Pesto Chicken And Spinach Spring Rolls Recipes

PESTO CHICKEN

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.

SPINACH PESTO BAKED CHICKEN

Steps:

• Preheat the oven to 375˚F. Place chicken flat in the bottom of a baking dish and spread 1-2 tbsp pesto on top of each chicken breast.
• Layer spinach on top of the pesto, then place the tomatoes and artichoke hearts on top of the spinach.
• Cover the top with mozzarella cheese.
• Bake on lower middle rack for 30-45 minutes or until the chicken is cooked through (165˚F internal temperature.) Serve warm. Enjoy!

SPINACH PESTO CHICKEN BREASTS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix the spinach and pesto together in a bowl; spread half the mixture into the bottom of a glass baking dish. Place the chicken breasts onto the spinach mixture; top with the rest of the mixture. Cover the dish with aluminum foil.
• Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 30 minutes. Uncover and sprinkle the Parmesan cheese. Return to the oven and bake until the cheese has begun to melt and brown, about 15 minutes.

SPINACH-PESTO SPIRAL CHICKEN

Steps:

• Preheat oven to 375°. Pound chicken breasts with a meat mallet to 1/4-in. thickness., In a food processor, combine spinach, basil, garlic, oil, cheese, walnuts and broth. Cover and process until blended. Stir in tomatoes, artichoke hearts, 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread over chicken. Starting at a short side, roll up and secure with toothpicks. , Place in two greased 11x7-in. baking dishes, seam side down. Sprinkle with remaining salt and pepper. Bake 40-45 minutes or until a thermometer reads 170°. Discard toothpicks before serving.

GRILLED CHICKEN WITH SPINACH AND PINE NUT PESTO

Steps:

• Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.
• Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.
• Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
• Spread the pesto over each piece of chicken and serve.

SPINACH PESTO CHICKEN ROLLS

Steps:

• Place frozen chopped spinach in microwave-safe bowl with water. Cook in microwave until hot, 6 to 7 minutes; cool until easily handled. Squeeze spinach to extract liquid. Combine spinach, Parmesan cheese, olive oil, parsley, garlic, basil, 1/4 teaspoon salt, and pepper in the bowl of a food processor; puree until smooth.
• Place each chicken breast between 2 pieces of plastic wrap; pound each breast using a meat mallet until flattened. Remove plastic wrap; sprinkle breasts with salt and pepper. Spread spinach mixture on each breast, top with Monterey Jack cheese strips, roll chicken, and secure with toothpicks. Dip each chicken roll in melted butter; coat thoroughly with bread crumbs. Place chicken rolls side by side in an 8-inch microwave-safe baking dish with seam-side down. Cover dish with plastic wrap, leaving 1/2 inch of one side uncovered to vent steam.
• Cook chicken rolls in microwave until juices run clear and chicken is firm to the touch, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PESTO CHEESY CHICKEN ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
• Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.

PESTO CHICKEN AND SPINACH SPRING ROLLS

Steps:

• Preheat a fryer or a stock pot with 3 inches of oil to 350. Fill a bowl with ice and place another bowl with the chicken on top of the ice. Add chopped spinach, carrots and 3/4 of the pesto. Mix together. Season and cook a little spoonful to check for seasoning. Layout lumpia wrapper, top with chicken mixture, roll tightly and let rest seam side down. Fry spring rolls until golden brown and delicious, about 6 - 8 minutes and remove to a paper towel-lined plate. Meanwhile, take 2 tablespoons pesto and mix with juice and zest of lemon and toss with 1 cup of spinach season. To serve, plate a small mound of spinach salad and surround with spring roll halves (cut on a steep bias)