SUN-DRIED TOMATO PESTO CHICKEN
Sun-dried tomato pesto chicken fillets coated in sun-dried tomato pesto and parmesan cheese oven-roasted golden brown and chicken is tender.
Provided by David & Debbie Spivey
Categories Main Course
Time 40m
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F.
- Place the chicken fillets onto a sheet pan. Brush chicken fillets with olive oil and season with salt and pepper.
- Next, add about 2 tablespoons of the sun-dried tomato pesto to each fillet and spread out to cover the fillet.
- Cover each pesto topped fillet with parmesan cheese.
- Bake the chicken fillets, uncovered, for 35 to 45 minutes, or until the juices run clear.
- Remove from the oven and serve immediately.
Nutrition Facts : Calories 179 kcal, Carbohydrate 3 g, Protein 11 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 439 mg, Sugar 1 g, ServingSize 1 serving
ONE-PAN CHICKEN WITH CREAMY SUN-DRIED TOMATO PESTO SAUCE
Provided by Heidi
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions, drain and set aside.
- In a large skillet heat 1 tablespoon of the oil and 1 tablespoon of the butter over medium heat. Add the mushrooms and cook for 3-4 minutes, stirring once or twice then transfer to a bowl.
- Meanwhile, season chicken with kosher salt and freshly ground black pepper. Heat the remaining tablespoon of oil to the pan and add the chicken. Cook for about 12-15 minutes or until no longer pink (165 degrees F), turning once. Remove the chicken from the skillet and transfer to a plate.
- Add the half and half to the skillet and whisk in the DeLallo Simply Pesto Sun-Dried Tomato with Olive. Season with kosher salt to taste and cook for 2 to 3 minutes then return the mushrooms and chicken to the sauce and mix to coat. Cook for 3 to 5 minutes or until sauce has reduced slightly. Mix in the spinach. If desired add the cooked pasta to the pan and stir to coat or serve the chicken and sauce over the plain pasta. Garnish with crumbles of goat cheese and parsley.
SUN-DRIED TOMATO PESTO-CRUSTED CHICKEN BREAST OVER CREAMY HERB POLENTA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken with sun-dried tomato pesto crust:
- For the creamy polenta:
- Preheat oven to 375 degrees F.
- For the pesto crust:
- Blend sun-dried tomatoes, garlic cloves and basil leaves in a food processor. Stir in Parmesan and add salt and pepper, to taste. Set aside briefly. Heat oil in a large skillet over medium heat. Season chicken breast with pepper only. (The Parmesan in the pesto will provide salt.) Brown both sides of chicken, beginning with skin side first. Coat chicken with pesto and roast in oven for 25 to 35 minutes, or until fork tender.
- For the polenta:
- Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter and Cheddar and allow cheese to melt. Season with pepper, (and salt if needed). Spoon polenta onto serving plate, top with chicken breast and garnish with chopped scallions.
SUNDRIED TOMATO-PESTO CHICKEN
Delicious hot from the oven, this flavor-packed chicken is also wonderful cold. Made ahead and refrigerated for up to three days, this dish is perfect for a picnic.
Provided by Chef Emanuela
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F Coat a 13" x 9" baking pan with cooking spray.
- In a shallow bowl, combine the bread crumbs, tomatoes, and pepper. Spread the pesto on the top side of the chicken breasts, then dip in the bread-crumb mixture, pressing to coat evenly. Arrange the chicken, breast side up, in the prepared pan. Drizzle with the reserved tomato oil.
- Bake for 40 minutes, or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear.
Nutrition Facts : Calories 230.1, Fat 7.8, SaturatedFat 1.4, Cholesterol 75.7, Sodium 409.9, Carbohydrate 11.3, Fiber 1, Sugar 0.9, Protein 27.4
SUN-DRIED TOMATO PESTO
The best sun-dried tomato pesto.
Provided by MRS. CINDY SCHMIDT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 40
Number Of Ingredients 13
Steps:
- Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
- In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g
BAKED CHICKEN WITH SUN-DRIED TOMATO PESTO
Make and share this Baked Chicken with Sun-Dried Tomato Pesto recipe from Food.com.
Provided by JamesDeansGirl
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 500*F.
- Line a 13x9" baking pan with foil; arrange chicken in the pan.
- Combine the sun-dried tomatoes, 2 Tbsp.
- of the oil, basil, Parmesan cheese, garlic, and pepper in a food processor; whirl until smooth.
- Spread about half (around 1/4 cup) of the pesto over the chicken.
- Bake about 15-20 minutes, or until juices run clear; remove pan from oven.
- Heat the broiler.
- Spread the remaining pesto over the chicken; broil 6" from heat for 3-5 minutes, or until browned.
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