GRILLED PESTO CHICKEN DINNER
Steps:
- 1.Preheat oven to 375°F. Coat an 11x8 baking dish with nonstick cooking spray.
- 2.In a medium bowl, mix together vegetable blend and 3 tsp. of pesto sauce. Spoon evenly into baking dish. Arrange frozen chicken breasts in single layer on top. Spread remaining 1 tsp. of pesto sauce over chicken breasts.
- 3.Bake uncovered for 18 to 20 minutes, or until heated through.
- 4.Meanwhile, prepare mashed potatoes according to package instructions. In a small saucepan over medium heat, cook Gravy for 3 to 5 minutes, or until heated through, stirring occasionally.
- 5.To serve, divide prepared mashed potatoes and vegetable blend between 6 plates. Place 1 chicken breast on each plate and serve with warm gravy.
EASY GRILLED PESTO CHICKEN
Easy Grilled Pesto Chicken is a quick and easy recipe to make for dinner! Perfect to pair the chicken with a salad, make them into kabobs, or with any of your favorite side dishes.
Provided by Eileen
Categories Main Course
Time 17m
Number Of Ingredients 2
Steps:
- Preheat the grill to 425 degrees. Brush the basil pesto evenly on each chicken breast. Be sure to put pesto on both sides of chicken.
- Reduce heat to medium, about 350 degrees, and place chicken on the grill. Cook about 5-6 minutes per side. Internal temperature of the chicken should be 165 degrees.
- Let chicken rest about 5 minutes to let the juices settle. Slice and serve
- Preheat the oven to 375° degrees. Coat a medium-sized casserole dish with non-stick cooking spray, set aside.
- Brush the basil pesto evenly on each chicken breast. Be sure to put pesto on both sides of the chicken.
- Place chicken into the prepared casserole dish.
- Place in the preheated oven for about 20-25 minutes. The internal temperature of the chicken will be 165° when chicken is cooked through.
- Serve chicken with your favorite sides, enjoy.
Nutrition Facts : ServingSize 1 cutlet, Calories 100 kcal, Protein 23 g, Fat 2 g, Cholesterol 68 mg, Sodium 90 mg
GRILLED CHICKEN WITH AVOCADO PESTO
Sorry chicken, avocado is the star in this low-carb and protein-packed dish. It helps make a creamy dairy-free pesto that's filled with heart-healthy fats.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Prepare an outdoor grill or a grill pan for medium heat.
- Whisk together 1 tablespoon of the oil and the lemon zest in a large bowl. Add the chicken to the oil and toss to coat. Sprinkle with salt and pepper. Divide the chicken and thread onto metal or bamboo skewers.
- Toast the pine nuts in a small skillet over medium heat, tossing frequently, until light golden, 3 to 4 minutes. Let cool.
- Combine the pine nuts, basil, parsley, garlic, 1/2 teaspoon salt and several grinds of pepper in a food processor. Process to make a coarse paste. Add the avocado, lemon juice and remaining 3 tablespoons oil and process until mostly smooth.
- Grill the chicken, turning often, until just cooked through, 5 to 7 minutes. Serve the chicken dolloped with the pesto and any extra pesto on the side.
Nutrition Facts : Calories 370, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 125 milligrams, Sodium 180 milligrams, Carbohydrate 4 grams, Fiber 2 grams, Protein 40 grams, Sugar 1 grams
GRILLED PESTO-MARINATED CHICKEN
This moist and flavorful chicken is as easy as it is satisfying! Perfect with a green salad, rice, or pasta.
Provided by SunnyDaysNora
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h20m
Yield 4
Number Of Ingredients 6
Steps:
- Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 381.2 calories, Carbohydrate 5.5 g, Cholesterol 83.7 mg, Fat 25 g, Fiber 1.5 g, Protein 33.9 g, SaturatedFat 7.2 g, Sodium 772.6 mg, Sugar 0.6 g
GRILLED CHICKEN WITH ARUGULA PESTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a grill pan to high.
- Toast the nuts lightly in small skillet over low heat, then add them to a food processor.
- Add the arugula, basil, lemon juice, garlic, and salt and pepper, to taste, and pulse to combine.
- With the processor on, stream in the extra-virgin olive oil to form thick pesto.
- Lightly pound out the chicken, then rub all sides with the pesto. Spray the grill pan with cooking spray or rub with a little oil and grill the chicken 2 to 4 minutes on each side.
- Cook's Note: Serve sliced on top of Caesar Spaghetti or, pile it onto ciabatta bread with sliced tomatoes and mozzarella for an outta-sight sammy.
GRILLED PESTO CHICKEN SANDWICHES
Grilled chicken sandwiches with tomato, mozzarella and pesto.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat.
- Halve the chicken breasts crosswise and pound each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Toss the chicken pieces with the crushed red pepper, fennel seed, 1 tablespoon of the oil and 3/4 teaspoon salt in a medium bowl. Brush the insides of the rolls with the remaining 1 tablespoon oil.
