Pesto Chicken In Tomato Crepes Recipes

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HUNT'SANDREG; TOMATO AND PESTO CHICKEN



Hunt'sandreg; Tomato and Pesto Chicken image

Provided by Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 8

8 ounces dry penne pasta, uncooked (8 oz = 2-1/2 cups)
3 cups small fresh broccoli florets
1 tablespoon olive oil
6 boneless skinless chicken breasts (5 oz each)
1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
1 can (8 oz each) Hunt's® Tomato Sauce
1/2 cup soft cream cheese spread
1/3 cup refrigerated basil pesto

Steps:

  • Cook pasta according to package directions, omitting salt and adding broccoli last 2 minutes of cook time.
  • Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until lightly browned on both sides. Add undrained tomatoes and tomato sauce; bring to a boil. Reduce heat to medium-low; cover. Simmer 8 minutes or until chicken is no longer pink in centers (165 degrees F).
  • Remove chicken from skillet; keep warm. Add cream cheese to sauce remaining in skillet; stir until cream cheese is melted completely. Stir in pesto; simmer 2 minutes to thicken slightly. Drain pasta. Add to skillet; mix lightly. Serve chicken with pasta mixture.

PESTO CHICKEN IN TOMATO CREPES



Pesto Chicken in Tomato Crepes image

If you like pesto and chicken you will definitely like these. These are good for a quick lunch or dinner because you can make the crepes the day ahead and refrigerate them. You can also freeze the crepes by placing them between layers of waxed paper, and use them on a later date. They take a little bit of time, but they are well worth the effort. Enjoy

Provided by Purdy Good Cook

Categories     Lunch/Snacks

Time 1h1m

Yield 12 12, 12 serving(s)

Number Of Ingredients 14

5 eggs
3 cups milk
1/4 cup vegetable oil
3 tablespoons tomato paste
2 cups flour
1/4 cup sugar
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1 cup milk
1/3 cup pesto sauce
4 cups diced cooked chicken
1 1/2 cups swiss cheese, shredded

Steps:

  • Crepes:.
  • Combine first 7 ingredients in a blender. Blend until smooth, about one minute. Cover batter and chill for 1 hours (I never do this).
  • Heat an 8" crepe pan or non stick frying pan over medium heat. Remove from heat, and pour 1/4 Cup batter into hot pan. Lift and tilt the pan to cover bottem with thin layer of batter. Return pan to heat. Cook until bottem is slightly browned and top is dry, about 2 minute Turn crepe over and brown other side. Remove from pan, and repeat with remaining batter.
  • Filling:(remaining ingredients).
  • Melt butter in small saucepan. Add flour and salt, stirring until smooth. Gradually add milk. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens, about 4 minute Remove from heat, and stir in pesto and chicken.
  • Assembly:.
  • Spoon about 1/3 Cup filing onto half of crepe. Sprinkle with cheese. Fold crepe in half over filling then in half again to make a quarter circle.
  • Pan fry crepes in a little butter once assembled to heat through. Serve warm.

Nutrition Facts : Calories 369, Fat 18.6, SaturatedFat 7.6, Cholesterol 152, Sodium 272.6, Carbohydrate 26.5, Fiber 0.8, Sugar 5, Protein 23.1

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

PESTO PASTA WITH CHICKEN AND TOMATOES



Pesto Pasta with Chicken and Tomatoes image

Pesto is easy to make from scratch with just a handful of ingredients. Its fresh flavor is the highlight of this super-fast pasta dish, packed with cherry tomatoes and chicken.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

1 cup firmly packed fresh basil leaves
1/3 cup grated Parmesan cheese
1/4 cup olive oil
1 clove garlic
2 tablespoons sliced almonds, toasted
12 oz uncooked penne pasta (3 1/2 cups) (from 16-oz package)
3 cups Progresso™ chicken broth (from 32-oz carton)
2 cups shredded cooked chicken
2 cups halved cherry tomatoes
1/4 cup julienned fresh basil leaves
3 tablespoons grated Parmesan cheese

Steps:

  • In blender or food processor, place Pesto ingredients.
  • Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
  • In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
  • Garnish with basil and 3 tablespoons Parmesan cheese.

Nutrition Facts : Calories 480, Carbohydrate 52 g, Cholesterol 45 mg, Fat 2, Fiber 4 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 3 g, TransFat 0 g

BAKED CHICKEN WITH SUN-DRIED TOMATO PESTO



Baked Chicken with Sun-Dried Tomato Pesto image

Make and share this Baked Chicken with Sun-Dried Tomato Pesto recipe from Food.com.

