CREAMY PESTO CHICKEN WITH ROASTED TOMATOES
A fast and filling, all-in-one chicken dish
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
- Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.
- Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.
Nutrition Facts : Calories 545 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.82 milligram of sodium
EASY CHICKEN MELTS
"These cheesy, Cajun-flavored sandwiches are toasty and delicious right out of the oven. When I have leftover baked chicken breasts, I cut them up and use instead of the canned chicken," says Jessi Holland of Pensacola, Florida.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the chicken, 1/2 cup cheese, onion, green pepper, mayonnaise, Cajun seasoning and garlic. Spread over bread slices. Top each with a tomato slice; sprinkle with remaining cheese. , Place on an ungreased baking sheet. Bake at 375° for 10-12 minutes or until bread is toasted and golden brown.
Nutrition Facts : Calories 349 calories, Fat 18g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 784mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 20g protein.
CHICKEN AND PESTO MELTS
Make and share this Chicken and Pesto Melts recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 37m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Rub garlic on all surfaces of chicken.
- Spray a medium nonstick skillet with cooking spray and heat over medium heat until hot.
- Add chicken and cook 5 to 6 minutes on each side or until no longer pink.
- Chicken can also be grilled.
- Salt and pepper to taste.
- Brush 2 tablespoons pesto sauce on each roll.
- Place spinach, basil and tomato slices.
- Place chicken on rolls and sprinkle with cheese.
- Bake open-face in preheated oven until chicken is warm and cheese is melted, about 10 minutes.
Nutrition Facts : Calories 381.5, Fat 8.6, SaturatedFat 3.6, Cholesterol 83.9, Sodium 585.6, Carbohydrate 34.3, Fiber 2.6, Sugar 2.7, Protein 40.1
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SLOW COOKER PESTO CHICKEN MELTS - AGGIE'S KITCHEN
From aggieskitchen.com
Servings 4Estimated Reading Time 3 minsCategory Chicken
- Place chicken breast in crockpot. Season with oregano, garlic, onion powder, salt and pepper on both sides. Cook on high for 4 hours or low on 6 hours.
- Once chicken is cooked, shut off crock pot and take chicken out and place into a large bowl. Shred chicken using two forks. Add pesto to warm shredded chicken and gently toss to combine.
- Preheat broiler. Place English muffin or Sandwich Thin halves on a large cookie sheet. Spoon equal amounts of chicken onto each piece of bread. Top with sliced tomato and desired amount of mozzarella.
- Place cookie sheet under broiler and broil for 2-3 minutes until cheese melts. Watch carefully because this happens fast!
GRILLED CHICKEN MELT WITH PESTO AND SUN DRIED TOMATO …
From foodiewithfamily.com
4.7/5 (3)Total Time 30 minsServings 6Calories 444 per serving
- Heat grill to medium. When the grill is up to temperature, lay out the chicken thighs. Grill the thighs, turning a couple of times, for 10-12 minutes, or until the internal temperature of the thickest part reaches 165°F. Just before removing the chicken from the grill, lay out one slice of mozzarella over each chicken thigh. While that begins to melt, drizzle olive oil over the cut sides of the ciabatta rolls and lay them directly on the grill. When the cheese is hot all the way through, use a spatula to transfer the thighs and toasted rolls to a platter.
- Spread 1 tablespoon of the Sun-Dried Tomato spread on the bottom, half of each roll, then 1 tablespoon of the pesto on the top half of each roll. Use a spatula to transfer one chicken thigh, melted cheese side up onto each roll's bottom half. Position the top half, pesto side down, on the chicken. If desired, slice the sandwich in half on the diagonal. Serve hot, warm, or room temperature.
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