Italian Chicken With Pesto Potatoes Food

PESTO CHICKEN

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.

ITALIAN OVEN-ROASTED CHICKEN AND POTATOES

Steps:

• Preheat the oven to 425 degrees.
• Mix the potato chunks in a bowl with half the olive oil, half the parsley, and a generous amount of salt and pepper.
• Toss to coat well, then spread over the bottom of a large roasting pan large enough to hold all the potatoes in one layer.
• In the same bowl, mix the chicken parts with the remaining oil and parsley and more salt and pepper, again stirring to coat well.
• Arrange the chicken over the top of the potatoes, skin side down.
• Place in the oven and bake for 30 minutes, remove chicken pieces to a plate, stir the potatoes, and replace the chicken pieces, skin side up.
• Return to oven for an additional 30 minutes.
• The chicken is done when crisp and brown and the potatoes should be roasted to a fine golden color.

ITALIAN CHICKEN WITH PESTO POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a saucepan, bring the vinegar to a boil. Reduce heat, and simmer 15 minutes, stirring frequently, until thickened.
• Cut a pocket in each chicken breast. Fill each pocket with an equal amount of mozzarella cheese, and season with salt and pepper. Wrap each chicken breast with a slice of ham. Arrange the wrapped chicken breasts in a baking dish. Place the tomatoes around the chicken, sprinkle all with olive oil, and season with salt and pepper.
• Bake 25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
• In a saucepan with enough lightly salted water to cover, boil the potatoes 15 minutes, or until tender. Drain, return to the pan, and coat with the pesto.
• Place chicken breasts, tomatoes, and potatoes on serving plates, and drizzle with the reduced balsamic vinegar to serve.

ONE-PAN TUSCAN CHICKEN PASTA BAKE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix pasta, chicken, tomatoes, Alfredo sauce, water, Italian seasoning, garlic powder and pepper flakes. Pour mixture into dish. Cover tightly with foil. Bake 40 minutes.
• Remove dish from oven; stir mixture thoroughly. Add spinach, and stir until well mixed. Sprinkle with cheese.
• Bake uncovered 5 to 7 minutes or until pasta is tender and cheese is melted. Let stand 10 minutes before serving. Garnish with basil.

ITALIAN GARLIC CHICKEN AND POTATOES

Steps:

• Preheat oven to 190C/375°F.
• Line a roasting tin with foil.
• Cut off any excess skin from the chicken leaving just a covering on top. Rinse chicken and toss into a large bowl. Let chicken sit for a minute and then drain any excess water from the bowl. Do this once or twice.
• Drizzle 3 tablespoons olive oil over chicken.
• Add garlic, lemon juice, parsley, basil, thyme, rosemary, chili peppers, salt and pepper.
• Using clean hands, toss the chicken in the oil/garlic/herb mixture to thoroughly coat.
• Wash your hands.
• Lay the chicken pieces in the roasting tin, skin side down, leaving any excess oil/garlic/herb mixture in the bowl.
• Cut up potatoes (do NOT peel) into large chunks and toss into the bowl with the remaining oil/garlic/herb mixture.
• Add additional 2-3 tablespoons olive oil and toss (with hands) to coat.
• Place potato chunks around chicken in pan and drizzle any remaining oil mixture over chicken and potatoes.
• Bake for 25 minutes.
• Remove from oven and turn chicken over and toss around the potatoes.
• Return to oven and bake an additional 20-25 minutes until potatoes are tender.
• Serve and enjoy!

CHICKEN AND POTATOES SKILLET

Steps:

• Marinate the chicken with the smoked paprika, Italian seasoning, salt and olive oil. Stir to mix well. Set aside.
• Heat up a cast-iron skillet on medium-low heat. Add the olive oil and butter, follow by the garlic, potatoes and the rest of the ingredients. Cook the potatoes wedges until the outside is browned and the inside is cooked through, about 10 - 15 minutes. Dish out and set aside.
• In the same skillet on medium heat, add the olive oil and butter. Pan fry the chicken, each side for about 4-5 minutes. Turn over and pan fry the other side.
• Push the chicken to one side and add the potatoes. Add more salt to taste. Turn off the heat and serve the chicken and potatoes immediately, with a hot sauce of your choice, if you like.

