Grilled Chicken Breasts With Pesto Peppers And Goat Cheese Recipes

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GRILLED PESTO-MARINATED CHICKEN



Grilled Pesto-Marinated Chicken image

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

1 (6 ounce) jar prepared pesto (such as Barilla® Rustic Basil Pesto)
¼ cup grated Parmesan cheese
3 ounces lemon juice
1 teaspoon ground black pepper
½ teaspoon salt
4 chicken breast halves

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

CHICKEN WITH PEPPERS AND GOAT CHEESE



Chicken With Peppers and Goat Cheese image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

3 medium red, orange or yellow bell peppers, sliced
1 small shallot, chopped
1 clove garlic, finely chopped
1 jar Bertolli® Tomato & Basil Sauce
3 ounces goat cheese, crumbled
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded 1/4-inch-thick
1/3 cup all-purpose flour
2 Tbsp. olive oil, divided

Steps:

  • Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, coating well; shake off excess. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 5 minutes or until thoroughly cooked. Remove chicken and keep warm.
  • Heat remaining 1 tablespoon olive oil in same skillet over medium heat and cook bell peppers, stirring frequently, 4 minutes or until crisp-tender. Add shallots and cook 2 minutes. Add garlic and cook, stirring frequently, 1 minute. Stir in Sauce and simmer 5 minutes or until slightly reduced.
  • To serve, spoon sauce over chicken and sprinkle with goat cheese.
  • Cost per recipe*: $17.63.
  • Cost per serving*: $4.41.
  • *Based on average retail prices at national supermarkets.

GRILLED CHICKEN BREASTS WITH PESTO, PEPPERS AND GOAT CHEESE



GRILLED CHICKEN BREASTS WITH PESTO, PEPPERS AND GOAT CHEESE image

Categories     Chicken     Quick & Easy

Yield 4 servings

Number Of Ingredients 5

4 boneless, skinless chicken breast halves
Packaged Pesto
2 Roasted Red Peppers, sliced into thin strips
1 4 ounce log goat cheese
Olive oil, salt and pepper

Steps:

  • Butterfly chicken and then pound between waxed paper so that chicken is even but not too thin. Spread approx. 2 teaspoons or so of pesto over entire chicken breast, to form a thin layer. Place roasted red pepper strips on one side of chicken, about 4-6 slices, depending upon thickness of slices, to cover one half of chicken breast. Crumble approx. 1 tablespoon goat cheese over peppers. Fold the chicken over the peppers and cheeses like a book. Seal sides together with 4 toothpicks, to keep filling sealed in, creating a packet. Brush chicken packet all over with olive oil and season with salt and pepper. Grill over med. high heat until lightly golden, turning once. Be careful of over cooking; it cooks quickly due to thinness of chicken. Remove to plate and serve with remaining red peppers on the side.

PESTO-PARMESAN CRUSTED GRILLED CHICKEN



Pesto-Parmesan Crusted Grilled Chicken image

Spread a thin layer of intensely flavored basil pesto under the skin of chicken breasts, grill, then sit back and garner the compliments.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 teaspoon finely chopped garlic
1/2 cup Progresso™ panko bread crumbs
1/2 cup basil pesto
3 tablespoons grated Parmesan cheese
4 bone-in skin-on chicken breasts (8.25 oz each)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat gas or charcoal grill. In 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil about 30 seconds, stirring constantly, until fragrant. Add bread crumbs. Cook 2 to 3 minutes, stirring frequently, until toasted. Remove crumb mixture to small bowl. Stir pesto and Parmesan cheese into bowl with crumbs.
  • Loosen skin on chicken to form a pocket, without detaching skin completely. Fill each pocket with pesto mixture. Sprinkle with salt and pepper.
  • Place chicken on grill, skin side down, over medium-low heat. Cover grill; cook 10 minutes, moving occasionally as needed to avoid burning the skin. Turn chicken; spoon any remaining pesto over chicken. Cook 10 to 15 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F).

