Baked Pesto Parmesan Chicken With Garlic Food

BAKED PARMESAN PESTO CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Place chicken breasts on a baking sheet lined with parchment paper or greased aluminum foil.
• Sprinkle salt and pepper over both sides of the chicken breasts.
• Spoon about 1 1/2 tablespoons of pesto one side of each chicken breast. Then, sprinkle 2 tablespoons of parmesan cheese on top of the pesto.
• Place chicken in the oven and bake for 15-20 minutes or browned on the top and no longer pink inside. Use a food thermometer inserted into the thickest part of the chicken to insure it has reached a safe temperature of 165 degrees Fahrenheit.
• Remove from the oven and serve drizzled with Balsamic Glaze

BAKED PESTO PARMESAN CHICKEN WITH GARLIC

Steps:

• Line a 9-by-13-by-2-inch baking pan with foil and then lightly grease the foil.
• Trim excess fat and remove the skin from the chicken, if desired. Sprinkle the chicken pieces lightly with kosher salt and freshly ground black pepper and place in the prepared pan.
• Combine the pesto, garlic, and lemon juice; rub the mixture evenly over the chicken pieces. Cover the pan tightly with foil and refrigerate for 1 to 2 hours.
• Heat the oven to 375 F.
• Remove the foil and drizzle the chicken breasts lightly with olive oil. Bake in the preheated oven for 55 to 65 minutes, or until chicken is cooked. Juices will run clear when chicken is pierced with a fork. The minimum safe temperature for chicken is 165 F (USDA Guidelines).
• Sprinkle with shredded or grated Parmesan cheese and continue baking for about 2 to 3 minutes longer. Optional Homemade Pesto
• Combine 2 cups of fresh basil leaves and about 1/3 cup of pine nuts in a food processor. Pulse 5 to 7 times to chop the basil finely. Add 1/2 cup of grated Parmesan cheese and 2 teaspoons of chopped garlic and pulse 4 or 5 times more. With the processor running, add 1/2 cup of extra virgin olive oil in a steady stream. Transfer the pesto to a bowl. Taste and add salt and freshly ground black pepper, as desired.
• Store fresh pesto in a tightly covered container in the refrigerator for about 1 week. If you won't be using the pesto right away. A thin layer of olive oil drizzled over the pesto will keep it looking fresh and bright.
• Freeze homemade pesto -- without the cheese -- in an airtight freezer bag or container for up to 6 months. Add the cheese before using.
• Spinach and Basil Pesto - Follow the recipe above, but use half spinach leaves and half basil leaves.

ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY

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!

WALNUT PESTO CHICKEN WITH GARLIC AND PARMESAN

Steps:

• Combine the basil in with the walnuts, pulse a few times in a food processor. Add the garlic, salt and pepper then pulse a few times more.
• Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended.
• If the chicken is frozen, then cook the chicken in about a half cup of water till it is thawed enough to dice into cubes. Smash the garlic and add to the water and finish cooking the chicken.
• Boil a pot of water and add the egg noodles and cook to desired softness, I like mine a little al dente so it only took about 6 minutes. Drain the water from the noodles and chicken and mix it all together with the pesto.

PESTO PARMESAN CHICKEN

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.

BAKED GARLIC PARMESAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
• Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.