'SPINACH PESTO' STUFFED CHICKEN AND POTATOES

Steps:

• Heat grill to medium heat.
• Process first 4 ingredients in food processor until smooth. Spoon half into small bowl. Add shredded cheese; mix well.
• Cut lengthwise slit in thickest side of each chicken breast, being careful to not cut through to opposite side. Stuff pockets with shredded cheese mixture; close pockets and secure with wooden toothpicks. Spray chicken with cooking spray. Grill, covered, 4 min. on each side or until done (165°F).
• Meanwhile, place potatoes and water in medium microwaveable bowl; cover with waxed paper. Microwave on HIGH 12 min. or until tender. Use potato masher or back of spoon to smash potatoes. Add remaining spinach mixture and MIRACLE WHIP; mix well.
• Remove and discard toothpicks from chicken. Serve chicken with potatoes.

CHICKEN AND POTATOES WITH PESTO

Steps:

• Mix 3 Tbsp pesto with potatoes and onions.
• Place into casserole dish.
• Top with chicken.
• Evenly rub 1 Tbsp pesto on top of the chicken breasts.
• Season with salt, pepper, garlic and Italian seasonings.
• Top with cheese.
• Bake at 400°F for 40 minutes. If the cheese begins to brown too fast, loosely cover w/foil then remove foil during the last 5-10 minutes.
• Serve with garlic bread and a salad.
• Enjoy!

ROAST CHICKEN WITH PESTO AND POTATOES

Steps:

• Preheat oven to 400°F. Stir pesto and garlic in medium bowl to blend. Transfer 1 tablespoon pesto mixture to small bowl and reserve for sauce.
• Spread 1/4 cup pesto mixture over outside and 1 tablespoon inside main cavity of chicken. Place potatoes in large roasting pan and toss with remaining pesto mixture. Push potatoes to sides of pan; place chicken in center. Sprinkle chicken and potatoes with salt and pepper. Roast until thermometer inserted into thickest part of chicken thigh registers 180°F and potatoes are brown and tender, about 1 hour 20 minutes.
• Transfer chicken and potatoes to platter. Add broth and reserved 1 tablespoon pesto to roasting pan. Place pan over heat; bring broth to boil, scraping up browned bits. Season sauce with salt and pepper. Serve chicken and potatoes with sauce.

ITALIAN CHICKEN WITH PESTO POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a saucepan, bring the vinegar to a boil. Reduce heat, and simmer 15 minutes, stirring frequently, until thickened.
• Cut a pocket in each chicken breast. Fill each pocket with an equal amount of mozzarella cheese, and season with salt and pepper. Wrap each chicken breast with a slice of ham. Arrange the wrapped chicken breasts in a baking dish. Place the tomatoes around the chicken, sprinkle all with olive oil, and season with salt and pepper.
• Bake 25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
• In a saucepan with enough lightly salted water to cover, boil the potatoes 15 minutes, or until tender. Drain, return to the pan, and coat with the pesto.
• Place chicken breasts, tomatoes, and potatoes on serving plates, and drizzle with the reduced balsamic vinegar to serve.

ITALIAN CHICKEN WITH PESTO POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a saucepan, bring the vinegar to a boil. Reduce heat, and simmer 15 minutes, stirring frequently, until thickened.
• Cut a pocket in each chicken breast. Fill each pocket with an equal amount of mozzarella cheese, and season with salt and pepper. Wrap each chicken breast with a slice of ham. Arrange the wrapped chicken breasts in a baking dish. Place the tomatoes around the chicken, sprinkle all with olive oil, and season with salt and pepper.
• Bake 25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
• In a saucepan with enough lightly salted water to cover, boil the potatoes 15 minutes, or until tender. Drain, return to the pan, and coat with the pesto.
• Place chicken breasts, tomatoes, and potatoes on serving plates, and drizzle with the reduced balsamic vinegar to serve.

CHICKEN FETTUCCINI ALFREDO

Steps:

• In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
• 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.
• Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.