Pesto Olive Chicken Recipes

Steps:

• Preheat oven to 400°. Flatten chicken slightly. Place in an ungreased 13x9-in. baking dish. Spoon pesto over chicken; top with mushrooms and olives., Bake, uncovered, 15-18 minutes or until a thermometer reads 165°. Sprinkle with cheese; bake 1-2 minutes longer or until cheese is melted.

Steps:

• On bottom of both bread pieces brush on olive oil.
• Spread one tablespoon of pesto (or more if you like) on each piece of bread on the top side. So the bottom will have olive oil and the top will have pesto.
• On the the pesto side on ONE HALF of bread place spinach leaves. Repeat with other bread.
• On top of spinach place 1/4 of mozzarella. Repeat with other bread.
• Layer on chicken, olives, tomatoes and 1/4 of mozzarella. Repeat on other bread to make two complete sandwiches. Fold in half with the olive oil side on the outside.
• Grill on panini press or Foreman Grill.
• If you don't have these (as I don't) heat grill pan to medium heat. Wash two bricks and cover with foil. Place sandwiches side by side on grill pan. Place foil covered bricks on top. Cook on medium for 4-6 minutes. Turn over and replace bricks. Cook an additional 4-6 minutes until cheese is melted and bread is toasted brown.

Steps:

• In the bowl of a food processor fitted with a metal blade, add the basil, Parmesan, pine nuts, half of the garlic, salt and black pepper and pulse to combine. With the food processor running, drizzle in the 1/3 cup olive oil until the sauce comes together and is smooth. Set aside.
• Slice the chicken breast in half horizontally so you have 8 thinner cutlets. Sprinkle both sides of each cutlet with salt and pepper.
• Heat 1 tablespoon each butter and olive oil in a large cast iron skillet over medium-high heat. Add half of the cutlets and cook through, 3 to 4 minutes per side. Remove to a plate. Repeat with the remaining cutlets.
• Reduce the heat to medium and add the remaining 3 tablespoons butter and 1 tablespoon olive oil along with the red onion and remaining sliced garlic. Cook, stirring frequently, 1 to 2 minutes. Add the rainbow chard and cook, stirring, until lightly wilted, about 1 minute. Add the lemon juice and stir for an additional 30 seconds. Remove to a plate.
• Without cleaning the skillet, add the cream and heat for 1 minute. Stir in about a third of a cup of the pesto and return the chicken to the pan. Bring to a simmer and allow to thicken, 1 to 2 minutes. (Refrigerate the remaining pesto in an air tight container for up to 5 days.)
• Make a bed of rainbow chard on a large platter. Top with the chicken cutlets and drizzle the sauce over the top. Sprinkle with the tomatoes and serve.

Steps:

• Toss the cut-up bun with 3 tablespoons water in a large bowl; set aside 1 minute. Add the chicken, 3/4 teaspoon salt, and pepper to taste; mix with your hands until combined. Form into four 3/4-inch-thick patties. Heat the olive oil in a large nonstick skillet over medium heat. Add the almonds and cook, stirring, until lightly toasted, about 2 minutes. Set aside 1 tablespoon almonds for the salad; transfer the rest to a blender along with the oil from the pan. Do not wipe out the skillet. Increase the heat under the skillet to medium high. Add the chicken patties and cook until no longer pink, 7 to 8 minutes per side. Meanwhile, add the whole tomato to the blender and process until smooth. Add the basil and 1/4 teaspoon salt; pulse until almost smooth. Add the parmesan; pulse until combined. Season with salt and pepper. Serve the burgers on the buns; top each with a spoonful of pesto and a tomato slice. Toss the remaining pesto with the arugula, the reserved 1 tablespoon almonds and the lemon juice; serve with the burgers.

Steps:

• Heat skillet and add olive oil,then whole chicken breasts.
• Cook about 3-5 minutes on each side,or depending on thickness less or more.
• Season with salt and black pepper to taste.
• Take out of pan,place onto plate to cool,(to speed up place in freezer about 3-5 minutes to cool).
• Cut up chicken to bite sizes.
• Spread pesto sauce on pizza shells,then chicken,olives,and cheese.
• Bake at 400 on cookie sheets for about 10-15 minutes or cheese is melted.

