Best Spinach Pesto Spiral Chicken Recipes

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SPINACH PESTO CHICKEN BREASTS



Spinach Pesto Chicken Breasts image

I came up with this while trying to get my husband to eat more veggies.

Provided by DRAGONNKITTEN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 4

1 ½ cups finely chopped fresh spinach
2 tablespoons basil pesto, or to taste
4 skinless, boneless chicken breast halves
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Mix the spinach and pesto together in a bowl; spread half the mixture into the bottom of a glass baking dish. Place the chicken breasts onto the spinach mixture; top with the rest of the mixture. Cover the dish with aluminum foil.
  • Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 30 minutes. Uncover and sprinkle the Parmesan cheese. Return to the oven and bake until the cheese has begun to melt and brown, about 15 minutes.

Nutrition Facts : Calories 179.2 calories, Carbohydrate 1.3 g, Cholesterol 69.3 mg, Fat 7.1 g, Fiber 0.6 g, Protein 26.5 g, SaturatedFat 2.2 g, Sodium 168.8 mg, Sugar 0.1 g

SPINACH PESTO CHICKEN ROLLS



Spinach Pesto Chicken Rolls image

I have been making this for years. It can be served as a main dish or appetizer. Kids and adults devour it and it is so easy. Serve with garlic bread and salad or slice each breast and serve as an appetizer.

Provided by MRN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 36m

Yield 4

Number Of Ingredients 14

1 (10 ounce) package frozen chopped spinach
1 tablespoon water
⅔ cup grated Parmesan cheese
½ cup olive oil
⅓ cup chopped fresh parsley
2 cloves garlic, minced
1 tablespoon basil
¼ teaspoon salt, or more to taste
ground black pepper to taste
4 skinless, boneless chicken breasts
salt and ground black pepper to taste
4 slices Monterey Jack cheese, cut into strips
¼ cup melted butter
¼ cup seasoned bread crumbs

Steps:

  • Place frozen chopped spinach in microwave-safe bowl with water. Cook in microwave until hot, 6 to 7 minutes; cool until easily handled. Squeeze spinach to extract liquid. Combine spinach, Parmesan cheese, olive oil, parsley, garlic, basil, 1/4 teaspoon salt, and pepper in the bowl of a food processor; puree until smooth.
  • Place each chicken breast between 2 pieces of plastic wrap; pound each breast using a meat mallet until flattened. Remove plastic wrap; sprinkle breasts with salt and pepper. Spread spinach mixture on each breast, top with Monterey Jack cheese strips, roll chicken, and secure with toothpicks. Dip each chicken roll in melted butter; coat thoroughly with bread crumbs. Place chicken rolls side by side in an 8-inch microwave-safe baking dish with seam-side down. Cover dish with plastic wrap, leaving 1/2 inch of one side uncovered to vent steam.
  • Cook chicken rolls in microwave until juices run clear and chicken is firm to the touch, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 685.1 calories, Carbohydrate 10.2 g, Cholesterol 132.1 mg, Fat 54.5 g, Fiber 2.9 g, Protein 39.8 g, SaturatedFat 19.6 g, Sodium 866.5 mg, Sugar 1.2 g

SPINACH PESTO BAKED CHICKEN



Spinach Pesto Baked Chicken image

This Spinach Pesto Baked Chicken is as DELICIOUS as it is EASY! With only one dish and six ingredients, it can be from the fridge to oven in minutes. It is simple enough for a busy weeknight, but pretty enough and tasty enough for company!

Provided by Kimber

Categories     Dinner

Time 45m

Number Of Ingredients 6

2 lbs boneless skinless chicken breast (sliced or pounded thin)
6 tbsp pesto (prepared)
2 oz fresh baby spinach
2 roma tomatoes (roughly chopped)
8 oz quartered artichoke hearts ((1 14 oz can, drained))
1 cup mozzarella cheese (shredded (or Italian cheese blend))

Steps:

  • Preheat the oven to 375˚F. Place chicken flat in the bottom of a baking dish and spread 1-2 tbsp pesto on top of each chicken breast.
  • Layer spinach on top of the pesto, then place the tomatoes and artichoke hearts on top of the spinach.
  • Cover the top with mozzarella cheese.
  • Bake on lower middle rack for 30-45 minutes or until the chicken is cooked through (165˚F internal temperature.) Serve warm. Enjoy!

