Chicken With Ginger Pesto Recipes

PESTO CHICKEN RECIPE WITH VEGETABLES

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.

CHICKEN WITH GINGER

Steps:

• Soak ginger in cold water 10 minutes; drain.
• Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
• In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

CREAMY PESTO CHICKEN WITH ROASTED TOMATOES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
• Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.
• Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.

COLD GINGER PESTO

Steps:

• In a small saucepan heat oil, add salt and cook for 2 to 3 minutes.
• Cool to room temperature and blend the oil with the ginger, green onions, cilantro, shallots, white pepper and in a food processor.
• Stir the macadamia nuts into the pesto.

GINGER CHICKEN

Steps:

• In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.

GINGER CHICKEN

Steps:

• Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
• Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
• Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.

CHICKEN WITH GINGER-CILANTRO PESTO

Steps:

• Combine first 5 ingredients in processor. Blend until nuts are finely chopped. Add 6 tablespoons oil and process until well blended. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
• Season chicken with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 6 minutes per side.
• Transfer chicken breasts to plates. Top each with some pesto and serve.