Chicken And Potatoes With Pesto Food
BAKED PESTO CHICKEN THIGHS AND POTATOES
Prepared pesto is all you need to turn plain chicken and potatoes into a flavorful dinner. Serve with a side salad for a complete meal.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix potatoes with 2 tablespoons pesto in a bowl. Transfer potatoes into a large 11x13-inch baking dish. Unfold chicken thighs in the same bowl; rub remaining pesto on all sides. Fold thighs back up into original shape and place into the baking dish next to the potatoes.
- Bake in the preheated oven, stirring potatoes occasionally, until potatoes are soft when pieced with a fork, 28 to 30 minutes. Season with salt and pepper before serving.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 19.1 g, Cholesterol 43.6 mg, Fat 14 g, Fiber 2.4 g, Protein 15.6 g, SaturatedFat 3.8 g, Sodium 197.2 mg, Sugar 1.1 g
ITALIAN CHICKEN WITH PESTO POTATOES
Filling the pockets of each chicken breast with mozzarella guarantees that the chicken itself is beautifully tender. The chicken can be prepared in advance and then baked at the last minute.
Provided by Paula Fitzgerald
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, bring the vinegar to a boil. Reduce heat, and simmer 15 minutes, stirring frequently, until thickened.
- Cut a pocket in each chicken breast. Fill each pocket with an equal amount of mozzarella cheese, and season with salt and pepper. Wrap each chicken breast with a slice of ham. Arrange the wrapped chicken breasts in a baking dish. Place the tomatoes around the chicken, sprinkle all with olive oil, and season with salt and pepper.
- Bake 25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
- In a saucepan with enough lightly salted water to cover, boil the potatoes 15 minutes, or until tender. Drain, return to the pan, and coat with the pesto.
- Place chicken breasts, tomatoes, and potatoes on serving plates, and drizzle with the reduced balsamic vinegar to serve.
Nutrition Facts : Calories 472.9 calories, Carbohydrate 31.6 g, Cholesterol 115.4 mg, Fat 18.8 g, Fiber 3.5 g, Protein 44.3 g, SaturatedFat 6.8 g, Sodium 1176.7 mg, Sugar 7.9 g
PESTO CHICKEN & POTATOES
This was wonderful. It used up the leftover pesto I had, and the partial bags of frozen spinach and tri-colored bell peppers, and the mushrooms that would have gone bad. I love dinners that use up what I already have. It is easy to prepare, you just have to give it time to cook, which can be agonizing when you are home from a long day of work and are starving. But I think it was worth it.
Provided by Lilis Mommy
Categories Chicken Thigh & Leg
Time 50m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Pre heat the oven to 450. Peel and cut the each potato into 8 wedges. Place on a lined & sprayed cookie sheet. Bake for 40 minutes.
- After you put the potatoes in the oven, Heat up a saute pan to medium. Spread the pesto on the chicken thighs.
- Place chicken, frozen spinach, peppers, mushrooms, salt & pepper in the pan and cover. Cook for about 10 minutes and flip the chicken. You will want to cook the chicken until the juices run clear (about 10-15 more minutes).
- When the chicken is done, you should only have a few more minutes until the potatoes are done. Turn off the heat under the chicken but keep it covered until you are ready to serve.
- Serve with a salad.
Nutrition Facts : Calories 398.9, Fat 15.4, SaturatedFat 4.5, Cholesterol 79, Sodium 549.6, Carbohydrate 42.5, Fiber 8.2, Sugar 2.8, Protein 25.1
'SPINACH PESTO' STUFFED CHICKEN AND POTATOES
Make your evening one to remember with our 'Spinach Pesto' Stuffed Chicken and Potatoes. Spinach, Italian dressing, slivered almonds and Parmesan cheese are combined to give the chicken and mashed potatoes their unique flavor. Try 'Spinach Pesto' Stuffed Chicken and Potatoes today.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium heat.
- Process first 4 ingredients in food processor until smooth. Spoon half into small bowl. Add shredded cheese; mix well.
- Cut lengthwise slit in thickest side of each chicken breast, being careful to not cut through to opposite side. Stuff pockets with shredded cheese mixture; close pockets and secure with wooden toothpicks. Spray chicken with cooking spray. Grill, covered, 4 min. on each side or until done (165°F).
- Meanwhile, place potatoes and water in medium microwaveable bowl; cover with waxed paper. Microwave on HIGH 12 min. or until tender. Use potato masher or back of spoon to smash potatoes. Add remaining spinach mixture and MIRACLE WHIP; mix well.
- Remove and discard toothpicks from chicken. Serve chicken with potatoes.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
CHICKEN BREASTS WITH PARSLEY-CAPER PESTO
A pesto made with parsley, lemons, and capers adds a savory tang to this roasted-chicken-and-potatoes dinner. Cooking thin lemon slices mellows their bite and softens their rinds, so you can eat them whole or just squeeze their juice over the finished dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes with 2 teaspoons oil and season with salt and pepper. Roast 15 minutes.
