PESTO CHICKEN
Pesto Chicken made with fresh basil, spinach, garlic, walnuts and Parmesan cheese to make each bite irresistible!
Provided by Jessica Gavin
Time 20m
Number Of Ingredients 10
Steps:
- Place oven rack to the center position. Preheat oven to 450°F.
- Drizzle both sides of the chicken breast with olive oil. Season both sides of the chicken with salt and pepper.
- Place chicken in an ovenproof baking dish or skillet.
- Bake in preheated oven until the internal temperature of the chicken is no longer pink and reaches an internal temperature of 165°F, about 15 to 18 minutes.
- Meanwhile, make the pesto. Place the basil and spinach in a resealable plastic bag. Use a rolling pin to lightly bruise the herbs and greens. Transfer to a food processor or blender.
- Heat a medium-sized skillet over medium heat. Toast garlic until the outsides are lightly browned, shaking pan occasionally, about 8 minutes. Peel garlic and add to food processor.
- Place walnuts in the same pan and toast over medium heat, 3 to 4 minutes. Transfer to food processor.
- Add 1/2 teaspoon salt to the food processor.
- Process pesto by pulsing five times to help break down the greens.
- Turn food processor on low speed, as it's running slowly drizzle in 1/2 cup olive oil until a smooth pesto with some smaller pieces is formed, about 10 seconds from start to finish.
- Add the parmesan cheese to the pesto and process on low speed for 5 seconds.
- Taste and season with salt and pepper as desired. Transfer pesto to a small bowl.
- Brush some pesto sauce on each cooked chicken breast. Transfer to a serving platter.
- Top chicken with chopped walnuts, tomatoes, and cheese. Serve extra pesto sauce on the side.
Nutrition Facts : Calories 436 kcal, Carbohydrate 3 g, Protein 43 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 125 mg, Sodium 486 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CRUNCHY BAKED PESTO CHICKEN THIGHS
Easy and flavorful baked chicken thighs amped up with pesto!
Provided by RainbowJewels
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Combine panko, Parmesan cheese, olive oil, salt, and pepper in a bowl.
- Place chicken thighs onto the prepared baking sheet and coat each side with pesto. Press panko mixture onto chicken.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 338.5 calories, Carbohydrate 10.6 g, Cholesterol 83.2 mg, Fat 22.1 g, Fiber 0.4 g, Protein 26.4 g, SaturatedFat 6.8 g, Sodium 517.4 mg, Sugar 0.1 g
BAKED PESTO CHICKEN
Make and share this Baked Pesto Chicken recipe from Food.com.
Provided by TishT
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Line baking sheet with heavy-duty foil.
- Place chicken and pesto in medium bowl; toss to coat.
- Place chicken on prepared baking sheet.
- Bake for 20-25 minutes or until chicken is no longer pink in center.
- Remove from oven; top with tomatoes and cheese.
- Bake for an additional 3-5 minutes or until cheese is melted.
CRISPY BAKED PESTO CHICKEN
Top a crunchy coating with pesto and mozzarella to get a simply delicious pesto chicken dish. Or, as we like to call it, Crispy Baked Pesto Chicken.
Provided by My Food and Family
Categories Chicken
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Coat chicken with coating mix; place in 8-inch square baking dish sprayed with cooking spray.
- Bake 20 min. or until done (165ºF).
- Top with pesto and cheese; bake 5 min. or until cheese is melted.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
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