Lemon Pesto Chicken Recipes

LEMON PESTO CHICKEN

Steps:

• Roll lemons on cutting board to activate juices. Squeeze juice from two lemons, should be approximately 1/4 cup lemon juice.
• Whisk pesto, lemon juice and black pepper.
• Place chicken in marinade (be sure it is thoroughly coated), cover, and refrigerate for 2 -24 hours. Remove from refrigeration.
• To bake: Pour marinade and chicken into glass baking dish. Bake at 400 for 20 minutes or until internal temperature reaches 165.
• To slow cook: Pour marinade and chicken into slow cooker. Cook on low for 6 hours.
• To grill: Place chicken breast cutlets on grill over low heat. Grill 5-6 minutes on each side, brushing with marinade after turning.

CHICKEN AND PASTA WITH LEMON PESTO

Steps:

• Enjoy.

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.

LEMON PESTO BAKED CHICKEN

Steps:

• Place chicken, pesto and lemon juice into a large zip tight freezer bag.
• Remove air from bag and close.
• With your hands massage bag to combine chicken, pesto and lemon juice. Set aside.
• Load cheese into a small freezer safe zip top bag. Squeeze out air and close.
• (This is an optional step to keep everything together). Take another large zip tight freezer bag and place both the chicken and the cheese bags inside. Remove air and close.
• Label outer bag using a permanent marker with contents, date assembled and cooking instructions.
• Freeze.
• Remove contents from outer bag.
• Place cheese bag in the refrigerator.
• In the refrigerator thaw bag of Lemon Pesto Chicken over night.
• Preheat oven to 375 degrees.
• When thawed place Lemon Pesto Chicken into a 9x13-inch casserole dish and cover with aluminum foil.
• Bake for 25-30 minutes, covered.
• Remove foil and sprinkle cheese on the top of the chicken.
• Bake for 5 minutes.
• Turn broiler on high and broil for 5 minutes.
• Serve over pasta.

CHICKEN WITH LEMON THYME PESTO

Steps:

• If desired, skin chicken.
• Season with salt and pepper.
• In a food processor or blender combine lemon thyme and pistachio nuts; cover and process or blend with several on/off turns until finely chopped.
• With procesor or blender running, gradually drizzle in oil, stopping to scrape down sides as necessary.
• Stir in freshly ground black pepper to taste.
• Set aside.
• For a charcoal grill, arrange medium hot coals around a drip pan.
• Test for medium heat above pan.
• Place chicken, bone side down, on a grill rack over drip pan.
• For gas grill place chicken adjacent to heat source.
• Cover and grill for 50 to 60 minutes or until chicken is no longer pink (instant read thermometer reads 180°C for breasts or 180°C for thighs and drumsticks), turning chicken and brushing with half the pesto during the last 5 minutes of grillling.
• Reserve remaining pesto for another use.
• Serve with lemon wedges.

LEMON PESTO CHICKEN

Steps:

• 1. Heat olive oil in a large skillet over medium-high heat and brown the chicken, stirring occasionally.
• 2. Stir in lemon juice and cook for 1 minute.
• 3. Stir in milk and sauce mix and bring to a boil.
• 4. Stir in cheese.
• 5. Reduce heat and simmer, stirring occasionally until chicken is thoroughly cooked, about 3 minutes.
• 6. Toss sauce with hot pasta.

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.