Chicken Pesto Pillows Food

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PESTO CHICKEN



Pesto Chicken image

A simple way to prepare chicken that looks like you spent a lot of time preparing. It can also be prepared ahead of time and refrigerated until baked. Be sure to use a good quality pesto for best results. I like to serve it with pasta, but it is also nice sliced and served on a green salad.

Provided by Pjaros

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 3

4 skinless, boneless chicken breast halves
½ cup prepared basil pesto, divided
4 thin slices prosciutto, or more if needed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
  • Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
  • Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 2 g, Cholesterol 83.4 mg, Fat 19.3 g, Fiber 0.9 g, Protein 31.5 g, SaturatedFat 5.5 g, Sodium 433.6 mg

BAKED PESTO CHICKEN BREASTS



Baked Pesto Chicken Breasts image

A simple yet so tasty dish served with salad, rice or even chips!

Provided by sweetunique

Time 1h

Yield Serves 4

Number Of Ingredients 7

4 skinless chicken breasts
4 to 8 tablespoons red or green pesto
150 to 200g grated mozzarella cheese
1 tomato, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
salt and pepper to taste

Steps:

  • Preheat the oven to 180 C / Gas mark 4. Line a baking dish with parchment or foil.
  • Take the chicken breasts and smother them in the pesto on all sides. Use 4 to 8 spoonfuls of pesto, depending on your taste. Also season the chicken with salt and pepper if desired.
  • Place the chicken breasts in the baking dish and bake in the preheated oven for 30 minutes. At 30 minutes, quickly take the chicken breasts out of the oven and sprinkle with half the mozzarella, then with chopped tomato, followed by fresh chopped herbs then the remainder of the Mozzarella.
  • Place the chicken back in the oven and cook a further 20 to 25 minutes, until the chicken is done and no longer pink, and the cheese is melted.

CHICKEN PESTO



Chicken Pesto image

This was my daughter's favorite dish (along with some of her friends). She enjoyed it so much that we had to make it a weekly recipe.

Provided by Maine-iac

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 5

1 package pesto sauce mix
8 boneless skinless chicken breasts
breadcrumbs
4 slices provolone cheese, cut in half
1 (4 ounce) can sliced mushrooms

Steps:

  • Prepare pesto sauce according to package direction.
  • Heat oven to 350 degrees.
  • Spray rectangular dish (9 by 12 inch) with no-stick spray.
  • Moisten chicken with water, shake off excess, and coat complete with bread crumbs.
  • Place chicken in baking dish.
  • Spread pesto sauce evenly over chicken breasts.
  • Cover each breast with ½ slice of provolone cheese.
  • Spread mushrooms over cheese.
  • Bake in oven for 45- 50 minutes.
  • Serve with pasta.

PESTO CHICKEN PILLOWS



Pesto Chicken Pillows image

Time 35m

Number Of Ingredients 9

8 oz cream cheese, softened
1/4 cup basil pesto
2 cups cooked chicken, shredded
2 packages crescent rolls
1/4 cup butter, melted
2 cups panko bread crumbs
1 can cream of chicken soup
1 can evaporated milk
1/2 teaspoon dried basil

Steps:

  • Preheat oven to 350 degrees F. Mix together chicken, softened cream cheese and pesto sauce until fully combined. Unwrap crescent rolls and lay one across your hand, place about 1/4 cup filling in the middle. Fold the corners together in order to enclose the filling, pinching all seams closed and then shaping into a pillow shape. Repeat with each crescent roll. Dip each pillow in melted butter and then roll in the bread crumbs and place on baking sheets, 2 inches apart. Bake for about 20 minutes or until golden brown. Meanwhile, prepare the sauce: Mix cream of chicken soup, evaporated milk, basil and any leftover chicken mixture in a medium saucepan over medium heat. Stir and heat until combined and heated through. Serve pillows warm with rice and sauce.

