PESTO CHICKEN AND RICE BAKE
This is a comforting casserole which requires just a few ingredients and in less than an hour dinner will be ready. For little ones, it's best to chop the tenders into bite-sized pieces.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch casserole dish with cooking spray.
- Mix 1 1/2 cups water together with rice, seasoning packets, and 2 tablespoons pesto. Pour mixture into the casserole dish.
- Toss chicken tenders with remaining pesto in a shallow dish. Place chicken on top of the rice.
- Bake in the preheated oven for 30 minutes.
- Mix remaining water with Alfredo sauce. Remove dish from the oven and pour Alfredo sauce over the chicken, stirring to combine. Top with Parmesan cheese and bake until cheese melts, about 15 minutes more. Serve immediately.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 40.4 g, Cholesterol 75.9 mg, Fat 16.3 g, Fiber 1.9 g, Protein 34.4 g, SaturatedFat 4.6 g, Sodium 1116.5 mg, Sugar 2.7 g
PESTO CHICKEN AND RICE
Provided by Elena Besser
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add the fennel and cook, stirring frequently, until it begins to become translucent, 3 to 4 minutes. Add the chicken and season with salt and pepper. Add the shallots and continue to cook until the chicken is browned on all sides, about 3 minutes.
- Add the rice and cook, stirring, until it is toasted, about 2 minutes.
- Stir in the broth and bring the mixture to a boil. Reduce the heat so the broth simmers; cover the skillet and simmer until the rice is tender, 15 to 20 minutes.
- Bring a medium saucepan of water to a roaring boil.
- Meanwhile, fill a small bowl with ice water. Set aside.
- Cook the pine nuts in a medium skillet over medium heat, shaking frequently, until lightly toasted, 3 to 5 minutes. Keep an eye on them, as they can burn quickly.
- When the water is boiling, add a handful of salt (you want the water as salty as the ocean), then add the basil leaves. Use a slotted spoon, small strainer or spider to press down the leaves, making sure they're fully submerged in the water. Count to five, remove the leaves with the slotted spoon and immediately plunge them into the ice water for 1 to 2 minutes.
- Remove the basil from the ice water and squeeze out excess water.
- Put the toasted pine nuts in a food processor. (If you don't have a food processor, a blender is fine.) Pulse to chop the nuts. Add the garlic and basil and pulse. Once a creamy, green paste forms, with the motor running, slowly pour in the remaining 1/2 cup of olive oil, processing until the oil is fully incorporated. Transfer the paste to a medium bowl and fold in 1 cup of the Parmesan with a rubber spatula. Season with salt and pepper. Set aside.
- Remove the skillet from the heat and stir in the pesto and butter, if using. Serve the chicken and rice topped with fresh basil and the remaining 1/2 cup Parmesan.
CHICKEN WITH PESTO CREAM
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
30-MINUTE PESTO-PARMESAN CHICKEN & RICE SKILLET
This skillet dish is a family-pleaser, with chunks of tender chicken and rice in a creamy Parmesan-pesto sauce. Bonus: It's ready to serve in 30 minutes.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Melt butter in large skillet on medium heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender. Add chicken, spinach and pesto; cook 5 min. or until heated through, stirring frequently.
- Add broth and milk; stir. Bring to boil. Stir in rice; simmer on medium-low heat 5 min.
- Remove from heat. Stir in cheese; cover. Let stand 5 min.
Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 340 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 3 g, Protein 17 g
CREAMY PESTO CHICKEN WITH ROASTED TOMATOES
A fast and filling, all-in-one chicken dish
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
- Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.
- Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.
Nutrition Facts : Calories 545 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.82 milligram of sodium
CREAMY PESTO CHICKEN
All the flavors of Italian pesto (fresh basil, pine nuts, Parmesan, and garlic) in a simple creamy sauce. Also works well with thinly sliced pork tenderloin. Add a splash of milk or cream for a slightly thinner sauce. Serve over rice or pasta with extra Parmesan cheese to sprinkle on top.
Provided by JODIE4
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium heat, and cook the chicken for about 5 minutes, until lightly browned. Mix the garlic and sherry into the skillet. Cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear.
- Mix the pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce the heat to low, and mix in the basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 7.7 g, Cholesterol 86 mg, Fat 17.9 g, Fiber 0.6 g, Protein 28.6 g, SaturatedFat 6.6 g, Sodium 210.1 mg, Sugar 0.5 g
FOIL-PACK CREAMY PESTO CHICKEN & RICE
Embrace the elegant simplicity of foil-pack baking. There's room for cream cheese, pesto and sun-dried tomatoes in these delicious chicken and rice packets.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Spoon rice onto centers of 4 large sheets heavy-duty foil. Top each with a chicken breast.
