Pesto Chicken In Tomato Crepes Recipes

Steps:

• Preheat oven to 400˚F (200˚C).
• Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
• Spread pesto on each chicken breast.
• Layer tomatoes on top of the chicken.
• Top with mozzarella cheese.
• Bake for 40 minutes.
• Enjoy!

Steps:

• In blender or food processor, place Pesto ingredients.
• Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
• In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
• Garnish with basil and 3 tablespoons Parmesan cheese.

Steps:

• Crepes:.
• Combine first 7 ingredients in a blender. Blend until smooth, about one minute. Cover batter and chill for 1 hours (I never do this).
• Heat an 8" crepe pan or non stick frying pan over medium heat. Remove from heat, and pour 1/4 Cup batter into hot pan. Lift and tilt the pan to cover bottem with thin layer of batter. Return pan to heat. Cook until bottem is slightly browned and top is dry, about 2 minute Turn crepe over and brown other side. Remove from pan, and repeat with remaining batter.
• Filling:(remaining ingredients).
• Melt butter in small saucepan. Add flour and salt, stirring until smooth. Gradually add milk. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens, about 4 minute Remove from heat, and stir in pesto and chicken.
• Assembly:.
• Spoon about 1/3 Cup filing onto half of crepe. Sprinkle with cheese. Fold crepe in half over filling then in half again to make a quarter circle.
• Pan fry crepes in a little butter once assembled to heat through. Serve warm.

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.