Nutrition Facts : Calories 450, Carbohydrate 12 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 33 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 1 g, TransFat 0 g

GRILLED CHICKEN PESTO SANDWICHES



Grilled Chicken Pesto Sandwiches image

Pesto and sweet red peppers really jazz up chicken sandwiches in this recipe. Everyone loves them.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 13

8 boneless skinless chicken breast halves (6 ounces each)
1/2 cup plus 2 tablespoons lemon juice, divided
1/4 cup plus 1 tablespoon olive oil, divided
2-1/4 teaspoons salt, divided
2-1/4 teaspoons pepper, divided
1-1/4 cups loosely packed basil leaves
1/4 cup shredded Parmesan cheese
1 garlic clove, peeled
1/4 cup pine nuts, toasted
8 hamburger buns, split
1/2 cup mayonnaise
8 slices provolone cheese
1-1/2 cups julienned roasted sweet red peppers

Steps:

  • Flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine 1/2 cup lemon juice, 1/4 cup oil, 2 teaspoons salt and 2 teaspoons pepper; add chicken. Seal bag and turn to coat. Refrigerate for 1 hour. , For pesto, place the basil, Parmesan cheese and garlic in a small food processor; cover and pulse until chopped. Add the pine nuts and remaining lemon juice, salt and pepper; cover and process until blended. While processing, gradually add remaining oil in a steady stream. Set aside., Drain and discard marinade. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until meat is no longer pink. Grill buns, covered, for 2-3 minutes or until golden brown. , Spread 1 tablespoon mayonnaise over cut side of bun bottoms. Layer with chicken, provolone cheese and roasted red peppers. Spread pesto over cut side of bun tops; place over sandwiches.

Nutrition Facts :

HEALTHY GRILLED CHICKEN, RED PEPPER, AND GOAT CHEESE SANDWICH



Healthy Grilled Chicken, Red Pepper, and Goat Cheese Sandwich image

Make and share this Healthy Grilled Chicken, Red Pepper, and Goat Cheese Sandwich recipe from Food.com.

Provided by slaterbugs

Categories     One Dish Meal

Time 25m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 13

1 wheat bun (I use Merita Light Wheat Buns, they're 80 calories and delicious)
4 ounces boneless skinless chicken breasts
1/2 lemon, juice of
fresh rosemary (1-2 sticks is plenty)
paprika
salt
pepper
non-stick olive oil flavored cooking spray (I use PAM, but any kind will do...you also don't have to use the olive oil kind, just non-stick spra)
2 ounces red peppers
1 1/2 ounces red onions (one big slice)
1 ounce goat cheese (any kind, I made this with only .5 oz goat cheese last night and it was still delicious and 40 calor)
shredded lettuce
1 teaspoon Grey Poupon Dijon Mustard

Steps:

  • Spray chicken breast with non-stick cooking spray on each side (I use PAM extra virgin olive oil, but any kind will do).
  • Squeeze about 1/4 of a lemon over each side of the chicken breast.
  • Wash and chop fresh rosemary and sprinkle about HALF of the amount you have over the entire chicken breast.
  • Salt, pepper, and paprika both sides of the chicken (just a pinch of salt, a good amount of pepper, and enough paprika to give your chicken breast some beautiful red color).
  • Keep the red onion in its circular shape if you can (it's easiest for grilling in that shape) and slice the red pepper into pieces no bigger than the palm of your hand.
  • Spray red onion and red pepper with olive oil spray
  • Put chicken breast, red onion, and red pepper on grill and cook until chicken breast is no longer pink on the inside (I like to butterfly my chicken breast, which means that after the chicken has cooked on both sides for about 4-5 minutes, you give it a slice down the side, open it up, and put the inside back on the grill. You don't have to slice the entire chicken, I usually just try to open up the thickest part of the chicken, which is sometimes still pink, and make sure that part gets put directly on the grill).
  • When the chicken starts looking like it only needs a few more minutes, add the splash the other 1/4 of the lemon and sprinkle the remaining rosemary on both sides (rosemary needs to be cooked for at least a minute or so, so make sure that wherever you put the rosemary gets grilled up a little bit).
  • The chicken should take around 10 minutes, depending on how thick it is.
  • Flip the red pepper and red onion when they start to get some darker grill marks (you want to make sure that they are nicely cooked, but not charred black). They shouldn't take longer than your chicken breast to cook.
  • Toast your wheat bun (either throw it on the grill for a minute or warm it up in the toaster oven until it starts to brown.
  • Spread the goat cheese on the warm bun.
  • Spread the dijon on the other side of the bun
  • Slice your grilled red pepper and onion into strips.
  • Top the bun with red pepper, onion, chicken breast, and shredded lettuce.
  • Enjoy!
  • *I ate this last night with a side of Harvest Cheddar Sun Chips (which was a great combination), but for guests, I would recommend either a homemade light pasta salad or oven baked sweet potato steak fries to go with this dish!*.

