SPINACH PESTO BAKED CHICKEN
This Spinach Pesto Baked Chicken is as DELICIOUS as it is EASY! With only one dish and six ingredients, it can be from the fridge to oven in minutes. It is simple enough for a busy weeknight, but pretty enough and tasty enough for company!
Provided by Kimber
Categories Dinner
Time 45m
Number Of Ingredients 6
Steps:
- Preheat the oven to 375˚F. Place chicken flat in the bottom of a baking dish and spread 1-2 tbsp pesto on top of each chicken breast.
- Layer spinach on top of the pesto, then place the tomatoes and artichoke hearts on top of the spinach.
- Cover the top with mozzarella cheese.
- Bake on lower middle rack for 30-45 minutes or until the chicken is cooked through (165˚F internal temperature.) Serve warm. Enjoy!
Nutrition Facts : ServingSize 10 oz, Calories 488 kcal, Carbohydrate 7 g, Protein 57 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 169 mg, Sodium 877 mg, Fiber 2 g, Sugar 2 g
SPINACH PESTO CHICKEN BREASTS
I came up with this while trying to get my husband to eat more veggies.
Provided by DRAGONNKITTEN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix the spinach and pesto together in a bowl; spread half the mixture into the bottom of a glass baking dish. Place the chicken breasts onto the spinach mixture; top with the rest of the mixture. Cover the dish with aluminum foil.
- Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 30 minutes. Uncover and sprinkle the Parmesan cheese. Return to the oven and bake until the cheese has begun to melt and brown, about 15 minutes.
Nutrition Facts : Calories 179.2 calories, Carbohydrate 1.3 g, Cholesterol 69.3 mg, Fat 7.1 g, Fiber 0.6 g, Protein 26.5 g, SaturatedFat 2.2 g, Sodium 168.8 mg, Sugar 0.1 g
CREAMY PESTO CHICKEN WITH SPINACH
Creamy Pesto Chicken With Spinach
Provided by Melissa LaCroce
Categories All Recipes
Time 35m
Yield 4 people
Number Of Ingredients 10
Steps:
- Start by adding your fresh basil, pine nuts, garlic, cheese, and half the amount of olive oil into the food processor. Start processing and slowly drizzle in the remaining olive oil till you reach the desired thickness.
- Add salt and pepper to taste.
- Drizzle in the cream and then check the taste to see if you need to add more salt. Set creamy pesto aside.
- Boil your water if you are enjoying this meal with pasta.
- At the same time, the water is warming up; heat olive oil in a cast-iron pan and season your chicken with salt and pepper.
- Brown the chicken on both sides, reaching an enteral temperature of 165 degrees F.
- Remove from the heat and set aside to rest while you quickly sauté the spinach. Drizzle with olive oil and a dash of salt and pepper.
- Cook your pasta.
- Slice the chicken and add the pieces back into the pan.
- Pour the creamy pesto sauce over the chicken and spinach.
- Once pasta cooks to al dente, add to the pan and toss the whole dish together.
- Top with more Parmigiano Reggiano and serve
SPINACH AND PESTO STUFFED CHICKEN
I love pesto, parmesan and spinach so this is right up my alley. When I made it, I threw a minced garlic clove in the mix. I can never have enough garlic. I hope you enjoy. It's from the Favorite Brand Name Cookbook.
Provided by PSU Lioness
Categories Chicken Breast
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In food processor or blender, process 1/4 c Italian dressing with basil, cheese and pepper until blended. In medium bowl, thoroughly combine dressing mixture, spinach and bread crumbs.
- With knife parallel to cutting board, make deep, 3" long cut in center of each chicken breast half to form pocket. Evenly stuff pockets with spinach mixture.
- Line large, shallow baking pan or broiler rack with aluminum foil and arrange chicken evenly. Brush with remaining 2 tbsp Italian dressing.
- Broil, turning once, 7 minutes or until chicken is done.
Nutrition Facts : Calories 359.7, Fat 18.4, SaturatedFat 5.2, Cholesterol 95.5, Sodium 446.5, Carbohydrate 12.6, Fiber 1.8, Sugar 2.1, Protein 34.7
CHICKEN PESTO SPINACH
Provided by Food Network
Yield 4 servings
Number Of Ingredients 21
Steps:
- Chicken and robust pesto dressing combine with our Baby Spinach for this richly seasoned salad.
