PESTO CHICKEN THIGHS WITH ITALIAN CREME SAUCE OVER PARMESAN COUSCOUS
These flavorful Pesto Chicken Thighs over Parmesan Couscous are drenched in a delicious Italian creme sauce! Made with just 6 ingredients, your family will love this easy chicken dinner!
Provided by Jenny
Categories Dinner
Time 1h50m
Number Of Ingredients 6
Steps:
- Place chicken thighs and pesto into a large ziplock bag, seal and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees F. Place chicken thighs onto a large baking sheet that has been sprayed with non-stick cooking spray. Bake for 25 to 35 minutes, until chicken is cooked through.
- Place cooked couscous, olive oil and parmesan cheese into a medium saucepan over medium-low heat, stirring to combine. Cook until heated through, about 5 minutes. Reduce to heat to low.
- Warm Philadelphia Italian Cheese and Herb Cooking Creme into a small saucepan over medium-low heat until warmed. Reduce heat to low.
- To serve, place couscous onto a serving plate and top with chicken. Drizzle with warm cooking cream.
Nutrition Facts : Calories 629 kcal, Carbohydrate 21 g, Protein 27 g, Fat 48 g, SaturatedFat 11 g, Cholesterol 122 mg, Sodium 582 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CHICKEN WITH PESTO CREAM
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In the bowl of a food processor fitted with a metal blade, add the basil, Parmesan, pine nuts, half of the garlic, salt and black pepper and pulse to combine. With the food processor running, drizzle in the 1/3 cup olive oil until the sauce comes together and is smooth. Set aside.
- Slice the chicken breast in half horizontally so you have 8 thinner cutlets. Sprinkle both sides of each cutlet with salt and pepper.
- Heat 1 tablespoon each butter and olive oil in a large cast iron skillet over medium-high heat. Add half of the cutlets and cook through, 3 to 4 minutes per side. Remove to a plate. Repeat with the remaining cutlets.
- Reduce the heat to medium and add the remaining 3 tablespoons butter and 1 tablespoon olive oil along with the red onion and remaining sliced garlic. Cook, stirring frequently, 1 to 2 minutes. Add the rainbow chard and cook, stirring, until lightly wilted, about 1 minute. Add the lemon juice and stir for an additional 30 seconds. Remove to a plate.
- Without cleaning the skillet, add the cream and heat for 1 minute. Stir in about a third of a cup of the pesto and return the chicken to the pan. Bring to a simmer and allow to thicken, 1 to 2 minutes. (Refrigerate the remaining pesto in an air tight container for up to 5 days.)
- Make a bed of rainbow chard on a large platter. Top with the chicken cutlets and drizzle the sauce over the top. Sprinkle with the tomatoes and serve.
CRUNCHY BAKED PESTO CHICKEN THIGHS
Easy and flavorful baked chicken thighs amped up with pesto!
Provided by RainbowJewels
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Combine panko, Parmesan cheese, olive oil, salt, and pepper in a bowl.
- Place chicken thighs onto the prepared baking sheet and coat each side with pesto. Press panko mixture onto chicken.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 338.5 calories, Carbohydrate 10.6 g, Cholesterol 83.2 mg, Fat 22.1 g, Fiber 0.4 g, Protein 26.4 g, SaturatedFat 6.8 g, Sodium 517.4 mg, Sugar 0.1 g
PESTO CREAM SAUCE
Serve this delicious sauce over your favorite pasta for a quick, delectable meal. Do NOT substitute half-and-half for the heavy cream if you want a thick sauce. Heavy cream contains at least 36% milkfat. Half-and-half, just like the name says, is half milk and half cream and is no more than 18% milkfat. If half-and-half is used, the sauce will only be half as thick as it would if heavy cream were used. Also, if the amount of butter is reduced, that will also make the sauce thinner, as butter is 80% milkfat.
Provided by mailbelle
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat heavy whipping cream and water in a small, heavy saucepan over medium heat until hot but not boiling.
- Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat.
- Stir in 1/2 cup parmesan cheese until melted.
CREAMY PESTO CHICKEN WITH ROASTED TOMATOES
A fast and filling, all-in-one chicken dish
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 545 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.82 milligram of sodium
CREAMY PESTO CHICKEN
All the flavors of Italian pesto (fresh basil, pine nuts, Parmesan, and garlic) in a simple creamy sauce. Also works well with thinly sliced pork tenderloin. Add a splash of milk or cream for a slightly thinner sauce. Serve over rice or pasta with extra Parmesan cheese to sprinkle on top.
Provided by JODIE4
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium heat, and cook the chicken for about 5 minutes, until lightly browned. Mix the garlic and sherry into the skillet. Cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear.
- Mix the pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce the heat to low, and mix in the basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 7.7 g, Cholesterol 86 mg, Fat 17.9 g, Fiber 0.6 g, Protein 28.6 g, SaturatedFat 6.6 g, Sodium 210.1 mg, Sugar 0.5 g
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- Grease a large skillet and cook chicken over medium heat 5-8 minutes on each side until browned on the outside and cooked through. Transfer to a plate and cover to keep warm.
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- For the couscous, pour the couscous into a medium heatproof bowl and add in two tablespoons of pesto and the salt. Pour over the boiling water, give it a quick stir to combine, and place a dinner plate over the bowl to create a bit of a lid. Set aside while you get to work on the chicken.
- For the chicken, place a large non-stick skillet over medium high heat. While the skillet preheats, place the chicken breasts onto a large piece of parchment paper and cover them with a second sheet of parchment. Using a meat mallet or a wooded rolling pin, evenly pound the chicken breasts until they are about one centimeter thick. Cut each breast into two and set aside.
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