Nutrition Facts : ServingSize 10 oz, Calories 488 kcal, Carbohydrate 7 g, Protein 57 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 169 mg, Sodium 877 mg, Fiber 2 g, Sugar 2 g

SPINACH-PESTO SPIRAL CHICKEN



Spinach-Pesto Spiral Chicken image

The homemade pesto sets this main dish apart from the rest. Elegant enough for a special dinner but simple enough to a quiet evening at home, you can make this anytime. -Amy Blom, Marietta, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 12

12 boneless skinless chicken thighs (about 3 pounds)
2 cups fresh baby spinach
1 cup packed basil leaves
6 garlic cloves
2 teaspoons olive oil
2 tablespoons grated Parmesan cheese
2 tablespoons chopped walnuts
2 tablespoons reduced-sodium chicken broth
1/2 cup chopped oil-packed sun-dried tomatoes
1/3 cup chopped water-packed artichoke hearts, rinsed and drained
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided

Steps:

  • Preheat oven to 375°. Pound chicken breasts with a meat mallet to 1/4-in. thickness., In a food processor, combine spinach, basil, garlic, oil, cheese, walnuts and broth. Cover and process until blended. Stir in tomatoes, artichoke hearts, 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread over chicken. Starting at a short side, roll up and secure with toothpicks. , Place in two greased 11x7-in. baking dishes, seam side down. Sprinkle with remaining salt and pepper. Bake 40-45 minutes or until a thermometer reads 170°. Discard toothpicks before serving.

Nutrition Facts : Calories 256 calories, Fat 14g fat (3g saturated fat), Cholesterol 103mg cholesterol, Sodium 233mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 30g protein.

SPINACH PESTO



Spinach Pesto image

Serve this vibrant pesto on pasta, pizza, sandwiches and more. If you don't have fresh oregano on hand, you can omit it. -Susan Westerfield, Albuquerque, New Mexico

Provided by Taste of Home

Time 15m

Yield 2 cups.

Number Of Ingredients 11

2 cups fresh baby spinach
2 cups loosely packed basil leaves
1 cup grated Romano cheese
2 tablespoons fresh oregano
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 cup chopped walnuts, toasted
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 cup olive oil
Hot cooked pasta

Steps:

  • Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.

Nutrition Facts : Calories 177 calories, Fat 18g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 205mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

CHICKEN PESTO SPINACH



Chicken Pesto Spinach image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 21

Salad Ingredients:
1 pkg Fresh Express® Baby Spinach
4 chicken breasts, no bone/skin
Your favorite Balsamic Vinaigrette dressing
2 cups frozen peas, thawed
1 cup Feta cheese, crumbled
Dressing Ingredients:
1 cup roasted almonds
1 bunch basil, chopped
3 Tbsp Italian parsley, chopped
2 cloves garlic, diced
3 Tbsp Asiago cheese, grated
1 tsp salt
1 tsp black pepper
1/2 cup rice vinegar
1 Tbsp fresh lemon juice
1/2 cup extra virgin olive oil
Marinate the Chicken:
Place chicken breasts in medium bowl.
Pour vinaigrette & toss to coat.
Let sit for 20 mins to an hour.

Steps:

  • Chicken and robust pesto dressing combine with our Baby Spinach for this richly seasoned salad.
  • Grill the Chicken:
  • When grill is hot, cook chicken on both sides.
  • Take chicken up onto a warm plate.
  • Set aside for 10 minutes (it will finish cooking).
  • Make the Dressing:
  • In food processor, place all dressing ingredients.
  • Pulse to make pesto, scraping sides w/ rubber spatula.
  • Blend until creamy.
  • Note: If you use a blender, add extra olive oil if needed.
  • Make the Salad:
  • Place greens into a large salad bowl.
  • Toss with pesto dressing & thawed peas.
  • Mix well & serve on 4 plates.
  • Slice chicken breast & lay on top of salad.
  • Sprinkle with crumbled cheese & almonds.

