PESTO CHICKEN TURNOVERS
When it comes to food, I'm all about anything in a pocket-pita bread, bierocks, empanadas and more. These Italian-inspired turnovers are great for dinner and even better the next day. For smaller ones, use a single crescent roll with a level tablespoon of filling. -Greg Munoz, Sacramento, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Unroll both tubes of crescent dough and cut each into 4 rectangles., In a large bowl, combine spinach, chicken, cheese and pesto; spoon 3/4 cup in the center of 4 of the rectangles. Top with remaining rectangles; pinch seams to seal. Place on greased baking sheets; cut 3 slits in top of each turnover. Bake 18-22 minutes or until golden brown. Freeze option: Freeze cooled turnovers in an airtight freezer container. To use, reheat turnovers on a greased baking sheet in a preheated 375° oven until heated through.
Nutrition Facts : Calories 579 calories, Fat 26g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 1275mg sodium, Carbohydrate 57g carbohydrate (11g sugars, Fiber 2g fiber), Protein 33g protein.
PESTO CHICKEN SKILLET SUPPER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat.
- Season the chicken with salt and pepper. Add the olive oil to the skillet, throw in the chicken and brown on all sides, 4 to 5 minutes. Remove and reserve.
- Add the onions, zucchini and squash and cook, stirring occasionally, for 2 to 3 minutes. Move those vegetables to the edges of the skillet and add the kale, tomatoes, corn and garlic. Cook, stirring occasionally, until the kale turns bright green, an additional, 1 to 2 minutes.
- In a small bowl, stir together the pesto and cream.
- Return the chicken to the skillet along with any juices. Add the pesto cream and reduce the heat to medium. Cook, stirring, for an additional 1 to 2 minutes. Remove from the heat and stir in the lemon juice and grated Parmesan. Enjoy.
PESTO CHICKEN BAKE RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, basil pesto, roma tomato, mozzarella cheese
Provided by Robert Broadfoot
Categories Lunch
Yield 4 servings
Number Of Ingredients 6
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!
Nutrition Facts : Calories 357 calories, Carbohydrate 4 grams, Fat 16 grams, Fiber 0 grams, Protein 44 grams, Sugar 1 gram
CHICKEN TURNOVERS
From Stevens, Pennsylvania, Sandralee Herr shares her yummy recipe for hot and filling appetizers. "This is a great way to use up leftover chicken," advises Sandralee. "Sometimes, I serve it with fruit salad for a delicious, light meal for up to four people."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the chicken, cheese, celery, onion, salt and pepper. Separate crescent dough into eight triangles; top each with chicken mixture. Fold dough over and seal edges. , Place on an ungreased baking sheet. Bake at 375° for 13-17 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 169 calories, Fat 8g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 338mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 0 fiber), Protein 11g protein.
5-INGREDIENT CHICKEN PESTO SOUP
Although this soup is made with just five ingredients, the cooking technique packs the soup with flavor. You start by poaching bone-in chicken thighs in chicken broth, which amps up the flavor of the broth and leaves you with meat so tender, it practically falls off the bone. A swirl of pesto at the end delivers a cheesy, herby hit and turns the soup a vibrant green.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put the chicken in a large pot and cover with the broth. Bring to a boil over medium-high heat, reduce the heat to low and simmer for 40 minutes.
- Transfer the chicken from the pot to a cutting board. Skim the surface of the broth with a slotted spoon to remove any skin that's floated to the surface. Remove the meat from the chicken bones and shred with two forks; discard the skin. Add the meat back to the pot along with the spinach.
- Turn the heat to medium until the spinach wilts, about 1 minute. Swirl the pesto into the soup and season with salt.
BAKED PESTO CHICKEN
Make and share this Baked Pesto Chicken recipe from Food.com.
Provided by TishT
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Line baking sheet with heavy-duty foil.
- Place chicken and pesto in medium bowl; toss to coat.
- Place chicken on prepared baking sheet.
- Bake for 20-25 minutes or until chicken is no longer pink in center.
- Remove from oven; top with tomatoes and cheese.
- Bake for an additional 3-5 minutes or until cheese is melted.
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- First, prepare the spinach walnut pesto. Combine the spinach, garlic, walnuts, and parmesan in the bowl of a food processor. Run it for 30 seconds until the mixture becomes well ground and melded. Let it continue to run as you slowly pour in the olive oil until it is a gorgeous pesto sauce. Remove the blade and set the sauce aside.
- Heat a large cast iron skillet over medium high heat. Add the sun dried tomatoes and mushrooms. The oily tomatoes will naturally lubricate the pan! Let the veggies soften and get fragrant for a few minutes. Then add the chicken and let it cook through for about 6-8 minutes. Season with the salt and dried basil. Once the chicken is cooked through, stir in the pesto sauce to finish the filling, letting it bubble for a minute. Take the pan off of the heat and set it aside.
- Pre-heat the oven to 350 and line two baking sheets with silicone mats or parchment paper. Take the first sheet of puff pastry and cut it in half down its length to get two crusts. Scoop a very generous spoonful of the filling on one half of the first puff pastry sheet half. Add a slice of the smoked mozzarella on top of the filling, then bring the other half over to enclose it. Pinch the edges together firmly. Press down with a fork around the edges to finish the first turnover.
- Repeat the process with the next 7 halves of puff pastry sheets to make 8 turnovers total. Transfer 4 turnovers to each of the lined sheet trays. In a bowl, whisk the egg and water together to make an egg wash. Brush each turnover with the egg wash, then get the two trays into the oven to bake for about 20 minutes.
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