BAKED PESTO CHICKEN
Make and share this Baked Pesto Chicken recipe from Food.com.
Provided by TishT
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
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.
PESTO CHICKEN BAKE
This pesto chicken bake recipe only uses one pan and is a quick meal to prepare that is delicious for the whole family.
Provided by SDaisy2
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine chicken, potatoes, tomatoes, pesto, water, olive oil, salt, and pepper in a large roasting pan; mix well.
- Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 780.3 calories, Carbohydrate 32.6 g, Cholesterol 186.7 mg, Fat 46.5 g, Fiber 4.6 g, Protein 57.1 g, SaturatedFat 12.5 g, Sodium 453.6 mg, Sugar 1.7 g
CRISPY BAKED PESTO CHICKEN
Top a crunchy coating with pesto and mozzarella to get a simply delicious pesto chicken dish. Or, as we like to call it, Crispy Baked Pesto Chicken.
Provided by My Food and Family
Categories Chicken
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Coat chicken with coating mix; place in 8-inch square baking dish sprayed with cooking spray.
- Bake 20 min. or until done (165ºF).
- Top with pesto and cheese; bake 5 min. or until cheese is melted.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
ITALIAN PESTO ROASTED CHICKEN
This is a wonderful recipe for all those Italian-hearted. Hope you enjoy!
Provided by JoeAnuar
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil and nestle the head into a piece of aluminum foil.
- Bake in the preheated oven until cloves begin to soften, about 20 minutes. Remove garlic from the oven and let cool slightly. Leave oven on. Press on the bottom of each clove to push softened cloves out of their peels and into a small bowl.
- Process basil in the bowl of a food processor until minced. Add roasted garlic and Parmigiano-Reggiano cheese; pulse a couple of times to mix together. Pour olive oil in slowly, with the processor running, until pesto is smooth and has achieved your desired consistency. Season with salt and pepper.
- Slide your fingers under the skin of the chicken to loosen it. Rub pesto generously underneath the skin and inside the cavity of the chicken. Place chicken on a rack inside a baking pan.
- Place chicken in the oven and cook for 30 to 40 minutes. Increase heat to 450 degrees F (230 degrees C) and cook until no longer pink at the bone and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 521.2 calories, Carbohydrate 5.3 g, Cholesterol 124.9 mg, Fat 36.5 g, Fiber 0.6 g, Protein 40.9 g, SaturatedFat 8.6 g, Sodium 202.9 mg, Sugar 0.2 g
BAKED PESTO CHICKEN THIGHS AND POTATOES
Prepared pesto is all you need to turn plain chicken and potatoes into a flavorful dinner. Serve with a side salad for a complete meal.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix potatoes with 2 tablespoons pesto in a bowl. Transfer potatoes into a large 11x13-inch baking dish. Unfold chicken thighs in the same bowl; rub remaining pesto on all sides. Fold thighs back up into original shape and place into the baking dish next to the potatoes.
- Bake in the preheated oven, stirring potatoes occasionally, until potatoes are soft when pieced with a fork, 28 to 30 minutes. Season with salt and pepper before serving.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 19.1 g, Cholesterol 43.6 mg, Fat 14 g, Fiber 2.4 g, Protein 15.6 g, SaturatedFat 3.8 g, Sodium 197.2 mg, Sugar 1.1 g
EASY PESTO CHICKEN SKILLET
This is a tasty budget meal that incorporates a handful of ingredients found in your pantry. The key to this cooking properly is keeping the chicken and broccoli florets an even size. I highly recommend freshly prepared pesto.
Provided by thedailygourmet
Categories Pesto Chicken
Time 40m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 40.4 g, Cholesterol 68.3 mg, Fat 21.1 g, Fiber 4.2 g, Protein 24.1 g, SaturatedFat 9.4 g, Sodium 1361.6 mg, Sugar 3.6 g
LEMON PESTO BAKED CHICKEN
Even if you don't think you like traditional pesto, this meal is a must-try! You'll love it. The bright and fresh flavors meld for a perfect balance of flavor. All-natural boneless skinless chicken breasts are smothered in a lemon pesto sauce and ready to throw in the oven for a tasty, healthy, and "fancy" baked chicken meal. Enjoy over Organic Pasta and finish it off with a deep green salad for a beautiful dinner that everyone will enjoy.
