CRUNCHY BAKED PESTO CHICKEN THIGHS
Easy and flavorful baked chicken thighs amped up with pesto!
Provided by RainbowJewels
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Combine panko, Parmesan cheese, olive oil, salt, and pepper in a bowl.
- Place chicken thighs onto the prepared baking sheet and coat each side with pesto. Press panko mixture onto chicken.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 338.5 calories, Carbohydrate 10.6 g, Cholesterol 83.2 mg, Fat 22.1 g, Fiber 0.4 g, Protein 26.4 g, SaturatedFat 6.8 g, Sodium 517.4 mg, Sugar 0.1 g
PESTO CHICKEN
A simple way to prepare chicken that looks like you spent a lot of time preparing. It can also be prepared ahead of time and refrigerated until baked. Be sure to use a good quality pesto for best results. I like to serve it with pasta, but it is also nice sliced and served on a green salad.
Provided by Pjaros
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
- Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
- Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 2 g, Cholesterol 83.4 mg, Fat 19.3 g, Fiber 0.9 g, Protein 31.5 g, SaturatedFat 5.5 g, Sodium 433.6 mg
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
SUN-DRIED TOMATO PESTO-CRUSTED CHICKEN BREAST OVER CREAMY HERB POLENTA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken with sun-dried tomato pesto crust:
- For the creamy polenta:
- Preheat oven to 375 degrees F.
- For the pesto crust:
- Blend sun-dried tomatoes, garlic cloves and basil leaves in a food processor. Stir in Parmesan and add salt and pepper, to taste. Set aside briefly. Heat oil in a large skillet over medium heat. Season chicken breast with pepper only. (The Parmesan in the pesto will provide salt.) Brown both sides of chicken, beginning with skin side first. Coat chicken with pesto and roast in oven for 25 to 35 minutes, or until fork tender.
- For the polenta:
- Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter and Cheddar and allow cheese to melt. Season with pepper, (and salt if needed). Spoon polenta onto serving plate, top with chicken breast and garnish with chopped scallions.
PESTO CRUSTED CHICKEN
This is a great dish that I usually serve when I have company. You can use any type of pesto but I prefer Sun Dried Tomato pesto, I have not tried any other kind. It gets rave reviews from my friends.
Provided by Renea
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Blend pesto, walnuts, 2 Tbs lemon juice, 1 Tbs lemon peel (optional) in food processor until just combined.
- Place chicken in pan and coat with full mixture then drizzle with the olive oil.
- Bake 30-45 minutes.
- This can be served over rice or pasta if desired.
Nutrition Facts : Calories 378.2, Fat 26.4, SaturatedFat 5.2, Cholesterol 92.8, Sodium 91.9, Carbohydrate 3.1, Fiber 1, Sugar 0.8, Protein 32.5
CREAMY PESTO CHICKEN WITH ROASTED TOMATOES
A fast and filling, all-in-one chicken dish
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 545 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.82 milligram of sodium
CHICKEN PESTO SANDWICHES
These easy sandwiches are great for game day! They're tasty, and also so easy to prep ahead and assemble later at the event. Colleen Sturma - Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/4-in. thickness. Spread 1 tablespoon pesto over each chicken breast; sprinkle with salt and pepper. Grill chicken, covered, over medium heat for 3-5 minutes on each side or until no longer pink., Spread 3 tablespoons pesto over six slices of toast; layer with red peppers, chicken and cheese. Spread remaining pesto over remaining toast; place over top.
Nutrition Facts : Calories 495 calories, Fat 21g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 1048mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein.
BAKED PESTO CHICKEN TENDERS
Using only four ingredients and a few minutes of your time, these homemade chicken tenders are perfect for those busy weeknights. Basil, along with other ingredients in pesto, has many health benefits, and these are baked instead of fried, making them an overall healthier choice.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Whisk pesto and mayonnaise together in a bowl. Dredge both sides of each chicken tender in the pesto mixture and coat with bread crumbs. Arrange tenders on a baking sheet.