Nutrition Facts : Calories 390.6, Fat 12.1, SaturatedFat 6.8, Cholesterol 88.2, Sodium 484.4, Carbohydrate 32.3, Fiber 3, Sugar 8.4, Protein 37.7

PESTO GRILLED CHEESE SANDWICH



Pesto Grilled Cheese Sandwich image

I first had this sandwich at a small restaurant and immediately went home to duplicate the recipe. I've been making my grilled cheese sandwiches this way ever since!

Provided by RASSA2

Categories     World Cuisine Recipes     European     Italian

Time 15m

Yield 1

Number Of Ingredients 6

2 slices Italian bread
1 tablespoon softened butter, divided
1 tablespoon prepared pesto sauce, divided
1 slice provolone cheese
2 slices tomato
1 slice American cheese

Steps:

  • Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
  • Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
  • Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
  • Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

Nutrition Facts : Calories 503.3 calories, Carbohydrate 24.2 g, Cholesterol 81.7 mg, Fat 36.5 g, Fiber 2.2 g, Protein 20.4 g, SaturatedFat 20 g, Sodium 1107.6 mg, Sugar 2.1 g

PESTO AND CHEESE-FILLED CHICKEN BREASTS



Pesto and Cheese-Filled Chicken Breasts image

Provided by Lana Sills

Categories     Food Processor     Cheese     Chicken     Dairy     Garlic     Herb     Poultry     Bake     Goat Cheese     Parmesan     Pine Nut     Summer     Thyme     Bon Appétit     California

Yield Serves 4

Number Of Ingredients 6

4 boneless, skinless chicken breasts
1/2 cup soft, fresh goat cheese (such as Montrachet)
1/3 cup Thyme Pesto
1 teaspoon minced shallot or green onion
2 tablespoons olive oil
All purpose flour

Steps:

  • Preheat oven to 350°F. Pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch. Combine goat cheese, pesto and shallot in small bowl; mix well. Spread boned side of chicken breast with scant 2 tablespoons cheese mixture. Starting at one long side of chicken breast, roll up tightly, jelly roll style. Repeat with remaining chicken and cheese mixture.
  • Heat olive oil in heavy large oven-proof skillet over medium-high heat. Season chicken breasts with salt and pepper. Dredge in flour and shake off excess. Fry chicken breast in olive oil until golden brown on all sides, turning occasionally, about 4 minutes. Place skillet with chicken in oven and bake until chicken is tender and cooked through, about 10 minutes.

GRILLED CHICKEN BREAST WITH ROASTED RED PEPPERS



Grilled Chicken Breast with Roasted Red Peppers image

Jazz up grilled chicken breasts with sweet, flavorful red peppers and a splash of KRAFT Sun Dried Tomato Vinaigrette Dressing.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 2 servings

Number Of Ingredients 3

2 small boneless skinless chicken breasts (1/2 lb.)
1 red pepper, cut lengthwise in half, seeded
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing, divided

Steps:

  • Heat greased grill to medium heat.
  • Grill chicken and peppers 6 to 8 min. on each side or until chicken is done (165°F) and peppers are tender and slightly blackened, brushing chicken with 1 Tbsp. dressing for the last 2 min.
  • Remove chicken and peppers from grill; set chicken aside. Cut peppers into strips; place in medium bowl. Add remaining dressing; mix lightly.
  • Serve chicken topped with peppers.

Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g

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