ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY
Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
- Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
- Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
- Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
- To serve, sprinkle parmesan cheese and basil on top!
- Enjoy!
Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams
PESTO PAN-FRIED CHICKEN
Make and share this Pesto Pan-Fried Chicken recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken breasts between sheets of plastic wrap and pound to an even thickness of about 1/4 inch.
- Coat chicken with pesto, then dip in flour, then dip in egg mixture and lastly, dip in seasoned bread crumbs combined with Parmesan cheese.
- In a large nonstick or well-seasoned skillet, over medium heat, heat 2 tablespoons oil. Add chicken and cook about 2 minutes on, each side, until coating is golden brown and chicken is cooked through. Remove to a baking sheet lined with paper towels. Add more oil to the skillet as needed during frying.
- Garnish with lemon slices and basil.
PESTO FRIED CHICKEN
This may look like classic fried chicken, but there's actually a secret ingredient! We combine milk with pesto and soak the chicken inside for a bolder, yummier flavor. The pesto also gives it a punch of garlic and basil that's both fun and unexpected.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the chicken into 8 pieces. In a large bowl, whisk together the milk and pesto; add the chicken, then soak and refrigerate for 30 minutes.
- Remove the chicken and pat dry. In a shallow plate, whisk together the flour, paprika and 1 teaspoon each salt and pepper, then dredge the chicken in the mixture to coat.
- Heat a few inches of vegetable oil in a large pot until it registers 350˚ F on a deep-fry thermometer. Add the chicken and fry, turning occasionally, until golden, 12 to 15 minutes; transfer to paper towels to drain.
3-INGREDIENT PESTO FRIED CHICKEN
Steps:
- Pour oil into a large heavy skillet fitted with thermometer to come 1/2" up sides. Heat over medium-high until thermometer registers 350°F. Place breadcrumbs in a shallow dish or rimmed baking sheet.
- Season chicken all over with salt and pepper on a rimmed baking sheet. Spread 1/4 cup pesto all over chicken. Dip chicken into breadcrumbs, turning to coat and pressing with your fingertips to adhere.
- Carefully add chicken to hot oil, then reduce heat to medium. Fry 4 minutes, then flip and continue to fry until golden brown and cooked through, about 2 minutes more. Transfer to a wire rack.
- Serve chicken with pesto alongside for dipping.
PAN-SEARED CHICKEN WITH CILANTRO PESTO
Provided by Robin Miller : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper. Place the chicken in the hot pan and cook until golden brown and just cooked through, about 3 minutes per side.
- Meanwhile, place the pine nuts in a small dry skillet and set over medium heat. Toast the nuts until golden brown, about 3 minutes, shaking the pan frequently to prevent burning. Transfer the pine nuts to a blender or food processor and add cilantro, sour cream, the remaining 1 tablespoon oil, the garlic, and 1/2 teaspoon salt. Process until smooth, adding water, as necessary, to create a thick paste. Serve the chicken with the pesto spooned over the top.
PESTO "FRIED" CHICKEN
Make and share this Pesto "Fried" Chicken recipe from Food.com.
Provided by canarygirl
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 375º.
- Brush pesto over chicken breast fillets, coating both sides.
- Coat with Corn Flake crumbs.
- Bake on non-stick cookie sheet for 15-20 minutes or until cooked through.
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4.8/5 (126)Calories 246 per servingCategory Main Course
- Pat chicken breast cutlets dry and season with salt and pepper on both sides. (Boneless skinless chicken breasts can be used, simply cut them in half horizontally so that you have thinner pieces. Watch the video to see how I do this).
- In large cast iron skillet, heat a little bit of extra virgin olive oil (about 2 tbsp) until shimmering but not smoking in a cast iron skillet. Add chicken to the heated skillet and cook over medium-high heat for 2 to 3 minutes on each side, turning over once. Remove from the skillet and set aside for now.
- If needed, add a little bit more extra virgin olive oil to the skillet. Add zucchini, bell peppers, onion, and grape tomatoes. Season with kosher salt and black pepper. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened.
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