SPINACH PESTO CHICKEN BREASTS
I came up with this while trying to get my husband to eat more veggies.
Provided by DRAGONNKITTEN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix the spinach and pesto together in a bowl; spread half the mixture into the bottom of a glass baking dish. Place the chicken breasts onto the spinach mixture; top with the rest of the mixture. Cover the dish with aluminum foil.
- Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 30 minutes. Uncover and sprinkle the Parmesan cheese. Return to the oven and bake until the cheese has begun to melt and brown, about 15 minutes.
Nutrition Facts : Calories 179.2 calories, Carbohydrate 1.3 g, Cholesterol 69.3 mg, Fat 7.1 g, Fiber 0.6 g, Protein 26.5 g, SaturatedFat 2.2 g, Sodium 168.8 mg, Sugar 0.1 g
CHEESY PESTO SPINACH STUFFED CHICKEN BREASTS
These Cheesy Pesto Spinach Stuffed Chicken Breasts from Lauren Kelly Nutrition are simple to make, healthy, low carb and delicious!
Provided by Lauren Kelly
Categories brunch dinner Main Course main dish
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Using a sharp knife, start to cut the chicken breast from the thicker side to almost the end of the other side, to make a pocket.
- Rub oil, salt and pepper to the outside of the chicken breasts.
- Place half tablespoon of pesto in each chicken pocket and spread it evenly.
- Slice the mozzarella into thick slices and fold them into the pockets.
- Add the tomatoes and spinach to the chicken pockets as well.
- Secure the pockets with some wooden skewers to avoid the filling from oozing out.
- Grease a baking dish and place the chicken in it.
- Bake it in a preheated oven for about 15-20 minutes.
- Cover the chicken and let it rest for 5 mins.
- Top the chicken with garlic butter or herb butter (optional) and enjoy!
Nutrition Facts : Calories 368 kcal, Carbohydrate 3 g, Protein 55 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 167 mg, Sodium 1097 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
GRILLED CHICKEN WITH SPINACH AND PINE NUT PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.
- Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.
- Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
- Spread the pesto over each piece of chicken and serve.
Nutrition Facts : Calories 419, Fat 32 grams, SaturatedFat 5 grams, Cholesterol 93 milligrams, Sodium 262 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 31 grams, Sugar 1 grams
CHICKEN PESTO SPINACH
Provided by Food Network
Yield 4 servings
Number Of Ingredients 21
Steps:
- Chicken and robust pesto dressing combine with our Baby Spinach for this richly seasoned salad.
- Grill the Chicken:
- When grill is hot, cook chicken on both sides.
- Take chicken up onto a warm plate.
- Set aside for 10 minutes (it will finish cooking).
- Make the Dressing:
- In food processor, place all dressing ingredients.
- Pulse to make pesto, scraping sides w/ rubber spatula.
- Blend until creamy.
- Note: If you use a blender, add extra olive oil if needed.
- Make the Salad:
- Place greens into a large salad bowl.
- Toss with pesto dressing & thawed peas.
- Mix well & serve on 4 plates.
- Slice chicken breast & lay on top of salad.
- Sprinkle with crumbled cheese & almonds.
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