Best Italian Chicken With Pesto Potatoes Recipes

CHICKEN AND POTATOES WITH PESTO

Chicken and Potatoes With Pesto image

I wanted to use up the rest of a bottle of pesto sauce and this is how I did it. Me and my family think it's pretty good. Easy to make too.

Provided by HelenG

Categories Chicken

Time 55m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts
1 lb potato, cut into 1/4-1/2 inch cubes
1 small onion, diced
1/4 cup pesto sauce
1 teaspoon italian seasoning
1 teaspoon garlic powder
salt
pepper
1 cup mozzarella cheese, grated

Steps:

Mix 3 Tbsp pesto with potatoes and onions.
Place into casserole dish.
Top with chicken.
Evenly rub 1 Tbsp pesto on top of the chicken breasts.
Season with salt, pepper, garlic and Italian seasonings.
Top with cheese.
Bake at 400°F for 40 minutes. If the cheese begins to brown too fast, loosely cover w/foil then remove foil during the last 5-10 minutes.
Serve with garlic bread and a salad.
Enjoy!

Nutrition Facts : Calories 310.9, Fat 7.8, SaturatedFat 4.1, Cholesterol 90.6, Sodium 259.8, Carbohydrate 22.7, Fiber 2.8, Sugar 2.1, Protein 36

CHICKEN PESTO SANDWICHES

Chicken Pesto Sandwiches image

These easy sandwiches are great for game day! They're tasty, and also so easy to prep ahead and assemble later at the event. Colleen Sturma - Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

6 boneless skinless chicken breast halves (4 ounces each)
3/4 cup prepared pesto, divided
1/2 teaspoon salt
1/4 teaspoon pepper
12 slices Italian bread (1/2 inch thick), toasted
1 jar (12 ounces) roasted sweet red peppers, drained
1/4 pound fresh mozzarella cheese, cut into six slices

Steps:

Flatten chicken to 1/4-in. thickness. Spread 1 tablespoon pesto over each chicken breast; sprinkle with salt and pepper. Grill chicken, covered, over medium heat for 3-5 minutes on each side or until no longer pink., Spread 3 tablespoons pesto over six slices of toast; layer with red peppers, chicken and cheese. Spread remaining pesto over remaining toast; place over top.

Nutrition Facts : Calories 495 calories, Fat 21g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 1048mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein.

BAKED PESTO CHICKEN THIGHS AND POTATOES

Baked Pesto Chicken Thighs and Potatoes image

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

Ingredients

1 pound mini red potatoes, cut into 1-inch pieces
¼ cup prepared pesto, divided
4 boneless, skinless chicken thighs
salt and ground black pepper to taste

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