Pesto Chicken Thighs With Italian Creme Sauce Over Parmesan Couscous Recipes

PESTO CHICKEN THIGHS WITH ITALIAN CREME SAUCE OVER PARMESAN COUSCOUS

Steps:

• Place chicken thighs and pesto into a large ziplock bag, seal and refrigerate for at least 1 hour.
• Preheat oven to 350 degrees F. Place chicken thighs onto a large baking sheet that has been sprayed with non-stick cooking spray. Bake for 25 to 35 minutes, until chicken is cooked through.
• Place cooked couscous, olive oil and parmesan cheese into a medium saucepan over medium-low heat, stirring to combine. Cook until heated through, about 5 minutes. Reduce to heat to low.
• Warm Philadelphia Italian Cheese and Herb Cooking Creme into a small saucepan over medium-low heat until warmed. Reduce heat to low.
• To serve, place couscous onto a serving plate and top with chicken. Drizzle with warm cooking cream.

CRUNCHY BAKED PESTO CHICKEN THIGHS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Combine panko, Parmesan cheese, olive oil, salt, and pepper in a bowl.
• Place chicken thighs onto the prepared baking sheet and coat each side with pesto. Press panko mixture onto chicken.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).