- Meanwhile, peel 3 strips zest from lemon, then thinly slice lemon crosswise. In a food processor, puree lemon zest, parsley, walnuts, capers, 2 tablespoons oil, and 1 tablespoon water until smooth. Season with salt and pepper. With a paring knife, cut a 1-inch horizontal slit in thick end of each breast; using your fingers, create a deep pocket between meat and bone. Tightly pack each pocket with pesto. Spread more pesto under skin. Rub chicken with remaining teaspoon oil and season with salt and pepper. Add chicken and lemon slices to sheet. Roast until chicken is cooked through and potatoes are golden, 35 minutes more.
Nutrition Facts : Calories 687 g, Fat 40 g, Fiber 4 g, Protein 61 g, SaturatedFat 9 g
CHICKEN AND POTATOES WITH PESTO
I wanted to use up the rest of a bottle of pesto sauce and this is how I did it. Me and my family think it's pretty good. Easy to make too.
Provided by HelenG
Categories Chicken
Time 55m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix 3 Tbsp pesto with potatoes and onions.
- Place into casserole dish.
- Top with chicken.
- Evenly rub 1 Tbsp pesto on top of the chicken breasts.
- Season with salt, pepper, garlic and Italian seasonings.
- Top with cheese.
- Bake at 400°F for 40 minutes. If the cheese begins to brown too fast, loosely cover w/foil then remove foil during the last 5-10 minutes.
- Serve with garlic bread and a salad.
- Enjoy!
Nutrition Facts : Calories 310.9, Fat 7.8, SaturatedFat 4.1, Cholesterol 90.6, Sodium 259.8, Carbohydrate 22.7, Fiber 2.8, Sugar 2.1, Protein 36
ROAST CHICKEN WITH PESTO AND POTATOES
Steps:
- Preheat oven to 400°F. Stir pesto and garlic in medium bowl to blend. Transfer 1 tablespoon pesto mixture to small bowl and reserve for sauce.
- Spread 1/4 cup pesto mixture over outside and 1 tablespoon inside main cavity of chicken. Place potatoes in large roasting pan and toss with remaining pesto mixture. Push potatoes to sides of pan; place chicken in center. Sprinkle chicken and potatoes with salt and pepper. Roast until thermometer inserted into thickest part of chicken thigh registers 180°F and potatoes are brown and tender, about 1 hour 20 minutes.
- Transfer chicken and potatoes to platter. Add broth and reserved 1 tablespoon pesto to roasting pan. Place pan over heat; bring broth to boil, scraping up browned bits. Season sauce with salt and pepper. Serve chicken and potatoes with sauce.
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ONE PAN PESTO CHICKEN WITH POTATOES AND TOMATOES - …
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From suebeehomemaker.com
5/5 (1)Total Time 1 hrCategory Main DishCalories 341 per serving
From suebeehomemaker.com
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- Prep the chicken in advance (I do it the day before) by placing chicken thighs and pesto sauce in bag. Seal and refrigerate for at least two hours.
- Place marinated chicken thighs on baking sheet. Add potatoes and sprinkle with salt and pepper (to taste). Mix everything together so that some pesto sauce spreads on the potatoes.
- Bake for 35 minutes. Remove pan from oven and add tomatoes. Continue baking another 10 minutes, or until chicken is fully cooked. They should be 165 degrees on a meat thermometer.
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- Put the potatoes and olive oil into the pan, toss the potatoes until coated and bake for about 30 minutes, until starting to soften.
- Add the chicken fillets and then spoon the pesto on top of the potatoes and chicken. Put back into the oven for 10 minutes.
- Add the green beans and tomatoes, with salt and pepper and toss in the pesto-y juices. Put back into the oven for 10 more minutes or until the chicken is cooked through.
CHICKEN AND BABY POTATOES WITH PESTO | BETTER HOMES & GARDENS
Transfer chicken to a serving platter; remove and discard skin. Using a slotted spoon, transfer potato mixture to platter; discard rosemary and lemon …
From bhg.com
Total Time 6 hrs 20 minsCalories 307 per serving
From bhg.com
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- In a 4- to 5-quart slow cooker combine the first four ingredients (through rosemary). Remove long strips of zest from lemon and add to cooker. Cut remaining lemon into wedges; set aside. Place chicken in cooker; add broth.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours or until chicken is done (170°F) and potatoes are tender.
- Transfer chicken to a serving platter; remove and discard skin. Using a slotted spoon, transfer potato mixture to platter; discard rosemary and lemon zest. Sprinkle chicken and potato mixture with salt and pepper. Stir together pesto and 1 tablespoon of the cooking liquid; drizzle over chicken and potato mixture. Sprinkle with cheese. Serve with reserved lemon wedges and, if desired, additional lemon zest.
CHICKEN WITH PESTO POTATOES RECIPE - REAL SIMPLE
Food; Recipes; Chicken With Pesto Potatoes; Chicken With Pesto Potatoes. Rating: 2.5 stars. 76 Ratings. 5 star values: 13 4 star values: 8 3 star …
From realsimple.com
4/5 (76)Total Time 35 minsServings 4Calories 841 per serving
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4/5 (76)Total Time 35 minsServings 4Calories 841 per serving
- Place the potatoes and 1 tablespoon salt in a large pot. Add cold water to cover by 2 inches. Bring to a boil, reduce heat to a simmer, and cook until tender, about 20 minutes. Drain and set aside until cool enough to handle.