- Combine cream cheese spread, pesto, tomatoes and milk until blended. Add artichokes; spoon over chicken. Fold to make packet. Place in rimmed baking sheet.
- Bake 30 min. or until chicken is done (165°F). Let stand 5 min. Cut slits in foil to release steam before opening each packet. Sprinkle with Parmesan before serving.
Nutrition Facts : Calories 440, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 620 mg, Carbohydrate 37 g, Fiber 3 g, Sugar 5 g, Protein 34 g
LAZY PESTO CHICKEN AND RICE
I created this one night when I was looking for a lot of flavor, but wanted something really quick to put together. On my plate, I melt mozzarella cheese on it. I love cheese, but the rest of my family isn't into it.
Provided by StephPage
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Spread rice in the bottom of the baking pan. Layer chicken on top.
- Mix cream of chicken soup, milk, and cheese wedges together in a bowl until smooth. Stir in chicken broth and pesto. Pour over chicken and rice. Cover baking pan tightly with aluminum foil.
- Bake in the preheated oven until most of the liquid has been absorbed, about 45 minutes. Remove from oven carefully; stir. Replace aluminum foil cover. Continue baking until rice is tender, about 15 minutes more. Remove from oven; uncover and sprinkle Parmesan cheese on top.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil until Parmesan cheese is melted and browned, about 5 minutes.
Nutrition Facts : Calories 406 calories, Carbohydrate 46.2 g, Cholesterol 44.7 mg, Fat 15.5 g, Fiber 0.9 g, Protein 18.7 g, SaturatedFat 4.9 g, Sodium 892.1 mg, Sugar 3.6 g
PESTO ARTICHOKE CHICKEN OVER RICE
This is an adaptation of my Artichoke Chicken with Rice recipe (#183814). The pesto saves time on mixing up seasonings, and lends a wonderfully rich flavor to the rice. PLEASE NOTE: Due to comments on this and my similar recipe I've noted that you need to use converted or brown rice for this to turn out right.
Provided by foxfyre
Categories One Dish Meal
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place rice in crockpot and add the broth.
- Rinse chicken and pat dry; cut into bite-size pieces.
- Place chicken on rice and sprinkle with salt and pepper.
- Add artichoke hearts.
- Pour pesto over chicken and artichokes, then spoon cream of chicken soup over the top.
- Cover and cook for 4 - 6 hours. Check rice and stir about an hour before cooking is complete to avoid "mushy" rice.
Nutrition Facts : Calories 381.3, Fat 5.3, SaturatedFat 1.2, Cholesterol 52.4, Sodium 631.3, Carbohydrate 58.8, Fiber 18.1, Sugar 1.6, Protein 31.3
CHICKEN PESTO AND RICE
I don't really know what to call this because I made it up and it was great! I wanted to come on here and record it so I would remember the magic and hopefully you can to.
Provided by rusted_essence
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- bring 2 c water 3 T butter garlic and onion powder salt and pepper to a boil.
- Add 1 c rice and half medium onion chopped
- Bring to boil cover and simmer 20 minutes.
- Steam carrots seasoning with salt and pepper and dotting with butter.
- Brown Chicken breasts in hot skillet with 3 T butter.
- Salt and Pepper both sides of chicken.
- add onions and cook til chicken is done and onions are transluscent.
- stir pesto with a knife and spread some on each side of the chicken cooking two minutes on each side.
- remove from heat and slice into strips.
- make a bed of rice on a plate position carrots in a pinwheel position chicken on top of the carrots.
- garnish the mound with onions and feta.
- Enjoy!
Nutrition Facts : Calories 1175.8, Fat 60.9, SaturatedFat 33.3, Cholesterol 214.9, Sodium 2243.2, Carbohydrate 116.2, Fiber 9.6, Sugar 13.9, Protein 43.6
CREAMY PHILLY PESTO CHICKEN
Add a bit of cream cheese to purchased pesto for a spicy herb sauce that really dresses up sauteed chicken breasts.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 8 minutes on each side or until done (170 degrees F). Transfer to plate; cover to keep warm.
