Pesto Crusted Chicken Recipes

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PESTO-PARMESAN CRUSTED GRILLED CHICKEN



Pesto-Parmesan Crusted Grilled Chicken image

Spread a thin layer of intensely flavored basil pesto under the skin of chicken breasts, grill, then sit back and garner the compliments.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 teaspoon finely chopped garlic
1/2 cup Progresso™ panko bread crumbs
1/2 cup basil pesto
3 tablespoons grated Parmesan cheese
4 bone-in skin-on chicken breasts (8.25 oz each)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat gas or charcoal grill. In 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil about 30 seconds, stirring constantly, until fragrant. Add bread crumbs. Cook 2 to 3 minutes, stirring frequently, until toasted. Remove crumb mixture to small bowl. Stir pesto and Parmesan cheese into bowl with crumbs.
  • Loosen skin on chicken to form a pocket, without detaching skin completely. Fill each pocket with pesto mixture. Sprinkle with salt and pepper.
  • Place chicken on grill, skin side down, over medium-low heat. Cover grill; cook 10 minutes, moving occasionally as needed to avoid burning the skin. Turn chicken; spoon any remaining pesto over chicken. Cook 10 to 15 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F).

Nutrition Facts : Calories 450, Carbohydrate 12 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 33 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 1 g, TransFat 0 g

SUN-DRIED TOMATO PESTO-CRUSTED CHICKEN BREAST OVER CREAMY HERB POLENTA



Sun-Dried Tomato Pesto-Crusted Chicken Breast over Creamy Herb Polenta image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 16

1 cup sun-dried tomatoes from a jar
2 garlic cloves, quartered
1 cup packed fresh basil leaves
1/2 cup freshly grated Parmesan
Salt
Freshly ground black pepper
1 1/2 tablespoons vegetable oil
6 (6-ounce) chicken breasts, with wing bone, skin on
2 cups chicken stock
2 cups heavy cream
1 cup cornmeal
2 tablespoons butter
1 cup freshly shredded Cheddar
3 tablespoons chopped scallions
Salt
Freshly ground black pepper

Steps:

  • For the chicken with sun-dried tomato pesto crust:
  • For the creamy polenta:
  • Preheat oven to 375 degrees F.
  • For the pesto crust:
  • Blend sun-dried tomatoes, garlic cloves and basil leaves in a food processor. Stir in Parmesan and add salt and pepper, to taste. Set aside briefly. Heat oil in a large skillet over medium heat. Season chicken breast with pepper only. (The Parmesan in the pesto will provide salt.) Brown both sides of chicken, beginning with skin side first. Coat chicken with pesto and roast in oven for 25 to 35 minutes, or until fork tender.
  • For the polenta:
  • Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter and Cheddar and allow cheese to melt. Season with pepper, (and salt if needed). Spoon polenta onto serving plate, top with chicken breast and garnish with chopped scallions.

PESTO CRUSTED CHICKEN



Pesto Crusted Chicken image

This is a great dish that I usually serve when I have company. You can use any type of pesto but I prefer Sun Dried Tomato pesto, I have not tried any other kind. It gets rave reviews from my friends.

Provided by Renea

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 (7 ounce) package pesto sauce
1/2 cup walnuts
4 tablespoons lemon juice
1 teaspoon lemon, rind of (optional)
4 chicken breasts
1 tablespoon olive oil

Steps:

  • Preheat oven to 425 degrees.
  • Blend pesto, walnuts, 2 Tbs lemon juice, 1 Tbs lemon peel (optional) in food processor until just combined.
  • Place chicken in pan and coat with full mixture then drizzle with the olive oil.
  • Bake 30-45 minutes.
  • This can be served over rice or pasta if desired.

Nutrition Facts : Calories 378.2, Fat 26.4, SaturatedFat 5.2, Cholesterol 92.8, Sodium 91.9, Carbohydrate 3.1, Fiber 1, Sugar 0.8, Protein 32.5

PESTO CHICKEN



Pesto Chicken image

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

4 skinless, boneless chicken breast halves
½ cup prepared basil pesto, divided
4 thin slices prosciutto, or more if needed

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

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