Provided by Friends Foodies
Categories Chicken Breast
Time 50m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 5
Steps:
- Place chicken, pesto and lemon juice into a large zip tight freezer bag.
- Remove air from bag and close.
- With your hands massage bag to combine chicken, pesto and lemon juice. Set aside.
- Load cheese into a small freezer safe zip top bag. Squeeze out air and close.
- (This is an optional step to keep everything together). Take another large zip tight freezer bag and place both the chicken and the cheese bags inside. Remove air and close.
- Label outer bag using a permanent marker with contents, date assembled and cooking instructions.
- Freeze.
- Remove contents from outer bag.
- Place cheese bag in the refrigerator.
- In the refrigerator thaw bag of Lemon Pesto Chicken over night.
- Preheat oven to 375 degrees.
- When thawed place Lemon Pesto Chicken into a 9x13-inch casserole dish and cover with aluminum foil.
- Bake for 25-30 minutes, covered.
- Remove foil and sprinkle cheese on the top of the chicken.
- Bake for 5 minutes.
- Turn broiler on high and broil for 5 minutes.
- Serve over pasta.
Nutrition Facts : Calories 389.7, Fat 7.1, SaturatedFat 2.7, Cholesterol 86.6, Sodium 228.2, Carbohydrate 43.4, Fiber 1.9, Sugar 1.9, Protein 35.6
BAKED PESTO CHICKEN TENDERS
Using only four ingredients and a few minutes of your time, these homemade chicken tenders are perfect for those busy weeknights. Basil, along with other ingredients in pesto, has many health benefits, and these are baked instead of fried, making them an overall healthier choice.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Whisk pesto and mayonnaise together in a bowl. Dredge both sides of each chicken tender in the pesto mixture and coat with bread crumbs. Arrange tenders on a baking sheet.
- Bake in the preheated oven for 15 minutes. Turn chicken pieces and continue baking until chicken is no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 293.5 calories, Carbohydrate 20 g, Cholesterol 74.2 mg, Fat 12.5 g, Fiber 0.3 g, Protein 30.4 g, SaturatedFat 3.1 g, Sodium 300.9 mg
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.
PESTO-MOZZARELLA CHICKEN
Make and share this Pesto-Mozzarella Chicken recipe from Food.com.
Provided by nemokitty
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 375 degrees. Season chicken with salt and pepper. Spread 1/4 cup pesto in a 9x13 baking dish. Lay chicken breasts over pesto and spread with remaining pesto.
- Cover baking dish with foil and bake chicken till cooked through, 20 to 25 minutes. Uncover and top with cheese. Bake till cheese is melted.
Nutrition Facts : Calories 334.6, Fat 18.9, SaturatedFat 6.4, Cholesterol 119.9, Sodium 194.9, Carbohydrate 0.3, Sugar 0.1, Protein 38.6
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
BAKED PESTO CHICKEN BREASTS
A simple yet so tasty dish served with salad, rice or even chips!
Provided by sweetunique
Time 1h
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 180 C / Gas mark 4. Line a baking dish with parchment or foil.
- Take the chicken breasts and smother them in the pesto on all sides. Use 4 to 8 spoonfuls of pesto, depending on your taste. Also season the chicken with salt and pepper if desired.
- Place the chicken breasts in the baking dish and bake in the preheated oven for 30 minutes. At 30 minutes, quickly take the chicken breasts out of the oven and sprinkle with half the mozzarella, then with chopped tomato, followed by fresh chopped herbs then the remainder of the Mozzarella.
- Place the chicken back in the oven and cook a further 20 to 25 minutes, until the chicken is done and no longer pink, and the cheese is melted.
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