SPINACH PESTO PASTA RECIPE BY TASTY



Spinach Pesto Pasta Recipe by Tasty image

Here's what you need: chicken breast, salt, pepper, spaghetti, fresh spinach, walnuts, garlic, parmesan cheese, salt, pepper, lemon juice, olive oil

Provided by Hitomi Aihara

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 chicken breast
salt, to taste
pepper, to taste
8 oz spaghetti, cooked according to package
4 cups fresh spinach
½ cup walnuts
4 cloves garlic
¼ cup parmesan cheese, grated
½ teaspoon salt
½ teaspoon pepper
1 teaspoon lemon juice
½ cup olive oil

Steps:

  • In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
  • In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
  • Remove the chicken and slice.
  • Combine the chicken and pesto sauce into spaghetti and mix until the sauce fully coats the pasta.
  • Serve and top it off with parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 627 calories, Carbohydrate 45 grams, Fat 39 grams, Fiber 3 grams, Protein 23 grams, Sugar 2 grams

SPINACH AND PESTO STUFFED CHICKEN



Spinach and Pesto Stuffed Chicken image

I love pesto, parmesan and spinach so this is right up my alley. When I made it, I threw a minced garlic clove in the mix. I can never have enough garlic. I hope you enjoy. It's from the Favorite Brand Name Cookbook.

Provided by PSU Lioness

Categories     Chicken Breast

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

1/4 cup Italian dressing, plus
2 tablespoons Italian dressing
1/4 cup chopped fresh basil leaves or 1 tablespoon dried basil leaves
1/4 cup grated parmesan cheese
1/8 teaspoon pepper
1 (10 ounce) package frozen chopped spinach, cooked and squeezed dry
1 cup fresh breadcrumb
4 whole boneless chicken breasts, halved (about 2 lbs)

Steps:

  • In food processor or blender, process 1/4 c Italian dressing with basil, cheese and pepper until blended. In medium bowl, thoroughly combine dressing mixture, spinach and bread crumbs.
  • With knife parallel to cutting board, make deep, 3" long cut in center of each chicken breast half to form pocket. Evenly stuff pockets with spinach mixture.
  • Line large, shallow baking pan or broiler rack with aluminum foil and arrange chicken evenly. Brush with remaining 2 tbsp Italian dressing.
  • Broil, turning once, 7 minutes or until chicken is done.

Nutrition Facts : Calories 359.7, Fat 18.4, SaturatedFat 5.2, Cholesterol 95.5, Sodium 446.5, Carbohydrate 12.6, Fiber 1.8, Sugar 2.1, Protein 34.7

CHICKEN AND SPINACH PESTO LASAGNA



Chicken and Spinach Pesto Lasagna image

Make and share this Chicken and Spinach Pesto Lasagna recipe from Food.com.

Provided by Chef JDecember28

Categories     One Dish Meal

Time 55m

Yield 1 lasagna, 8 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
1 cup onion, chopped
3 garlic cloves, crushed
24 ounces frozen chopped spinach
3 cups chicken breasts, cooked and diced
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups ricotta cheese
1 large egg
1 1/2 cups basil pesto
2 teaspoons basil pesto
3/4 cup parmesan cheese
2 cups mozzarella cheese, shredded
12 no-boil lasagna noodles

Steps:

  • Preheat oven to 350, spray a 13x9" casserole or lasagna pan with nonstick spray.
  • Heat oil in skillet over med-high heat.
  • Cook onions (Kroger Frozen Chopped) and garlic (pre-minced garlic) untill transparent.
  • Add Spinach; cook and stir about 5 minute.
  • Add chicken; cook and stir about 5 minute.
  • Season with salt and pepper.
  • In large bowl, mix together ricotta, parmesan, egg, and pesto until thoroughly blended.
  • Add chicken and spinach mixture to bowl and stir to combine.
  • Spread 2 tbsp pesto in bottom of prepared pan.
  • Layer 4 lasagna noodles, slightly overlapping.
  • Top with 1/3 of spinach ricotta mixture and 1/3 of mozzarella.
  • Repeat layers twice.
  • Bake about 35 to 40 min or until hot and bubbly.
  • Refrigerate any leftovers.

Nutrition Facts : Calories 352.2, Fat 23.7, SaturatedFat 11.7, Cholesterol 85, Sodium 599.5, Carbohydrate 15.4, Fiber 8.1, Sugar 2.2, Protein 24.1

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