Pesto Chicken Tartlets Recipes

POLENTA AND CHICKEN TARTLETS

Polenta and Chicken Tartlets image

Provided by Giada De Laurentiis

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 pound instant polenta (about 2 1/2 cups)
1 cup cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups shredded store-bought roasted chicken
1/2 cup store-bought pesto
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dried cranberries

Steps:

For the tartlets: Make the polenta according to package instructions. Just before the polenta is finished thickening, add the cream, salt, and pepper. Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes.
For the topping: In a medium bowl, combine the chicken, pesto, salt, and pepper. Stir to combine.
To assemble: Using a 2-inch diameter scalloped cookie cutter, cut the polenta into tartlet shapes, about 24, and place them on a serving platter. Top each polenta tartlet with a spoonful of chicken. Top the chicken with a few dried cranberries. Serve.

PESTO CHICKEN

Pesto Chicken image

A simple way to prepare chicken that looks like you spent a lot of time preparing. It can also be prepared ahead of time and refrigerated until baked. Be sure to use a good quality pesto for best results. I like to serve it with pasta, but it is also nice sliced and served on a green salad.

Provided by Pjaros

Categories World Cuisine Recipes European Italian

Time 35m

Yield 4

Number Of Ingredients 3

Ingredients

4 skinless, boneless chicken breast halves
½ cup prepared basil pesto, divided
4 thin slices prosciutto, or more if needed

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 2 g, Cholesterol 83.4 mg, Fat 19.3 g, Fiber 0.9 g, Protein 31.5 g, SaturatedFat 5.5 g, Sodium 433.6 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

Ingredients

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

ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY

One-Pan Garlic Chicken Pesto Pasta Recipe by Tasty image

Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil

Provided by Tasty

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
2 chicken breasts, sliced into 1/2 inch (2cm) strips
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
¾ cup heavy cream
½ cup grated parmesan cheese
¼ cup pesto
3 cups penne pasta, cooked and drained
¾ cup cherry tomato, halved
parmesan cheese, to garnish
fresh basil, chopped, to garnish

Steps:

Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
To serve, sprinkle parmesan cheese and basil on top!
Enjoy!

Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams

PESTO CHICKEN

Pesto Chicken image

These pesto-filled chicken roll-ups from our Test Kitchen can be served warm as an entree of cooled and sliced for an elegant appetizer.

Provided by Taste of Home

Categories Appetizers Dinner

Time 1h5m

Yield 4 main course or 12-16 appetizer servings.

Number Of Ingredients 10

Ingredients

1 cup loosely packed fresh basil leaves
1/4 cup minced fresh parsley
1/4 cup grated Parmesan cheese
1/4 cup olive oil
1 tablespoon pine nuts
1 to 2 garlic cloves
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, melted

Steps:

For pesto, combine the first six ingredients in a blender; cover and process until blended. Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. , Spread each with 2 tablespoons pesto to within 1/2 in. of the edges. Roll up jelly-roll style, starting with a short side; secure with a toothpick or small metal skewer., Place chicken in a greased 11x7-in. baking dish; brush with butter. Bake, uncovered, at 375° for 30-35 minutes or meat is no longer pink. Remove toothpicks or skewers. Serve warm as a main course., For an appetizer, cool for 15 minutes, then refrigerate until chilled. Cut cold chicken into 1/2-in. slices.

Nutrition Facts : Calories 332 calories, Fat 24g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 503mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein.

TOMATO PESTO TART

Tomato Pesto Tart image

Try this for a sophisticated, fresh-tasting treat. It's a great way to use your garden tomatoes. -Judy Hannebaum, Freeland, Washington

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 sheet refrigerated pie pastry
1-1/2 cups shredded part-skim mozzarella cheese, divided
2 plum tomatoes, thinly sliced
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons prepared pesto
1/2 teaspoon freshly ground pepper

Steps:

On a lightly floured surface, unroll pie pastry. Roll into a 14x12-in. rectangle; transfer to an ungreased baking sheet. Flute edges; prick bottom with a fork. Bake at 425° for 6-8 minutes or until lightly browned., Sprinkle with 1 cup mozzarella cheese; top with tomatoes. In a small bowl, mix the mayonnaise, Parmesan cheese, pesto, pepper and remaining mozzarella until blended; spread over tomatoes. Bake 10-12 minutes longer or until crust is golden brown and filling is bubbly.

Nutrition Facts :

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