CHICKEN PESTO
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
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.
CHICKEN PESTO SANDWICHES
These easy sandwiches are great for game day! They're tasty, and also so easy to prep ahead and assemble later at the event. Colleen Sturma - Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/4-in. thickness. Spread 1 tablespoon pesto over each chicken breast; sprinkle with salt and pepper. Grill chicken, covered, over medium heat for 3-5 minutes on each side or until no longer pink., Spread 3 tablespoons pesto over six slices of toast; layer with red peppers, chicken and cheese. Spread remaining pesto over remaining toast; place over top.
Nutrition Facts : Calories 495 calories, Fat 21g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 1048mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein.
CHICKEN PESTO SALADIZZA
This recipe was developed by my 10-year old daughter, based on one of her favorite flatbread sandwiches. She calls it a 'Saladizza' because it is a salad on a pizza! This recipe is fresh, nutritious, and delicious. This is a great meal for lunch or dinner.
Provided by innermuse
Categories Main Dish Recipes Pizza Recipes Chicken
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Brush the surface of each flatbread round with olive oil. Flip over and spread 1 tablespoon spinach pesto and 1/4 cup mozzarella cheese over each.
- Place flatbreads oiled-side down on the grill. Cook until cheese melts, 2 to 3 minutes. Place flatbreads on a heat-proof plate. Top each with 1 cup romaine lettuce, 2 1/2 ounces grilled chicken, 1/4 of the tomatoes, and 1 teaspoon Parmesan cheese.
Nutrition Facts : Calories 445.8 calories, Carbohydrate 36.9 g, Cholesterol 71.4 mg, Fat 19.8 g, Fiber 3.2 g, Protein 35.4 g, SaturatedFat 6.5 g, Sodium 818.9 mg, Sugar 1.8 g
CHICKEN WITH ARUGULA PESTO
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook as the label directs; about 3 minutes before the pasta is done, add the green beans. Drain the pasta and beans and rinse under cold water. Toss with half of the cheese, 1 tablespoon olive oil, the lemon zest and salt.
- Preheat the broiler. Puree the arugula, parsley, nuts, lemon juice, 3 tablespoons water, the remaining cheese and 1 tablespoon olive oil, and salt to taste in a food processor. Transfer to a bowl.
- Place the chicken breasts between two pieces of plastic wrap and pound to about 1/2 inch thick. Transfer to a foil-lined baking sheet and season with salt. Rub all over with 1/4 cup of the arugula pesto and broil, turning once, until cooked through, 4 to 5 minutes per side.
- Arrange the tomatoes cut-side up on another baking sheet and broil 2 minutes. Spread each with some pesto and sprinkle with the breadcrumbs. Broil until golden, 1 more minute. Serve the chicken, tomatoes and pasta salad with the remaining pesto.
CHICKEN PESTO SANDWICH
Lightened up with Greek yogurt, this hearty sandwich is one of the quickest, most tastiest meals you'll ever have!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 13
Steps:
- To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside. In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper, to taste. Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture.
PESTO CHICKEN PIZZA
Provided by Food Network
Time 2h37m
Yield 1 (16-inch) pizza
Number Of Ingredients 10
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 PIZZA
This is a pizza that is inspired by a restaurant I worked in as a teen. The pizza dough recipe comes from my Breadman Healthy Bread and Recipe book that came with my bread machine.
Provided by WildLightning
Categories < 4 Hours
Time 1h40m
Yield 1 15 inch Pizza, 8 serving(s)
Number Of Ingredients 15
Steps:
- Place the ingredients for the dough in the bread machine in the order given (ending with the yeast). Set to the dough cycle.
- When done, remove to floured board, if using immediately. Or place in a bowl greased with olive oil, turn to coat it, cover with plastic wrap and refrigerate until ready to use.
- Shape pizza dough into a crust, roughly 15 inches, and place on a lightly floured cookie sheet.
- Bake in the preheated 400 degree oven for about 8 minutes until mostly baked. (Sometimes piercing the dough with a fork beforehand helps keep air bubbles away).
- Let crust cool for a few minutes before adding toppings.
- Starting in the middle of the crust, spread out the pesto sauce in a circular motion until the pizza dough is covered.
- Sprinkle with one cup of cheese.
- Spread out remaining ingredients, holding the cheese back for last. Sprinkle the remaining cheese over the toppings.
- Bake in a 400 degree oven until cheese is a light golden brown. (Approx 8-10 minutes).
Nutrition Facts : Calories 413.8, Fat 14.5, SaturatedFat 6.3, Cholesterol 55.9, Sodium 813.8, Carbohydrate 46.5, Fiber 3.6, Sugar 3.1, Protein 24
CHICKEN PESTO SALADIZZA
This recipe was developed by my 10-year old daughter, based on one of her favorite flatbread sandwiches. She calls it a 'Saladizza' because it is a salad on a pizza! This recipe is fresh, nutritious, and delicious. This is a great meal for lunch or dinner.
Provided by innermuse
Categories Pesto Chicken
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Brush the surface of each flatbread round with olive oil. Flip over and spread 1 tablespoon spinach pesto and 1/4 cup mozzarella cheese over each.
- Place flatbreads oiled-side down on the grill. Cook until cheese melts, 2 to 3 minutes. Place flatbreads on a heat-proof plate. Top each with 1 cup romaine lettuce, 2 1/2 ounces grilled chicken, 1/4 of the tomatoes, and 1 teaspoon Parmesan cheese.
Nutrition Facts : Calories 445.8 calories, Carbohydrate 36.9 g, Cholesterol 71.4 mg, Fat 19.8 g, Fiber 3.2 g, Protein 35.4 g, SaturatedFat 6.5 g, Sodium 818.9 mg, Sugar 1.8 g
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