Pesto Parmesan Chicken Recipes

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.

BAKED PESTO PARMESAN CHICKEN WITH GARLIC

Steps:

• Line a 9-by-13-by-2-inch baking pan with foil and then lightly grease the foil.
• Trim excess fat and remove the skin from the chicken, if desired. Sprinkle the chicken pieces lightly with kosher salt and freshly ground black pepper and place in the prepared pan.
• Combine the pesto, garlic, and lemon juice; rub the mixture evenly over the chicken pieces. Cover the pan tightly with foil and refrigerate for 1 to 2 hours.
• Heat the oven to 375 F.
• Remove the foil and drizzle the chicken breasts lightly with olive oil. Bake in the preheated oven for 55 to 65 minutes, or until chicken is cooked. Juices will run clear when chicken is pierced with a fork. The minimum safe temperature for chicken is 165 F (USDA Guidelines).
• Sprinkle with shredded or grated Parmesan cheese and continue baking for about 2 to 3 minutes longer. Optional Homemade Pesto
• Combine 2 cups of fresh basil leaves and about 1/3 cup of pine nuts in a food processor. Pulse 5 to 7 times to chop the basil finely. Add 1/2 cup of grated Parmesan cheese and 2 teaspoons of chopped garlic and pulse 4 or 5 times more. With the processor running, add 1/2 cup of extra virgin olive oil in a steady stream. Transfer the pesto to a bowl. Taste and add salt and freshly ground black pepper, as desired.
• Store fresh pesto in a tightly covered container in the refrigerator for about 1 week. If you won't be using the pesto right away. A thin layer of olive oil drizzled over the pesto will keep it looking fresh and bright.
• Freeze homemade pesto -- without the cheese -- in an airtight freezer bag or container for up to 6 months. Add the cheese before using.
• Spinach and Basil Pesto - Follow the recipe above, but use half spinach leaves and half basil leaves.

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.

CHICKEN PESTO PARMESAN (NON-BREADED)

Steps:

• Spoon a little tomato sauce in a baking pan to cover the bottom and lay chicken breasts on top. Add more sauce around (but not on top of) breasts as desired, but only enough to come a little way up the sides of the chicken - make sure the top is uncovered!.
• Divide and spread pesto on each chicken breast, adjusting the quantity depending on how much you like pesto - I use a lot!
• Bake at 350 for 30-40 minutes until chicken is done (juices run clear). The exact amount of time will vary depending on the size/thickness of your chicken, so you have to watch them (I recommend a meat thermometer).
• About 5-10 minutes before chicken is done, top each breast with shredded cheese.
• Serve chicken breasts with or without pasta, spooning sauce from the pan around or on top of chicken.

CREAMY PESTO CHICKEN

Steps:

• Heat the olive oil in a skillet over medium heat, and cook the chicken for about 5 minutes, until lightly browned. Mix the garlic and sherry into the skillet. Cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear.
• Mix the pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce the heat to low, and mix in the basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.

PESTO PARMESAN CHICKEN AND PASTA

Steps:

• In 2-quart nonstick saucepan, stir hot water, 1 1/2 cups milk, 2 tablespoons butter, and the sauce mix and uncooked pasta (from Chicken Helper box). Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 12 minutes, stirring frequently, until pasta is tender. Remove from heat; stir in 1/4 cup pesto. Cover to keep warm. Sauce will thicken as it stands.
• Meanwhile, cut each chicken breast into 3 to 5 slices, holding knife at an angle. Slices should be about 1/2 inch thick.
• Place chicken in medium bowl. Add 1 tablespoon milk to moisten. Add seasoned crumbs (from Chicken Helper box) to coat chicken.
• In 10-inch nonstick skillet, heat 2 tablespoons butter and the oil over medium heat until butter is melted. Carefully add chicken to hot butter mixture; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken, cook 4 to 6 minutes longer or until golden brown and centers are no longer pink.
• Place chicken on individual plates. Spoon and spread 1 1/2 teaspoons pesto over chicken for each serving. Top with tomato slices; serve with pasta.

PARMESAN PESTO PASTA WITH CHICKEN

Steps:

• in large saucepan combine butter, milk, half and half and parmesan cheese.
• stir over med heat untill cheese is melted.
• add pesto sauce mix and chicken.
• simmer 5-7 minutes, until sauce thickens.
• serve over pasta.