BAKED PESTO CHICKEN BREASTS
A simple yet so tasty dish served with salad, rice or even chips!
Provided by sweetunique
Time 1h
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 180 C / Gas mark 4. Line a baking dish with parchment or foil.
- Take the chicken breasts and smother them in the pesto on all sides. Use 4 to 8 spoonfuls of pesto, depending on your taste. Also season the chicken with salt and pepper if desired.
- Place the chicken breasts in the baking dish and bake in the preheated oven for 30 minutes. At 30 minutes, quickly take the chicken breasts out of the oven and sprinkle with half the mozzarella, then with chopped tomato, followed by fresh chopped herbs then the remainder of the Mozzarella.
- Place the chicken back in the oven and cook a further 20 to 25 minutes, until the chicken is done and no longer pink, and the cheese is melted.
PROSCIUTTO-STUFFED BAKED CHICKEN BREASTS WITH PESTO
Here is an easy way to dress up your chicken for a weeknight, or for company! Use prepared pesto, or make your own! Add some flavorful prosciutto and some smoked provolone, pop in the oven, and use your time to make the sides.
Provided by Bibi
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.
- Slice a pocket lengthwise, horizontal to the cutting board, in each breast, leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket, pointing the cut edge up, and leaving them on the cutting board. Lightly season with salt and pepper.
- Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese, lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish, stuffing-side up.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 425 calories, Carbohydrate 7.4 g, Cholesterol 98.9 mg, Fat 26.6 g, Fiber 1.5 g, Protein 38.3 g, SaturatedFat 10.2 g, Sodium 720.8 mg, Sugar 0.4 g
BAKED PESTO CHICKEN
Make and share this Baked Pesto Chicken recipe from Food.com.
Provided by TishT
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Line baking sheet with heavy-duty foil.
- Place chicken and pesto in medium bowl; toss to coat.
- Place chicken on prepared baking sheet.
- Bake for 20-25 minutes or until chicken is no longer pink in center.
- Remove from oven; top with tomatoes and cheese.
- Bake for an additional 3-5 minutes or until cheese is melted.
CRUNCHY BAKED PESTO CHICKEN THIGHS
Easy and flavorful baked chicken thighs amped up with pesto!
Provided by RainbowJewels
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Combine panko, Parmesan cheese, olive oil, salt, and pepper in a bowl.
- Place chicken thighs onto the prepared baking sheet and coat each side with pesto. Press panko mixture onto chicken.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 338.5 calories, Carbohydrate 10.6 g, Cholesterol 83.2 mg, Fat 22.1 g, Fiber 0.4 g, Protein 26.4 g, SaturatedFat 6.8 g, Sodium 517.4 mg, Sugar 0.1 g
BAKED CHICKEN WITH SUN-DRIED TOMATO PESTO
Make and share this Baked Chicken with Sun-Dried Tomato Pesto recipe from Food.com.
Provided by JamesDeansGirl
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
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.
BAKED PESTO CHICKEN TENDERS
Using only four ingredients and a few minutes of your time, these homemade chicken tenders are perfect for those busy weeknights. Basil, along with other ingredients in pesto, has many health benefits, and these are baked instead of fried, making them an overall healthier choice.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Whisk pesto and mayonnaise together in a bowl. Dredge both sides of each chicken tender in the pesto mixture and coat with bread crumbs. Arrange tenders on a baking sheet.
- Bake in the preheated oven for 15 minutes. Turn chicken pieces and continue baking until chicken is no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 293.5 calories, Carbohydrate 20 g, Cholesterol 74.2 mg, Fat 12.5 g, Fiber 0.3 g, Protein 30.4 g, SaturatedFat 3.1 g, Sodium 300.9 mg
BAKED PESTO CHICKEN THIGHS AND POTATOES
Prepared pesto is all you need to turn plain chicken and potatoes into a flavorful dinner. Serve with a side salad for a complete meal.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix potatoes with 2 tablespoons pesto in a bowl. Transfer potatoes into a large 11x13-inch baking dish. Unfold chicken thighs in the same bowl; rub remaining pesto on all sides. Fold thighs back up into original shape and place into the baking dish next to the potatoes.