- Bake in the preheated oven for 15 minutes. Turn chicken pieces and continue baking until chicken is no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 293.5 calories, Carbohydrate 20 g, Cholesterol 74.2 mg, Fat 12.5 g, Fiber 0.3 g, Protein 30.4 g, SaturatedFat 3.1 g, Sodium 300.9 mg
More about "pesto crusted chicken recipes"
PESTO BAKED CHICKEN THIGHS RECIPE - TODD PORTER AND …
From foodandwine.com
5/5 (1)Total Time 45 minsAuthor Todd Porter And Diane Cu
- Lay the chicken on the lined baking sheet, skin side down. Bake for 20 to 25 minutes. Turn the chicken over, and then bake for another 10 minutes, or until cooked through.
20-MINUTE PESTO CHICKEN AND VEGETABLES - THE …
From themediterraneandish.com
4.8/5 (128)Calories 246 per servingCategory Main Course
- Pat chicken breast cutlets dry and season with salt and pepper on both sides. (Boneless skinless chicken breasts can be used, simply cut them in half horizontally so that you have thinner pieces. Watch the video to see how I do this).
- In large cast iron skillet, heat a little bit of extra virgin olive oil (about 2 tbsp) until shimmering but not smoking in a cast iron skillet. Add chicken to the heated skillet and cook over medium-high heat for 2 to 3 minutes on each side, turning over once. Remove from the skillet and set aside for now.
- If needed, add a little bit more extra virgin olive oil to the skillet. Add zucchini, bell peppers, onion, and grape tomatoes. Season with kosher salt and black pepper. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened.
CRISPY BAKED PESTO CHICKEN PARMESAN - TASTES LOVELY
From tasteslovely.com
4.9/5 (18)Calories 608 per servingCategory Main Course
- In a small bowl, stir to combine the mayonnaise and pesto. In a separate small bowl, toss to combine the panko bread crumbs and parmesan cheese.
- Using a meat mallet (or I use my metal soup ladle), lightly pound the chicken until it is an even thickness. This will make the chicken cook evenly, and help the panko parmesan topping adhere.
- Season the chicken with salt and pepper. Evenly spread the pesto mixture on the top of each chicken breast, then top with panko parmesan topping. Lightly press the topping into the pesto mixture, then drizzle with olive oil. Transfer the chicken to a baking sheet, and bake for 20 minutes, or until the internal temperature** of the chicken reaches 165 degrees.
BAKED PESTO CHICKEN RECIPE WITH PARMESAN CHEESE
From melaniecooks.com
Ratings 1Servings 4Cuisine AmericanCategory Chicken
EASY BAKED PESTO CHICKEN - COOK THIS AGAIN MOM
From cookthisagainmom.com
SCALLION PESTO-CRUSTED CHICKEN RECIPE ON FOOD52
From food52.com
ALMOND-CRUSTED CHICKEN WITH HOMEMADE PESTO PASTA
From thefoodcharlatan.com
GOAT CHEESE & PESTO CRUSTED CHICKEN - HEALTHFUL BLONDIE
From healthfulblondie.com
PESTO & PARMESAN-CRUSTED CHICKEN RECIPE | HELLOFRESH
From hellofresh.com.au
EASY PESTO-CRUSTED CHICKEN RECIPE | HELLOFRESH
From hellofresh.com.au
OVEN-FRIED PESTO CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
PESTO CHICKEN BREASTS RECIPE | HELLOFRESH
From hellofresh.com
PESTO-CRUSTED CHICKEN RECIPE - HOME CHEF
From homechef.com
BLACKENED SALMON RECIPE (EASY, 20 MINUTES!) - WHOLESOME YUM
From wholesomeyum.com
MOZZARELLA AND PESTO CRUSTED CHICKEN RECIPE | HELLOFRESH
From hellofresh.com
#lactose #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #poultry #chicken #dietary #gluten-free #egg-free #free-of-something #meat #chicken-breasts
You'll also love