Pesto Artichoke Chicken Over Rice Recipes

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PESTO ARTICHOKE CHICKEN OVER RICE



Pesto Artichoke Chicken over Rice image

This is an adaptation of my Artichoke Chicken with Rice recipe (#183814). The pesto saves time on mixing up seasonings, and lends a wonderfully rich flavor to the rice. PLEASE NOTE: Due to comments on this and my similar recipe I've noted that you need to use converted or brown rice for this to turn out right.

Provided by foxfyre

Categories     One Dish Meal

Time 5h20m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 lbs boneless skinless chicken breasts
1 1/2 cups converted rice or 1 1/2 cups brown rice
1 1/2 cups chicken broth
1 (15 ounce) can quartered artichoke hearts
1 (10 ounce) jar classico traditional basil pesto
1 (10 1/2 ounce) can condensed cream of chicken soup
salt
pepper

Steps:

  • Place rice in crockpot and add the broth.
  • Rinse chicken and pat dry; cut into bite-size pieces.
  • Place chicken on rice and sprinkle with salt and pepper.
  • Add artichoke hearts.
  • Pour pesto over chicken and artichokes, then spoon cream of chicken soup over the top.
  • Cover and cook for 4 - 6 hours. Check rice and stir about an hour before cooking is complete to avoid "mushy" rice.

Nutrition Facts : Calories 381.3, Fat 5.3, SaturatedFat 1.2, Cholesterol 52.4, Sodium 631.3, Carbohydrate 58.8, Fiber 18.1, Sugar 1.6, Protein 31.3

CRISPY ARTICHOKE PESTO-STUFFED CHICKEN



Crispy Artichoke Pesto-Stuffed Chicken image

Pesto transforms a simple Italian-inspired dish into something special. And since it's packed with flavor, the pesto only needs a few other ingredients -- artichokes, Parmesan and provolone cheese -- to make a filling fit for these crispy, golden brown chicken cutlets.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 10

One 12-ounce jar marinated quartered artichoke hearts, drained
1/2 cup pesto
1/2 cup grated Parmesan
6 thin chicken cutlets (4 to 6 ounces each, pounded to 1/8 inch thick)
Kosher salt and freshly ground black pepper
4 ounces sliced provolone, cut into 1/2-inch pieces
2/3 cup all-purpose flour
2 large eggs
1/2 cup plain breadcrumbs
4 tablespoons olive oil

Steps:

  • Position an oven rack in the upper third of the oven and preheat to 400 degrees F. Fit a rimmed baking sheet with a baking rack.
  • Combine the artichoke hearts, pesto and 1/4 cup of the Parmesan in a food processor and pulse until finely chopped, 10 to 12 pulses. Set aside.
  • Sprinkle the chicken cutlets with salt and pepper and arrange them pounded-side up on a work surface. Divide the provolone evenly among the cutlets, leaving a 1/4-inch border around the edges, then top evenly with the pesto and artichoke filling. Starting at the short end of each cutlet, roll up to enclose the filling. Secure with a wooden skewer and season with more salt and pepper.
  • Put the flour in a shallow dish. Put the eggs in a second shallow dish and beat until very loose. Mix the breadcrumbs and remaining 1/4 cup Parmesan in a third shallow dish. Coat the chicken roll-ups first in the flour, then dip in the egg, letting any excess drip off. Last, coat fully with the breadcrumb mixture and transfer to a plate.
  • Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Put 3 of the roll-ups in the skillet seam-side down and cook, flipping as needed, until golden brown on all sides, about 5 minutes. Transfer to the prepared baking sheet. Wipe out the skillet and heat the remaining 2 tablespoons oil. Cook the remaining roll-ups in the same method, then transfer to the baking sheet. Bake the roll-ups until cooked through, about 15 minutes. Remove the skewers before serving.

