Pesto Packet Chicken Recipes

FOIL PACKED PESTO CHICKEN

Steps:

• Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini in each packet.
• Spoon 2 Tablespoons of basil pesto over each chicken.
• You can use 8 18 x 12 inch sheets of heavy duty foil if you don't want to purchase the foil packets.
• Make sure you double fold ends by folding 1/2 inch and then repeating the 1/2 inch fold.
• Remember to leave space on sides for circulation and expansion.
• Cover and grill packets 4 to 5 inches from medium heat.
• Cook 20 to 25 minutes or until juice of chicken is no longer pink.
• To serve, cut a large"X" across top of packet to let steam escape.
• This also can be cooked in a 375 degree oven for 25 minutes or until juices run clear.

PESTO PACKET CHICKEN

Steps:

• In saucepan, combine dry pesto mix with water and olive oil.
• Cook 5 minutes.
• In individual pieces of aluminum foil, place one chicken breast half and equal amounts of veggies.
• Sprinkle with garlic salt and pepper.
• Spoon 4 Tbsp.
• of pesto mixture over each packet and fold up.
• Place in 350 degree oven for 30-35 minutes.
• Meanwhile, prepare pasta according to pkg.
• and drain.
• Add about 3/4 of remaining pesto mixture to pasta and toss well.
• To serve, place serving of pasta on each dish and dump the packet of chicken and veggies over top.
• Serve with leftover pesto mixture (opt.), and grated parmesan cheese, if desired.

FOIL-PACK ARTICHOKE & CHICKEN DINNER

Steps:

• Heat oven to 400°F.
• Mix rice and water; spoon onto centers of 6 large sheets heavy-duty foil. Top with chicken, artichokes and tomatoes; drizzle with combined dressing and pesto.
• Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.
• Bake 30 to 35 min. or until chicken is done (165°F). Remove packets from oven; let stand 5 min. Cut slits in foil to release steam before opening.

PESTO CHICKEN

Steps:

• Preheat oven to 400 degrees.
• In a baking dish, brush both sides of chicken breasts with olive oil and spread pesto on top of each.
• Bake 20 minutes. Remove from oven.
• Allow chicken to rest for 10 minutes {it will continue to cook}. Slice or dice.

PESTO CHICKEN RECIPE WITH VEGETABLES

Steps:

• Pat chicken breast cutlets dry and season with salt and pepper on both sides. (Boneless skinless chicken breasts can be used, simply cut them in half horizontally so that you have thinner pieces. Watch the video to see how I do this).
• In large cast iron skillet, heat a little bit of extra virgin olive oil (about 2 tbsp) until shimmering but not smoking in a cast iron skillet. Add chicken to the heated skillet and cook over medium-high heat for 2 to 3 minutes on each side, turning over once. Remove from the skillet and set aside for now.
• If needed, add a little bit more extra virgin olive oil to the skillet. Add zucchini, bell peppers, onion, and grape tomatoes. Season with kosher salt and black pepper. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened.
• In a small bowl or glass measuring cup, mix together the basil pesto and cream.
• Add the chicken back to the skillet. Pour the pesto and cream mixture in. Reduce the heat to medium-low and cook for a minute or so.
• Remove the skillet from the heat, add lemon juice and lemon zest. Add pine nuts and fresh basil for garnish. Serve hot with your favorite grain or plain orzo pasta.

CHICKEN PESTO PACKETS

Steps:

• In a heavy weight large piece of foil, lay the chicken breast add salt and pepper, top with zucchini and tomatoes, and then pesto.
• Roll foil ends together to form packet.
• Grill on medium high heat for 20 minutes, turning after 10 minutes.

GRILLED PESTO CHICKEN PACKS

Steps:

• Heat coals or gas grill for direct heat. Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini on one side of four 18x12-inch sheets of heavy-duty aluminum foil. Spoon 2 tablespoons pesto over chicken mixture on each sheet.
• Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets 4 to 5 inches from medium heat 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Place packets on plates. Cut large X across top of packet; fold back foil.

PESTO CHICKEN AND POTATOES IN PARCHMENT PACKETS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Slice potato very thinly, about 1/8-inch thick. Place slices in a bowl of water to prevent browning.
• Fold parchment paper in half to create two 15x12-inch rectangles. Drain potatoes and arrange 1/2 of the slices on the inside fold of the parchment paper in an overlapping semicircle. Season with salt and pepper. Top with 5 basil leaves and 1/2 of the onion slices. Repeat with the second piece of parchment paper.
• Place chicken legs over the onion slices, sprinkle with salt and pepper, and top with pesto. Carefully fold the parchment paper around the chicken, starting from one end, to create sealed packets. Transfer packets to a baking sheet.
• Bake in the preheated oven until juices run clear, about 1 hour 10 minutes. Transfer packets to plates and let rest for 5 to 10 minutes before opening and serving.

