Sun Dried Tomato Pesto Crusted Chicken Recipes

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 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.

BAKED CHICKEN WITH SUN-DRIED TOMATO PESTO

Steps:

• Preheat oven to 500*F.
• Line a 13x9" baking pan with foil; arrange chicken in the pan.
• Combine the sun-dried tomatoes, 2 Tbsp.
• of the oil, basil, Parmesan cheese, garlic, and pepper in a food processor; whirl until smooth.
• Spread about half (around 1/4 cup) of the pesto over the chicken.
• Bake about 15-20 minutes, or until juices run clear; remove pan from oven.
• Heat the broiler.
• Spread the remaining pesto over the chicken; broil 6" from heat for 3-5 minutes, or until browned.

SUNDRIED TOMATO-PESTO CHICKEN

Steps:

• Preheat the oven to 375°F Coat a 13" x 9" baking pan with cooking spray.
• In a shallow bowl, combine the bread crumbs, tomatoes, and pepper. Spread the pesto on the top side of the chicken breasts, then dip in the bread-crumb mixture, pressing to coat evenly. Arrange the chicken, breast side up, in the prepared pan. Drizzle with the reserved tomato oil.
• Bake for 40 minutes, or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear.