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
PESTO CHICKEN TENDERS
Basil pesto and Asiago cheese flavor this savory tender.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Spray large cookie sheet with cooking spray.
- In large resealable food-storage plastic bag, mix pesto and mayonnaise. In another large resealable food-storage plastic bag, mix bread crumbs and cheese. Place chicken in pesto bag; seal and coat with pesto mixture. Place chicken in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
- Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown.
Nutrition Facts : Calories 370, Carbohydrate 11 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 0 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 1 g, TransFat 0 g
CILANTRO PESTO CHICKEN TENDERS
Very good marinade for chicken! The chicken itself comes out very moist and full of flavor. Definitely one to try. Taken from Weber's Real Grilling.
Provided by tinebean21
Categories Chicken
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor, finely chop the walnuts and garlic.
- Add cilantro, parsley, salt and pepper and process until finely chopped.
- With processor running, slowly add the oil to create a smoothe puree.
- Place chicken in large, resealable bag plastic bag, add the marinade and seal tightly.
- Make sure marinade is evenly distributed on all the chicken tenders.
- Refrigerate for 2 hours.
- Remove chicken from bag and thread on skewers.
- Grill over direct high heat for about 6 to 8 mins, turning over once.
- Serve warm with lime wedges.
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