Pesto Marinated Chicken With Roasted Vegetables Recipes

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
• Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
• Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
• Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

GRILLED PESTO-MARINATED CHICKEN

Steps:

• Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PESTO MARINATED CHICKEN WITH ROASTED VEGETABLES

Steps:

• In a glass baking dish combine pesto and lime juice. Add the chicken and coat well. Cover and refrigerate for 12-24 hours.
• With the rack in the middle position, preheat the oven to 400°F.
• On a baking sheet, toss the sweet potatoes, potato and onions with 2 T olive oil. Season with salt and pepper. Bake, stirring frequently, until the vegetables are al dente, about 20 minute Keep warm.
• In a skillet, brown the chicken on each side in the remaining oil. Season with salt and pepper. Transfer to the baking sheet beside the vegetables, and bake until the chicken is cooked through.
• Vinaigrette:.
• Meanwhile, combine all the vinaigrette ingredients in a bowl. Season with salt and pepper.
• Slice the chicken and serve with the vegetables.
• Sprinkle with pine nuts and basil leaves and drizzle with vinaigrette.

MARINATED PESTO CHICKEN

Steps:

• Place the basil, garlic, Parmesan, toasted pine nuts and lemon juice in a food processor and process until combined.
• Gradually add the olive oil, with the processor still running, and process until smooth.
• Reserve 3/4 cup of the pesto.
• Coat the chicken fillets with the remaining pesto and marinate for at least 1 hour, or overnight if time permits.
• Place the chicken on a tray and cook under a medium grill (broil) for 5 minutes on each side, or until cooked, brushing with any remaining marinade during the cooking.
• Serve with roasted vegetables, (such as eggplant, capsicum, red onion) and the reserved pesto.