Pesto Artichoke Chicken Over Rice Food

PESTO CHICKEN AND RICE BAKE

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.

PESTO ARTICHOKE CHICKEN OVER RICE

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.

CRISPY ARTICHOKE PESTO-STUFFED CHICKEN

Steps:

• Position an oven rack in the upper third of the oven and preheat to 400 degrees F. Fit a rimmed baking sheet with a baking rack.
• Combine the artichoke hearts, pesto and 1/4 cup of the Parmesan in a food processor and pulse until finely chopped, 10 to 12 pulses. Set aside.
• Sprinkle the chicken cutlets with salt and pepper and arrange them pounded-side up on a work surface. Divide the provolone evenly among the cutlets, leaving a 1/4-inch border around the edges, then top evenly with the pesto and artichoke filling. Starting at the short end of each cutlet, roll up to enclose the filling. Secure with a wooden skewer and season with more salt and pepper.
• Put the flour in a shallow dish. Put the eggs in a second shallow dish and beat until very loose. Mix the breadcrumbs and remaining 1/4 cup Parmesan in a third shallow dish. Coat the chicken roll-ups first in the flour, then dip in the egg, letting any excess drip off. Last, coat fully with the breadcrumb mixture and transfer to a plate.
• Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Put 3 of the roll-ups in the skillet seam-side down and cook, flipping as needed, until golden brown on all sides, about 5 minutes. Transfer to the prepared baking sheet. Wipe out the skillet and heat the remaining 2 tablespoons oil. Cook the remaining roll-ups in the same method, then transfer to the baking sheet. Bake the roll-ups until cooked through, about 15 minutes. Remove the skewers before serving.

ARTICHOKE CHICKEN PESTO PIZZA

Steps:

• Preheat oven to 425°. Place crust on an ungreased 12-in. pizza pan. Spread with pesto. Arrange chicken and artichokes over top; sprinkle with cheese. Bake until golden brown, 10-12 minutes. If desired, top with Parmesan cheese and minced fresh basil.

PESTO CHICKEN WITH RICE

Steps:

• Preheat oven to 200C
• Fry the chicken in a pan with a small amount of oil or butter for 10mins
• Grease a shallow oven dish. Scatter the chopped onions, mushrooms and rice in the dish and nestle the chicken in the mix.
• Mix the pesto in the boiling chicken stock and pour into the dish
• Place the chicken and rice in the oven d remove in 1 hour

LAZY PESTO CHICKEN AND RICE

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.

PESTO CHICKEN AND RICE

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.

PESTO RICE-STUFFED CHICKEN

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.

CHICKEN PESTO AND RICE

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!