Broiled Pesto Chicken With Cherry Tomatoes Recipes
GRILLED PESTO-MARINATED CHICKEN
This moist and flavorful chicken is as easy as it is satisfying! Perfect with a green salad, rice, or pasta.
Provided by SunnyDaysNora
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h20m
Yield 4
Number Of Ingredients 6
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).
Nutrition Facts : Calories 381.2 calories, Carbohydrate 5.5 g, Cholesterol 83.7 mg, Fat 25 g, Fiber 1.5 g, Protein 33.9 g, SaturatedFat 7.2 g, Sodium 772.6 mg, Sugar 0.6 g
PESTO CHICKEN STUFFED CHERRY TOMATOES
I found different variations of stuffed tomatoes. I was looking for one that didn't have mayo in it since I wanted to take them for a potluck. The amount of olives, celery, olive oil, green olive juice and cheese depends on your taste. Enjoy.
Provided by shiobhan_rei
Categories Potluck
Time 50m
Yield 6-12 serving(s)
Number Of Ingredients 10
Steps:
- Wash and core tomato. I got a tomatoes corer from Bed, Bath and Beyond for $4. Once they are cored place them upside down on a paper towel to get rid of the extra water.
- In bowl mix chicken, celery and green olives (cheese if you want it). Mix in pesto a bit at a time, taste it once you have mixed in a couple tablespoons. Pesto can overpower the taste if you aren't careful. You may need more or less.
- If you need a bit more moisture and don't want to use more Pesto add a bit of olive oil.
- Pepper to taste. If it needs a more salty taste use either some of the green olive juice or salt (coarse salt is better).
- Use either a small spoon or a Ziploc bag that the tip was cut from and fill the tomatoes.
- If you want to get all pretty and fancy you can top it w/cheese or a green olive slice or basil leaf. You can also top w/Mozzarella Cheese and put under the broiler until cheese is melted.
Nutrition Facts : Calories 85.1, Fat 4.1, SaturatedFat 1.1, Cholesterol 28.6, Sodium 285.2, Carbohydrate 1.2, Fiber 0.5, Sugar 0.7, Protein 10.3
WHOLE GRAIN SPAGHETTI WITH CHERRY TOMATOES, MARINATED CHICKEN BREAST AND PESTO
Strips of grilled chicken breast are served with spaghetti tossed in a veggie and pesto mixture.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 2h50m
Yield 7
Number Of Ingredients 9
Steps:
- Marinate chicken breast with 2 garlic cloves, 2 tablespoons of olive oil, black pepper and 2 sprigs thyme for about two hours.
- Bring a large pot of water to a boil.
- In a skillet saute remaining garlic in olive oil. Just before garlic turns yellow add broccoli and saute three minutes. Add cherry tomatoes and saute for 2 minutes, season with salt and pepper.
- Meanwhile, grill the chicken on both sides until cooked thoroughly, season with salt and cut into strips.
- Cook pasta according to package directions; drain and toss with veggies and pesto.
- Top with grilled chicken and remaining thyme leaves before serving.
Nutrition Facts : Calories 386.2 calories, Carbohydrate 44.8 g, Cholesterol 14.8 mg, Fat 17.7 g, Fiber 7.5 g, Protein 14.4 g, SaturatedFat 3.4 g, Sodium 163.3 mg, Sugar 0.5 g
BROILED PESTO CHICKEN WITH CHERRY TOMATOES
In his late twenties, Jamie spent a lot of time eating at his favorite pizza place in Savannah, called Cousin Vinny's. He became obsessed with their pesto pizza, which uses savory basil sauce in place of the usual tomato. We don't eat quite as much pizza these days, but we do keep pesto in our freezers for whenever we want fresh garlic and basil flavor. Try tossing pesto with cherry tomatoes and leftover grilled chicken and serve it on top of greens for a main-course salad, or make this easy, healthy recipe, which takes about fifteen minutes and looks as good as it tastes. For a little decadence, try serving it with Cheesy Garlic Bread (page 102).
Yield serves 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 450°F. Lightly coat a baking pan with non-stick cooking spray.
- In a bowl, toss the cherry tomatoes with 1 tablespoon of the pesto and season with salt and pepper. Coat the chicken breasts with the remaining 3 tablespoons pesto and season with additional salt, if desired.
- Arrange the chicken in the prepared baking pan. Bake for 10 minutes. Add the tomatoes and bake for 10 more minutes, or until the juices run clear when the chicken is pricked with a fork.
- Pestos vary in their salt content, so take a little taste of the pesto before it goes on the chicken and season accordingly.
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