PESTO CHICKEN RECIPE WITH VEGETABLES
One-pan chicken pesto and vegetables makes the perfect weeknight meal in 20 minutes! I recommend homemade pesto for this recipe, but you can totally use store-bought pesto for a shortcut if you need to.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 13
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.
Nutrition Facts : Calories 245.8 kcal, Carbohydrate 4.6 g, Protein 25.7 g, Fat 13.3 g, SaturatedFat 4.6 g, Cholesterol 91.8 mg, Sodium 269.2 mg, Fiber 1.1 g, Sugar 2.5 g, ServingSize 1 serving
EASY CHICKEN KIEV
Homemade chicken kievs don't have to mean hours in the kitchen. Just add spuds and salad before serving
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Whizz together the 2 peeled garlic cloves, parsley and 1 tsp olive oil in a food processor. Add the breadcrumbs and seasoning before pulsing briefly to mix. Tip onto a plate.
- Cut a slit (roughly thumb-length) in the side of each chicken breast, at the plump end. Spoon a quarter of the soft cheese into each hole and press the edges together to seal. Rub 2 tsp oil over all the chicken breasts before pressing the herby crumbs onto them.
- Place the coated chicken in a shallow roasting tin. Scatter round the remaining unpeeled garlic cloves and drizzle with the rest of the oil. Bake for 20-25 mins until the chicken is cooked and crumbs crisp and golden. Squeeze out the soft, roasted garlic from the skins and serve with the chicken.
- Heat the oven to 200C/180C fan/gas 6. Whizz together the 2 peeled garlic cloves, parsley and 1 tsp olive oil in a food processor. Add the breadcrumbs and seasoning before pulsing briefly to mix. Tip onto a plate.
- Cut a slit (roughly thumb-length) in the side of each chicken breast, at the plump end. Spoon a quarter of the soft cheese into each hole and press the edges together to seal. Rub 2 tsp oil over all the chicken breasts before pressing the herby crumbs onto them.
- Place the coated chicken in a shallow roasting tin. Scatter round the remaining unpeeled garlic cloves and drizzle with the rest of the oil. Bake for 20-25 mins until the chicken is cooked and crumbs crisp and golden. Squeeze out the soft, roasted garlic from the skins and serve with the chicken.
Nutrition Facts : Calories 327 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 0.8 milligram of sodium
CREAMY PESTO CHICKEN WITH ROASTED TOMATOES
A fast and filling, all-in-one chicken dish
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 545 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.82 milligram of sodium
MINI CHICKEN KIEV
Make and share this Mini Chicken Kiev recipe from Food.com.
Provided by Iron Chef Travis
Categories Chicken
Time 25m
Yield 8 mini kievs, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Mix chicken mince, garlic powder, onion powder, parsely and 1/3 cup breadcrumbs together in a bowl.
- Seperate into a rough oval ball (2 in x 1 in x 1 in).
- Poke a hole in the middle of the mix and add a teaspoon of garlic butter and cover up with the surrounding mix.
- coat lightly in flour.
- dip in milk and then breadcrumb parsely mix.
- re-dip in milk and re-dip in breadcrumb parsely mix.
- In a small pan or heat oil and shallow fry until golden.
- Place mini kiev's in a Pre-heated 180 C oven for 10 minutes.
- Take out of oven, dry excess oil with paper towel and serve!
Nutrition Facts : Calories 629.7, Fat 34.4, SaturatedFat 5.8, Cholesterol 75.7, Sodium 428.2, Carbohydrate 48.3, Fiber 2.7, Sugar 3.6, Protein 30.7
MINI CHICKEN KIEVS FILLED WITH PEA, BASIL AND CRÈME FRAÎCHE PESTO
Categories Chicken Kid-Friendly Dinner Spring Summer
Number Of Ingredients 18
Steps:
- Start by placing all the pesto ingredients into a food processor and blitzing until smooth, the mixture should be the consistency of custard - so runny but nice and thick. Take around 4 to 5 tablespoons of the mixture and put them into a bowl, and decant the rest of the mixture into a re-sealable jar and place into the fridge. Place the chicken, salt, pepper, onion and celery salt into a food processor and blitz until nice and smooth. Using wet hands (it makes it much easier and cleaner to make the kievs, and keep the tap running so you can rinse in between making each of them) spoon a large tablespoon of the chicken mixture onto the palm of your hand and gently flatten it a little as in the picture. Now, take a level teaspoon of the pesto mixture you put into a separate bowl and drop it into the middle of the chicken mix. Curling your hand up gently as in the pic, bring the mixture up and around the pesto, encasing it inside while making sure you expel as much air from inside as possible, then smooth the tops together to seal. Repeat with all the chicken mixture. Line up the flour, egg and panko in that order and coat each kiev in turn - flour first, then egg, then panko - setting the coated kievs onto a plate. Preheat your oil to 330 °F. Fry the kievs for 12 to 15 minutes (depending on their size) until they are nicely golden brown, turn them over during the cooking if you're frying them in a saucepan and the oil doesn't totally cover them. Remove and place them on kitchen paper to drain. Serve them with a squeeze of lemon, a little salt and some extra pesto filling to dip them in.
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