TOMATO PESTO PARCHMENT-BAKED CHICKEN RECIPE BY TASTY
Here's what you need: parchment paper, chicken breast, asparagus, roma tomato, pesto, olive oil, salt, pepper
Provided by Alix Traeger
Categories Dinner
Yield 1 serving
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F (200°C).
- Fold the parchment paper in half, then open up.
- Trim the ends of the asparagus and lay them on one half of the parchment paper.
- Drizzle on oil and sprinkle on salt and pepper.
- Lay the chicken on the asparagus, season with salt and pepper, and spread on the pesto. Top with tomato slices.
- Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
- Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
- Enjoy!
Nutrition Facts : Calories 538 calories, Carbohydrate 12 grams, Fat 30 grams, Fiber 4 grams, Protein 53 grams, Sugar 5 grams
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
WEEKDAY MEAL-PREP PESTO CHICKEN & VEGGIES RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken thighs, salt, pepper, green beans, cherry tomato, basil pesto
Provided by Robin Broadfoot
Categories Lunch
Time 22m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large pan, heat olive oil and add chicken thighs.
- Season with salt and pepper. When the chicken is completely cooked through, remove from pan.
- Slice into strips, and set aside.
- Add green beans and cook until crisp tender.
- Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
- Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 350 calories, Carbohydrate 15 grams, Fat 24 grams, Fiber 5 grams, Protein 22 grams, Sugar 7 grams
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
CHICKEN AND POTATOES WITH PESTO
I wanted to use up the rest of a bottle of pesto sauce and this is how I did it. Me and my family think it's pretty good. Easy to make too.
Provided by HelenG
Categories Chicken
Time 55m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix 3 Tbsp pesto with potatoes and onions.
- Place into casserole dish.
- Top with chicken.
- Evenly rub 1 Tbsp pesto on top of the chicken breasts.
- Season with salt, pepper, garlic and Italian seasonings.
- Top with cheese.
- Bake at 400°F for 40 minutes. If the cheese begins to brown too fast, loosely cover w/foil then remove foil during the last 5-10 minutes.
- Serve with garlic bread and a salad.
- Enjoy!
Nutrition Facts : Calories 310.9, Fat 7.8, SaturatedFat 4.1, Cholesterol 90.6, Sodium 259.8, Carbohydrate 22.7, Fiber 2.8, Sugar 2.1, Protein 36
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
ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY
Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
- Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
- Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
- Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
- To serve, sprinkle parmesan cheese and basil on top!
- Enjoy!
Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams
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.
PESTO PASTA CHICKEN BAKE
Creamy and delicious and nice enough to serve to guests.
Provided by Genevieve Johns Seivert
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 3 1/2-quart baking dish with cooking spray.
- Drain pasta and place in a large bowl. Add cooked chicken, cream of chicken soup, artichoke hearts, 1 cup Parmesan cheese, pesto, sun-dried tomatoes, and pimento peppers; mix to combine. Spoon pasta mixture into the prepared baking dish. Sprinkle with additional Parmesan.
- Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes.
Nutrition Facts : Calories 607.6 calories, Carbohydrate 56 g, Cholesterol 58.3 mg, Fat 30.2 g, Fiber 5.1 g, Protein 31.4 g, SaturatedFat 8.4 g, Sodium 1072.8 mg, Sugar 2.7 g
CHICKEN PESTO PASTA BAKE
This recipe was born out of my need to use up some things from my freezer- chopped chicken meat and homemade basil pesto. It's easy, tasty, and can be made ahead. If you want to make a one dish meal out of this, toss in a 10 ounce bag of thawed frozen vegetables. I used homemade stock as well, but canned will work fine.
Provided by IngridH
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook the pasta to just short of al dente.
- Drain the pasta, and place in a large mixing bowl.
- Add the chopped chicken and pesto to the bowl, and stir to coat.
- If adding vegetables, add them to the bowl now.
- Preheat the oven to 350°F.
- Spray a 9x13 baking dish with cooking spray.
- In a medium saucepan, melt the butter over medium heat.
- Add the flour, and whisk to form a roux.
- Cook for 2-3 minutes.
- Slowly whisk the stock into the roux.
- Bring to a boil, and contiue to whisk until the sauce is slightly thickened.
- Crumble the boullion cube, and add to the sauce.
- Stir in the lemon juice.
- Taste the sauce for seasoning, and add salt or pepper as needed.
- Add the sauce to the chicken and pasta mixture.
- Stir to combine well, then place the mixture in the prebared baking dish.
- Top with the grated cheese.
- If making ahead, cover at this point and chill until needed.
- Bake at 350F for 20-25 minutes, or until the sauce is bubbly and the top is golden. If made ahead, the baking time may need to be increased.
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.
CREAMY PESTO PASTA BAKE RECIPE BY TASTY
Here's what you need: fresh basil, garlic, pine nuts, grated parmesan cheese, olive oil, cold water, heavy cream, salt, pepper, fusilli pasta, cherry tomato, grated parmesan cheese, mozzarella ball
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside.
- Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.
- Halve cherry tomatoes.
- In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.
- Top with grated parmesan and mozzarella balls.
- Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.
- Garnish with additional parmesan and fresh basil. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 1234 calories, Carbohydrate 71 grams, Fat 89 grams, Fiber 4 grams, Protein 42 grams, Sugar 6 grams
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