Chicken With Pesto Cream Recipes

Steps:

• 1. Spray skillet with cooking spray. Season chicken with salt and black pepper, as desired. Cook chicken over medium-high heat, about 5 minutes, until no longer pink in center. Remove from pan; set aside. 2. Cook bell pepper in skillet 3 minutes, or until tender-crisp. Return chicken to skillet. 3. Stir pesto into skillet. Add wine and cream. Cook over medium heat until thickened, stirring occasionally. 4. Add pasta; stir. Toss pasta with chicken and bell peppers. Serve warm, sprinkle with Parmesan cheese, if desired.

Steps:

• Heat the olive oil in a skillet over medium heat, and cook the chicken for about 5 minutes, until lightly browned. Mix the garlic and sherry into the skillet. Cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear.
• Mix the pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce the heat to low, and mix in the basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.

Steps:

• Place the chicken breast between tow pieces of plastic wrap. Pound chicken with a meat mallet to an even 3/4-inch thickness. Season them with salt and pepper.
• Heat the oil in a skillet; cook the chicken 3-4 minutes on each side. Slice each breast across the grain into 4 or 5 strips. Keep warm.
• Cook pasta according to package directions. Drain pasta and return to the pot.
• Meanwhile, in a small saucepan heat pesto sauce over low heat until warm. Stir in cream. Pour over hot pasta and toss. Add chicken, toss gently and serve.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
• Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.
• Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.

Steps:

• Pound chicken breasts to an even 1/4 inch thickness and set aside.
• Snap off tough bottoms of asparagus.
• Place in boiling water and cover for 1 minute.
• Drain, rinse with cold water; then pat dry.
• Cut asparagus 3 inch lengths.
• Cut cheese into sticks 1/2 inch high x 1/2 inch wide by 3 inches long.
• Set aside.
• Combine bread crumbs, parmesan and pine nuts in a bowl.
• In another bowl beat eggs with a fork.
• Season chicken breasts with salt and pepper.
• Place a stick of colby and an asparagus spear next to one long edge of each breast.
• Roll breast around ingredients tucking in ends to form a neat package.
• Secure with a toothpick if necessary.
• Dip each package in egg and then in breadcrumb mixture.
• Make a double coating by dipping again into egg then crumbs.
• Place packages in a baking dish and bake for 20 to 25 minutes at 400 degrees F.
• While the chicken is baking combine pesto and cream in a small saucepan.
• Bring to a boil and reduce 2 minutes until lightly thickened.
• Serve pesto cream sauce over stuffed chicken breasts.

Steps:

• Bring water to the boil in a saucepan and start to cook the pasta (if using fresh pasta, start cooking it later).
• Heat the oil in a skillet over a medium heat. Add the diced chicken and cook for 4 minutes.
• Add the diced red onion and cook for a further 5 minutes.
• Add the sundried tomato pesto and creme fraiche to the chicken and onion in the skillet. Stir and heat through thoroughly, making sure the chicken is fully cooked.
• Stir in the grated parmesan cheese and season to taste with salt and pepper.
• Add the sauce to the pasta, stir through and serve, or alternatively serve the pasta topped with the sauce.

Steps:

• Preheat the oven to 400°F.
• Brown the chicken breasts, make a slit down the side of each and fill with the cream cheese mixed with the pesto. Wrap each chicken breast in 1 slice of prosciutto.
• Bake for 10-15 minutes in a hot oven or until cooked through.