- Heat oven to 400° F. Rinse the chicken, pat dry with paper towels, and place in a foil-lined baking dish.
- Whisk the mayonnaise and 2 tablespoons of the pesto in a small bowl. Spread evenly over the top of each chicken breast.
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From giovanniranausa.com
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- Preheat the oven to 400°F. Place the chicken in a bowl and toss with ¼ cup of the pesto and salt and pepper to taste.
- Cover and marinate for 2-4 hours. Uncover, add the carrots, potatoes, onions, squash, and zucchini, the remaining pesto and additional salt and pepper, toss, and arrange on a foil-lined large rimmed baking sheet.
PESTO CHICKEN AND POTATOES RECIPE - SELF
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From tastefulselections.com
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- Preheat grill to medium-high heat. Soak wooden skewers in water while you prepare the rest of the dish. It is not necessary to soak metal skewers.
- Boil potatoes in salted water for about 7-8 minutes. While the potatoes are simmering, cut the chicken into large 1½-inch pieces. Place chicken into the bowl and stir in pesto sauce. Remove potatoes from water and drain. Place potatoes in a small bowl and drizzle 1 tablespoon of olive oil over potatoes and stir to coat the potatoes with olive oil.
- Assemble kabobs by placing a potato on the skewer and then alternate between chicken and potatoes until your skewer is full. Try to end the skewer with a potato, as it will keep the chicken in place.
- Place kabobs on the grill and cook for 10-15 minutes, turning ¼ turn every 2 or 3 minutes. On the last turn of the chicken, squeeze the juice of 1 lemon over the kabobs. Cook chicken until it is fully cooked. Serve immediately. These kabobs go wonderful on top of a salad.
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- In a mixing bowl, stir together the olive oil, balsamic, pesto, and garlic. Rub the mixture all over the chicken and veggies. Place in the oven and bake for 40-50 minutes, or until vegetables are tender and chicken registers at least 165 degrees. If the chicken skin isn't super brown or crispy, place the chicken under the broiler for an additional 2-3 minutes to crisp up.
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Cuisine AmericanCategory Main / DinnerServings 4Estimated Reading Time 5 mins
- Pierce the sweet potatoes several times with a fork and place them on the baking sheet. Bake for 45 to 50 minutes, until soft and tender.
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Reviews 43Total Time 55 minsEstimated Reading Time 5 mins
From carlsbadcravings.com
Reviews 43Total Time 55 minsEstimated Reading Time 5 mins
- Line a Jelly Roll Pan (10x15) with foil and lightly spray with cooking spray. Add potatoes and 2 tablespoons Pesto Mix. Toss until evenly combined then spread in a single layer. Roast potatoes for 15-20 minutes depending on size.
- In the meantime, chop your chicken and other veggies then add chicken, broccoli and carrots to large bowl with Pesto Mix and stir until evenly coated.
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Servings 2-3Total Time 40 minsCategory Dinner
From more.ctv.ca
Servings 2-3Total Time 40 minsCategory Dinner
- In bowl whisk 1 tablespoon olive oil with the pesto, remove a quarter cup of the mix and set aside.
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Estimated Reading Time 2 mins
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CHICKEN AND POTATOES WITH PESTO RECIPES
In a saucepan with enough lightly salted water to cover, boil the potatoes 15 minutes, or until tender. Drain, return to the pan, and coat with the pesto. Place chicken breasts, tomatoes, and potatoes on serving plates, and drizzle with the reduced balsamic vinegar to serve.
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From therecipes.info
From therecipes.info
PASSAGGI A PREPARARE VELOCE PESTO BAKED CHICKEN THIGHS ...
Fold thighs back up into original shape and place into the baking dish next to the potatoes. Here is how to make pesto chicken bake recipe. Steps to make Pesto baked chicken thighs: Preheat over to 375. Stir pesto oil salt pepper together and add chicken. Stir until all chicken has pasto all over.let set 15 mins on counter. Place on tin foil lined baking sheet. …
From foodbydo.com
From foodbydo.com
PAN-SEARED CHICKEN & ROASTED POTATOES MEAL KIT DELIVERY ...
Quarter the lemon.In the reserved pan, heat a drizzle of oil on medium. Sauté the leeks and garlic, 2 to 3 min., until slightly softened.Add the demi-glace, pesto, cream and ⅓ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer, add the spinach and cook, stirring frequently, 1 to 2 min., until wilted. Add the juice of ½ the lemon wedges and S&P; stir well.
From makegoodfood.ca
From makegoodfood.ca
SHEET PAN CHICKEN AND POTATOES - GREAT GRUB, DELICIOUS TREATS
In a medium pan, melt butter over medium heat until melted. Stir in honey, garlic, salt, and pepper. Bring to a boil and then reduce heat and let simmer for 5-6 minutes. Remove from heat and set aside. Pound chicken breasts to even thickness and cut potatoes into quarters or sixths, making each potato about the same size for even cooking.
From greatgrubdelicioustreats.com
From greatgrubdelicioustreats.com
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