PESTO CHICKEN AND RICE



Pesto Chicken and Rice image

Provided by Elena Besser

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup plus 3 tablespoons olive oil
1 medium fennel bulb, diced
1 pound boneless, skinless chicken breast, cut into cubes
Kosher salt and freshly ground black pepper
2 shallots, diced
1 cup long-grain white rice
2 cups chicken broth
1/2 cup pine nuts
2 cups tightly packed basil leaves, plus more for garnish
4 small or 2 large garlic cloves
1 1/2 cups finely grated Parmesan (5 ounces)
3 tablespoons unsalted butter, optional

Steps:

  • Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add the fennel and cook, stirring frequently, until it begins to become translucent, 3 to 4 minutes. Add the chicken and season with salt and pepper. Add the shallots and continue to cook until the chicken is browned on all sides, about 3 minutes.
  • Add the rice and cook, stirring, until it is toasted, about 2 minutes.
  • Stir in the broth and bring the mixture to a boil. Reduce the heat so the broth simmers; cover the skillet and simmer until the rice is tender, 15 to 20 minutes.
  • Bring a medium saucepan of water to a roaring boil.
  • Meanwhile, fill a small bowl with ice water. Set aside.
  • Cook the pine nuts in a medium skillet over medium heat, shaking frequently, until lightly toasted, 3 to 5 minutes. Keep an eye on them, as they can burn quickly.
  • When the water is boiling, add a handful of salt (you want the water as salty as the ocean), then add the basil leaves. Use a slotted spoon, small strainer or spider to press down the leaves, making sure they're fully submerged in the water. Count to five, remove the leaves with the slotted spoon and immediately plunge them into the ice water for 1 to 2 minutes.
  • Remove the basil from the ice water and squeeze out excess water.
  • Put the toasted pine nuts in a food processor. (If you don't have a food processor, a blender is fine.) Pulse to chop the nuts. Add the garlic and basil and pulse. Once a creamy, green paste forms, with the motor running, slowly pour in the remaining 1/2 cup of olive oil, processing until the oil is fully incorporated. Transfer the paste to a medium bowl and fold in 1 cup of the Parmesan with a rubber spatula. Season with salt and pepper. Set aside.
  • Remove the skillet from the heat and stir in the pesto and butter, if using. Serve the chicken and rice topped with fresh basil and the remaining 1/2 cup Parmesan.

CHICKEN, ARTICHOKE AND SUN-DRIED TOMATO WITH PESTO



Chicken, Artichoke and Sun-Dried Tomato With Pesto image

This is a recipe that I made up, using whatever I had left over in the pantry and the freezer. It came out great, so I thought I would share it. For best results, use my pesto recipe: recipe#343277 . Enjoy!

Provided by Chef Art

Categories     < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

8 ounces angel hair pasta, uncooked
1 teaspoon olive oil
1 lb boneless skinless chicken breast, cubed
2 teaspoons garlic, minced
1 teaspoon ground ginger
1 teaspoon dried thyme
1 (14 ounce) can artichokes (quartered)
1/2 cup pesto sauce (Use my pesto Ardolino-Style Homemade Pesto)
8 ounces sun-dried tomatoes packed in oil, drained and sliced julienne
salt and pepper (to taste)
1/4 cup parmesan cheese, plus more if needed

Steps:

  • Fill a large saucepan with water and bring to a boil over HIGH heat and add salt.
  • Add the pasta and cook, stirring occasionally until barely tender, about 4 minutes.
  • Reserve 1 cup of the cooking water and drain the pasta.
  • In a separate skillet, heat the olive oil on MEDIUM.
  • Add the chicken and garlic and cook throughout (about 3-5 minutes).
  • Add the artichokes, sun-dried tomatoes, reserved cooking water, ginger, thyme, and pesto and cook 1-2 minutes more. Use my pesto recipe: http://www.recipezaar.com/rz.193016.
  • Toss all ingredients together with the pasta and cheese. Add more cheese is desired. Season with salt and pepper to taste.

PESTO CHICKEN WITH RICE



Pesto Chicken with rice image

minimal effort, good food.

Provided by burtonge96

Time 1h25m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat oven to 200C
  • Fry the chicken in a pan with a small amount of oil or butter for 10mins
  • Grease a shallow oven dish. Scatter the chopped onions, mushrooms and rice in the dish and nestle the chicken in the mix.
  • Mix the pesto in the boiling chicken stock and pour into the dish
  • Place the chicken and rice in the oven d remove in 1 hour

LAZY PESTO CHICKEN AND RICE



Lazy Pesto Chicken and Rice image

I created this one night when I was looking for a lot of flavor, but wanted something really quick to put together. On my plate, I melt mozzarella cheese on it. I love cheese, but the rest of my family isn't into it.

