CHICKEN WITH ARUGULA PESTO
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook as the label directs; about 3 minutes before the pasta is done, add the green beans. Drain the pasta and beans and rinse under cold water. Toss with half of the cheese, 1 tablespoon olive oil, the lemon zest and salt.
- Preheat the broiler. Puree the arugula, parsley, nuts, lemon juice, 3 tablespoons water, the remaining cheese and 1 tablespoon olive oil, and salt to taste in a food processor. Transfer to a bowl.
- Place the chicken breasts between two pieces of plastic wrap and pound to about 1/2 inch thick. Transfer to a foil-lined baking sheet and season with salt. Rub all over with 1/4 cup of the arugula pesto and broil, turning once, until cooked through, 4 to 5 minutes per side.
- Arrange the tomatoes cut-side up on another baking sheet and broil 2 minutes. Spread each with some pesto and sprinkle with the breadcrumbs. Broil until golden, 1 more minute. Serve the chicken, tomatoes and pasta salad with the remaining pesto.
PISTACHIO PESTO
This is a slight change from the original pesto. Lemon zest keeps it lively. Pistachio's keeps it a little cheaper then pine nuts. If you don't like cilantro use all basil. I myself love cilantro. Serve over hot pasta, dollop of pesto in vegetable or chicken soup, use pesto instead of your favorite spread on your sandwich, top a pizza with it and spread some on salmon or chicken then bake.
Provided by Rita1652
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put all of the ingredients in the food processor or blender and puree until smooth.
- Start with 1/4 cup oil adding more if you need.
CHICKEN SKEWERS WITH TARRAGON-PISTACHIO PESTO
Rounding this main course into supper for company is easy. Get store-bought hummus and pita chips for everyone to nibble on while you're at the grill, and serve the skewers with rice or couscous on the side and a bottle of rosé\. Have a guest bring ice cream, sorbet, or cookies for dessert.
Provided by Bon Appétit Test Kitchen
Time 40m
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Puree first 5 ingredients in processor. Add 1/4 cup olive oil and blend until slightly coarse paste forms. Mix in 2 tablespoons water. Season with salt and pepper. Transfer 3 tablespoons pesto to small bowl (for brushing chicken and vegetables); reserve remaining pesto.
- Prepare barbecue (medium-high heat). Brush grill with oil. Thread 1 onion piece, 1 bell pepper square, 1 lemon slice half, 1 chicken tender (lengthwise), then 1 onion piece, 1 bell pepper square, and 1 lemon slice half alternately on each of 8 skewers. Brush vegetables and chicken on skewers with olive oil, then with 3 tablespoons pesto from small bowl. Sprinkle skewers with salt and pepper. Grill until chicken is cooked through and vegetables are slightly softened, 6 to 8 minutes per side. Serve with reserved pesto.
PISTACHIO CRUSTED CHICKEN
This recipe is so easy, and very elegant. Anyone can make it, and everyone will enjoy it!
Provided by Julie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
- Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
- Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.
Nutrition Facts : Calories 459.1 calories, Carbohydrate 28.6 g, Cholesterol 65.9 mg, Fat 23.5 g, Fiber 3.9 g, Protein 34.9 g, SaturatedFat 3.2 g, Sodium 497 mg, Sugar 12 g
CHICKEN WITH PISTACHIO-PARSLEY PESTO
Provided by Robin Miller : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook fusilli according to package directions.
- Heat 1 tablespoon of the broth in a large skillet over medium heat. Add chicken and cook 5 minutes, until golden brown on all sides.
- Meanwhile, in a blender, combine parsley, remaining broth, pistachio nuts, and garlic. Process until smooth, adding more broth, if necessary, to create a sauce-like consistency.
- Add sauce to chicken in skillet and cook 1 minute to heat through. Season, to taste, with salt and black pepper. Serve immediately.
ARUGULA PISTACHIO PESTO CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Rinse the chicken under cold water and pat dry. Slip your fingers under the breast skin and gently create a pocket the length of both breasts. Season the inside of the cavity with 1/2 teaspoon each of salt and pepper. Set aside.
- Add the arugula and 5 cloves of the garlic to a food processor fitted a blade. Pulse 3 to 4 times, then add 1/2 teaspoon salt and pepper, squeeze in the juice of 1/2 lemon and pulse 3 to 4 more times. Add the cheese and pistachios, and with the processor running, drizzle in the olive oil. Scrape down sides and pulse a few more times. Adjust seasoning, if necessary.
