Creamy Lemon Pesto Chicken Recipes

CHICKEN WITH PESTO CREAM

Steps:

• In the bowl of a food processor fitted with a metal blade, add the basil, Parmesan, pine nuts, half of the garlic, salt and black pepper and pulse to combine. With the food processor running, drizzle in the 1/3 cup olive oil until the sauce comes together and is smooth. Set aside.
• Slice the chicken breast in half horizontally so you have 8 thinner cutlets. Sprinkle both sides of each cutlet with salt and pepper.
• Heat 1 tablespoon each butter and olive oil in a large cast iron skillet over medium-high heat. Add half of the cutlets and cook through, 3 to 4 minutes per side. Remove to a plate. Repeat with the remaining cutlets.
• Reduce the heat to medium and add the remaining 3 tablespoons butter and 1 tablespoon olive oil along with the red onion and remaining sliced garlic. Cook, stirring frequently, 1 to 2 minutes. Add the rainbow chard and cook, stirring, until lightly wilted, about 1 minute. Add the lemon juice and stir for an additional 30 seconds. Remove to a plate.
• Without cleaning the skillet, add the cream and heat for 1 minute. Stir in about a third of a cup of the pesto and return the chicken to the pan. Bring to a simmer and allow to thicken, 1 to 2 minutes. (Refrigerate the remaining pesto in an air tight container for up to 5 days.)
• Make a bed of rainbow chard on a large platter. Top with the chicken cutlets and drizzle the sauce over the top. Sprinkle with the tomatoes and serve.

LEMON PESTO CHICKEN

Steps:

• Place deep non-stick skillet over medium heat, add olive oil.
• When oil is just hot, don't let it smoke, add boneless skinless chicken breast strips, turning a couple of times and cook 6 to 8 minutes until done.
• In same skillet, add the soy milk and creamy pesto seasoning mix, stir until seasoning mix is blended inches
• Add the lemon juice and artichoke hearts.
• Let simmer over low heat about 5 minutes.
• Serve over the hot fettuccini noodles.

CREAMY LEMON-PESTO CHICKEN

Steps:

• Combine butter and flour; whisk until smooth. Add lemon zest, milk and garlic to butter mixture; whisk well. Microwave, covered, on HIGH 3-4 minutes or until thickened, stirring every 60 seconds. Add pesto; mix well.
• Season chicken with rub. Grill chicken for 12-15 minutes, or until done (165 degrees).
• Meanwhile, cook pasta according to package directions; drain. Set pasta aside and keep warm.
• Seed and dice tomatoes. Serve chicken and sauce over pasta; garnish with tomatoes and basil.