Lemon Basil Pesto Chicken Breast Recipes

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LEMON BASIL CHICKEN

Fabulous lemon basil chicken dish that is always a crowd pleaser! Quick and easy, this recipe never fails. Serve plain or over rice.

Provided by Lillian's Kitchen

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 7



Lemon Basil Chicken image

Steps:

  • Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
  • Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
  • Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.

Nutrition Facts : Calories 192.9 calories, Carbohydrate 4.6 g, Cholesterol 77.6 mg, Fat 8.4 g, Fiber 0.3 g, Protein 23.8 g, SaturatedFat 4.3 g, Sodium 381.9 mg, Sugar 0.7 g

4 chicken breast halves, boned and skinned
2 tablespoons all-purpose flour
2 tablespoons butter
1 cup chicken stock
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh basil
1 tablespoon lemon zest

LEMON BASIL PESTO CHICKEN BREAST

This is my Version of a Healthy Choice Frozen Steamer Meal. I tried it and really liked it. So I decided to make it myself. My first try. You can adjust ingredients, and steps to make a larger amount. I cook for one. ( ME )

Provided by Rhonda O

Categories     Other Main Dishes

Time 50m

Number Of Ingredients 8



Lemon Basil Pesto Chicken Breast image

Steps:

  • 1. Pound out a 4 oz. boneless skinless chicken breast with meat mallet until thin. Put oil of your choice in fry pan, heat on medium heat. Salt and pepper the chicken, place in heated pan.
  • 2. Cook 1 minute, then turn chicken over and turn heat to low. Cover pan and let it cook for 10 minutes. Turn off the heat and let set for 10 more minutes. Check with meat thermometer. 165° reading is done. Set aside.
  • 3. Cook the pasta according to package directions. Drain, set aside.
  • 4. In another pan saute kale greens in oil of your choice, add a little salt and pepper, remove greens to a plate, add a little more oil and saute the yellow squash until soft.
  • 5. Combine Pasta, Greens, Squash, Artichoke Hearts in a bowl, I added the fresh lemon juice in the basil pesto sauce with the roasted red peppers. Pour over ingredients, reserving a little. toss to coat.
  • 6. In a pan and the combined ingredients, top with the chicken breast and drizzle the reserved pesto sauce over the chicken. Heat and serve.

1 boneless skinless chicken breast
2/3 c cooked penne pasta
1 c fresh kale greens cut up
1/4 c jarred basil pesto
1/4 c jarred artichoke hearts
2 Tbsp jarred roasted red bell peppers
1 small yellow squash sliced
2 Tbsp fresh squeezed lemon juice

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