Baked Pesto Parmesan Chicken With Garlic Recipes

PESTO CHICKEN

Steps:

• Place oven rack to the center position. Preheat oven to 450°F.
• Drizzle both sides of the chicken breast with olive oil. Season both sides of the chicken with salt and pepper.
• Place chicken in an ovenproof baking dish or skillet.
• Bake in preheated oven until the internal temperature of the chicken is no longer pink and reaches an internal temperature of 165°F, about 15 to 18 minutes.
• Meanwhile, make the pesto. Place the basil and spinach in a resealable plastic bag. Use a rolling pin to lightly bruise the herbs and greens. Transfer to a food processor or blender.
• Heat a medium-sized skillet over medium heat. Toast garlic until the outsides are lightly browned, shaking pan occasionally, about 8 minutes. Peel garlic and add to food processor.
• Place walnuts in the same pan and toast over medium heat, 3 to 4 minutes. Transfer to food processor.
• Add 1/2 teaspoon salt to the food processor.
• Process pesto by pulsing five times to help break down the greens.
• Turn food processor on low speed, as it's running slowly drizzle in 1/2 cup olive oil until a smooth pesto with some smaller pieces is formed, about 10 seconds from start to finish.
• Add the parmesan cheese to the pesto and process on low speed for 5 seconds.
• Taste and season with salt and pepper as desired. Transfer pesto to a small bowl.
• Brush some pesto sauce on each cooked chicken breast. Transfer to a serving platter.
• Top chicken with chopped walnuts, tomatoes, and cheese. Serve extra pesto sauce on the side.

BAKED GARLIC PARMESAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
• Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

JUICY BAKED CHICKEN BREAST WITH GARLIC AND PARMESAN

Steps:

• Season chicken breasts with a little salt.
• Mix bread crumbs, Parmesan cheese, basil, and pepper in a bowl.
• Heat olive oil and garlic in a skillet over medium heat until fragrant, 1 to 2 minutes.
• Dip chicken breasts in the garlic oil, then into the bread crumb-Parmesan mixture. Place chicken in a baking dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED PESTO PARMESAN CHICKEN WITH GARLIC

Steps:

• Line a 9-by-13-by-2-inch baking pan with foil and then lightly grease the foil.
• Trim excess fat and remove the skin from the chicken, if desired. Sprinkle the chicken pieces lightly with kosher salt and freshly ground black pepper and place in the prepared pan.
• Combine the pesto, garlic, and lemon juice; rub the mixture evenly over the chicken pieces. Cover the pan tightly with foil and refrigerate for 1 to 2 hours.
• Heat the oven to 375 F.
• Remove the foil and drizzle the chicken breasts lightly with olive oil. Bake in the preheated oven for 55 to 65 minutes, or until chicken is cooked. Juices will run clear when chicken is pierced with a fork. The minimum safe temperature for chicken is 165 F (USDA Guidelines).
• Sprinkle with shredded or grated Parmesan cheese and continue baking for about 2 to 3 minutes longer. Optional Homemade Pesto
• Combine 2 cups of fresh basil leaves and about 1/3 cup of pine nuts in a food processor. Pulse 5 to 7 times to chop the basil finely. Add 1/2 cup of grated Parmesan cheese and 2 teaspoons of chopped garlic and pulse 4 or 5 times more. With the processor running, add 1/2 cup of extra virgin olive oil in a steady stream. Transfer the pesto to a bowl. Taste and add salt and freshly ground black pepper, as desired.
• Store fresh pesto in a tightly covered container in the refrigerator for about 1 week. If you won't be using the pesto right away. A thin layer of olive oil drizzled over the pesto will keep it looking fresh and bright.
• Freeze homemade pesto -- without the cheese -- in an airtight freezer bag or container for up to 6 months. Add the cheese before using.
• Spinach and Basil Pesto - Follow the recipe above, but use half spinach leaves and half basil leaves.

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.