SLOW COOKER PESTO RANCH CHICKEN

Steps:

• Spray slow cooker with cooking spray and place chicken breasts in the bottom.
• Sprinkle ranch packet over the chicken breasts, pour pesto over the top, and lastly pour the chicken broth over the top.
• Cook on low for 4-6 hours. Easy huh? :)

PESTO CHICKEN & VEGETABLE MEDLEY PACKETS

Steps:

• Heat oven to 400°F.
• Mix cream cheese, pesto sauce and lemon zest until blended.
• Spoon 1/3 cup rice onto center of each of 4 large sheets heavy-duty foil sprayed with cooking spray. Turn up sides of foil; slowly pour 1/3 cup broth over rice on each foil sheet. Top evenly with vegetables, chicken, cream cheese mixture and Parmesan. Fold foil to make 4 packets.
• Place packets in single layer on baking sheet.
• Bake 25 to 28 min. or until chicken is done (165°F). Remove packets from oven; let stand 2 min. Cut slits in foil to release steam before carefully opening each packet. Sprinkle with basil.

BASIL PESTO CHICKEN SPAGHETTI

Steps:

• Boil spaghetti according to packet directions in salted water. Drain; reserve 1/2 cup pasta water.
• Meanwhile, cook pesto chicken and tomatoes using this recipe.
• Add to pesto mixture to the cooked spaghetti with 1/2 cup of the reserved pasta water. Toss over low heat until well combined. Divide amongst serving bowls. Slice chicken breasts and arrange over the spaghetti. Top with parmesan. Serve warm.

PESTO CHICKEN PASTA

Steps:

• Cook the pasta according to the packet intructions.
• Meanwhile, heat the oil in a large pan. Cook the chicken for 3-4 minutes until well-browned. Add the bacon ( i suppose you could add some sliced mushrooms or something here aswell, or use all mushrooms if cooking this for veggies) and fry until starting to crisp.
• Take the pan of the heat, then stir in the creme fraiche. Return the pan to the heat and stir in the pesto. Simmer for another 1-2 minutes until the chicken is properly cooked through. Season to taste.
• Once cooked, drain the pasta well and add it to the pan. Mix well so the sauce coats the pasta.
• Decant into a big bowl and scatter over parsley and parmesan cheese. Serve!

SAUSAGE AND BROCCOLI PESTO PACKETS

Steps:

• For the foil packs: Place an oven rack in the lower third position. Preheat the oven to 450 degrees F.
• In a large mixing bowl, whisk together the olive oil, mustard, smoked paprika and salt. Add the kielbasa, broccoli and onion. Toss well to coat with the seasonings.
• Tear off six 18-by-12-inch sheets of heavy-duty aluminum foil (if you don't have heavy-duty foil, use double sheets). Lay a sprig of rosemary in the middle of each. Divide the ingredients among the sheets, keeping them in a snug layer in the center of each piece of foil. Bring the short sides of the foil together at the top and fold down several times, leaving some air space above the food. Fold the other 2 sides in and crimp to seal. The packets should be rectangular in shape and tightly sealed all around, with an air pocket at the top.
• Place the packets, with space between them, directly on the oven rack in the lower third and bake for 20 minutes. Remove and let rest a few minutes, then carefully open the packets. Dollop with some of the Pesto and serve with lemon wedges.
• Campfire Variation: You can also cook the foil packs in the coals of a campfire. The flames should be out, with just hot coals remaining. Spread the coals in an even layer. Ideally, you should be able to hold your hand about 6 inches above the coals for 4 or 5 seconds before having to take it away for the right temperature. Add the packets to the coals. You should hear gentle (but not aggressive) sizzling noises within a few minutes. If they're sizzling too loudly or not at all, move the packets around occasionally until they're sizzling gently again. The packets may take a few minutes less on the coals, about 18 minutes, if your coals are at the right temperature.
• Combine the basil, pistachios, Parmesan, salt and garlic in a food processor fitted with the blade attachment and pulse to make a coarse paste. With the machine running, add the olive oil in a steady stream to make a smooth pesto.

PESTO-CHICKEN PACKETS

Steps:

• Heat coals or gas grill for direct heat. Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini on 1 side of each of 4 sheets of heavy-duty aluminum foil, 18 12 inches. Spoon 2 tablespoons pesto over chicken mixture. Fold other half of foil over chicken and vegetables so edges meet. Seal edges, making a tight 1/2-inch fold fold again. Allow space on sides for circulation and expansion. Repeat folding to seal each side.Cover and grill packets 4 to 5 inches from medium heat 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Place foil packets on plates. To serve, cut a large X across top of packet fold back foil.1 Serving: Calories 330 (Calories from Fat 180) Fat 20g (Saturated 4g) Cholesterol 75mg Sodium 330mg Carbohydrate 10g (Dietary Fiber 3g) Protein 31g% Daily Value: Vitamin A 12% Vitamin C 26% Calcium 14% Iron 14%Diet Exchanges: 4 Lean Meat, 2 Vegetable, 1 1/2 FatBetty's TipInstead of making your own foil packets, try the new heavy-duty foil bags made especially for grilling.