- Bake in the preheated oven, stirring potatoes occasionally, until potatoes are soft when pieced with a fork, 28 to 30 minutes. Season with salt and pepper before serving.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 19.1 g, Cholesterol 43.6 mg, Fat 14 g, Fiber 2.4 g, Protein 15.6 g, SaturatedFat 3.8 g, Sodium 197.2 mg, Sugar 1.1 g
BAKED CHICKEN STUFFED WITH SUN-DRIED TOMATO PESTO, GOAT CHEESE,
This recipe is great for all phases of the South Beach diet. But it's so yummy you can eat it even if you're not counting carbs!
Provided by Food Fetish
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F
- Trim all visible fat and tendons from chicken breasts. Pound chicken until 1/4 inch thick.
- Put pesto, goat cheese, and chopped basil in food processor and buzz a few times until mixture is combined but not completely blended.
- Spread 1/6 of pesto/basil/goat cheese mixture on each chicken breast. Roll up chicken, starting with smallest end, tucking in loose pieces (you can secure with tootpicks if necessary).
- Put parmesan cheese in flat dish, and roll each rolled up chicken breast in the cheese, patting on so you get as much cheese sticking on as you can.
- Spray glass casserole dish with nonstick spray and arrange chicken so pieces are not touching. Bake 30-40 minutes, or until chicken is slightly browned and firm, but not hard to the touch.
- Serve hot and enjoy!
Nutrition Facts : Calories 407.5, Fat 25.5, SaturatedFat 11.9, Cholesterol 126.2, Sodium 428.9, Carbohydrate 1.3, Fiber 0.1, Sugar 0.8, Protein 41.3
TOMATO PESTO PARCHMENT-BAKED CHICKEN RECIPE BY TASTY
Here's what you need: parchment paper, chicken breast, asparagus, roma tomato, pesto, olive oil, salt, pepper
Provided by Alix Traeger
Categories Dinner
Yield 1 serving
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F (200°C).
- Fold the parchment paper in half, then open up.
- Trim the ends of the asparagus and lay them on one half of the parchment paper.
- Drizzle on oil and sprinkle on salt and pepper.
- Lay the chicken on the asparagus, season with salt and pepper, and spread on the pesto. Top with tomato slices.
- Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
- Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
- Enjoy!
Nutrition Facts : Calories 538 calories, Carbohydrate 12 grams, Fat 30 grams, Fiber 4 grams, Protein 53 grams, Sugar 5 grams
LEMON PESTO BAKED CHICKEN
Even if you don't think you like traditional pesto, this meal is a must-try! You'll love it. The bright and fresh flavors meld for a perfect balance of flavor. All-natural boneless skinless chicken breasts are smothered in a lemon pesto sauce and ready to throw in the oven for a tasty, healthy, and "fancy" baked chicken meal. Enjoy over Organic Pasta and finish it off with a deep green salad for a beautiful dinner that everyone will enjoy.
Provided by Friends Foodies
Categories Chicken Breast
Time 50m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 5
Steps:
- Place chicken, pesto and lemon juice into a large zip tight freezer bag.
- Remove air from bag and close.
- With your hands massage bag to combine chicken, pesto and lemon juice. Set aside.
- Load cheese into a small freezer safe zip top bag. Squeeze out air and close.
- (This is an optional step to keep everything together). Take another large zip tight freezer bag and place both the chicken and the cheese bags inside. Remove air and close.
- Label outer bag using a permanent marker with contents, date assembled and cooking instructions.
- Freeze.
- Remove contents from outer bag.
- Place cheese bag in the refrigerator.
- In the refrigerator thaw bag of Lemon Pesto Chicken over night.
- Preheat oven to 375 degrees.
- When thawed place Lemon Pesto Chicken into a 9x13-inch casserole dish and cover with aluminum foil.
- Bake for 25-30 minutes, covered.
- Remove foil and sprinkle cheese on the top of the chicken.
- Bake for 5 minutes.
- Turn broiler on high and broil for 5 minutes.
- Serve over pasta.
Nutrition Facts : Calories 389.7, Fat 7.1, SaturatedFat 2.7, Cholesterol 86.6, Sodium 228.2, Carbohydrate 43.4, Fiber 1.9, Sugar 1.9, Protein 35.6
PESTO BAKED CHICKEN WITH FRESH ASPARAGUS
Tender, flavorful sliced chicken breasts smothered in pesto and Italian bread crumbs over fresh roasted asparagus.
Provided by Walmart
Categories Chicken Breast
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F Line a rimmed baking sheet with aluminum foil.
- Slice boneless skinless chicken breasts in to ½-inch wide pieces. Place on an aluminum foil-covered baking sheet. Brush each piece with pesto and sprinkle Italian breadcrumbs over the top. Mist with olive oil cooking spray.
