Creamy Chicken With Red Pesto Recipes

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:

• Bring water to the boil in a saucepan and start to cook the pasta (if using fresh pasta, start cooking it later).
• Heat the oil in a skillet over a medium heat. Add the diced chicken and cook for 4 minutes.
• Add the diced red onion and cook for a further 5 minutes.
• Add the sundried tomato pesto and creme fraiche to the chicken and onion in the skillet. Stir and heat through thoroughly, making sure the chicken is fully cooked.
• Stir in the grated parmesan cheese and season to taste with salt and pepper.
• Add the sauce to the pasta, stir through and serve, or alternatively serve the pasta topped with the sauce.

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:

• Heat the olive oil in a skillet over medium heat, and cook the chicken for about 5 minutes, until lightly browned. Mix the garlic and sherry into the skillet. Cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear.
• Mix the pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce the heat to low, and mix in the basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.