Provided by StephPage

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h20m

Yield 8

Number Of Ingredients 9

cooking spray
2 cups uncooked white rice
2 cups chopped cooked chicken
2 (10.5 ounce) cans cream of chicken soup
2 cups milk
4 light garlic and herb cheese wedges (such as The Laughing Cow®)
2 cups chicken broth
5 tablespoons basil pesto
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  • Spread rice in the bottom of the baking pan. Layer chicken on top.
  • Mix cream of chicken soup, milk, and cheese wedges together in a bowl until smooth. Stir in chicken broth and pesto. Pour over chicken and rice. Cover baking pan tightly with aluminum foil.
  • Bake in the preheated oven until most of the liquid has been absorbed, about 45 minutes. Remove from oven carefully; stir. Replace aluminum foil cover. Continue baking until rice is tender, about 15 minutes more. Remove from oven; uncover and sprinkle Parmesan cheese on top.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil until Parmesan cheese is melted and browned, about 5 minutes.

Nutrition Facts : Calories 406 calories, Carbohydrate 46.2 g, Cholesterol 44.7 mg, Fat 15.5 g, Fiber 0.9 g, Protein 18.7 g, SaturatedFat 4.9 g, Sodium 892.1 mg, Sugar 3.6 g

PESTO CHICKEN AND RICE BAKE



Pesto Chicken and Rice Bake image

This is a comforting casserole which requires just a few ingredients and in less than an hour dinner will be ready. For little ones, it's best to chop the tenders into bite-sized pieces.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 50m

Yield 4

Number Of Ingredients 7

cooking spray
1 ¾ cups water, divided
1 (6.9 ounce) package chicken-flavored rice and vermicelli mix
¼ cup basil pesto, divided
1 pound chicken tenderloins, tendons removed
½ cup Alfredo sauce
¼ cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch casserole dish with cooking spray.
  • Mix 1 1/2 cups water together with rice, seasoning packets, and 2 tablespoons pesto. Pour mixture into the casserole dish.
  • Toss chicken tenders with remaining pesto in a shallow dish. Place chicken on top of the rice.
  • Bake in the preheated oven for 30 minutes.
  • Mix remaining water with Alfredo sauce. Remove dish from the oven and pour Alfredo sauce over the chicken, stirring to combine. Top with Parmesan cheese and bake until cheese melts, about 15 minutes more. Serve immediately.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 40.4 g, Cholesterol 75.9 mg, Fat 16.3 g, Fiber 1.9 g, Protein 34.4 g, SaturatedFat 4.6 g, Sodium 1116.5 mg, Sugar 2.7 g

PESTO RICE-STUFFED CHICKEN



Pesto Rice-Stuffed Chicken image

Juicy stuffed chicken is perfect for basil fans, but I've just as easily used shredded cheese in place of the pesto for my pickier eaters. -Rachel Dion, Port Charlotte, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 6

3/4 cup uncooked instant rice
1/2 cup chopped seeded tomato
1/4 cup prepared pesto
1/8 teaspoon salt
8 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons canola oil, divided

Steps:

  • Preheat oven to 375°. Cook rice according to package directions., In a small bowl, combine tomato, pesto, salt and rice. Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 3 tablespoons rice mixture; secure with toothpicks., In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, brown chicken breasts on each side, adding additional oil as needed. Transfer to a greased 15x10x1-in. baking pan., Bake 18-22 minutes or until chicken is no longer pink. Discard toothpicks before serving.

Nutrition Facts : Calories 278 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 210mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

ARTICHOKE CHICKEN PESTO PIZZA



Artichoke Chicken Pesto Pizza image

Make pizza night an upscale affair with this fun twist on the traditional pie. A prebaked crust and prepared pesto keep things quick and easy. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 8 slices.

Number Of Ingredients 6

1 prebaked 12-inch pizza crust
1/2 cup prepared pesto
2 cups cubed cooked chicken breast
2 jars (6-1/2 ounces each) marinated artichoke hearts, drained
2 cups shredded part-skim mozzarella cheese
Optional: Grated Parmesan cheese and minced fresh basil

Steps:

  • Preheat oven to 425°. Place crust on an ungreased 12-in. pizza pan. Spread with pesto. Arrange chicken and artichokes over top; sprinkle with cheese. Bake until golden brown, 10-12 minutes. If desired, top with Parmesan cheese and minced fresh basil.

Nutrition Facts : Calories 381 calories, Fat 20g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 880mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 4g fiber), Protein 23g protein.

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