GRILLED PESTO CHICKEN PACKS
Good things come in small packages... and this main dish is no exception!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Heat coals or gas grill for direct heat. Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini on one side of four 18x12-inch sheets of heavy-duty aluminum foil. Spoon 2 tablespoons pesto over chicken mixture on each sheet.
- Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets 4 to 5 inches from medium heat 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Place packets on plates. Cut large X across top of packet; fold back foil.
Nutrition Facts : Calories 330, Carbohydrate 10 g, Cholesterol 80 mg, Fat 3, Fiber 3 g, Protein 31 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 350 mg
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 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.
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
PESTO CHICKEN GRILL PACKETS
Make and share this Pesto Chicken Grill Packets recipe from Food.com.
Provided by Meredith .F
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat a grill to medium.
- Cut four 12-inch-long sheets of heavy-duty foil. Drizzle 1 teaspoon olive oil into the center of each sheet.
- Season the chicken with salt and pepper.
- Lay 1 piece of chicken in the center of each sheet and spread 1 tablespoon pesto on top.
- Mound one-quarter of the zucchini, tomatoes and scallions over each chicken breast. Dollop 3 tablespoons pesto over each mound. Fold the foil over the chicken and vegetables; pinch the edges to seal.
- Cover and grill the packets over indirect heat for 25 minutes. Remove from the grill and open carefully.
FOIL PACKED PESTO CHICKEN
Make and share this Foil Packed Pesto Chicken recipe from Food.com.
Provided by Audrey M
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini in each packet.
- Spoon 2 Tablespoons of basil pesto over each chicken.
- You can use 8 18 x 12 inch sheets of heavy duty foil if you don't want to purchase the foil packets.
- Make sure you double fold ends by folding 1/2 inch and then repeating the 1/2 inch fold.
- Remember to leave space on sides for circulation and expansion.
- Cover and grill packets 4 to 5 inches from medium heat.
- Cook 20 to 25 minutes or until juice of chicken is no longer pink.
- To serve, cut a large"X" across top of packet to let steam escape.
- This also can be cooked in a 375 degree oven for 25 minutes or until juices run clear.
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 PACKET CHICKEN
Very easy, VERY flavorful chicken, pasta, veggie dish. Any veggies can be substituted for the ones listed. This reminds me of something you would order at a fine Italian restaurant..very distinct taste
Provided by Manda
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In saucepan, combine dry pesto mix with water and olive oil.
- Cook 5 minutes.
- In individual pieces of aluminum foil, place one chicken breast half and equal amounts of veggies.
- Sprinkle with garlic salt and pepper.
- Spoon 4 Tbsp.
- of pesto mixture over each packet and fold up.
- Place in 350 degree oven for 30-35 minutes.
- Meanwhile, prepare pasta according to pkg.
- and drain.
- Add about 3/4 of remaining pesto mixture to pasta and toss well.
- To serve, place serving of pasta on each dish and dump the packet of chicken and veggies over top.
- Serve with leftover pesto mixture (opt.), and grated parmesan cheese, if desired.
Nutrition Facts : Calories 724.5, Fat 29.9, SaturatedFat 4.4, Cholesterol 68.4, Sodium 127, Carbohydrate 72.7, Fiber 5.1, Sugar 5.9, Protein 40
GRILLED PESTO CHICKEN PACKETS
Make and share this Grilled Pesto Chicken Packets recipe from Food.com.
Provided by GodfreyMom
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat coals or gas grill for direct heat. Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini on one side of four 18x12-inch sheets of heavy-duty aluminum foil. Spoon 2 tablespoons pesto over chicken mixture on each sheet.
- Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets 4 to 5 inches from medium heat 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Place packets on plates. Cut large X across top of packet; fold back foil.
Nutrition Facts : Calories 193.6, Fat 2.3, SaturatedFat 0.5, Cholesterol 68.4, Sodium 97.8, Carbohydrate 14.3, Fiber 6.4, Sugar 5.5, Protein 31.1
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- Cut foil into eight large pieces (about 14 - 16 inches long) and start four grill packets by laying them out double stacked in a plus sign shape. At this point, you can line them with parchment paper, if desired, by simply putting a single layer just on top of the foil.
- To make the pesto, combine the basil, spinach, Parmesan, pine nuts, garlic, and olive oil in a small food processor and process until a smooth paste. Spoon over the top of each packet. Season with salt and pepper.
- To seal the packets, carefully bring up two of the long sides of the foil so the edges meet at the center. Fold the two edges over together at least three times. Fold the remaining open edges up on themselves at least two to three times and crimp them together with your fingers.
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