Chicken Pesto Tart Recipes

BAKED PESTO CHICKEN BREASTS

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 BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
• Spread pesto on each chicken breast.
• Layer tomatoes on top of the chicken.
• Top with mozzarella cheese.
• Bake for 40 minutes.
• Enjoy!

CHICKEN & BACON TART

Steps:

• Preheat oven to 425°. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Saute onions and apples in drippings until tender. Stir in the chicken, jelly, thyme and salt., On a lightly floured surface, unfold puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15x10x1-in. parchment-lined baking sheet. Prick with a fork., Spread chicken mixture over pastry to within 1 in. of edges. Sprinkle with cheese and pepper. Press edges with a fork, forming a decorative border., Bake for 10 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until golden brown. Sprinkle with parsley.

PESTO CHICKEN PUFF PASTRY PACKETS

Steps:

• Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness. Divide each breast into 2 even portions. Season both sides lightly with salt and pepper.
• Heat olive oil in a large skillet over medium heat. Add garlic; cook and until lightly brown, about 5 minutes. Remove garlic and discard.
• Cook chicken in the skillet until well browned on both sides, about 10 minutes total. Remove chicken onto a plate and coat with pesto. Cover the plate with plastic wrap and refrigerate for 15 minutes or up to 24 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Unfold pastry sheet onto a lightly floured surface. Roll into a 14-inch square and cut into four 7-inch squares. Sprinkle an equal portion of mozzarella and Parmesan cheeses over each square; place a piece of chicken on top.
• Whisk egg and water together in a bowl; brush mixture over the edges of the pastry squares. Fold corners of the pastry over the chicken to the center and press to seal. Place filled pastries seam-side down onto a baking sheet. Brush with the egg mixture.
• Bake in the preheated oven until golden brown, about 25 minutes. Let cool on the baking sheet for 10 minutes.

CHICKEN PESTO TART

Steps:

• Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and line a 23-24cm deep flan tin. Line with baking paper and beans, then bake for 10 mins. Remove the paper and beans, then bake for 5 mins more, until the pastry is golden and crisp.
• Cut the zucchini in 0.5 cm slices. Cut the chicken breast in 2 cm cubes. Heat a frying pan and poor in the olive oil. Fry the chicken until it is lightly browned, then add the zucchini. Stir in 2 tbsp of pesto and leave to simmer until the zucchini are glossy.
• Spread the chicken-zucchini mixture evenly over the base of the flan dish.
• Mix the eggs, sour cream and 1 tbsp in a blender and add salt and pepper to taste. Poor the mixture into the flan dish and scatter the grated cheese over it.
• Lower oven to 150C/fan 130C/gas 2 and bake the tart for 30-35 mins or until just set. Remove and allow to cool for 10 mins. Serve with a salad and a glass of white wine.

JAMIE OLIVER'S FLAKY PASTRY PESTO CHICKEN

Steps:

• Preheat the oven to 220C/425F/gas 7. Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips. Flatten the chicken breasts by pounding with your fist until the fat ends as the same thickness as the skinny ends. Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil. Lightly dress the tomato vines in olive oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through. Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for 7 minutes, or until tender. Remove the chicken to a board with half the tomatoes, squashing the rest in a tray and discarding the vines. Drain and toss the beans, taste and season to perfection. Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes. CALORIES 618kcal FAT 34.8g SAT FAT 18g PROTEIN 36.3g CARBS 40.4g SUGAR 7.1g SALT 1.7g FIBRE 4.9g 5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited. Photographer: David Loftus.

CHICKEN PESTO TART

Steps:

• Roll or hand stretch 1/2 of package of bread dough to fit a 9 inch pie plate. You may use the second half of the dough to make a second crust and freeze it for later use. In skillet, heat oil until sizzling; add chicken. Cook over medium-high heat, turning once until chicken is browned, about 6 to 8 minutes. Add peppers and onions; continue cooking until slightly tender, 3 to 4 minutes. Stir in pesto.
• Distribute mixture over bread dough; top with cheese. Bake at 400 degrees for 25 to 30 minutes or until crust is golden brown. Let stand 5 minutes before serving.