Pesto Chicken Potatoes Food

BAKED PESTO CHICKEN THIGHS AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix potatoes with 2 tablespoons pesto in a bowl. Transfer potatoes into a large 11x13-inch baking dish. Unfold chicken thighs in the same bowl; rub remaining pesto on all sides. Fold thighs back up into original shape and place into the baking dish next to the potatoes.
• Bake in the preheated oven, stirring potatoes occasionally, until potatoes are soft when pieced with a fork, 28 to 30 minutes. Season with salt and pepper before serving.

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.

PESTO CHICKEN & POTATOES

Steps:

• Pre heat the oven to 450. Peel and cut the each potato into 8 wedges. Place on a lined & sprayed cookie sheet. Bake for 40 minutes.
• After you put the potatoes in the oven, Heat up a saute pan to medium. Spread the pesto on the chicken thighs.
• Place chicken, frozen spinach, peppers, mushrooms, salt & pepper in the pan and cover. Cook for about 10 minutes and flip the chicken. You will want to cook the chicken until the juices run clear (about 10-15 more minutes).
• When the chicken is done, you should only have a few more minutes until the potatoes are done. Turn off the heat under the chicken but keep it covered until you are ready to serve.
• Serve with a salad.

CREAMY PESTO CHICKEN WITH ROASTED TOMATOES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
• Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.
• Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.

CHICKEN, PESTO PASTA WITH ROAST POTATOES

Steps:

• 1. For the Roast Potatoes, slice 3 medium potatoes, skin on, and 6 medium sized mushrooms into a large bowl with a lid. Add 3 tbsp olive oil, and dried parsley, oregano, salt, and italian seasoning mix to taste. Shake vigorously until potatoes are coated.
• 2. Transfer to microwave safe container, and microwave for 3 minutes.
• 3. Bake for 20 minutes in 350 degree oven, in an open top baking dish.
• 4. For the Pesto Pasta, begin with a roux. Whisk together 1 1/2 cups milk and 2 tbsp flour in a small saucepan. Add 2 tbsp butter as you stir. Add approx 3 tbsp shredded mozzarella cheese, stirring constantly. Remove from heat once the sauce thickens.
• 5. Prepare two Knorr brand Pesto Sauce Mixes according to directions, set aside.
• 6. Slice two colorful bell peppers into strips, use two different colors of your choosing. Slice up 1 red onion, and mince 4 cloves of garlic.
• 7. In a large saucepan or a wok, sautee the garlic until they begin to become translucent. Add the peppers and onions, sautee for at least five minutes, stirring occasionally.
• 8. Add white sauce and pesto and salt to taste. Cook for another 5 mins, remove from heat.
• 9. Boil a box of whole wheat pasta, any variety of your choosing.
• 10. For the Chicken, slice 2.5 lbs of boneless chicken breasts into thin strips. Sautee 2 cloves minced garlic in 2 tbsp olive oil, then fry the chicken until the outside is cooked but not all the way through (about halfway).
• 11. Take chicken off heat and transfer to bowl. Rub the chicken in either chili powder or paprika (your preference) to taste, approx 2 tbsp brown sugar, and salt to taste.
• 12. Transfer back to frying pan, add 1/2 c red wine, finish cooking until chicken is cooked through, wine has reduced, and chicken has taken on a slight purple hue.

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.