Steps:

• Pour oil into a large heavy skillet fitted with thermometer to come 1/2" up sides. Heat over medium-high until thermometer registers 350°F. Place breadcrumbs in a shallow dish or rimmed baking sheet.
• Season chicken all over with salt and pepper on a rimmed baking sheet. Spread 1/4 cup pesto all over chicken. Dip chicken into breadcrumbs, turning to coat and pressing with your fingertips to adhere.
• Carefully add chicken to hot oil, then reduce heat to medium. Fry 4 minutes, then flip and continue to fry until golden brown and cooked through, about 2 minutes more. Transfer to a wire rack.
• Serve chicken with pesto alongside for dipping.

Steps:

• Directions: Cook pasta until al dente, drain and set aside. Heat olive oil in a pan over medium heat. Add chicken and red pepper flakes. Cook until chicken is cooked through and toss in the halved cherry tomatoes to the chicken and cook for a minute or two more. Add Pesto olive oil blend mix to 3/4 cup olive oil and 2 Tbsp Romano/Parmesan cheese and stir well. In a large bowl combine pasta, chicken and pesto and serve immediately. Enjoy!
• Read more at: http://www.food.com/members/subm/editr2?oc=linkback.

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.

Steps:

• In a food processor purée the olives with the pine nuts, the garlic paste, and the parsley, with the motor running add the oil in a stream and the Parmesan, and blend the mixture well. Serve the pesto with 1 pound pasta, cooked and drained, reserving 3/4 cup of the pasta liquid to thin the pesto. Or serve the pesto as a spread with crackers.

Steps:

• Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add the fennel and cook, stirring frequently, until it begins to become translucent, 3 to 4 minutes. Add the chicken and season with salt and pepper. Add the shallots and continue to cook until the chicken is browned on all sides, about 3 minutes.
• Add the rice and cook, stirring, until it is toasted, about 2 minutes.
• Stir in the broth and bring the mixture to a boil. Reduce the heat so the broth simmers; cover the skillet and simmer until the rice is tender, 15 to 20 minutes.
• Bring a medium saucepan of water to a roaring boil.
• Meanwhile, fill a small bowl with ice water. Set aside.
• Cook the pine nuts in a medium skillet over medium heat, shaking frequently, until lightly toasted, 3 to 5 minutes. Keep an eye on them, as they can burn quickly.
• When the water is boiling, add a handful of salt (you want the water as salty as the ocean), then add the basil leaves. Use a slotted spoon, small strainer or spider to press down the leaves, making sure they're fully submerged in the water. Count to five, remove the leaves with the slotted spoon and immediately plunge them into the ice water for 1 to 2 minutes.
• Remove the basil from the ice water and squeeze out excess water.
• Put the toasted pine nuts in a food processor. (If you don't have a food processor, a blender is fine.) Pulse to chop the nuts. Add the garlic and basil and pulse. Once a creamy, green paste forms, with the motor running, slowly pour in the remaining 1/2 cup of olive oil, processing until the oil is fully incorporated. Transfer the paste to a medium bowl and fold in 1 cup of the Parmesan with a rubber spatula. Season with salt and pepper. Set aside.
• Remove the skillet from the heat and stir in the pesto and butter, if using. Serve the chicken and rice topped with fresh basil and the remaining 1/2 cup Parmesan.

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.

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.

Steps:

• Prepare pesto sauce according to package direction.
• Heat oven to 350 degrees.
• Spray rectangular dish (9 by 12 inch) with no-stick spray.
• Moisten chicken with water, shake off excess, and coat complete with bread crumbs.
• Place chicken in baking dish.
• Spread pesto sauce evenly over chicken breasts.
• Cover each breast with ½ slice of provolone cheese.
• Spread mushrooms over cheese.
• Bake in oven for 45- 50 minutes.
• Serve with pasta.