Pesto Parmesan Crusted Grilled Chicken Food

GRILLED PESTO-MARINATED CHICKEN

Steps:

• Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PESTO-PARMESAN CRUSTED GRILLED CHICKEN

Steps:

• Heat gas or charcoal grill. In 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil about 30 seconds, stirring constantly, until fragrant. Add bread crumbs. Cook 2 to 3 minutes, stirring frequently, until toasted. Remove crumb mixture to small bowl. Stir pesto and Parmesan cheese into bowl with crumbs.
• Loosen skin on chicken to form a pocket, without detaching skin completely. Fill each pocket with pesto mixture. Sprinkle with salt and pepper.
• Place chicken on grill, skin side down, over medium-low heat. Cover grill; cook 10 minutes, moving occasionally as needed to avoid burning the skin. Turn chicken; spoon any remaining pesto over chicken. Cook 10 to 15 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F).

GRILLED CHICKEN PARMESAN

Steps:

• Preheat an outdoor grill to medium-high. Make sure the grates are clean so the chicken doesn't stick.
• Arrange a chicken breast between two sheets of plastic wrap. On a work surface, using a meat mallet or small heavy pan, pound the chicken evenly until it is 1/4-inch (6 millimeters) thick. Remove the plastic wrap and transfer to a baking sheet; repeat with the remaining chicken breasts. Brush both sides of each chicken cutlet lightly with oil.
• Combine the salt, pepper and garlic powder in a small bowl and sprinkle evenly over both sides of the chicken cutlets. Place the chicken cutlets on the grill and cover the grill. Cook for 3 to 4 minutes. Flip and spread a few tablespoons marinara sauce over each cutlet and top with a couple pieces of mozzarella and 1 tablespoon Parmesan. Cover the grill and cook until the cheese is melted and the chicken is cooked through, 3 to 4 minutes longer. Serve hot.

PESTO PARMESAN CHICKEN

Steps:

• Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
• In shallow dish, mix together pesto and mayonnaise. In another shallow dish. mix together bread crumbs and cheese. Dip chicken into pesto mixture then dip in panko mixture. Place on baking sheet.
• Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown. Garnish with basil.

GRILLED CHICKEN PARMESAN

Steps:

• Cut off a 1 1/2-inch piece of the baguette and pulse in a food processor to make breadcrumbs. Add the tomatoes and 1/4 teaspoon salt and pulse until the tomatoes are finely chopped but not pureed. Heat 1 1/2 tablespoons olive oil in a medium skillet over medium heat; add the garlic and cook until just golden, about 1 minute. Add the red pepper flakes and tomato mixture and bring to a simmer; cook until the sauce thickens slightly, 8 to 10 minutes.
• Meanwhile, preheat a grill to medium high. Toss the chicken with the remaining 1/2 tablespoon olive oil, the oregano and 1/4 teaspoon salt. Split the remaining baguette in half lengthwise and then cut in half to make 4 pieces.
• Grill the bread, cut-side down, until lightly toasted. Grill the chicken until cooked through, about 5 minutes per side, topping with the mozzarella and covering during the last 2 minutes.
• Spoon some tomato sauce onto the bread pieces and top with half of the parmesan. Top each with a chicken breast, then the remaining sauce. Sprinkle with basil and the remaining parmesan.

PESTO PARMESAN CRUSTED CHICKEN BREASTS OVER TOMATO SPINACH PASTA

Steps:

• Chicken -- I don't like the chicken breasts too thin for this. A scallopini cut is too thin, but lately a few that I have purchased are so thick I had to pound them out a bit.
• Marinate -- Now, if you have time, place the chicken and pesto in a large baggie and let it marinate, 30 minute and up to 4 hours. But not longer than 4 hours. If you do not have time, don't worry. It can be made right on the spot.
• Tomato sauce -- I like to start the sauce first. I use a good Italian flavored tomato sauce, but use your favorite sauce. I also like to add a bit more onion and garlic to mine, but remember, you can really add anything you want to make it "Yours.".
• In a small pot, add the olive oil and bring to medium heat. Then add the onion and garlic and cook 2-3 minutes. Deglaze with the wine and then add in the tomatoes and let simmer while you prepare the chicken. Before serving - after puree - if you add that step, add in the fresh basil.
• Note: Depending on what type of tomatoes you use, you may need to puree them. I use my immersion blender or you can use a regular blender. The end result you want a fairly smooth sauce. I like a little texture, but I use big Italian tomatoes, so I like to puree mine a bit. If you use a fine diced tomatoes, you may not need to do that. It is your choice.
• Chicken -- In a pie plate, or small dish, add the bread crumbs and parmesan cheese.
• Now if you marinated the chicken in the pesto remove each chicken breast and lightly shake off any extra. Then dredge in the bread crumb and cheese mixture. If you didn't marinate your chicken, just add the pesto to a small bowl and dip each breast in the pesto, shake off any extra and dredge in the bread crumb and cheese mixture like above.
• Pasta -- Cook according to package directions.
• Pan Sear -- In a large skillet (I prefer a non-stick pan for this), heat up the olive oil of medium high heat. Add the chicken and cook on each side until golden brown. They only take approximately 5-10 minutes per side depending on the thickness of your chicken.
• Pasta -- Drain the pasta well and toss in the tomato sauce and don't forget to add the fresh basil.
• Serve -- Plate up the pasta and tomato sauce and then top with a chicken breast. You can garnish with extra parmesan if you want. Just add a salad and dinner. ENJOY!