Lemon Pesto Baked Chicken Recipes

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LEMON PESTO CHICKEN



Lemon Pesto Chicken image

This easy Lemon Pesto Chicken recipe is a brainless crowd-pleaser! Cook on the grill, in a slow cooker, or bake in the oven for endless healthy dinner options!

Provided by Kate

Categories     Main Course

Time 25m

Number Of Ingredients 4

1 pound package chicken breast cutlets, or chicken breasts sliced in half
1 jar pesto
2 lemons
fresh, ground pepper, to taste, (about 1/2 teaspoon)

Steps:

  • Roll lemons on cutting board to activate juices. Squeeze juice from two lemons, should be approximately 1/4 cup lemon juice.
  • Whisk pesto, lemon juice and black pepper.
  • Place chicken in marinade (be sure it is thoroughly coated), cover, and refrigerate for 2 -24 hours. Remove from refrigeration.
  • To bake: Pour marinade and chicken into glass baking dish. Bake at 400 for 20 minutes or until internal temperature reaches 165.
  • To slow cook: Pour marinade and chicken into slow cooker. Cook on low for 6 hours.
  • To grill: Place chicken breast cutlets on grill over low heat. Grill 5-6 minutes on each side, brushing with marinade after turning.

Nutrition Facts : Calories 188 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 20 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 4 ounces, Sodium 122 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

LEMON PESTO CHICKEN



Lemon Pesto Chicken image

Make and share this Lemon Pesto Chicken recipe from Food.com.

Provided by Stoblogger

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
4 boneless chicken breasts, cut in strips
1 1/2 cups soymilk
2 tablespoons lemon juice
1 (4 ounce) jar marinated artichoke hearts
1 (1 ounce) package knorr creamy pesto sauce mix
2 cups dry fettuccine, prepared as directed

Steps:

  • Place deep non-stick skillet over medium heat, add olive oil.
  • When oil is just hot, don't let it smoke, add boneless skinless chicken breast strips, turning a couple of times and cook 6 to 8 minutes until done.
  • In same skillet, add the soy milk and creamy pesto seasoning mix, stir until seasoning mix is blended inches
  • Add the lemon juice and artichoke hearts.
  • Let simmer over low heat about 5 minutes.
  • Serve over the hot fettuccini noodles.

Nutrition Facts : Calories 446, Fat 22.8, SaturatedFat 5.2, Cholesterol 108.8, Sodium 173.2, Carbohydrate 21.9, Fiber 3.4, Sugar 1.3, Protein 38.1

BAKED LEMON CHICKEN BREASTS



Baked Lemon Chicken Breasts image

Lemon chicken baked in a wonderful lemon juice sauce. Great served over rice.

Provided by Sarah

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h55m

Yield 4

Number Of Ingredients 7

½ cup unsalted butter, melted
2 lemons, juiced
1 tablespoon paprika
1 tablespoon dried oregano
1 teaspoon garlic salt
salt and ground black pepper to taste
4 (6 ounce) skin-on, bone-in chicken breasts, split

Steps:

  • Mix butter, lemon juice, paprika, oregano, garlic salt, salt, and pepper together in a bowl or resealable bag. Add chicken breasts and marinate in the refrigerator for 3 to 4 hours.
  • Preheat the oven to 325 degrees F (165 degrees C). Transfer chicken to a baking dish, skin-side up. Pour marinade around the chicken.
  • Bake, uncovered, in the preheated oven until no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 447.8 calories, Carbohydrate 7.8 g, Cholesterol 156.6 mg, Fat 32.4 g, Fiber 3.8 g, Protein 35.2 g, SaturatedFat 17.2 g, Sodium 578.1 mg, Sugar 0.2 g

BAKED PESTO CHICKEN TENDERS



Baked Pesto Chicken Tenders image

Using only four ingredients and a few minutes of your time, these homemade chicken tenders are perfect for those busy weeknights. Basil, along with other ingredients in pesto, has many health benefits, and these are baked instead of fried, making them an overall healthier choice.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 35m

Yield 4

Number Of Ingredients 4

3 tablespoons pesto
1 tablespoon mayonnaise
1 pound chicken breast tenderloins
1 cup panko bread crumbs

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Whisk pesto and mayonnaise together in a bowl. Dredge both sides of each chicken tender in the pesto mixture and coat with bread crumbs. Arrange tenders on a baking sheet.
  • Bake in the preheated oven for 15 minutes. Turn chicken pieces and continue baking until chicken is no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 293.5 calories, Carbohydrate 20 g, Cholesterol 74.2 mg, Fat 12.5 g, Fiber 0.3 g, Protein 30.4 g, SaturatedFat 3.1 g, Sodium 300.9 mg

PESTO CHICKEN BAKE RECIPE BY TASTY



Pesto Chicken Bake Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, basil pesto, roma tomato, mozzarella cheese

Provided by Robert Broadfoot

Categories     Lunch

Yield 4 servings

Number Of Ingredients 6

3 chicken breasts
salt, to taste
pepper, to taste
4 tablespoons basil pesto
1 roma tomato, sliced
1 cup mozzarella cheese

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
  • Spread pesto on each chicken breast.
  • Layer tomatoes on top of the chicken.
  • Top with mozzarella cheese.
  • Bake for 40 minutes.
  • Enjoy!

Nutrition Facts : Calories 357 calories, Carbohydrate 4 grams, Fat 16 grams, Fiber 0 grams, Protein 44 grams, Sugar 1 gram

SMALL BATCH DILL PESTO



Small Batch Dill Pesto image

Dill pesto is one of my favorite ways to kick up the flavor on broiled or baked fish. It's also very good served over grilled or roasted veggies. I used a small bunch of dill.

Provided by lutzflcat

Categories     Pesto Sauce

Time 10m

Yield 2

Number Of Ingredients 9

1 bunch fresh dill, chopped
1 tablespoon walnuts
1 tablespoon freshly grated Parmesan cheese
½ lemon, zested and juiced
1 clove garlic, peeled and quartered
⅛ teaspoon salt
freshly ground black pepper to taste
1 pinch red pepper flakes
2 tablespoons olive oil

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.

Nutrition Facts : Calories 168 calories, Carbohydrate 4.8 g, Cholesterol 2.2 mg, Fat 16.9 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 175.2 mg

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