- Grill the Chicken:
- When grill is hot, cook chicken on both sides.
- Take chicken up onto a warm plate.
- Set aside for 10 minutes (it will finish cooking).
- Make the Dressing:
- In food processor, place all dressing ingredients.
- Pulse to make pesto, scraping sides w/ rubber spatula.
- Blend until creamy.
- Note: If you use a blender, add extra olive oil if needed.
- Make the Salad:
- Place greens into a large salad bowl.
- Toss with pesto dressing & thawed peas.
- Mix well & serve on 4 plates.
- Slice chicken breast & lay on top of salad.
- Sprinkle with crumbled cheese & almonds.
SPINACH PESTO PASTA WITH CHICKEN SAUSAGE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, pulse 2 cups spinach, 2 tablespoons water, 1 tablespoon each olive oil and nuts, the lemon zest and juice, 1/2 teaspoon salt and the red pepper flakes in a food processor until smooth. Scrape down the sides; add the parmesan and pulse until smooth. Set the pesto aside.
- Form the sausage into nickel-size patties, about 1/2 inch thick. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the patties and cook until browned, about 3 minutes. Flip, add the garlic to the skillet and cook until the patties are just cooked through, about 2 more minutes.
- Add the pasta, pesto and 1/4 cup reserved cooking water to the skillet. Toss to coat, adding more cooking water as needed; season with salt and pepper. Stir in the remaining 2 cups spinach. Top with parmesan and the remaining 1 tablespoon nuts; drizzle with olive oil.
Nutrition Facts : Calories 470 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 33 milligrams, Sodium 740 milligrams, Carbohydrate 55 grams, Fiber 3 grams, Protein 22 grams
CREAMY CHICKEN PESTO LINGUINE
This is an awesome dish - boneless chicken strips cooked in a creamy pesto parmesan sauce and served over linguine.
Provided by Marie
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and garlic in oil in skillet.
- Season chicken strips with garlic powder and black pepper and add to skillet with onion/garlic mixture.
- When chicken is done, stir in pesto sauce, then add cream and parmesan cheese.
- Cook over medium heat until thickened.
- Drain cooked linguine and serve chicken and sauce over top.
- Sprinkle with additional Parmesan cheese, if desired.
PESTO CHICKEN
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
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
Make and share this Baked Pesto Chicken recipe from Food.com.
Provided by TishT
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Line baking sheet with heavy-duty foil.
- Place chicken and pesto in medium bowl; toss to coat.
- Place chicken on prepared baking sheet.
- Bake for 20-25 minutes or until chicken is no longer pink in center.
- Remove from oven; top with tomatoes and cheese.
- Bake for an additional 3-5 minutes or until cheese is melted.
PESTO PASTA WITH CHICKEN
Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!
Provided by Kristin
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
- In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
Nutrition Facts : Calories 328 calories, Carbohydrate 43.3 g, Cholesterol 22.1 mg, Fat 10.1 g, Fiber 2.7 g, Protein 17.4 g, SaturatedFat 2.5 g, Sodium 153.5 mg, Sugar 1.9 g
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 AND SPINACH PESTO LASAGNA
Make and share this Chicken and Spinach Pesto Lasagna recipe from Food.com.
Provided by Chef JDecember28
Categories One Dish Meal
Time 55m
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350, spray a 13x9" casserole or lasagna pan with nonstick spray.
- Heat oil in skillet over med-high heat.
- Cook onions (Kroger Frozen Chopped) and garlic (pre-minced garlic) untill transparent.
- Add Spinach; cook and stir about 5 minute.
- Add chicken; cook and stir about 5 minute.
- Season with salt and pepper.
- In large bowl, mix together ricotta, parmesan, egg, and pesto until thoroughly blended.
- Add chicken and spinach mixture to bowl and stir to combine.
- Spread 2 tbsp pesto in bottom of prepared pan.
- Layer 4 lasagna noodles, slightly overlapping.
- Top with 1/3 of spinach ricotta mixture and 1/3 of mozzarella.
- Repeat layers twice.
- Bake about 35 to 40 min or until hot and bubbly.
- Refrigerate any leftovers.
Nutrition Facts : Calories 352.2, Fat 23.7, SaturatedFat 11.7, Cholesterol 85, Sodium 599.5, Carbohydrate 15.4, Fiber 8.1, Sugar 2.2, Protein 24.1
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