GRILLED PESTO CHICKEN PACKS
Good things come in small packages... and this main dish is no exception!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 330, Carbohydrate 10 g, Cholesterol 80 mg, Fat 3, Fiber 3 g, Protein 31 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 350 mg
GRILLED PESTO CHICKEN SANDWICHES
Grilled chicken sandwiches with tomato, mozzarella and pesto.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat.
- Halve the chicken breasts crosswise and pound each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Toss the chicken pieces with the crushed red pepper, fennel seed, 1 tablespoon of the oil and 3/4 teaspoon salt in a medium bowl. Brush the insides of the rolls with the remaining 1 tablespoon oil.
- Grill the chicken, turning once, until just cooked through, 8 to 9 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella. Grill the rolls, oiled side down, until warmed and lightly charred, about 1 minute.
- Spread some pesto on the bottom halves of the rolls. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the rolls.
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3-INGREDIENT PESTO-GRILLED CHICKEN WITH PEACHES
Find a great prepared pesto and you can have dinner in no time! In this easy grilled dinner, the pesto works as both a simple marinade for the chicken and a finishing sauce. Grilling the peaches caramelizes their natural sugars and adds a smoky flavor to the stone fruit, turning them into a delicious side.
Provided by Katherine Sacks
Categories 3-Ingredient Recipes Grill Grill/Barbecue Chicken Basil Peach Summer Dinner
Yield 4 servings
Number Of Ingredients 6
Steps:
- Whisk 1 1/2 cups pesto, 1/2 cup oil, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl until smooth. Add chicken to bowl and slide your hand between skin and meat to loosen skin. Rub half of pesto mixture under skin, then half over outside. Cover bowl with plastic wrap and chill at least 1 hour or up to overnight.
- Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Season chicken with remaining 3/4 tsp. salt and 1/4 tsp. pepper. Grill chicken, skin side down, covered, until golden brown and lightly charred, 7-9 minutes. Turn and grill until cooked through and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 5-7 minutes. Transfer chicken to a plate.
- Brush peach halves with oil. Reduce heat to medium and grill peaches, cut side down, until warmed through, 2-3 minutes.
- Meanwhile, whisk remaining 1/4 cup pesto and 2 Tbsp. oil in a small bowl. Arrange chicken and peaches on a platter and drizzle pesto sauce over. Serve remaining sauce alongside.
GRILLED PESTO CHICKEN KABOBS
Pesto can sometimes be overpowering, but not in this recipe! Using it in a marinade adds the wonderful flavors of basil and garlic, without taking away from the natural flavors of the chicken and vegetables.
Provided by Kim's Cooking Now
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h30m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk oil, sherry, pesto, lemon juice, salt, and pepper together in a glass bowl. Add chicken pieces and stir to coat. Cover and refrigerate for 4 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Thread marinated chicken, mushrooms, zucchini, red onion, and tomatoes alternately onto skewers. Reserve remaining marinade.
- Place kabobs onto the preheated grill, and cook, turning occasionally and brushing with the reserved marinade, until chicken is cooked and juices run clear, 10 to 15 minutes.
Nutrition Facts : Calories 262.5 calories, Carbohydrate 6.4 g, Cholesterol 66.3 mg, Fat 14.5 g, Fiber 1.4 g, Protein 26.4 g, SaturatedFat 2.9 g, Sodium 327.3 mg, Sugar 1.8 g
GRILLED PESTO CHICKEN PACKETS
Make and share this Grilled Pesto Chicken Packets recipe from Food.com.
Provided by GodfreyMom
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 193.6, Fat 2.3, SaturatedFat 0.5, Cholesterol 68.4, Sodium 97.8, Carbohydrate 14.3, Fiber 6.4, Sugar 5.5, Protein 31.1
PESTO CHICKEN GRILL PACKETS
Make and share this Pesto Chicken Grill Packets recipe from Food.com.
Provided by Meredith .F
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat a grill to medium.
- Cut four 12-inch-long sheets of heavy-duty foil. Drizzle 1 teaspoon olive oil into the center of each sheet.
- Season the chicken with salt and pepper.
- Lay 1 piece of chicken in the center of each sheet and spread 1 tablespoon pesto on top.
- Mound one-quarter of the zucchini, tomatoes and scallions over each chicken breast. Dollop 3 tablespoons pesto over each mound. Fold the foil over the chicken and vegetables; pinch the edges to seal.
- Cover and grill the packets over indirect heat for 25 minutes. Remove from the grill and open carefully.
PESTO-PARMESAN CRUSTED GRILLED CHICKEN
Spread a thin layer of intensely flavored basil pesto under the skin of chicken breasts, grill, then sit back and garner the compliments.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. In 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil about 30 seconds, stirring constantly, until fragrant. Add bread crumbs. Cook 2 to 3 minutes, stirring frequently, until toasted. Remove crumb mixture to small bowl. Stir pesto and Parmesan cheese into bowl with crumbs.
- Loosen skin on chicken to form a pocket, without detaching skin completely. Fill each pocket with pesto mixture. Sprinkle with salt and pepper.
- Place chicken on grill, skin side down, over medium-low heat. Cover grill; cook 10 minutes, moving occasionally as needed to avoid burning the skin. Turn chicken; spoon any remaining pesto over chicken. Cook 10 to 15 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F).
Nutrition Facts : Calories 450, Carbohydrate 12 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 33 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 1 g, TransFat 0 g
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- Add the first nine ingredients (basil, water, Parmesan, almonds, olive oil, garlic, lemon juice, salt, and pepper) to a food processor. Pulse until combined to make a home made skinny pesto.
- Cut the chicken breasts in half horizontally to create thinner, chicken cutlet style pieces. These will cook more evenly. Marinate the chicken in the pesto mixture for at least 2 hours or overnight.
- When ready to cook, remove the chicken from the marinade letting the excess drip off. If using cherry tomatoes, spray them with cooking spray or toss in a touch of olive oil.
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