Caprese Chicken Casserole With Pesto Recipes

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CAPRESE CHICKEN CASSEROLE WITH PESTO



Caprese Chicken Casserole with Pesto image

I decided to combine two of my favorite things: casserole and caprese salad. I wasn't sure how this casserole was going to turn out because it was a little on-the-fly. However, I was pleasantly surprised and it was great! This is a really easy dish to make, and it is unique enough to intrigue any guests you invite for dinner. Enjoy!

Provided by Cheesecurdinparadise

Time 1h30m

Yield 6

Number Of Ingredients 18

3 (4 ounce) boneless, skinless chicken thighs
2 tablespoons salted butter
1 tablespoon olive oil
½ medium onion, diced
1 clove garlic, minced
2 ½ tablespoons gluten-free all-purpose flour
2 ½ cups chicken stock
1 (8 ounce) package fresh mozzarella cheese, cubed
1 (14.5 ounce) can diced tomatoes, drained
1 ½ cups quick-cooking brown rice
salt and ground black pepper to taste
¼ cup chopped fresh basil
⅔ cup chopped fresh basil
1 tablespoon pine nuts
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 clove garlic, halved
¼ cup olive oil

Steps:

  • Place chicken thighs in a large pot and pour in water to cover. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and shred with 2 forks.
  • Heat butter and olive oil in a skillet over medium heat. Add onions and saute until tender, about 5 minutes. Add garlic and saute an additional 2 minutes. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, being careful not to burn, 2 to 3 minutes. Whisk in chicken stock, 1/2 cup at a time.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Add shredded chicken and mozzarella cheese to the onions; stir until well incorporated. Add diced tomatoes and simmer for 5 minutes. Add rice and simmer for 10 minutes. Season with salt and pepper. Stir in 1/4 cup chopped basil. Spoon mixture into a 9-inch square baking dish.
  • Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.
  • While the casserole is baking, combine basil, pine nuts, salt, pepper, and garlic for pesto sauce in a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until mixture is smooth.
  • Remove casserole from the oven and top with pesto sauce.

Nutrition Facts : Calories 438.4 calories, Carbohydrate 24.2 g, Cholesterol 75.2 mg, Fat 28.9 g, Fiber 2.3 g, Protein 20.2 g, SaturatedFat 10.7 g, Sodium 606.1 mg, Sugar 3.3 g

BAKED CAPRESE CHICKEN



Baked Caprese Chicken image

This is a simple yet amazing Caprese chicken made with fresh basil, grape tomatoes, and fresh mozzarella. Serve with a side salad or a side of pasta.

Provided by Ms. Chef Esh

Categories     Trusted Brands: Recipes and Tips     Panasonic

Yield 4

Number Of Ingredients 6

½ cup oil and vinegar dressing, divided
4 skinless, boneless chicken breasts
salt and ground black pepper to taste
1 pint grape tomatoes, halved
1 bunch fresh basil, thinly sliced
1 (8 ounce) package fresh mozzarella cheese, sliced

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Pour 1/4 cup dressing into a small bowl.
  • Arrange chicken breasts evenly in the center of a grill pan. Brush both sides of the chicken breasts with dressing; season with salt and pepper.
  • Pour remaining 1/4 cup dressing into a mixing bowl. Add tomatoes and basil. Toss to coat evenly with the dressing.
  • Spread the tomato mixture evenly around chicken in a single layer.
  • Bake in the preheated oven for 20 minutes. Remove pan from oven and top chicken with fresh mozzarella; return pan to oven.
  • Continue baking until mozzarella cheese is golden brown and bubbly and chicken is fully cooked, about 10 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 350 calories, Carbohydrate 13.8 g, Cholesterol 111.7 mg, Fat 15.4 g, Fiber 1.2 g, Protein 35.9 g, SaturatedFat 8.9 g, Sodium 674.5 mg, Sugar 9.8 g

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