Chicken And Potatoes With Pesto Recipes

ITALIAN CHICKEN WITH PESTO POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a saucepan, bring the vinegar to a boil. Reduce heat, and simmer 15 minutes, stirring frequently, until thickened.
• Cut a pocket in each chicken breast. Fill each pocket with an equal amount of mozzarella cheese, and season with salt and pepper. Wrap each chicken breast with a slice of ham. Arrange the wrapped chicken breasts in a baking dish. Place the tomatoes around the chicken, sprinkle all with olive oil, and season with salt and pepper.
• Bake 25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
• In a saucepan with enough lightly salted water to cover, boil the potatoes 15 minutes, or until tender. Drain, return to the pan, and coat with the pesto.
• Place chicken breasts, tomatoes, and potatoes on serving plates, and drizzle with the reduced balsamic vinegar to serve.

BAKED PESTO CHICKEN THIGHS AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix potatoes with 2 tablespoons pesto in a bowl. Transfer potatoes into a large 11x13-inch baking dish. Unfold chicken thighs in the same bowl; rub remaining pesto on all sides. Fold thighs back up into original shape and place into the baking dish next to the potatoes.
• Bake in the preheated oven, stirring potatoes occasionally, until potatoes are soft when pieced with a fork, 28 to 30 minutes. Season with salt and pepper before serving.

CHICKEN AND POTATOES WITH PESTO

Steps:

• Mix 3 Tbsp pesto with potatoes and onions.
• Place into casserole dish.
• Top with chicken.
• Evenly rub 1 Tbsp pesto on top of the chicken breasts.
• Season with salt, pepper, garlic and Italian seasonings.
• Top with cheese.
• Bake at 400°F for 40 minutes. If the cheese begins to brown too fast, loosely cover w/foil then remove foil during the last 5-10 minutes.
• Serve with garlic bread and a salad.
• Enjoy!

ROAST CHICKEN WITH PESTO AND POTATOES

Steps:

• Preheat oven to 400°F. Stir pesto and garlic in medium bowl to blend. Transfer 1 tablespoon pesto mixture to small bowl and reserve for sauce.
• Spread 1/4 cup pesto mixture over outside and 1 tablespoon inside main cavity of chicken. Place potatoes in large roasting pan and toss with remaining pesto mixture. Push potatoes to sides of pan; place chicken in center. Sprinkle chicken and potatoes with salt and pepper. Roast until thermometer inserted into thickest part of chicken thigh registers 180°F and potatoes are brown and tender, about 1 hour 20 minutes.
• Transfer chicken and potatoes to platter. Add broth and reserved 1 tablespoon pesto to roasting pan. Place pan over heat; bring broth to boil, scraping up browned bits. Season sauce with salt and pepper. Serve chicken and potatoes with sauce.

PESTO CHICKEN AND POTATO PATTIES

Steps:

• 1. Preheat oven to 350°F. Coat two large, shallow baking sheets with nonstick cooking spray.
• 2. In a large bowl, mix together hash browns, chicken, 6 Tbsp. of pesto sauce, red pepper, cheese and salt. Season with black pepper if desired. Shape into 18 patties, about 1/3 cup each, and place on baking sheets.
• 3. Bake uncovered for 10 to 15 minutes, or until internal temperature reaches 165°F. In a small bowl, mix together sour cream and remaining 1/4 cup of pesto sauce. Serve warm patties with dollop of pesto sour cream sauce.

PESTO CHICKEN & POTATOES

Steps:

• Pre heat the oven to 450. Peel and cut the each potato into 8 wedges. Place on a lined & sprayed cookie sheet. Bake for 40 minutes.
• After you put the potatoes in the oven, Heat up a saute pan to medium. Spread the pesto on the chicken thighs.
• Place chicken, frozen spinach, peppers, mushrooms, salt & pepper in the pan and cover. Cook for about 10 minutes and flip the chicken. You will want to cook the chicken until the juices run clear (about 10-15 more minutes).
• When the chicken is done, you should only have a few more minutes until the potatoes are done. Turn off the heat under the chicken but keep it covered until you are ready to serve.
• Serve with a salad.

SMALL BATCH DILL PESTO

Steps:

• Place dill fronds (a few stems are OK), walnuts, lemon juice, lemon zest, garlic, salt, pepper, and red pepper flakes into the bowl of a food processor. If you have a mini or small food processor, it will be large enough for this recipe.
• Pulse until everything is minced well, scraping down the sides as necessary. With the machine running, drizzle in the olive oil, blending for a few seconds until smooth.
• If not serving immediately, store the pesto in an airtight container and chill until ready to use.

PESTO-CHICKEN-POTATO SALAD

Steps:

• In 3 1/2-quart saucepan, combine potatoes and enough water to cover potatoes by 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium; cover and cook 10 to 15 minutes or until tender. Drain; cool 15 minutes or until slightly cooled.
• Meanwhile, in large serving bowl, combine pesto, mayonnaise, vinegar, mustard and salt; mix well.
• Add cooked potatoes and all remaining ingredients except lettuce to pesto mixture; toss gently until evenly coated. Cover; refrigerate at least 2 hours or overnight to blend flavors. If desired, serve salad on lettuce-lined plates.

PESTO CHICKEN AND POTATO PATTIES

Steps:

• Heat oven to 350ºF.
• Mix chicken, peppers, cheese and 6 Tbsp. pesto sauce in large bowl just until blended. Add potatoes; mix lightly. Shape into 18 patties, using about 1/3 cup chicken mixture for each. Place on 2 baking sheets sprayed with cooking spray.
• Bake 10 to 15 min. or until done (165ºF.) Meanwhile, mix sour cream and remaining pesto sauce until blended.
• Serve chicken patties with the sour cream mixture.