Rolled Chicken Breasts With Almond Mint Pesto And Zucchini Recipes

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ROLLED CHICKEN BREASTS WITH ALMOND-MINT PESTO AND ZUCCHINI



Rolled Chicken Breasts with Almond-Mint Pesto and Zucchini image

Making these spirals involves nothing more complicated than topping pounded chicken breasts with pesto, rolling them up, and securing them with toothpicks.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 12

1 ounce whole blanched almonds (about 1/4 cup)
1 medium shallot, coarsely chopped
1 1/4 cups loosely packed fresh mint
1/2 cup finely grated pecorino cheese (about 1 ounce)
1 tablespoon plus 2 teaspoons extra-virgin olive oil
4 boneless, skinless chicken breast halves (about 6 ounces each)
Coarse salt and freshly ground pepper
Olive-oil cooking spray
3 medium zucchini (about 6 ounces each), cut into 3-by-1/2-inch strips
2 garlic cloves, smashed
1 tablespoon red-wine vinegar
Coarse salt and freshly ground pepper

Steps:

  • Toast almonds in a skillet over medium heat, tossing frequently, until golden and fragrant, about 6 minutes. Let cool completely. Process almonds and shallot in a food processor until a coarse paste forms. Add 1 cup mint; pulse a few times until coarsely chopped. Add cheese and oil; pulse a few times until combined. Transfer to a small bowl.
  • One at a time, place chicken breast halves on a cutting board between two sheets of plastic wrap. Pound with the flat side of a meat mallet or the bottom of a small, heavy skillet until 1/8 to 1/4 inch thick. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper.
  • Put breast halves on a cutting board, smooth side down, and spread evenly with pesto. Roll up chicken, starting with the pointed tip of each piece. Secure with two toothpicks, pushing them in sideways at an angle; set aside.
  • Coat a 12-inch nonstick skillet with cooking spray, and heat over medium-high heat until hot but not smoking. Add zucchini and garlic; season with 1/8 teaspoon salt. Cook, stirring occasionally, until zucchini just turns golden brown, about 5 minutes. Reduce heat to medium, and cook, tossing occasionally, 5 minutes. Stir in vinegar; season with pepper. Transfer zucchini to a medium bowl, and cover with foil.
  • Wipe skillet clean. Coat with cooking spray; heat over medium heat until hot but not smoking. Add rolled chicken, and cook, turning to brown all sides, about 5 minutes. Reduce heat to medium-low, and continue cooking until chicken is no longer pink in the center, 20 to 25 minutes. Let rest 5 minutes, and cut each roll into 5 pieces. Toss reserved zucchini with 1/4 cup mint. Divide zucchini and chicken among four plates.

Nutrition Facts : Calories 339 g, Cholesterol 103 g, Fat 13 g, Fiber 3 g, Protein 45 g, Sodium 532 g

ROLLED CHICKEN BREASTS WITH ALMOND-MINT PESTO AND ZUCCHINI



Rolled Chicken Breasts with Almond-Mint Pesto and Zucchini image

Yield serves 4

Number Of Ingredients 11

1 ounce whole blanched almonds (about 1/4 cup)
1 medium shallot, coarsely chopped
1 1/4 cups loosely packed fresh mint leaves
1/2 cup finely grated pecorino cheese (about 1 ounce)
1 tablespoon plus 2 teaspoons extra-virgin olive oil
4 boneless, skinless chicken breast halves (about 6 ounces each)
Coarse salt and freshly ground pepper
Olive oil cooking spray
3 medium zucchini (about 6 ounces each), cut into 3 × 1/2-inch strips
2 garlic cloves, smashed
1 tablespoon red-wine vinegar

Steps:

  • Toast the almonds in a skillet over medium heat, tossing frequently, until golden and fragrant, about 6 minutes. Let cool completely. Process the almonds and shallot in a food processor until a coarse paste forms. Add 1 cup mint; pulse a few times until coarsely chopped. Add the cheese and oil; pulse a few times until combined. Transfer to a small bowl.
  • One at a time, place the chicken breast halves on a cutting board between 2 sheets of plastic wrap. Pound with the flat side of a meat mallet or the bottom of a small, heavy skillet until 1/8 to 1/4 inch thick. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper.
  • Put the breast halves on a cutting board, smooth side down, and spread evenly with pesto. Roll up the chicken, starting with the pointed tip of each piece. Secure with 2 toothpicks, pushing them in sideways at an angle; set aside.
  • Coat a 12-inch nonstick skillet with cooking spray, and heat over medium-high heat until hot but not smoking. Add the zucchini and garlic; season with 1/8 teaspoon salt. Cook, stirring occasionally, until the zucchini just turns golden brown, about 5 minutes. Reduce heat to medium, and cook, tossing occasionally, 5 minutes. Stir in the vinegar; season with pepper. Transfer the zucchini to a medium bowl, and cover with foil.
  • Wipe the skillet clean. Coat with cooking spray; heat over medium heat until hot but not smoking. Add the rolled chicken, and cook, turning to brown all sides, about 5 minutes. Reduce heat to medium-low, and continue cooking until the chicken is no longer pink in the center, 20 to 25 minutes. Let rest 5 minutes, and cut each roll into 5 pieces. Toss the reserved zucchini with 1/4 cup mint. Divide the zucchini and chicken among 4 plates.
  • (Per serving)
  • Calories: 339
  • Fat: 13g
  • Cholesterol: 103mg
  • Carbohydrate: 9g
  • Sodium: 532mg
  • Protein: 45g
  • Fiber: 3g

BAKED CHICKEN AND ZUCCHINI



Baked Chicken and Zucchini image

A perfect summertime dish, this baked chicken with zucchini, tomatoes, and fresh basil is colorful and tasty.