PESTO PIZZA PILLOWS



Pesto Pizza Pillows image

Provided by Molly Yeh

Categories     appetizer

Time 35m

Yield 24 pieces

Number Of Ingredients 9

Vegetable oil, for frying
24 square wonton wrappers
1 large egg, beaten
2 cups grated low-moisture mozzarella
4 ounces sweet Italian sausage, cooked and crumbled (about 1 cup)
1/4 cup prepared pesto
1/4 cup grated Parmesan, plus more for sprinkling
Kosher salt
Warmed marinara sauce, such as Rao's, for serving

Steps:

  • Heat about 2 inches of vegetable oil in a large pot or Dutch oven to 365 degrees F.
  • Lay out the wonton wrappers on your work surface. Brush each entire wrapper with egg wash. Top each with a heaping tablespoon of mozzarella, a crumble of sausage, 1/2 teaspoon pesto and 1/2 teaspoon Parmesan, leaving space around the edges. Fold the corners of each wrapper into the center to make a square. Press to seal.
  • Fry the sealed pockets in 2 batches, turning occasionally, until crisp and golden brown all over, 3 to 4 minutes per batch. Season lightly with salt and sprinkle with Parmesan while still hot. Serve hot, with marinara for dipping.

CHICKEN WITH PESTO CREAM



Chicken with Pesto Cream image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

1 cup fresh basil leaves
1 cup grated Parmesan cheese
3 tablespoons pine nuts
4 cloves garlic, sliced
1/3 cup extra-virgin olive oil, for pesto, plus 2 tablespoons, for chicken
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
4 tablespoons salted butter
1 small red onion, sliced
2 bunches rainbow chard, leaves torn, thick, bottom half of stalks discarded
1 lemon, juiced
1 1/2 cups heavy cream
1 cup mixed yellow and red cherry tomatoes, halved

Steps:

  • In the bowl of a food processor fitted with a metal blade, add the basil, Parmesan, pine nuts, half of the garlic, salt and black pepper and pulse to combine. With the food processor running, drizzle in the 1/3 cup olive oil until the sauce comes together and is smooth. Set aside.
  • Slice the chicken breast in half horizontally so you have 8 thinner cutlets. Sprinkle both sides of each cutlet with salt and pepper.
  • Heat 1 tablespoon each butter and olive oil in a large cast iron skillet over medium-high heat. Add half of the cutlets and cook through, 3 to 4 minutes per side. Remove to a plate. Repeat with the remaining cutlets.
  • Reduce the heat to medium and add the remaining 3 tablespoons butter and 1 tablespoon olive oil along with the red onion and remaining sliced garlic. Cook, stirring frequently, 1 to 2 minutes. Add the rainbow chard and cook, stirring, until lightly wilted, about 1 minute. Add the lemon juice and stir for an additional 30 seconds. Remove to a plate.
  • Without cleaning the skillet, add the cream and heat for 1 minute. Stir in about a third of a cup of the pesto and return the chicken to the pan. Bring to a simmer and allow to thicken, 1 to 2 minutes. (Refrigerate the remaining pesto in an air tight container for up to 5 days.)
  • Make a bed of rainbow chard on a large platter. Top with the chicken cutlets and drizzle the sauce over the top. Sprinkle with the tomatoes and serve.

CHICKEN PILLOWS



Chicken Pillows image

A wonderful lady in our church gave this to me. In October when I broke my arm, she made this dish and brought it over to us. It was so good that I asked her for the recipe, and last night, Dec. 19th, 2006, she brought the recipe and all the ingredients over to us. Thank you Debbie Lusty!

Provided by Carly

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1 (13 ounce) can white meat chicken, drained
1/4 cup butter, softened
4 ounces cream cheese
2 (8 ounce) cans refrigerated crescent dinner rolls
1/2 cup butter, melted
2 cups crushed breadcrumbs

Steps:

  • Mix chicken, softened butter and cream cheese together.
  • Place by heaping spoons full in the middle of the crescent roll and roll up.
  • Roll crescent roll in melted butter and then in bread crumbs.
  • Place on cookie sheet and bake at 350 degrees until brown, about 10-15 minutes.
  • Serve with mashed potatoes and chicken gravy.

