CHICKEN PESTO AND ZUCCHINI "PASTA" RECIPE BY TASTY
Here's what you need: fresh basil, grated parmesan cheese, pine nuts, garlic, lemon, salt, pepper, olive oil, oil, zucchinis, cherry tomato, boneless, skinless chicken breasts
Provided by Matthew Johnson
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.
- With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.
- Slice the cherry tomatoes and set aside.
- Heat a 4-quart jumbo cooker over medium-high. Add a little oil, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.
- Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through.
- Enjoy!
Nutrition Facts : Calories 677 calories, Carbohydrate 12 grams, Fat 55 grams, Fiber 3 grams, Protein 37 grams, Sugar 6 grams
ROLLED CHICKEN BREASTS WITH ALMOND-MINT PESTO AND ZUCCHINI
Yield serves 4
Number Of Ingredients 11
Steps:
- Toast the almonds in a skillet over medium heat, tossing frequently, until golden and fragrant, about 6 minutes. Let cool completely. Process the almonds and shallot in a food processor until a coarse paste forms. Add 1 cup mint; pulse a few times until coarsely chopped. Add the cheese and oil; pulse a few times until combined. Transfer to a small bowl.
- One at a time, place the chicken breast halves on a cutting board between 2 sheets of plastic wrap. Pound with the flat side of a meat mallet or the bottom of a small, heavy skillet until 1/8 to 1/4 inch thick. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper.
- Put the breast halves on a cutting board, smooth side down, and spread evenly with pesto. Roll up the chicken, starting with the pointed tip of each piece. Secure with 2 toothpicks, pushing them in sideways at an angle; set aside.
- Coat a 12-inch nonstick skillet with cooking spray, and heat over medium-high heat until hot but not smoking. Add the zucchini and garlic; season with 1/8 teaspoon salt. Cook, stirring occasionally, until the zucchini just turns golden brown, about 5 minutes. Reduce heat to medium, and cook, tossing occasionally, 5 minutes. Stir in the vinegar; season with pepper. Transfer the zucchini to a medium bowl, and cover with foil.
- Wipe the skillet clean. Coat with cooking spray; heat over medium heat until hot but not smoking. Add the rolled chicken, and cook, turning to brown all sides, about 5 minutes. Reduce heat to medium-low, and continue cooking until the chicken is no longer pink in the center, 20 to 25 minutes. Let rest 5 minutes, and cut each roll into 5 pieces. Toss the reserved zucchini with 1/4 cup mint. Divide the zucchini and chicken among 4 plates.
- (Per serving)
- Calories: 339
- Fat: 13g
- Cholesterol: 103mg
- Carbohydrate: 9g
- Sodium: 532mg
- Protein: 45g
- Fiber: 3g
ROLLED CHICKEN BREASTS
Make and share this Rolled Chicken Breasts recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Pound chicken breasts to flatten.
- Mix salt, pepper and paprika; sprinkle on chicken.
- Mix Gruyere cheese with the next 5 ingredients.
- Saute shallots in 2 TBS butter 1 minute; add mushrooms, saute for 3 minutes.
- Using a slotted spoon, remove mushroom mixture from pan.
- Place 1 slice prosciutto on each chicken breast half.
- Spread Gruyere cheese mixture over the prosciutto.
- Fold the sides in and roll up; secure with toothpicks.
- Brown chicken in 3 TBS butter; place chicken in greased 8 inch square baking dish.
- Bake at 350° for 15 minutes; remove and keep warm.
- Add remaining 3 TBS butter to skillet; stir in flour until smooth.
- Cook and stir for 1 minute; slowly add sherry.
- Cook and stir until thickened.
- Add mushroom mixture; stir well.
- Pour over chicken, return to oven; bake another 10 minutes.
Nutrition Facts : Calories 820.9, Fat 46.3, SaturatedFat 28.1, Cholesterol 196.2, Sodium 837.4, Carbohydrate 17.4, Fiber 1.2, Sugar 3.3, Protein 44
GARLIC-GRILLED CHICKEN WITH PESTO ZUCCHINI RIBBONS
The first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories. Now I make them because we love the flavor and texture they bring to dishes. This dish is just as delicious if you substitute shrimp for the chicken. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix the first five ingredients. Add chicken; turn to coat. Let stand 15 minutes., Meanwhile, for noodles, trim ends of zucchini. Using a cheese slicer or vegetable peeler, cut zucchini lengthwise into long thin slices. Cut zucchini on all sides, as if peeling a carrot, until the seeds become visible. Discard seeded portion or save for another use., Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer inserted in chicken reads 165°. Remove from grill; keep warm., In a large nonstick skillet, heat tomatoes and olive oil over medium-high heat. Add garlic, salt, pepper flakes and pepper; cook and stir 30 seconds. Add zucchini; cook and stir 2-3 minutes or until crisp-tender. Remove from heat. Stir in pesto., Cut chicken into slices. Serve with zucchini noodles. Top with mozzarella.
Nutrition Facts : Calories 397 calories, Fat 18g fat (6g saturated fat), Cholesterol 116mg cholesterol, Sodium 636mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 44g protein. Diabetic Exchanges
CHICKEN PESTO ROLL-UPS
One night I looked in the refrigerator and pondered what I could make with chicken, cheese, mushrooms and pesto. This pretty dish was the result. Add Italian bread and a fruit salad for a complete meal! -Melissa Nordmann, Mobile, AL
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread 1/4 cup pesto over chicken breasts., Coarsely chop half the sliced mushrooms; scatter remaining sliced mushrooms in a 15x10x1-in. baking pan coated with cooking spray. Top each chicken breast with a fourth of the chopped mushrooms and a halved cheese slice. Roll up chicken from a short side; secure with toothpicks. Place seam side down on top of the sliced mushrooms., Bake, covered, until chicken is no longer pink, 25-30 minutes. Preheat broiler; top chicken with remaining pesto and remaining cheese. Broil until cheese is melted and browned, 3-5 minutes longer. Discard toothpicks.
Nutrition Facts : Calories 374 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 582mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 44g protein. Diabetic Exchanges
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