Pesto Parmesan Chicken Recipes

Steps:

• Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
• In shallow dish, mix together pesto and mayonnaise. In another shallow dish. mix together bread crumbs and cheese. Dip chicken into pesto mixture then dip in panko mixture. Place on baking sheet.
• Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown. Garnish with basil.

Steps:

• In 2-quart nonstick saucepan, stir hot water, 1 1/2 cups milk, 2 tablespoons butter, and the sauce mix and uncooked pasta (from Chicken Helper box). Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 12 minutes, stirring frequently, until pasta is tender. Remove from heat; stir in 1/4 cup pesto. Cover to keep warm. Sauce will thicken as it stands.
• Meanwhile, cut each chicken breast into 3 to 5 slices, holding knife at an angle. Slices should be about 1/2 inch thick.
• Place chicken in medium bowl. Add 1 tablespoon milk to moisten. Add seasoned crumbs (from Chicken Helper box) to coat chicken.
• In 10-inch nonstick skillet, heat 2 tablespoons butter and the oil over medium heat until butter is melted. Carefully add chicken to hot butter mixture; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken, cook 4 to 6 minutes longer or until golden brown and centers are no longer pink.
• Place chicken on individual plates. Spoon and spread 1 1/2 teaspoons pesto over chicken for each serving. Top with tomato slices; serve with pasta.

Steps:

• in large saucepan combine butter, milk, half and half and parmesan cheese.
• stir over med heat untill cheese is melted.
• add pesto sauce mix and chicken.
• simmer 5-7 minutes, until sauce thickens.
• serve over pasta.

Steps:

• Heat oven to 450 degrees.
• In small bowl of a food processor, combine first 6 ingredients, except only use 1/4 cup of the Parmesan.
• Set aside.
• Butterfly the chicken breasts.
• Divide the cheese mixture on the chicken.
• Fold as with a book.
• Place on a non stick baking sheet.
• Bake for 15 minutes.
• Remove from oven and place 3 slices of the tomatoes on each breast.
• Sprinkle with remaining Parmesan.
• Return to oven and bake another 15 minutes.