Marinatedpestochicken Recipes
MARINATED CHICKEN BREASTS
For a healthy dinner tonight, try these Marinated Chicken Breasts from Food Network Kitchen. An herbaceous marinade infuses the meat with high-impact flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 8h15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
- Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
- Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.
GRILLED PESTO-MARINATED CHICKEN
This moist and flavorful chicken is as easy as it is satisfying! Perfect with a green salad, rice, or pasta.
Provided by SunnyDaysNora
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h20m
Yield 4
Number Of Ingredients 6
Steps:
- Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 381.2 calories, Carbohydrate 5.5 g, Cholesterol 83.7 mg, Fat 25 g, Fiber 1.5 g, Protein 33.9 g, SaturatedFat 7.2 g, Sodium 772.6 mg, Sugar 0.6 g
PESTO CHICKEN BAKE RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, basil pesto, roma tomato, mozzarella cheese
Provided by Robert Broadfoot
Categories Lunch
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400˚F (200˚C).
- Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
- Spread pesto on each chicken breast.
- Layer tomatoes on top of the chicken.
- Top with mozzarella cheese.
- Bake for 40 minutes.
- Enjoy!
Nutrition Facts : Calories 357 calories, Carbohydrate 4 grams, Fat 16 grams, Fiber 0 grams, Protein 44 grams, Sugar 1 gram
MARINATED PESTO CHICKEN
A friend of mine brought this recipe back from her travels to the Mediterranean. She actually cooks the chicken on a barbecue. She roasts the vegetables while the chicken in marinating if she hasn't marinated the chicken overnight. The chicken in cooked on the cooler part of the barbecue.
Provided by Chrissyo
Categories Fruit
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the basil, garlic, Parmesan, toasted pine nuts and lemon juice in a food processor and process until combined.
- Gradually add the olive oil, with the processor still running, and process until smooth.
- Reserve 3/4 cup of the pesto.
- Coat the chicken fillets with the remaining pesto and marinate for at least 1 hour, or overnight if time permits.
- Place the chicken on a tray and cook under a medium grill (broil) for 5 minutes on each side, or until cooked, brushing with any remaining marinade during the cooking.
- Serve with roasted vegetables, (such as eggplant, capsicum, red onion) and the reserved pesto.
PESTO MARINADE FOR CHICKEN OR SHRIMP
I had a grilled pesto-marinated chicken breast at the Hayes Mansion in San Jose and wanted to make it at home, but couldn't find anything like what I had--it wasn't just chicken with pesto on it, but had been marinated. I searched for something similar, but could find nothing, so I finally came up with this. I've used my own pesto recipe (Recipe #242383) and store bought pesto, and both work well. One cup of marinade is enough for four boneless, skinless chicken breasts
Provided by DeeCooks
Categories Poultry
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Marinate chicken for at least an hour, more is better! For shrimp, don't marinate too long--the lemon will "cook" the shrimp. It doesn't ruin it, but it changes the texture a bit.
- Brush marinade on meat while it's cooking. (Discard garlic chunks).
- Works well with chicken, shrimp, and firm white fish. I think it would be good with pork tenderloin, but I haven't made that yet!
Nutrition Facts : Calories 978.9, Fat 108, SaturatedFat 14.9, Sodium 3.8, Carbohydrate 7.2, Fiber 0.4, Sugar 1.5, Protein 0.6
MARINATED CHICKPEAS
These marinated chickpeas are great on their own, but even better for bulking up salads into a full meal. Because the chickpeas soak in vinaigrette, there's typically no need to add any extra dressing when you combine them with other vegetables; they come with enough seasoning to flavor everything. Combine a cup of the dressed chickpeas with a cup of cooked whole grains (such as farro, barley, wheat berries or quinoa), a half cup of shredded carrots, a handful of minced fresh parsley, a pinch of cumin, plus some cayenne or harissa for heat. You could also stir together equal parts marinated chickpeas and diced fresh cucumber with some slivered red onions and chopped fresh dill, or massage some chopped kale with olive oil and a pinch of salt, then toss in a big scoop of marinated chickpeas and some crumbled feta or Cotija.
Provided by J. Kenji López-Alt
Categories easy, quick, weeknight, beans, salads and dressings, vegetables, side dish
Time 5m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients in a medium bowl; season to taste with salt and pepper. Allow chickpeas to marinate in the refrigerator for at least a few hours, or up to 1 week. Flavor will improve with time.
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