Nutrition Facts : Calories 710.7, Fat 37.4, SaturatedFat 20.6, Cholesterol 154.6, Sodium 926.2, Carbohydrate 65.7, Fiber 4.4, Sugar 5.5, Protein 27.3

PESTO CHICKEN PIZZA



Pesto Chicken Pizza image

Provided by Food Network

Time 2h37m

Yield 1 (16-inch) pizza

Number Of Ingredients 10

1 cup warm water
1 (.25-ounce) package active dry yeast
1/2 teaspoon sugar
3 1/2 cups bread flour
Sea salt
1 1/2 teaspoons olive oil
6 ounces prepared pesto
8 ounces cooked chicken breast, chopped
1 cup shredded mozzarella cheese,
Fresh basil leaves, torn

Steps:

  • For the pizza dough: Place the warm water in a small bowl and stir in the yeast and sugar until dissolved. Cover the bowl with a clean towel and set aside until the liquid is foamy (about 10 minutes).
  • In a large bowl, combine 3 cups flour and 1 teaspoon salt. Make a well in the center of the flour and add the yeast mixture and oil. With a wooden spoon, beat the ingredients together to form a soft, sticky mass.
  • Turn the dough onto a well-floured work surface. With floured hands, knead the dough, adding more flour, a little at a time, until smooth and elastic, 8 to 12 minutes. Form the dough into a ball.
  • Place the dough in a large bowl that has been brushed with oil. Turn the dough to coat all sides with oil. Cover with wax paper and a clean towel, and place in a warm draft free place. Let the dough rise until doubled in size, about 1 hour.
  • With a floured fist, punch down the dough. Cover again and allow the dough to rise another 40 minutes.
  • The dough is now ready to be rolled out for a pizza.
  • For the pesto pizza: Place the rack in the center of the oven. Preheat the oven to 425 degrees F. Place the rolled-out pizza dough onto a 16-inch oiled pizza pan or screen.
  • Place the pesto onto the pizza dough and spread it around the surface of the pizza. Leave about a 1/2-inch border on the outside of dough.
  • Sprinkle the cheese evenly over the pizza. Place the chopped chicken on top of the cheese.
  • Bake 25 to 30 minutes. Check it occasionally to ensure it doesn't burn.
  • Remove the cooked pizza from the oven and let stand for 5 minutes (if you can wait that long). Sprinkle the basil on top of pizza, then cut and enjoy!

CHICKEN PESTO PILLOWS



Chicken Pesto Pillows image

This is a delicious recipe that I made up years ago. It is my top requested recipe for my family's birthday dinners. It's easy, yet looks like you've slaved all day! Great for entertaining.

Provided by Charmie777

Categories     Savory Pies

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

3 -4 boneless skinless chicken breast halves
2 sheets frozen puff pastry, thawed
8 ounces mozzarella cheese, sliced
1 cup pesto sauce
1 egg, beaten with
1 tablespoon water

Steps:

  • Preheat oven to 425º.
  • Slice or pound chicken into thin pieces.
  • Brown lightly in pan coated with cooking spray.
  • Place in refrigerator until ready to use.
  • Thaw puff pastry according to package directions.
  • Roll out each sheet into slightly larger rectangle.
  • Cut each sheet into 4 equal pieces.
  • Remove chicken from refrigerator, and cut into pieces small enough to fit on half of each pastry square.
  • On each pastry square, place one piece chicken, one slice of mozzarella cheese, and 1 tablespoon of pesto sauce.
  • Brush half the edges of each pastry square with egg wash mixture. Fold over and seal with fork.
  • Transfer to cooking sheet sprayed with nonstick cooking spray. Brush top of each pillow with egg wash.
  • Bake at 425º until golden brown, approximately 20 minutes.
  • Serve with any remaining pesto sauce, or heated spaghetti sauce if desired.

Nutrition Facts : Calories 644, Fat 42, SaturatedFat 13.5, Cholesterol 98.7, Sodium 521.7, Carbohydrate 37.8, Fiber 1.2, Sugar 1, Protein 27.9

CHICKEN PILLOWS



Chicken Pillows image

Make and share this Chicken Pillows recipe from Food.com.