Provided by JamesDeansGirl

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless chicken breasts, with or without skin
1/2 cup sun-dried tomato packed in oil
2 tablespoons oil, from jar of oil-packed sun-dried tomatoes
1/4 cup packed fresh basil leaf
2 1/2 tablespoons grated parmesan cheese
1 clove garlic
1/8 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 500*F.
  • Line a 13x9" baking pan with foil; arrange chicken in the pan.
  • Combine the sun-dried tomatoes, 2 Tbsp.
  • of the oil, basil, Parmesan cheese, garlic, and pepper in a food processor; whirl until smooth.
  • Spread about half (around 1/4 cup) of the pesto over the chicken.
  • Bake about 15-20 minutes, or until juices run clear; remove pan from oven.
  • Heat the broiler.
  • Spread the remaining pesto over the chicken; broil 6" from heat for 3-5 minutes, or until browned.

CREAMY PESTO CHICKEN WITH ROASTED TOMATOES



Creamy pesto chicken with roasted tomatoes image

A fast and filling, all-in-one chicken dish

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course

Time 40m

Number Of Ingredients 8

4 boneless, skinless chicken breasts
3 tbsp Homemade pesto (see the recipe in tip section below)
85g mascarpone
4 tbsp olive oil
100g breadcrumb, preferably from day-old bread
175g baby tomatoes, on the vine
handful pine nuts
handful basil leaves

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
  • Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.
  • Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.

Nutrition Facts : Calories 545 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.82 milligram of sodium

PESTO CHICKEN BAKE



Pesto Chicken Bake image

This pesto chicken bake recipe only uses one pan and is a quick meal to prepare that is delicious for the whole family.

Provided by SDaisy2

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients 7

2 ½ pounds bone-in, skinless chicken thighs
1 ½ pounds baby red potatoes
1 pint cherry tomatoes
½ cup pesto
2 tablespoons water
2 teaspoons olive oil
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine chicken, potatoes, tomatoes, pesto, water, olive oil, salt, and pepper in a large roasting pan; mix well.
  • Bake in the preheated oven until chicken is no longer pink at the bone 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 780.3 calories, Carbohydrate 32.6 g, Cholesterol 186.7 mg, Fat 46.5 g, Fiber 4.6 g, Protein 57.1 g, SaturatedFat 12.5 g, Sodium 453.6 mg, Sugar 1.7 g

WEEKDAY MEAL-PREP PESTO CHICKEN & VEGGIES RECIPE BY TASTY



Weekday Meal-prep Pesto Chicken & Veggies Recipe by Tasty image

Here's what you need: olive oil, boneless, skinless chicken thighs, salt, pepper, green beans, cherry tomato, basil pesto

Provided by Robin Broadfoot

Categories     Lunch

Time 22m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
4 boneless, skinless chicken thighs, sliced
salt, to taste
pepper, to taste
1 lb green beans
2 cups cherry tomato, halved
½ cup basil pesto

Steps:

  • In a large pan, heat olive oil and add chicken thighs.
  • Season with salt and pepper. When the chicken is completely cooked through, remove from pan.
  • Slice into strips, and set aside.
  • Add green beans and cook until crisp tender.
  • Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
  • Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
  • Enjoy!

Nutrition Facts : Calories 350 calories, Carbohydrate 15 grams, Fat 24 grams, Fiber 5 grams, Protein 22 grams, Sugar 7 grams

EASY PESTO CHICKEN SKILLET



Easy Pesto Chicken Skillet image

This is a tasty budget meal that incorporates a handful of ingredients found in your pantry. The key to this cooking properly is keeping the chicken and broccoli florets an even size. I highly recommend freshly prepared pesto.

Provided by thedailygourmet

Categories     Pesto Chicken

Time 40m

Yield 4

Number Of Ingredients 14

6 ounces boneless, skinless chicken breast, thinly sliced
½ teaspoon Italian seasoning
¼ teaspoon salt
1 pinch ground black pepper
1 tablespoon butter
1 clove garlic, minced
3 cups chicken broth
6 ounces gemelli pasta
3 cups small broccoli florets
1 cup grape tomatoes, halved
½ cup shaved Parmesan cheese
¼ cup whipping cream
¼ cup fresh basil pesto
¼ teaspoon cayenne pepper

Steps:

  • Season chicken with Italian seasoning, salt, and pepper.
  • Melt butter in a skillet over medium-high heat. Add chicken; cook and stir for about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer chicken to a bowl and keep warm.
  • Pour chicken broth into the skillet and add gemelli. Reduce heat to medium and cook for 8 minutes. Add broccoli and cook, stirring occasionally, until completely cooked, about 5 more minutes.
  • Add tomatoes and cook for 3 minutes. Stir in Parmesan cheese, whipping cream, and pesto until combined. Return chicken to the skillet and cook until heated through, about 3 minutes.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 40.4 g, Cholesterol 68.3 mg, Fat 21.1 g, Fiber 4.2 g, Protein 24.1 g, SaturatedFat 9.4 g, Sodium 1361.6 mg, Sugar 3.6 g

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