PESTO-OLIVE CHICKEN
Give weeknight dining a lift with this hearty, dressed-up chicken entree. You'll find many of the ingredients right in your pantry. -Cristy King, Scott Depot, West Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 490 calories, Fat 29g fat (10g saturated fat), Cholesterol 124mg cholesterol, Sodium 1117mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 3g fiber), Protein 49g protein.
PESTO PASTA WITH CHICKEN
Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!
Provided by Kristin
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
- In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
Nutrition Facts : Calories 328 calories, Carbohydrate 43.3 g, Cholesterol 22.1 mg, Fat 10.1 g, Fiber 2.7 g, Protein 17.4 g, SaturatedFat 2.5 g, Sodium 153.5 mg, Sugar 1.9 g
CREAMY PESTO CHICKEN
All the flavors of Italian pesto (fresh basil, pine nuts, Parmesan, and garlic) in a simple creamy sauce. Also works well with thinly sliced pork tenderloin. Add a splash of milk or cream for a slightly thinner sauce. Serve over rice or pasta with extra Parmesan cheese to sprinkle on top.
Provided by JODIE4
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 7.7 g, Cholesterol 86 mg, Fat 17.9 g, Fiber 0.6 g, Protein 28.6 g, SaturatedFat 6.6 g, Sodium 210.1 mg, Sugar 0.5 g
CHICKEN, PESTO, AND OLIVE PANINI
Excellent blend of flavors. You don't need a panini press or Foreman Grill to make these delicious sandwiches.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 10m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 369.5, Fat 25.9, SaturatedFat 12.4, Cholesterol 87.9, Sodium 839.6, Carbohydrate 7, Fiber 2.5, Sugar 1.9, Protein 28.2
PESTO ROAST CHICKEN
I came up with this one on the weekend just wanting to do something a little different from my usual roast chicken and I had some veg in the fridge I wanted to use up. I have listed below what I used but you could use anything like eggplant, yellow zucchini, large tomatoes rather than cherry or even baby carrots so feel free to play around with that. I served ours with the vegetables and also some corn on the cob's, we are trying not to eat to many carbs in the evenings, but it would be nice paired with roasted potatoes as well.
Provided by The Flying Chef
Categories Whole Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre Heat oven to moderate. Loosen skin on chicken breast by sliding your fingers between the skin and the flesh. Rub about 11/2 tablespoons of Pesto under the skin over the breast.
- Rub the remaining 11/2 tablespoons of pesto over the outside of chicken, breast, legs and wings.
- Place halved onions in a roasting pan drizzle about 1 tablespoon of olive oil over and place chicken on top.
- Roast, uncovered in moderate oven for 30 Minutes.
- Add garlic and zucchini to roasting pan, drizzle with a little extra oil and return to the oven for about 1 hour or until chicken is coked through.
- If using cherry tomatoes add to roasting pan about 20 min's before the end of cooking time.
- Serve with fresh corn on the cob and roasted potatoes.
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