- Grill the chicken, turning once, until just cooked through, 8 to 9 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella. Grill the rolls, oiled side down, until warmed and lightly charred, about 1 minute.
- Spread some pesto on the bottom halves of the rolls. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the rolls.
- Copyright 2016 Television Food Network, G.P. All rights reserved
GRILLED CHICKEN PESTO PANINI
If you have an electric panini maker then use it for this, if not you need two skillets, one heavy cast iron skillet or similar for the top to weigh down the panini. This makes a perfect lunch or light dinner. Plan ahead the chicken needs to marinade for 1 hour before cooking....this works with a George Foreman grill, just make certain to hold down on the top lid firmly while cooking to ensure toasting the bread, or maybe you are lucky enough to own a panini maker, then you will not need the heavy skillet for the top. Double the recipe if desired. You will love this!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound the chicken fillets until thin between two pieces of waxed paper, then marinate in oil, garlic, pepper and Italian seasoning for about 1-1/2 hours.
- Heat a grill pan or sauté pan (the breasts can also be grilled on the BBQ).
- Season the breasts with salt and pepper.
- Cook the chicken on medium heat for about 5 minutes per side, or until golden and cooked through.
- Remove from pan and place on a plate or board.
- Top each fillet with some of the roasted peppers and a slice of cheese.
- Spread BOTH sides of the bread with pesto sauce.
- Place chicken inside the bread and form to a sandwich.
- Brush both sides of the outside of bread with olive oil.
- Heat a grill pan or a 10-inch skillet on medium high heat. Place the panini in the pan (only 2 at a time).
- Weigh the panini down with another heavy skillet and then top with a heavy can (a very large can of tomato juice works great for this!) cook for about 3 minutes, or until bread is toasted.
- Turn the panini, and weigh it down again with a heavy skillet and a can on top, and toast for another 3 minutes.
- Remove from pan and cut in half.
Nutrition Facts : Calories 443.3, Fat 22.2, SaturatedFat 7.2, Cholesterol 94.8, Sodium 1335, Carbohydrate 23.3, Fiber 1.8, Sugar 0.5, Protein 36.3
PESTO GRILLED CHICKEN
Juicy, marinated chicken topped with pesto on the grill. My favorite way to use up a big jar of prepared pesto!
Provided by B-Walk
Categories Lunch/Snacks
Time 1h20m
Yield 4-6 pieces chicken, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken breasts into smaller portions and pound about 1/2" thick.
- Combine remaining ingredients, except pesto, and pour over chicken in shallow dish. Allow to marinate for at least 30 minutes.
- Heat grill to 400-450 degrees. Grill chicken breasts on one side until sides no longer appear pink, and flip on the grill.
- Spoon pesto over each piece of chicken. Close grill, and allow to cook until juices run clear.
Nutrition Facts : Calories 194.8, Fat 9.9, SaturatedFat 1.6, Cholesterol 72.6, Sodium 174.6, Carbohydrate 1.1, Fiber 0.3, Sugar 0.2, Protein 24.4
GRILLED CHICKEN AND PESTO FARFALLE
I took this excellent recipe from the September 2008 issue of Cooking Light Magazine. This is a creamy, hearty one-dish meal. I usually follow it with a fruit salad for dessert.
Provided by Ex-Pat Mama
Categories One Dish Meal
Time 1h5m
Yield 10 2 Cup servings, 10 serving(s)
Number Of Ingredients 13
Steps:
- Set the grill to medium high heat (or use a ribbed grill pan on the stovetop). Spray with cooking spray.
- Season the chicken with the salt and pepper. Place on the grill and cook for approximately 10 minutes - until the juices run clear. Remove from grill and let stand for five minutes. Cut chicken into bite-sized pieces; keep warm.
- Cook pasta according to package directions. Drain in a colander placed over a bowl. Save 1/2 cup of the cooking liquid. Place the drained pasta into a large serving bowl.
- Heat butter in a medium saucepan over medium heat. Add the garlic and cook one minute, stirring occasionally.
- Combine the 1/2 cup milk and flour in a small bowl. Whisk until smooth. Add this mixture to the garlic and butter whisking constantly. Stir in the pesto. Slowly add the remaining milk - whisking constantly. Cook, stirring frequently, for 8 minutes or until the sauce thickens.
- Add the reserved cooking liquid and one cup of the shredded cheese, stir until the cheese melts. Add salt and pepper if desired.
- Add the chicken and the sauce to the bowl of pasta, tossing well to coat. Add the tomatoes and basil and gently toss again. Sprinkle with the remaining cheese and serve immediately.
Nutrition Facts : Calories 455.3, Fat 12, SaturatedFat 6.1, Cholesterol 79.3, Sodium 674.5, Carbohydrate 50.5, Fiber 2.7, Sugar 3.3, Protein 34.8
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