Provided by Lubie

Categories     Chicken

Time 40m

Yield 16 Chicken Pillows

Number Of Ingredients 9

2/3-2/3 cup crushed seasoned prepared stuffing
2 (3 ounce) packages cream cheese
4 tablespoons softened butter
1/8 teaspoon pepper
2 cups cooked chicken pieces
2 packages crescent rolls
6 tablespoons butter, melted
1 can cream of chicken soup
1/4 cup sour cream (to taste)

Steps:

  • Combine cream cheese, softened butter, and pepper.
  • Mix well.
  • Add the cooked chicken pieces.
  • In a separate bowl, put crushed stuffing.
  • Roll out each crescent roll and put 2 heaping tbsp. of chicken mixtures in center.
  • Fold over crescent roll and pinch edges.
  • Dip each one in melted butter and then roll in crushed stuffing.
  • Place them on a cookie sheet and cook for 20 minutes at 375 degrees F.
  • Make sauce by heating them in pan on the stove.
  • Pour a little over each chicken pillow when serving.

CHICKEN PILLOWS



Chicken Pillows image

Make and share this Chicken Pillows recipe from Food.com.

Provided by ChefRicho

Categories     Chicken

Time 50m

Yield 16 serving(s)

Number Of Ingredients 11

3 ounces cream cheese
3 ounces cream cheese with chives
1/3 cup butter, softened
2/3 cup butter, melted
1/8 teaspoon pepper
2 cups cooked chicken
1/2 tablespoon chopped onion
2 (8 ounce) cans refrigerated crescent dinner rolls
1/2 cup chopped walnuts
2/3 cup seasoned stuffing mix, crushed
1 (10 1/2 ounce) can turkey gravy or 1 (10 1/2 ounce) can cream of chicken soup

Steps:

  • Mix cream cheese, softened butter and pepper.
  • Fold in chicken and onion.
  • Unroll crescent rolls, put 1/4 cup mixture in each roll.
  • Fold up, pinching edges.
  • Dip rolls in 2/3 c melted butter.
  • Mix chopped walnuts and stuffing mix.
  • Roll rolls in nut/stuffing topping.
  • Bake 30 min at 350 or until golden.
  • Top with gravy or cream of chicken soup mixed with 1/2 can water.

Nutrition Facts : Calories 269.9, Fat 19.1, SaturatedFat 9.4, Cholesterol 64.1, Sodium 369.3, Carbohydrate 16.5, Fiber 1.4, Sugar 1.6, Protein 8.6

3-INGREDIENT PESTO FRIED CHICKEN



3-Ingredient Pesto Fried Chicken image

We like breadcrumbs here for an old-school cutlet feel, but panko would work just fine in their place.

Provided by Dawn Perry

Categories     3-Ingredient Recipes     Chicken     Pan-Fry     Fry     Basil     Dinner

Yield 4 servings

Number Of Ingredients 7

Vegetable oil (for frying; about 2 cups)
1 cup plain fine breadcrumbs
1 pound boneless, skinless chicken thighs (about 4 large)
Kosher salt, freshly ground pepper
1/4 cup basil pesto, plus more for serving
Special Equipment
A deep-fry thermometer

Steps:

  • Pour oil into a large heavy skillet fitted with thermometer to come 1/2" up sides. Heat over medium-high until thermometer registers 350°F. Place breadcrumbs in a shallow dish or rimmed baking sheet.
  • Season chicken all over with salt and pepper on a rimmed baking sheet. Spread 1/4 cup pesto all over chicken. Dip chicken into breadcrumbs, turning to coat and pressing with your fingertips to adhere.
  • Carefully add chicken to hot oil, then reduce heat to medium. Fry 4 minutes, then flip and continue to fry until golden brown and cooked through, about 2 minutes more. Transfer to a wire rack.
  • Serve chicken with pesto alongside for dipping.

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