Lemon Pesto Chicken Food

PESTO AND LEMON GRILLED CHICKEN

Steps:

• Combine all together in a large jar with a tight-fitting lid, or a sturdy zip lock bag, or a non-metallic bowl. This will make about 2 1/2 cups.
• Before adding your protein or veggies, save back about 1/2 of the marinade to baste while cooking, or reserve to top after your dish is plated. You'll probably have enough to use for another purpose (use on pasta, pizza, etc).
• In the remaining marinade, add your protein or vegetable of choice and let rest for the recommended length of time: chicken about 1-2 hours, seafood, and fish no longer than 30 min, veggies 30 min, firm tofu (pressed dry) 1 hour, and beef 1 hour or up to overnight.
• Grill until cooked through, set aside, and let rest, then slice and spoon or brush with reserved marinade.

LEMON PESTO BAKED CHICKEN

Steps:

• Place chicken, pesto and lemon juice into a large zip tight freezer bag.
• Remove air from bag and close.
• With your hands massage bag to combine chicken, pesto and lemon juice. Set aside.
• Load cheese into a small freezer safe zip top bag. Squeeze out air and close.
• (This is an optional step to keep everything together). Take another large zip tight freezer bag and place both the chicken and the cheese bags inside. Remove air and close.
• Label outer bag using a permanent marker with contents, date assembled and cooking instructions.
• Freeze.
• Remove contents from outer bag.
• Place cheese bag in the refrigerator.
• In the refrigerator thaw bag of Lemon Pesto Chicken over night.
• Preheat oven to 375 degrees.
• When thawed place Lemon Pesto Chicken into a 9x13-inch casserole dish and cover with aluminum foil.
• Bake for 25-30 minutes, covered.
• Remove foil and sprinkle cheese on the top of the chicken.
• Bake for 5 minutes.
• Turn broiler on high and broil for 5 minutes.
• Serve over pasta.

CHICKEN AND PASTA WITH LEMON PESTO

Steps:

• Enjoy.

CHICKEN WITH LEMON THYME PESTO

Steps:

• If desired, skin chicken.
• Season with salt and pepper.
• In a food processor or blender combine lemon thyme and pistachio nuts; cover and process or blend with several on/off turns until finely chopped.
• With procesor or blender running, gradually drizzle in oil, stopping to scrape down sides as necessary.
• Stir in freshly ground black pepper to taste.
• Set aside.
• For a charcoal grill, arrange medium hot coals around a drip pan.
• Test for medium heat above pan.
• Place chicken, bone side down, on a grill rack over drip pan.
• For gas grill place chicken adjacent to heat source.
• Cover and grill for 50 to 60 minutes or until chicken is no longer pink (instant read thermometer reads 180°C for breasts or 180°C for thighs and drumsticks), turning chicken and brushing with half the pesto during the last 5 minutes of grillling.
• Reserve remaining pesto for another use.
• Serve with lemon wedges.

LEMON PESTO CHICKEN

Steps:

• Place deep non-stick skillet over medium heat, add olive oil.
• When oil is just hot, don't let it smoke, add boneless skinless chicken breast strips, turning a couple of times and cook 6 to 8 minutes until done.
• In same skillet, add the soy milk and creamy pesto seasoning mix, stir until seasoning mix is blended inches
• Add the lemon juice and artichoke hearts.
• Let simmer over low heat about 5 minutes.
• Serve over the hot fettuccini noodles.