PESTO CHICKEN BURGERS
Rethink your burger with ground chicken. Then add tomatoes and fragrant pesto to give this sandwich a delicious twist.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a food processor, puree basil, spinach, garlic, walnuts, oil, and 1 tablespoon water. Season pesto with salt and pepper.
- Heat a grill or grill pan to medium-high. Combine 1 tablespoon pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and chicken and form into 4 patties. Clean and lightly oil hot grill. Brush tomatoes with oil and season with salt and pepper. Grill patties, covered, 4 minutes. Flip patties and top with cheese. Add tomatoes to grill and cook, flipping once, until tomatoes are lightly charred and burgers are opaque throughout, 4 minutes.
- Assemble sandwiches in focaccia with pesto, burgers, and tomatoes.
Nutrition Facts : Calories 530 g, Fat 27 g, Fiber 3 g, Protein 39 g, SaturatedFat 6 g
PESTO CHICKEN BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toss the cut-up bun with 3 tablespoons water in a large bowl; set aside 1 minute. Add the chicken, 3/4 teaspoon salt, and pepper to taste; mix with your hands until combined. Form into four 3/4-inch-thick patties. Heat the olive oil in a large nonstick skillet over medium heat. Add the almonds and cook, stirring, until lightly toasted, about 2 minutes. Set aside 1 tablespoon almonds for the salad; transfer the rest to a blender along with the oil from the pan. Do not wipe out the skillet. Increase the heat under the skillet to medium high. Add the chicken patties and cook until no longer pink, 7 to 8 minutes per side. Meanwhile, add the whole tomato to the blender and process until smooth. Add the basil and 1/4 teaspoon salt; pulse until almost smooth. Add the parmesan; pulse until combined. Season with salt and pepper. Serve the burgers on the buns; top each with a spoonful of pesto and a tomato slice. Toss the remaining pesto with the arugula, the reserved 1 tablespoon almonds and the lemon juice; serve with the burgers.
ITALIAN-STYLE CHICKEN BURGER & CHIPS
These crowd pleasing pesto burgers and polenta chips are light and combine great Mediterranean flavours
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut the polenta into thick chips and rub all over with a little oil. Spread out over a baking sheet and cook for 20 mins until golden. Cut each chicken breast in half, lightly flatten using a rolling pin or heavy can, then rub all over with oil. Spread the breadcrumbs and Parmesan out on a plate, then dip in the chicken to coat.
- Place the chicken on another baking sheet and cook for 10-12 mins until just crisp and cooked through. Place a mozzarella slice on top and return to the oven until starting to melt. Pile the burgers onto buns with some salad leaves, tomatoes and a dollop of pesto. Serve with the polenta chips.
Nutrition Facts : Calories 495 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 2.08 milligram of sodium
MAGIC BULLET PRESTO PESTO
A quick and simple pesto. From the magic bullet cookbook. Use as a base and try differnt combinations such as toasting the pine nuts or subbing spinach or watercress for the basil
Provided by PinkCherryBlossom
Categories Sauces
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place everything in the tall cup and fit the cross blade.
- Process to a grainy paste.
- Fit the steamer lid and microwave for 3 minutes.
- Stir the sauce through cooked pasta.
Nutrition Facts : Calories 362.8, Fat 38.6, SaturatedFat 4.6, Sodium 2327.6, Carbohydrate 4.5, Fiber 1, Sugar 0.7, Protein 2.8
PESTO PRESTO CHICKEN (RACHAEL RAY)
This is one of her recipes taken from her new book "Look + Cook" with a slight modification. I was unable to get the Boursin Cheese at our local store, so used Recipe #80675
Provided by Lori Mama
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
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.
ALOHA CHICKEN BURGERS
This tasty sandwich is like a luau on a bun!
Provided by Chris McDaniel
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 2
Number Of Ingredients 11
Steps:
- Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side. When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
- While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
- To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.
Nutrition Facts : Calories 668 calories, Carbohydrate 40.7 g, Cholesterol 128.6 mg, Fat 35.4 g, Fiber 2.7 g, Protein 45.8 g, SaturatedFat 13.5 g, Sodium 3972 mg, Sugar 12.7 g
PRESTO PESTO
This recipe comes from my grandmother, who taught my mother, who in turn taught me. It's great anytime, cold or hot, for just you or to feed a whole house!
Provided by VERSachi
Categories Sauces
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor blend together the nuts, garlic and salt to a paste.
- Add the basil and begin blending while simultaneously slowly drizzling in the oil.
- Stir in the cheese by hand in the bowl with which you plan to serve the sauce inches.
- Bon Apetite!
- NOTE- walnuts can be substituted for the pine nuts.
Nutrition Facts : Calories 684.2, Fat 70.1, SaturatedFat 12.4, Cholesterol 22, Sodium 1548.3, Carbohydrate 5, Fiber 2.2, Sugar 0.8, Protein 12.5
CHICKEN BURGERS ALA PRESTO PESTO
Love the flavor of Basil with Chicken. Serve these as chicken burgers or as your main meat dish. Substitute ground Turkey if you would rather use that!
Provided by Bergy
Categories Lunch/Snacks
Time 29m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl beat egg.
- Mix in bread crumbs, stock,basil, onion parmesan, pine nuts Salt& Pepper.
- Blend in the chicken, use your hands.
- Make into 4 patties.
- Fry in skillet or BBQ 5-7 minutes each side or until no longer pink inside.
Nutrition Facts : Calories 316.7, Fat 21.6, SaturatedFat 4.8, Cholesterol 147.7, Sodium 209.2, Carbohydrate 6.3, Fiber 0.6, Sugar 0.9, Protein 24.6
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HEALTHY CHICKEN BURGERS WITH SPINACH BASIL PESTO
From ambitiouskitchen.com
5/5 (6)Total Time 25 minsCuisine AmericanCalories 272 per serving
- First make the pesto: Add spinach, basil, lemon, olive oil, nuts, parmesan cheese and garlic to the bowl of a food processor or high-powered blender (such as a Vitamix). Process until smooth. Add 1 tablespoon of water to thin pesto if necessary. Season with salt and pepper. Set aside.
- Preheat grill to medium high heat. Lightly oil grill grate. In a large bowl, add the ground chicken, 2 tablespoons of pesto, 1/4 teaspoon of salt and pepper. Use your hands to mix the ingredients together and form into 4 patties.
- Place burgers on the grill and cook for 5-7 minutes per side or until done. Top with cheese and grill 1 minute longer or until cheese is melted.
- Serve each burger in a bun or lettuce wrap and top with 1 tablespoon of pesto, plus any additional toppings you might like such as avocado, onion or tomato.
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