PESTO CHICKEN IN TOMATO CREPES
If you like pesto and chicken you will definitely like these. These are good for a quick lunch or dinner because you can make the crepes the day ahead and refrigerate them. You can also freeze the crepes by placing them between layers of waxed paper, and use them on a later date. They take a little bit of time, but they are well worth the effort. Enjoy
Provided by Purdy Good Cook
Categories Lunch/Snacks
Time 1h1m
Yield 12 12, 12 serving(s)
Number Of Ingredients 14
Steps:
- Crepes:.
- Combine first 7 ingredients in a blender. Blend until smooth, about one minute. Cover batter and chill for 1 hours (I never do this).
- Heat an 8" crepe pan or non stick frying pan over medium heat. Remove from heat, and pour 1/4 Cup batter into hot pan. Lift and tilt the pan to cover bottem with thin layer of batter. Return pan to heat. Cook until bottem is slightly browned and top is dry, about 2 minute Turn crepe over and brown other side. Remove from pan, and repeat with remaining batter.
- Filling:(remaining ingredients).
- Melt butter in small saucepan. Add flour and salt, stirring until smooth. Gradually add milk. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens, about 4 minute Remove from heat, and stir in pesto and chicken.
- Assembly:.
- Spoon about 1/3 Cup filing onto half of crepe. Sprinkle with cheese. Fold crepe in half over filling then in half again to make a quarter circle.
- Pan fry crepes in a little butter once assembled to heat through. Serve warm.
Nutrition Facts : Calories 369, Fat 18.6, SaturatedFat 7.6, Cholesterol 152, Sodium 272.6, Carbohydrate 26.5, Fiber 0.8, Sugar 5, Protein 23.1
CHICKEN, BAGUETTE & TOMATOES WITH PESTO
Try a chunky pesto with pine nuts in it to make our chicken, tomatoes and sliced baguette traybake. It's an easy, preparation-light choice for family dinners
Provided by Lulu Grimes
Categories Dinner
Time 1h5m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut a square piece of baking parchment for each chicken thigh. Brush the baking tray with oil and lay on the parchment squares. Top each piece of baguette with a chicken thigh, season and spoon 1 tbsp pesto onto the chicken. Arrange the tomatoes in the gaps.
- Bake for 40 mins until the chicken is cooked - if not, return to the oven for 10 mins, then check again. Serve with basil scattered over, if using, and more pesto, if you like.
Nutrition Facts : Calories 352 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 0.9 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
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