Pesto Crusted Chicken Breasts Recipes

PESTO CHICKEN

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.

SUN-DRIED TOMATO PESTO-CRUSTED CHICKEN BREAST OVER CREAMY HERB POLENTA

Steps:

• For the chicken with sun-dried tomato pesto crust:
• For the creamy polenta:
• Preheat oven to 375 degrees F.
• For the pesto crust:
• Blend sun-dried tomatoes, garlic cloves and basil leaves in a food processor. Stir in Parmesan and add salt and pepper, to taste. Set aside briefly. Heat oil in a large skillet over medium heat. Season chicken breast with pepper only. (The Parmesan in the pesto will provide salt.) Brown both sides of chicken, beginning with skin side first. Coat chicken with pesto and roast in oven for 25 to 35 minutes, or until fork tender.
• For the polenta:
• Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter and Cheddar and allow cheese to melt. Season with pepper, (and salt if needed). Spoon polenta onto serving plate, top with chicken breast and garnish with chopped scallions.

PESTO-PARMESAN CRUSTED GRILLED CHICKEN

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).

PESTO PARMESAN CHICKEN

Steps:

• Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
• In shallow dish, mix together pesto and mayonnaise. In another shallow dish. mix together bread crumbs and cheese. Dip chicken into pesto mixture then dip in panko mixture. Place on baking sheet.
• Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown. Garnish with basil.

PESTO CHICKEN BAKE RECIPE BY TASTY

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!

PESTO CRUSTED CHICKEN

Steps:

• Preheat oven to 425 degrees.
• Blend pesto, walnuts, 2 Tbs lemon juice, 1 Tbs lemon peel (optional) in food processor until just combined.
• Place chicken in pan and coat with full mixture then drizzle with the olive oil.
• Bake 30-45 minutes.
• This can be served over rice or pasta if desired.

PESTO-CRUSTED CHICKEN BREASTS

Steps:

• Preheat oven to 425°F. Blend pesto, chopped walnuts, 2 tablespoons lemon juice, and grated lemon peel in processor just until combined. Place chicken on large rimmed baking sheet. Coat all of chicken with pesto mixture. Drizzle with oil. Bake chicken until cooked through, about 30 minutes. Transfer chicken to platter. Tent with foil.
• Strain pan juices into small bowl, pressing on solids in strainer to extract as much liquid as possible. Whisk in remaining 2 tablespoons lemon juice. Season sauce to taste with salt and pepper. Spoon sauce over chicken. Garnish with lemon wedges and serve.

PESTO PARMESAN CRUSTED CHICKEN BREASTS OVER TOMATO SPINACH PASTA

Steps:

• Chicken -- I don't like the chicken breasts too thin for this. A scallopini cut is too thin, but lately a few that I have purchased are so thick I had to pound them out a bit.
• Marinate -- Now, if you have time, place the chicken and pesto in a large baggie and let it marinate, 30 minute and up to 4 hours. But not longer than 4 hours. If you do not have time, don't worry. It can be made right on the spot.
• Tomato sauce -- I like to start the sauce first. I use a good Italian flavored tomato sauce, but use your favorite sauce. I also like to add a bit more onion and garlic to mine, but remember, you can really add anything you want to make it "Yours.".
• In a small pot, add the olive oil and bring to medium heat. Then add the onion and garlic and cook 2-3 minutes. Deglaze with the wine and then add in the tomatoes and let simmer while you prepare the chicken. Before serving - after puree - if you add that step, add in the fresh basil.
• Note: Depending on what type of tomatoes you use, you may need to puree them. I use my immersion blender or you can use a regular blender. The end result you want a fairly smooth sauce. I like a little texture, but I use big Italian tomatoes, so I like to puree mine a bit. If you use a fine diced tomatoes, you may not need to do that. It is your choice.
• Chicken -- In a pie plate, or small dish, add the bread crumbs and parmesan cheese.
• Now if you marinated the chicken in the pesto remove each chicken breast and lightly shake off any extra. Then dredge in the bread crumb and cheese mixture. If you didn't marinate your chicken, just add the pesto to a small bowl and dip each breast in the pesto, shake off any extra and dredge in the bread crumb and cheese mixture like above.
• Pasta -- Cook according to package directions.
• Pan Sear -- In a large skillet (I prefer a non-stick pan for this), heat up the olive oil of medium high heat. Add the chicken and cook on each side until golden brown. They only take approximately 5-10 minutes per side depending on the thickness of your chicken.
• Pasta -- Drain the pasta well and toss in the tomato sauce and don't forget to add the fresh basil.
• Serve -- Plate up the pasta and tomato sauce and then top with a chicken breast. You can garnish with extra parmesan if you want. Just add a salad and dinner. ENJOY!