PESTO CHICKEN RECIPE WITH VEGETABLES
One-pan chicken pesto and vegetables makes the perfect weeknight meal in 20 minutes! I recommend homemade pesto for this recipe, but you can totally use store-bought pesto for a shortcut if you need to.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 13
Steps:
- Pat chicken breast cutlets dry and season with salt and pepper on both sides. (Boneless skinless chicken breasts can be used, simply cut them in half horizontally so that you have thinner pieces. Watch the video to see how I do this).
- In large cast iron skillet, heat a little bit of extra virgin olive oil (about 2 tbsp) until shimmering but not smoking in a cast iron skillet. Add chicken to the heated skillet and cook over medium-high heat for 2 to 3 minutes on each side, turning over once. Remove from the skillet and set aside for now.
- If needed, add a little bit more extra virgin olive oil to the skillet. Add zucchini, bell peppers, onion, and grape tomatoes. Season with kosher salt and black pepper. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened.
- In a small bowl or glass measuring cup, mix together the basil pesto and cream.
- Add the chicken back to the skillet. Pour the pesto and cream mixture in. Reduce the heat to medium-low and cook for a minute or so.
- Remove the skillet from the heat, add lemon juice and lemon zest. Add pine nuts and fresh basil for garnish. Serve hot with your favorite grain or plain orzo pasta.
Nutrition Facts : Calories 245.8 kcal, Carbohydrate 4.6 g, Protein 25.7 g, Fat 13.3 g, SaturatedFat 4.6 g, Cholesterol 91.8 mg, Sodium 269.2 mg, Fiber 1.1 g, Sugar 2.5 g, ServingSize 1 serving
CHICKEN GORGONZOLA
Chicken breasts are sauteed to a golden brown then topped with a rich, savory Gorgonzola sauce. Serve with steamed green beans and fresh crusty bread if you are looking for a winner to impress your dinner guests. This dish is so decadent it tastes exactly as though you ordered it at a fine Italian restaurant, but the secret is how simple it actually is to make! This sauce is also a wonderful accompaniment to pork chops, ravioli, or whatever strikes your fancy! It is very versatile, so the possibilities are endless!
Provided by Spirited Sarah
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
- Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
- Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
- Serve each chicken breast on a plate topped with sauce.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 8.4 g, Cholesterol 81.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 6.2 g, Sodium 342.2 mg, Sugar 4.1 g
GORGONZOLA STUFFED CHICKEN BREASTS WRAPPED IN BACON
Chicken teams up with two of my favorite things: Gorgonzola cheese and bacon!
Provided by witchywoman
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
- Using a sharp knife, cut a slit into the thick side of each chicken breast about 2 inches long and 1 1/2 inches deep.
- Mash together the Gorgonzola cheese, parsley, shallot, and garlic in a small bowl; season with salt and black pepper. Divide the filling in half, and stuff each chicken breast with cheese filling. Wrap 2 slices of bacon around each breast, and secure with wooden toothpicks. Place the chicken breasts into the prepared baking dish.
- Bake in the preheated oven until the bacon is browned and the chicken is no longer pink inside, about 35 minutes. An instant-read thermometer inserted into the center of a breast should read about 165 degrees F (75 degrees C).
Nutrition Facts : Calories 336.7 calories, Carbohydrate 2.8 g, Cholesterol 112.7 mg, Fat 18.1 g, Fiber 0.2 g, Protein 37.8 g, SaturatedFat 7.3 g, Sodium 885.8 mg, Sugar 0.4 g
GORGONZOLA CHICKEN BREASTS
Provided by Andrea Albin
Categories Cheese Chicken Bake Quick & Easy Dinner Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F with rack in middle.
- Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half. Fill each pocket with one quarter of cheese. Season chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Place chicken, skin side down, in skillet and cook, undisturbed, until golden brown, about 4 minutes. Turn breasts over, then place skillet in oven and bake until just cooked through, 20 to 25 minutes. Transfer chicken to a platter.
- Return skillet to burner (handle will be very hot) and add water and vinegar. Boil, stirring and scraping up any brown bits and melted cheese, until sauce thickens slightly, about 3 minutes. Strain through a fine-mesh sieve into a heatproof measuring cup, then skim off excess fat. Season with salt and pepper. Serve chicken with sauce.
PENNE GORGONZOLA WITH CHICKEN
This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. -George Schroeder, Port Murray, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.
Nutrition Facts : Calories 489 calories, Fat 23g fat (14g saturated fat), Cholesterol 97mg cholesterol, Sodium 453mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.
CHICKEN BREAST PESTO GORGONZOLA RIGATONI
Two person quick recipe for limited ingredients - only one chicken breast. many interchangable ingredients. Great taste.
Provided by gail.lalumiere
Categories < 60 Mins
Time 45m
Yield 3-4 cups, 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Bring the broth and water to a simmer along with the garlic pieces.
- Heat the oven to 350 degrees.
- Add the chicken breast to the broth combo and simmer for 15 minutes.
- Pull the chicken out and let it cool enough to handle. Reserve the broth/water mixture to use later.
- Heat the water and cook the pasta according to package directions. Drain and place in a 2 quart casserole that has been oiled.
- Saute the onion, bell peppers till soft and add the mushrooms and cook till they loose their moisture. Add salt and pepper to taste.
- Spoon the vegetables over the pasta.
- Pull the chicken into small bits and lay on top of the pasta and veg. Sprinkle the gorgonzola over the chicken mix.
- Spoon the pesto sauce over the chicken and pasta.
- Toss to combine.
- Spoon a few tablespoons of reserved chicken/water broth over all so that there will be a little moisture in the bottom of the dish.
- Place in the oven covered for 15 - 20 minutes just to warm though and melt the cheese.
Nutrition Facts : Calories 630.3, Fat 14, SaturatedFat 4.7, Cholesterol 139.5, Sodium 835.2, Carbohydrate 87.6, Fiber 5, Sugar 5.2, Protein 37.4
BAKED PESTO CHICKEN BREASTS
A simple yet so tasty dish served with salad, rice or even chips!
Provided by sweetunique
Time 1h
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 180 C / Gas mark 4. Line a baking dish with parchment or foil.
- Take the chicken breasts and smother them in the pesto on all sides. Use 4 to 8 spoonfuls of pesto, depending on your taste. Also season the chicken with salt and pepper if desired.
- Place the chicken breasts in the baking dish and bake in the preheated oven for 30 minutes. At 30 minutes, quickly take the chicken breasts out of the oven and sprinkle with half the mozzarella, then with chopped tomato, followed by fresh chopped herbs then the remainder of the Mozzarella.
- Place the chicken back in the oven and cook a further 20 to 25 minutes, until the chicken is done and no longer pink, and the cheese is melted.
GARLIC CHICKEN RIGATONI
My family loves the scampi-inspired combination of garlic and olive oil in this delicious pasta. I love that it's guilt-free! -Judy Crawford, Deming, New Mexico
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Cook rigatoni according to package directions. In a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes., Sprinkle chicken with garlic salt; add flour and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Add broth, wine, parsley, seasonings and chopped tomatoes; bring to a boil. Stir in chicken; heat through., Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat.
Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 290mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.
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