CHICKEN, ROASTED PEPPER, AND PESTO SANDWICH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Spread 1 tablespoon Basil Pesto on 1 side of each slice of bread. Top 4 slices of bread with Marinated Chicken Breast. Top the chicken with the roasted peppers. Place the remaining bread slices, pesto-side down, on top of the peppers.
- Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
- Put the vinegar, herbs, mustard, powder if using and oil in a large resealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag and drop in the chicken breasts. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
- Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
- Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.
PESTO AND ROASTED-VEGETABLE SANDWICH LOAF
Wow your guests with this easy-to-make layered sandwich!
Provided by Bree Hester
Categories Entree
Time 2h20m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Toss bell peppers and mushrooms with oil in pan. Bake uncovered 15 to 20 minutes or until crisp-tender. Refrigerate 15 minutes to chill.
- Coarsely chop roasted vegetables. Mix chopped vegetables, parsley and 2 tablespoons mayonnaise; set aside. Mix chicken, 1/2 cup mayonnaise and the pesto.
- Cut bread horizontally into 4 layers. Place bottom layer on plate or tray. Spread with half of the pesto filling. Top with bread layer. Spoon vegetable filling over bread layer. Top with bread layer. Spread with remaining pesto filling. Top with remaining bread layer.
- Spread cream cheese over outside of sandwich loaf. Refrigerate at least 1 hour before serving. Garnish loaf with fresh herbs. Cut into 8 slices; cut each slice in half. Store covered in refrigerator.
Nutrition Facts : Calories 235, Carbohydrate 15 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg
PESTO ROASTED VEGGIES
These Pesto Roasted Vegetables are easy to make and unbelievably delicious! They make the perfect side dish to compliment pasta, steak, or your favorite Italian dish.
Provided by Kimber
Categories Side Dish
Number Of Ingredients 6
Steps:
- Chop vegetables and place in a large bowl and mix to combine.
- Add pesto and stir until vegetables are evenly coated.
- Spread in a single layer on a large baking sheet. Bake at 425˚F for 15-18 minutes or until vegetables are tender.
- Remove from oven and serve warm. Enjoy!
Nutrition Facts : ServingSize 0.5 cup, Calories 92 kcal, Carbohydrate 9 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 147 mg, Fiber 3 g, Sugar 4 g
ONE PAN PESTO CHICKEN AND VEGETABLES
My favorite thing about this easy baked Pesto Chicken and Vegetables is that it's all made in one pan! A healthy 30 minute meal for quick weeknight dinners.
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Pre-heat oven to 425F.
- In a large bowl, combine the chicken, veggies, and pesto until the chicken and veggies are coated well with pesto.
- Transfer mixture to a large sheet pan and bake for 15-20 minutes. If desired drizzle with mozzarella cheese during the last 5 minutes of baking.
Nutrition Facts : Calories 341 kcal, Carbohydrate 9 g, Protein 31 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 85 mg, Sodium 443 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
PESTO CHICKEN AND ROASTED VEGETABLE SANDWICH LOAF
I have made this several times for various luncheons for the ladies in my Bible Study group and for the ladies' Christmas party as well. It is a beautiful additional to the buffet. It looks a little complicated, but it is really quite simple to make. It takes a little more time than just throwing together the normal finger sandwiches usually served at luncheons or showers, but well worth the extra effort.
Provided by Lisa Myrick @Heavenlybliss
Categories Other Appetizers
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees. Spray 10 x 15 jelly roll pan with cooking spray. Toss bell peppers and mushrooms with oil in pan. Bake uncovered 15 to 20 minutes or until crisp-tender. Refrigerate 15 minutes to chill.
- Coarsely chop the vegetables. Mix chopped vegetables, parsley, and 2 tablespoons mayonnaise; set aside.
- Mix chicken, 1/2 cup mayonnaise, and pesto in a separate bowl and set aside.
- Cut bread lengthwise into 4 layers. Place bottom layer on plate or tray. Spread with half of the pesto filling. Top with another bread layer. Spoon vegetable filling over bread layer. Top with another bread layer. Spread with remaining pesto filling. Top with remaining bread layer.
- Spread cream cheese over outside of sandwich loaf. Refrigerate at least 1 hour before serving. Cut into 8 slices; cut each slice in half vertically, making 16 appetizer portions. Store covered in refrigerator.
- NOTE: If this is to be served alongside several appetizers, I cut it into the 8 slices, and then cut those slices in half to make 16 appetizers. If it is to be served as the main dish, perhaps alongside soup or a salad, then I just cut it into 8 slices, and skip slicing those in half. It makes 8 decent sized sandwiches.
ITALIAN PESTO ROASTED CHICKEN
This is a wonderful recipe for all those Italian-hearted. Hope you enjoy!
Provided by JoeAnuar
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil and nestle the head into a piece of aluminum foil.
- Bake in the preheated oven until cloves begin to soften, about 20 minutes. Remove garlic from the oven and let cool slightly. Leave oven on. Press on the bottom of each clove to push softened cloves out of their peels and into a small bowl.
- Process basil in the bowl of a food processor until minced. Add roasted garlic and Parmigiano-Reggiano cheese; pulse a couple of times to mix together. Pour olive oil in slowly, with the processor running, until pesto is smooth and has achieved your desired consistency. Season with salt and pepper.
- Slide your fingers under the skin of the chicken to loosen it. Rub pesto generously underneath the skin and inside the cavity of the chicken. Place chicken on a rack inside a baking pan.
- Place chicken in the oven and cook for 30 to 40 minutes. Increase heat to 450 degrees F (230 degrees C) and cook until no longer pink at the bone and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 521.2 calories, Carbohydrate 5.3 g, Cholesterol 124.9 mg, Fat 36.5 g, Fiber 0.6 g, Protein 40.9 g, SaturatedFat 8.6 g, Sodium 202.9 mg, Sugar 0.2 g
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