- Gently work half of the pesto under the breast skin. Reserve the other half of the pesto. Put the other lemon half into the cavity along with the remaining 2 peeled garlic cloves. Rub the chicken all over with 1 tablespoon of the butter. Season the outside of the chicken with the remaining salt and pepper. Tuck the wing tips under the bird, and truss the chicken. Put the chicken, on its side, into a roasting pan and put in hot oven. Roast at 400 degrees F for 15 minutes, rotate chicken onto other side, and roast for 15 minutes more. Carefully turn chicken onto its back (breast side up), reduce heat to 350 degrees F and roast for 30 minutes. After 30 minutes, begin basting it with the pan juices. Repeat until chicken is done and an instant-read thermometer registers 165 degrees F.
- Remove the roasting pan from the oven, put the chicken on a carving board and tent it with foil. Remove the fat on the top of the pan juices. Put the roasting pan over a burner on medium heat and add 1/3 cup of the reserved pesto. Stir and incorporate it into the pan juices along with any bits that might be on the bottom of the pan. Whisk the cornstarch and the half-and-half in a small bowl and slowly add it to the pan. Stir continually until the mixture starts to thicken. Adjust seasonings, if necessary, and pour it into a serving bowl.
- Carve the chicken, arrange it on a serving platter and serve with the sauce.
PISTACHIO PESTO PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
- While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
- Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.
5-A-DAY CHICKEN WITH KALE & PISTACHIO PESTO
Eat your 5-a-day in one meal with this delicious chicken traybake. If you're vegetarian, simply leave out the meat and use veggie parmesan in the pesto
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 1h5m
Yield Serves 3-4
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Put all the veg for the bake except the garlic in a large bowl and add 1 tbsp olive oil, then carefully turn everything over with your hands so the oil adds a very thin coating. Lightly oil the tray as well if you are worried about things sticking.
- Arrange the veg in piles on the tray, or scatter it all over if you prefer. Add the garlic halves and the chicken, sitting the chicken on top of the veg. Season well and bake for 40 mins then, if the chicken skin is still pale, either turn the oven up or turn it onto the grill setting, and cook or grill until it is nicely browned.
- Meanwhile, make the pesto. Whizz the kale, garlic and pistachios until everything is finely chopped. Add the parmesan, lemon juice and olive oil and whizz again. Add a splash of water to loosen. Any left over will keep in a jar for up to three days in the fridge. Serve the chicken and veg with the pesto spooned over.
Nutrition Facts : Calories 698 calories, Fat 40 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 18 grams sugar, Fiber 16 grams fiber, Protein 42 grams protein, Sodium 0.7 milligram of sodium
CHICKEN BREASTS WITH PISTACHIO-CILANTRO PESTO
Categories Food Processor Chicken Citrus Garlic Roast Quick & Easy Pistachio Cilantro Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, and next 3 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season pesto with pepper.
- Using fingers, gently loosen skin from 1 side of each chicken breast, forming pocket. Spread 1 tablespoon pesto evenly under skin of each. Sprinkle chicken generously with salt and pepper.
- Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is dark golden, about 5 minutes. Turn chicken over and transfer skillet to oven. Roast chicken until cooked through, about 25 minutes.
- Place 1/2 cup remaining pesto into small bowl. Whisk in remaining 1/4 cup olive oil and remaining 1 teaspoon lemon juice. Drizzle pesto sauce over chicken breasts and serve.
CHICKEN WITH PARSLEY AND PISTACHIO PESTO OVER PASTA
I saw Robin Miller make this today on the Food Network. This is a 5-ingredient dish. It looks super good and it sure was easy to fix. I will try it and update.
Provided by Pesto lover
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to directions on package.
- Meanwhile, put 1 tbsp of the broth in a large skillet and cook chicken until golden brown on all sides. I would use 2 tsp olive oil to do this, instead of broth.
- While chicken in cooking, put parsley, the remaining broth, garlic and pistachios in the blender or a food processor to blend well. Process until smooth. You may want to add a little more broth as this will be the sauce for your pasta.
- Add parsley sauce to the chicken in the skillet and cook for at least one minute, or until your chicken in cooked through. Season with salt and pepper.
- Place pasta in serving bowl and pour the chicken and pesto sauce over it.
- Serve immediately.
Nutrition Facts : Calories 671.4, Fat 16.4, SaturatedFat 3.9, Cholesterol 72.6, Sodium 107.3, Carbohydrate 88.1, Fiber 4.6, Sugar 2.5, Protein 40.3
CHICKEN WITH PISTACHIO PESTO WITH GLUCOMANNAN
Make and share this Chicken With Pistachio Pesto With Glucomannan recipe from Food.com.
Provided by keort
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Spread pistachios on baking sheet and cook for 7 min., until golden.