- Add cream cheese spread to skillet; cook on medium heat 5 minutes or until melted, stirring constantly. Whisk in broth and pesto; cook and stir 2 to 3 minutes or until sauce is thickened and well blended. Pour over chicken.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 1.5 g, Cholesterol 80 mg, Fat 11.3 g, Fiber 0.2 g, Protein 25.5 g, SaturatedFat 4.2 g, Sodium 177.1 mg, Sugar 0.1 g
CREAMY PESTO SHRIMP/ OR CHICKEN
The Keno girls have played monthly for 15 years and each one of us takes our turn hosting. We prepare a special meal and dessert and a spend a fun evening together. This is another meal Laura served and it was so delicious and different.
Provided by Carols Kitchen
Categories < 4 Hours
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil.
- Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- In a large skillet, melt the butter over medium heat.
- Stir in cream, and season with pepper.
- Cook 6 to 8 minutes, stirring constantly.
- Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed.
- Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
- Stir in the shrimp, and cook until they turn pink, about 5 minutes.
- (or add cooked, diced chicken breast).
- Serve over the hot linguine.
Nutrition Facts : Calories 632.9, Fat 39, SaturatedFat 23.5, Cholesterol 209.4, Sodium 382.5, Carbohydrate 45.3, Fiber 1.9, Sugar 1.2, Protein 25.1
PESTO RICE-STUFFED CHICKEN
Juicy stuffed chicken is perfect for basil fans, but I've just as easily used shredded cheese in place of the pesto for my pickier eaters. -Rachel Dion, Port Charlotte, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Cook rice according to package directions., In a small bowl, combine tomato, pesto, salt and rice. Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 3 tablespoons rice mixture; secure with toothpicks., In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, brown chicken breasts on each side, adding additional oil as needed. Transfer to a greased 15x10x1-in. baking pan., Bake 18-22 minutes or until chicken is no longer pink. Discard toothpicks before serving.
Nutrition Facts : Calories 278 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 210mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
CHEESY PESTO RICE 'N CHICKEN BAKE
Make and share this Cheesy Pesto Rice 'n Chicken Bake recipe from Food.com.
Provided by wicked cook 46
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Toss Panko crumbs in the one tablespoon of melted butter, Set aside.
- In large saucepan, melt 3 tablespoons butter over medium-high heat. Add Flour and whisk together until it starts to turn golden brown. Add milk and then sour cream.
- A little at a time, add shredded cheddar, making sure it gets completely incorporated. Add blue cheese, again making sure it gets stirred in and melted completely.
- Remove from heat and stir in Pesto, followed by remaining ingredients(except for bread crumbs and Romano cheese).
- Pour in to buttered Casserole dish. Top with Romano cheese and bread crumbs. Bake for 30 minutes, or until golden brown on top.
Nutrition Facts : Calories 1134.6, Fat 53.1, SaturatedFat 31.2, Cholesterol 260.9, Sodium 1135.8, Carbohydrate 79.4, Fiber 5.3, Sugar 3.4, Protein 81.7
CREAMY PESTO CHICKEN AND LINGUINE
Easy to make, this chicken is wonderfully tasty and rich. Not for those watching your fat intake, but hey... splurging every now and then isn't a bad idea. ;)
Provided by Julesong
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook linguini according to package directions.
- Drain and set aside.
- In a large skillet, melt 2 teaspoons of the butter together with the olive oil over medium heat.
- Brown the chicken breasts on both sides until nicely golden and juices run clear, about 6 to 7 minutes per side.
- Remove from pan and cut into 1/2-inch cubes; set aside.
- Pour out drippings from pan, but do not wipe it out.
- In the pan you cooked the chicken in, melt remaining butter over medium heat.
- Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and sauté for 5 minutes, then stir in half and half and season with pepper.
- Cook 6 to 8 minutes, stirring frequently.
- Stir the Parmesan into the creamy mixture, stirring until well mixed.
- Stir in the pesto, and cook for about 5 minutes, until thickened.
- Stir in the chicken cubes and cook until heated through, about 5 minutes.
- Re-heat the linguini (either in boiling water or microwave) and serve chicken and sauce over the hot pasta.
- Garnish with grated Romano and freshly ground black pepper.
- Makes 4 to 6 servings.
CREAMY PESTO CHICKEN
You really won't miss the cheese at all in this dairy-free pesto. It's especially good over cauliflower rice or gluten-free pasta. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Combine the first 5 ingredients; brush over chicken. Place in a greased 8-in. square baking dish. Bake until a thermometer reads 165°, 20-25 minutes., Meanwhile, place basil, parsley and salt in a small food processor; pulse until chopped. While processing, gradually add coconut milk in a steady stream until mixture is pureed. Serve with chicken.
Nutrition Facts : Calories 261 calories, Fat 11g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 684mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic exchanges
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