Pesto Chicken Tenders Recipes

TUSCAN CHICKEN TENDERS WITH PESTO SAUCE

Tuscan Chicken Tenders with Pesto Sauce image

Golden bites of breaded chicken? You can't go wrong! A green and red pesto sauce for dipping adds a flavorful accent and festive color. Serve the little tenders warm or at room temperature. -Mary Lou Cook, Welches, Oregon

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1-1/4 cups cornflake crumbs
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon salt
1/2 cup 2% milk, divided
24 chicken tenderloins
1 cup mayonnaise
1/4 cup prepared pesto
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 plum tomato, seeded and chopped
1 tablespoon minced fresh basil

Steps:

Preheat oven to 350°. In a shallow bowl, mix cornflake crumbs, 1/4 cup cheese and salt. Place 1/4 cup milk in a separate shallow bowl. Dip chicken in milk, then in crumb mixture, patting to help coating adhere. Place on greased racks in two foil-lined 15x10x1-in. baking pans. Bake 25-30 minutes or until a thermometer reads 165°., Meanwhile, in a small bowl, mix mayonnaise, pesto, garlic powder, pepper and remaining milk and cheese; top with tomato and basil. Serve with chicken.

Nutrition Facts : Calories 511 calories, Fat 34g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 826mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 0 fiber), Protein 36g protein.

BAKED PESTO CHICKEN TENDERS

Baked Pesto Chicken Tenders image

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

Ingredients

3 tablespoons pesto
1 tablespoon mayonnaise
1 pound chicken breast tenderloins
1 cup panko bread crumbs

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

CILANTRO PESTO CHICKEN TENDERS

Cilantro Pesto Chicken Tenders image

Very good marinade for chicken! The chicken itself comes out very moist and full of flavor. Definitely one to try. Taken from Weber's Real Grilling.

Provided by tinebean21

Categories Chicken

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs chicken breast tenders
2 tablespoons coarsely chopped walnuts
2 medium garlic cloves
1 1/2 cups loosely packed fresh cilantro leaves, and tender stems
1/2 cup loosely packed fresh Italian parsley, and tender stems
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup extra virgin olive oil
1 lime, cut into wedges

Steps:

In a food processor, finely chop the walnuts and garlic.
Add cilantro, parsley, salt and pepper and process until finely chopped.
With processor running, slowly add the oil to create a smoothe puree.
Place chicken in large, resealable bag plastic bag, add the marinade and seal tightly.
Make sure marinade is evenly distributed on all the chicken tenders.
Refrigerate for 2 hours.
Remove chicken from bag and thread on skewers.
Grill over direct high heat for about 6 to 8 mins, turning over once.
Serve warm with lime wedges.

ONE-POT PESTO CHICKEN PASTA RECIPE BY TASTY

One-Pot Pesto Chicken Pasta Recipe by Tasty image

Here's what you need: boneless, skinless chicken tenders, olive oil, garlic, low-sodium chicken broth, sun-dried tomatoes, whole wheat pasta, salt, red pepper flakes, baby spinach, garlic, fresh basil, salt, black pepper, walnuts, olive oil, fresh parmesan cheese

Provided by Melissa Boyajian

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 lb boneless, skinless chicken tenders
1 tablespoon olive oil
3 cloves garlic
16 fl oz low-sodium chicken broth
4 oz sun-dried tomatoes, drained
8 oz whole wheat pasta
¼ teaspoon salt
¼ teaspoon red pepper flakes
3 oz baby spinach
1 clove garlic
4 oz fresh basil, roughly chopped
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons walnuts
3 oz olive oil
4 tablespoons fresh parmesan cheese

Steps:

For the pesto, add garlic, basil, salt, pepper, and walnuts into the bowl of a food processor.
Turn on the food processor and slowly add the olive oil in a steady stream and puree thoroughly.
Add the parmesan and pulse to incorporate. Set aside.
In a large pot, heat olive oil on medium-high heat. Season chicken and brown on both sides. Cook thoroughly for 8-10 minutes. Remove chicken from pan and set aside.
Sauté garlic for 1-2 minutes, or until fragrant. Add the chicken broth, sun-dried tomatoes, pasta, salt, and red pepper flakes and mix until combined. Cover.
Bring liquid to a boil. Reduce heat and simmer for 10-15 minutes, or until pasta is al dente.
Add spinach and stir until wilted.
Add cooked chicken and pesto.
Serve immediately.
Enjoy!

Nutrition Facts : Calories 1129 calories, Carbohydrate 90 grams, Fat 63 grams, Fiber 6 grams, Protein 50 grams, Sugar 17 grams

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