medium high heat with the olive oil and butter. Once the butter has melted into the olive oil, add the chicken breasts to the pan, being careful not to crowd. Cook on each side until lightly browned and easily release from the pan, about 3-4 minutes each.
• Slather the tops of each chicken breast with the basil pesto, about 1-2 tablespoons per chicken breast. Top each chicken breast with a slice of mozzarella and a few slices of tomato. Transfer the skillet to the oven and cook for 10-12 minutes or until the chicken reaches an internal temperature of 165° F. Remove from the oven and garnish with fresh basil and a drizzle of balsamic glaze.

BAKED CAPRESE CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pour 1/4 cup dressing into a small bowl.
• Arrange chicken breasts evenly in the center of a grill pan. Brush both sides of the chicken breasts with dressing; season with salt and pepper.
• Pour remaining 1/4 cup dressing into a mixing bowl. Add tomatoes and basil. Toss to coat evenly with the dressing.
• Spread the tomato mixture evenly around chicken in a single layer.
• Bake in the preheated oven for 20 minutes. Remove pan from oven and top chicken with fresh mozzarella; return pan to oven.
• Continue baking until mozzarella cheese is golden brown and bubbly and chicken is fully cooked, about 10 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

CAPRESE CHICKEN CASSEROLE WITH PESTO

Steps:

• Place chicken thighs in a large pot and pour in water to cover. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and shred with 2 forks.
• Heat butter and olive oil in a skillet over medium heat. Add onions and saute until tender, about 5 minutes. Add garlic and saute an additional 2 minutes. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, being careful not to burn, 2 to 3 minutes. Whisk in chicken stock, 1/2 cup at a time.
• Preheat the oven to 350 degrees F (175 degrees C).
• Add shredded chicken and mozzarella cheese to the onions; stir until well incorporated. Add diced tomatoes and simmer for 5 minutes. Add rice and simmer for 10 minutes. Season with salt and pepper. Stir in 1/4 cup chopped basil. Spoon mixture into a 9-inch square baking dish.
• Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.
• While the casserole is baking, combine basil, pine nuts, salt, pepper, and garlic for pesto sauce in a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until mixture is smooth.
• Remove casserole from the oven and top with pesto sauce.