Lemon Basil Pesto Chicken Breast Recipes

Steps:

• Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
• Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
• Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.

Steps:

• 1. Pound out a 4 oz. boneless skinless chicken breast with meat mallet until thin. Put oil of your choice in fry pan, heat on medium heat. Salt and pepper the chicken, place in heated pan.
• 2. Cook 1 minute, then turn chicken over and turn heat to low. Cover pan and let it cook for 10 minutes. Turn off the heat and let set for 10 more minutes. Check with meat thermometer. 165° reading is done. Set aside.
• 3. Cook the pasta according to package directions. Drain, set aside.
• 4. In another pan saute kale greens in oil of your choice, add a little salt and pepper, remove greens to a plate, add a little more oil and saute the yellow squash until soft.
• 5. Combine Pasta, Greens, Squash, Artichoke Hearts in a bowl, I added the fresh lemon juice in the basil pesto sauce with the roasted red peppers. Pour over ingredients, reserving a little. toss to coat.
• 6. In a pan and the combined ingredients, top with the chicken breast and drizzle the reserved pesto sauce over the chicken. Heat and serve.

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).