Provided by luaucow

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 14

1 egg
1 tablespoon water
½ teaspoon salt
⅛ teaspoon ground black pepper
1 cup dry bread crumbs
2 tablespoons olive oil
4 skinless, boneless chicken breast halves
1 tablespoon minced garlic
2 tablespoons olive oil
5 zucchinis, sliced
4 tomatoes, sliced
⅔ cup shredded mozzarella cheese
2 teaspoons chopped fresh basil
⅓ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.
  • Beat egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken in skillet until browned, 2 to 3 minutes per side. Remove chicken from pan. Add remaining 2 tablespoons oil to skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to prepared baking dish.
  • Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil.
  • Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 505.8 calories, Carbohydrate 34.1 g, Cholesterol 129.2 mg, Fat 24.1 g, Fiber 5.5 g, Protein 39.8 g, SaturatedFat 6.3 g, Sodium 768.4 mg, Sugar 9.6 g

ROLLED CHICKEN BREASTS



Rolled Chicken Breasts image

Make and share this Rolled Chicken Breasts recipe from Food.com.

Provided by MizzNezz

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 cup shredded gruyere cheese
1 (3 ounce) package cream cheese, softened
1/3 cup grated parmesan cheese
1/4 cup sour cream
4 green onions, minced
2 cloves garlic, minced
2 shallots, minced
1/2 cup butter, melted...divided
1/2 lb fresh mushrooms, sliced
4 slices prosciutto
3 tablespoons flour
3/4 cup dry sherry

Steps:

  • Pound chicken breasts to flatten.
  • Mix salt, pepper and paprika; sprinkle on chicken.
  • Mix Gruyere cheese with the next 5 ingredients.
  • Saute shallots in 2 TBS butter 1 minute; add mushrooms, saute for 3 minutes.
  • Using a slotted spoon, remove mushroom mixture from pan.
  • Place 1 slice prosciutto on each chicken breast half.
  • Spread Gruyere cheese mixture over the prosciutto.
  • Fold the sides in and roll up; secure with toothpicks.
  • Brown chicken in 3 TBS butter; place chicken in greased 8 inch square baking dish.
  • Bake at 350° for 15 minutes; remove and keep warm.
  • Add remaining 3 TBS butter to skillet; stir in flour until smooth.
  • Cook and stir for 1 minute; slowly add sherry.
  • Cook and stir until thickened.
  • Add mushroom mixture; stir well.
  • Pour over chicken, return to oven; bake another 10 minutes.

Nutrition Facts : Calories 820.9, Fat 46.3, SaturatedFat 28.1, Cholesterol 196.2, Sodium 837.4, Carbohydrate 17.4, Fiber 1.2, Sugar 3.3, Protein 44

GARLIC-GRILLED CHICKEN WITH PESTO ZUCCHINI RIBBONS



Garlic-Grilled Chicken with Pesto Zucchini Ribbons image

The first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories. Now I make them because we love the flavor and texture they bring to dishes. This dish is just as delicious if you substitute shrimp for the chicken. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 16

2 teaspoons grated lemon zest
2 tablespoons lemon juice
4 garlic cloves, minced
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
4 boneless skinless chicken breast halves (6 ounces each)
ZUCCHINI MIXTURE:
4 large zucchini (about 2-1/2 pounds)
1/4 cup chopped oil-packed sun-dried tomatoes
1 teaspoon olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon coarsely ground pepper
1/4 cup prepared pesto
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

Steps:

  • In a large bowl, mix the first five ingredients. Add chicken; turn to coat. Let stand 15 minutes., Meanwhile, for noodles, trim ends of zucchini. Using a cheese slicer or vegetable peeler, cut zucchini lengthwise into long thin slices. Cut zucchini on all sides, as if peeling a carrot, until the seeds become visible. Discard seeded portion or save for another use., Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer inserted in chicken reads 165°. Remove from grill; keep warm., In a large nonstick skillet, heat tomatoes and olive oil over medium-high heat. Add garlic, salt, pepper flakes and pepper; cook and stir 30 seconds. Add zucchini; cook and stir 2-3 minutes or until crisp-tender. Remove from heat. Stir in pesto., Cut chicken into slices. Serve with zucchini noodles. Top with mozzarella.

Nutrition Facts : Calories 397 calories, Fat 18g fat (6g saturated fat), Cholesterol 116mg cholesterol, Sodium 636mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 44g protein. Diabetic Exchanges

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