Pesto Packet Chicken Recipes

PESTO CHICKEN

Steps:

• Preheat oven to 400 degrees.
• In a baking dish, brush both sides of chicken breasts with olive oil and spread pesto on top of each.
• Bake 20 minutes. Remove from oven.
• Allow chicken to rest for 10 minutes {it will continue to cook}. Slice or dice.

PESTO CHICKEN RECIPE WITH VEGETABLES

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.

PESTO PACKET CHICKEN

Steps:

• In saucepan, combine dry pesto mix with water and olive oil.
• Cook 5 minutes.
• In individual pieces of aluminum foil, place one chicken breast half and equal amounts of veggies.
• Sprinkle with garlic salt and pepper.
• Spoon 4 Tbsp.
• of pesto mixture over each packet and fold up.
• Place in 350 degree oven for 30-35 minutes.
• Meanwhile, prepare pasta according to pkg.
• and drain.
• Add about 3/4 of remaining pesto mixture to pasta and toss well.
• To serve, place serving of pasta on each dish and dump the packet of chicken and veggies over top.
• Serve with leftover pesto mixture (opt.), and grated parmesan cheese, if desired.

EASY PESTO CHICKEN SKILLET

Steps:

• Season chicken with Italian seasoning, salt, and pepper.
• Melt butter in a skillet over medium-high heat. Add chicken; cook and stir for about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer chicken to a bowl and keep warm.
• Pour chicken broth into the skillet and add gemelli. Reduce heat to medium and cook for 8 minutes. Add broccoli and cook, stirring occasionally, until completely cooked, about 5 more minutes.
• Add tomatoes and cook for 3 minutes. Stir in Parmesan cheese, whipping cream, and pesto until combined. Return chicken to the skillet and cook until heated through, about 3 minutes.

GRILLED PESTO CHICKEN PACKS

Steps:

• Heat coals or gas grill for direct heat. Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini on one side of four 18x12-inch sheets of heavy-duty aluminum foil. Spoon 2 tablespoons pesto over chicken mixture on each sheet.
• Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets 4 to 5 inches from medium heat 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Place packets on plates. Cut large X across top of packet; fold back foil.

PESTO CHICKEN AND POTATOES IN PARCHMENT PACKETS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Slice potato very thinly, about 1/8-inch thick. Place slices in a bowl of water to prevent browning.
• Fold parchment paper in half to create two 15x12-inch rectangles. Drain potatoes and arrange 1/2 of the slices on the inside fold of the parchment paper in an overlapping semicircle. Season with salt and pepper. Top with 5 basil leaves and 1/2 of the onion slices. Repeat with the second piece of parchment paper.
• Place chicken legs over the onion slices, sprinkle with salt and pepper, and top with pesto. Carefully fold the parchment paper around the chicken, starting from one end, to create sealed packets. Transfer packets to a baking sheet.
• Bake in the preheated oven until juices run clear, about 1 hour 10 minutes. Transfer packets to plates and let rest for 5 to 10 minutes before opening and serving.

BAKED PESTO CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Line baking sheet with heavy-duty foil.
• Place chicken and pesto in medium bowl; toss to coat.
• Place chicken on prepared baking sheet.
• Bake for 20-25 minutes or until chicken is no longer pink in center.
• Remove from oven; top with tomatoes and cheese.
• Bake for an additional 3-5 minutes or until cheese is melted.