- Break off the tough ends of the asparagus, and lay the stalks out on a second baking sheet. Mist with olive oil cooking spray, and sprinkle with salt and pepper to taste.
- Place both baking sheets in the oven at the same time, with the chicken on the middle rack and the asparagus on the upper rack. Bake for 15-20 minutes, until the chicken is cooked through and the asparagus is tender but still crisp.
- This dish was created by Walmart Mom, Tara Kuczykowski.
BAKED PESTO CHICKEN RECIPE - (4/5)
Provided by PineyCook
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Lightly coat a baking dish with pam. Place chicken tenders in dish. Spoon basil pesto on each chicken tender. Spread to coat top of tenders. Place tomato slices on top. Sprinkle with salt and pepper. Place slices of mozzarella on top of tomatoes. Sprinkle with Italian seasoning and parmesan cheese. Bake for 40 minutes. Remove from oven. Enjoy.
BAKED PESTO CHICKEN, LOW CARB RECIPE
I think this came from South Beach Diet - I got it in an email. If you like pesto, you'll love this! And so easy, too.
Provided by Susan Feliciano
Categories Chicken
Time 35m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 375°. Lightly coat a 9x9 or 8x12 inch baking dish with oil. Spread half the pesto in the baking dish.
- 2. Season chicken breasts with salt and pepper. Lay chicken breasts over pesto in an even layer. Spread with remaining pesto.
- 3. Cover baking dish with foil and bake until chicken is cooked through, about 25 minutes. Uncover and top with cheese. Bake until cheese is melted, 5 more minutes. Serve hot.
- 4. Nutritional Information - per serving: 390 calories 20 g fat (5 g saturated) 2 g carbohydrate 46 g protein 0 g fiber 450 mg sodium
CRUNCHY BAKED PESTO CHICKEN
Steps:
- Preheat oven to 450*
- Line baking sheet with foil or parchment paper
- Combine panko, parmesan, olive oil, salt, and pepper in a bowl.
- Place chicken one prepared baking sheet and coat each side with pesto.
- Press panko mixture onto chicken.
PESTO BRUSCHETTA BAKED CHICKEN
I created this great low carb recipe for my husband. With the wonderful flavor of pesto, provolone cheese and bruschetta topping it feels decadent without all the carbs and calories.
Provided by Teresa Jacobson
Categories Chicken
Time 1h10m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 375 degrees F. Spray a 13x9 glass baking dish with nonstick spray.
- 2. If chicken breasts are large, slice in half and spread each half with a heaping tablespoon of pesto and roll. If not large, slice a pocket into the breast, spread the pesto in pocket and place in baking dish; repeat until all breasts have pesto and are in dish.
- 3. Cover dish with foil and bake in preheated oven for 25-30 minutes until chicken is no longer pink inside.
- 4. Meanwhile, place chopped onion and tomatoes in a bowl, add in dried or fresh basil, stir well.
- 5. Spoon a little of the pan drippings over chicken; place a half slice of provolone on top of chicken, spoon on 2-3 spoonfuls of tomato mixture. Return to oven for 5-10 minutes until cheese is melted. Serve hot with a salad and fruit.
- 6. Nutritional Info: per serving Calories: 379 Total Fat: 13.8g/ Sat. Fat: 3.2g Cholesterol: 158mg Sodium: 857mg Total Carbs: 2.9g/ Dietary Fiber: 0.8g/ Sugars: 2.0g Protein: 59.6g
BAKED PESTO CHICKEN
Steps:
- Heat oven to 375 degrees Season chicken with salt & pepper. Spread 1/4 cup pesto in 9 x 13 baking dish. Lay chicken over pesto and spread with remaining pesto. Top with shredded cheese. Cover baking dish with foil and cook 35-40 minutes.
CRISPY BAKED PESTO CHICKEN
Top a crunchy coating with pesto and mozzarella to get a simply delicious pesto chicken dish. Or, as we like to call it, Crispy Baked Pesto Chicken.
Provided by My Food and Family
Categories Chicken
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Coat chicken with coating mix; place in 8-inch square baking dish sprayed with cooking spray.
- Bake 20 min. or until done (165ºF).
- Top with pesto and cheese; bake 5 min. or until cheese is melted.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #poultry #easy #chicken #meat #chicken-breasts #3-steps-or-less
You'll also love