Chicken With Pesto And Prosciutto Recipes
PESTO CHICKEN
A simple way to prepare chicken that looks like you spent a lot of time preparing. It can also be prepared ahead of time and refrigerated until baked. Be sure to use a good quality pesto for best results. I like to serve it with pasta, but it is also nice sliced and served on a green salad.
Provided by Pjaros
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
- Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
- Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 2 g, Cholesterol 83.4 mg, Fat 19.3 g, Fiber 0.9 g, Protein 31.5 g, SaturatedFat 5.5 g, Sodium 433.6 mg
PROSCIUTTO-WRAPPED STUFFED CHICKEN WITH PESTO AND SPINACH
Chicken breasts are stuffed with spinach, cheese, and pesto before they're wrapped in prosciutto.
Provided by mikicia
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix spinach, feta cheese, Parmesan cheese, mayonnaise, pesto, and garlic together in a bowl until well combined.
- Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pound chicken using a meat tenderizer until it is about 1/2-inch thick.
- Spoon 1 to 2 tablespoons filling into breasts and form into little bundles. Sprinkle each with vegetable seasoning. Wrap 2 pieces prosciutto around each chicken breast. Place in a shallow baking dish and cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Uncover and continue to bake until chicken breasts are no longer pink in the centers, about 20 minutes more. Remove from the oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Return chicken to the oven and broil for an additional 5 minutes.
Nutrition Facts : Calories 506.9 calories, Carbohydrate 5.5 g, Cholesterol 124.8 mg, Fat 36.7 g, Fiber 1.7 g, Protein 38.2 g, SaturatedFat 11.8 g, Sodium 1205.2 mg, Sugar 1.6 g
CHICKEN WITH PESTO AND PROSCIUTTO
Came up with this when I had leftover cream cheese-pesto appetizer spread. It's similar to Cordon Bleu but with different ingredients.
Provided by kayc1218
Categories Chicken Breast
Time 40m
Yield 2 chicken rolls, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Mix softened cream cheese and pesto and set aside.
- Season flour with salt and pepper on sheet of wax paper. Set aside.
- Mix egg and water in bowl. Set aside.
- Pour panko into flat container. Season with thyme or oregano, if desired. Set aside.
- Pound chicken breasts to 1/4 inch thickness. Place prosciutto slice on top of chicken and put about 1.5 T of cream cheese mixture on top. Roll chicken breast and secure ends with toothpicks.
- Dredge chicken in seasoned flour, roll in egg wash, and then cover with panko crumbs. Sprinkle olive oil over to ensure crumbs will brown.
- Place in shallow, greased baking pan and bake 15-20 minutes. Turn oven to broil and broil 3-4 minutes to crisp up and brown the outside.
- Serve.
Nutrition Facts : Calories 588.8, Fat 33.9, SaturatedFat 15.1, Cholesterol 228.1, Sodium 487.4, Carbohydrate 33.9, Fiber 1.6, Sugar 3.6, Protein 35.4
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CHICKEN WITH PESTO AND PASTA - BUTTER
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4.7/5 (3)Category EntreeCuisine AmericanCalories 1024 per serving
- Cut chicken into 1” wide by 2” long strips. Mix egg whites, lemon juice, oregano and 2 tablespoons of pesto and stir to combine. Place in a sealable bag along with chicken strips and marinate for 30 minutes.
- Mix the flour salt and pepper. Dip the marinated chicken strips in the flour and coat on both sides.
- In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium high heat. Add chicken strips in a single layer and cook on both sides for 2-3 minutes, or just until cooked through(165º). Cook in two to three batches using an additional tablespoon of butter and oil if needed. Remove to platter.
- In the same skillet over medium heat, sauté the shallots until translucent, about 1-2 minutes. Add garlic and cook for 30 seconds. Add chopped prosciutto, parsley and toasted pine nuts and cook for one more minute. Add cream and 3 tablespoons of pesto. Stir in 1/3 cup of the Parmesan cheese until melted into the sauce. Save the rest for serving. Season with salt and pepper. Add the cooked chicken back to the skillet with the sauce and gently mix to combine. Simmer until chicken is warm.
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5/5 (1)Category EntreeCuisine AmericanCalories 540 per serving
- Start with chicken cutlets or pound chicken breasts so they are the same thickness. Place flour on a plate and lightly coat chicken in flour.
- Add olive oil and butter to large skillet and heat over medium heat. Add chicken to hot skillet and cook for 5 minutes on one side, turn and cook for an additional 4 minutes or until it reaches 160º to 165º.
- Whisk together pesto and cream and pour over chicken, bring to a boil and simmer until slightly thickened, about 1-2 minutes.
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