- In a food processor, combine the pistachios, cilantro, Glucomannan, garlic, cardamom, salt and 2 T lemon juice. Process until a coarse paste forms.
- With processor running, gradually add 1/3 c oil. Season with pepper.
- Spread 1 T pesto on each breast. Place in a baking dish. Bake for 25-30 minute at 350°F, or until thermometer inserted into thickest point registers 160°F and juices run clear.
- In small bowl, whisk in remaining oil and lemon juice with remaining pesto. Drizzle over cooked chicken.
- Ant extra pesto can be saved for snacks or added to a cream sauce for pasta. Which over some fettuccine makes a nice side.
Nutrition Facts : Calories 610.3, Fat 49.8, SaturatedFat 8.7, Cholesterol 92.8, Sodium 532.1, Carbohydrate 7.3, Fiber 2.5, Sugar 1.9, Protein 34.7
More about "chicken with pistachio pesto with glucomannan recipes"
PISTACHIO PESTO CHICKEN - THE FOOD CHARLATAN
From thefoodcharlatan.com
5/5 (1)Total Time 38 minsCategory Main CourseCalories 880 per serving
- Heat a large oven-safe skillet (I used cast iron) on medium heat and add 2 tablespoons of olive oil.
PISTACHIO PESTO CHICKEN BREAST | TASTE FOR LIFE
From tasteforlife.com
CHICKEN SKEWERS WITH TARRAGON-PISTACHIO PESTO RECIPE …
From bonappetit.com
PISTACHIO PESTO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
ITALIAN CHICKEN PASTA RECIPE WITH CREAMY PISTACHIO PESTO
From spinachtiger.com
PISTACHIO PESTO CHICKEN WITH WHOLE WHEAT SPAGHETTI.
From howsweeteats.com
BAKED CHICKEN BREAST WITH PISTACHIO CREAM SAUCE
From biancaosbourne.com
CHICKEN MEATBALLS WITH PESTO SPAGHETTI - MY LOVELY …
From mylovelylittlelunchbox.com
PESTO CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN WITH PISTACHIO PESTO - PREVENTION
From prevention.com
Cuisine ItalianEstimated Reading Time 1 minServings 4Total Time 52 mins
25 THINGS TO MAKE WITH PESTO | WHAT TO MAKE WITH PESTO | RECIPES ...
From foodnetwork.com
Author By
30 SIMPLE PISTACHIO RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PESTO CHICKEN RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
CHICKEN BREASTS WITH PISTACHIO PESTO | RECIPE | RECIPE | PISTACHIO ...
From pinterest.com
PISTACHIO PESTO - EASY RECIPE TO USE PISTACHIOS INTO A PISTACHIO PESTO
From tablefortwoblog.com
20-MINUTE PESTO CHICKEN AND VEGETABLES - THE …
From themediterraneandish.com
CHICKEN BREASTS WITH PISTACHIO PESTO | RECIPE - KOSHER.COM
From kosher.com
BASIL AND PISTACHIO PESTO PASTA WITH CHICKEN - MOM'S KITCHEN …
From momskitchenhandbook.com
PISTACHIO CHICKEN - SUGAR SALT MAGIC
From sugarsaltmagic.com
10 BEST PISTACHIO PASTA RECIPES | YUMMLY
From yummly.com
PISTACHIO PESTO - GIMME SOME OVEN
From gimmesomeoven.com
ROAST CHICKEN WITH BASIL, MINT AND PISTACHIO PESTO RECIPE
From deliciousmagazine.co.uk
THE BEST PISTACHIO PESTO RECIPE - I'D RATHER BE A CHEF
From idratherbeachef.com
CHICKEN BREASTS WITH PISTACHIO-CILANTRO PESTO RECIPE - BON APPéTIT
From bonappetit.com
CHICKEN PESTO GNOCCHI RECIPE - QUICK AND EASY DINNER - CHISEL
From chiselandfork.com
CREAMY PESTO CHICKEN - PINCH OF NOM
From pinchofnom.com
MINT PISTACHIO PESTO CHICKEN PASTA - JEANIE AND LULU'S KITCHEN
From jeanieandluluskitchen.com
ROASTED CHICKEN WITH PISTACHIO AND ARUGULA PESTO
From cookingforkeeps.com
PISTACHIO PESTO-CRUSTED CHICKEN - THE BERMUDIAN MAGAZINE
From thebermudian.com
PISTACHIO PESTO CHICKEN PASTA - PALEOMG
From paleomg.com
RECIPE FOR CHICKEN WITH PISTACHIO PESTO AND SUN DRIED TOMATOES
From food.amerikanki.com
ROASTED GARLIC CHICKEN PESTO PIZZA - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love