Time 40m Yield 2 servings. Number Of Ingredients 11 Steps:

Preheat oven to 350°. Combine the first 5 ingredients; brush over chicken. Place in a greased 8-in. square baking dish. Bake until a thermometer reads 165°, 20-25 minutes., Meanwhile, place basil, parsley and salt in a small food processor; pulse until chopped. While processing, gradually add coconut milk in a steady stream until mixture is pureed. Serve with chicken.

Time 30m Yield 4 Number Of Ingredients 9 Steps:

Heat the olive oil in a skillet over medium heat, and cook the chicken for about 5 minutes, until lightly browned. Mix the garlic and sherry into the skillet. Cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear. Mix the pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce the heat to low, and mix in the basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.

Yield 2 Servings Number Of Ingredients 8 Steps:

  1. Spray skillet with cooking spray. Season chicken with salt and black pepper, as desired. Cook chicken over medium-high heat, about 5 minutes, until no longer pink in center. Remove from pan; set aside. 2. Cook bell pepper in skillet 3 minutes, or until tender-crisp. Return chicken to skillet. 3. Stir pesto into skillet. Add wine and cream. Cook over medium heat until thickened, stirring occasionally. 4. Add pasta; stir. Toss pasta with chicken and bell peppers. Serve warm, sprinkle with Parmesan cheese, if desired.

Time 35m Yield 4 to 6 servings Number Of Ingredients 13 Steps:

In the bowl of a food processor fitted with a metal blade, add the basil, Parmesan, pine nuts, half of the garlic, salt and black pepper and pulse to combine. With the food processor running, drizzle in the 1/3 cup olive oil until the sauce comes together and is smooth. Set aside. Slice the chicken breast in half horizontally so you have 8 thinner cutlets. Sprinkle both sides of each cutlet with salt and pepper. Heat 1 tablespoon each butter and olive oil in a large cast iron skillet over medium-high heat. Add half of the cutlets and cook through, 3 to 4 minutes per side. Remove to a plate. Repeat with the remaining cutlets. Reduce the heat to medium and add the remaining 3 tablespoons butter and 1 tablespoon olive oil along with the red onion and remaining sliced garlic. Cook, stirring frequently, 1 to 2 minutes. Add the rainbow chard and cook, stirring, until lightly wilted, about 1 minute. Add the lemon juice and stir for an additional 30 seconds. Remove to a plate. Without cleaning the skillet, add the cream and heat for 1 minute. Stir in about a third of a cup of the pesto and return the chicken to the pan. Bring to a simmer and allow to thicken, 1 to 2 minutes. (Refrigerate the remaining pesto in an air tight container for up to 5 days.) Make a bed of rainbow chard on a large platter. Top with the chicken cutlets and drizzle the sauce over the top. Sprinkle with the tomatoes and serve.

Time 25m Number Of Ingredients 12 Steps:

Season chicken with salt and pepper, and rub chicken with the basil pesto. Heat olive oil in a large nonstick skillet. Add chicken to the skillet and cook for 5 minutes on each side, or until thoroughly cooked. In the meantime, prepare the sauce by combining flour, garlic, basil pesto, evaporated milk, salt, and pepper in a mixing cup or bowl; whisk until thoroughly combined and set aside. Remove chicken from skillet. Return skillet to heat and stir in the tomatoes. If pan is dry, add a little more olive oil. Cook the tomatoes over medium-high heat for about 1 minute, or until just beginning to soften Add the prepared sauce to the skillet and bring to a boil. Place the chicken back in the skillet and cook for 2 to 3 minutes, or until heated through. Remove from heat. Garnish with cheese and basil ribbons. Serve with pasta, rice, and/or salad.

Time 45m Yield Serves 4 Number Of Ingredients 0 Steps:

Heat the oil and brown the chicken 2 or 3 minutes each side. Turn the heat down and saute the chicken for 20 minutes until cooked. Remove to a dish to keep warm and rest. Deglaze the pan with the wine and then reduce by half before adding the cream and pesto sauce. Bring back to a gentle boil stirring. Check the seasoning. Arrange the chicken on warm plates and spoon over the sauce.

Time 40m Number Of Ingredients 8 Steps:

Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal. Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil. Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.

Time 30m Yield 4 Number Of Ingredients 5 Steps:

Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 8 minutes on each side or until done (170 degrees F). Transfer to plate; cover to keep warm. Add cream cheese spread to skillet; cook on medium heat 5 minutes or until melted, stirring constantly. Whisk in broth and pesto; cook and stir 2 to 3 minutes or until sauce is thickened and well blended. Pour over chicken.

More about “creamy pesto chicken recipes”

Time 20m Yield 2 serving(s) Number Of Ingredients 10 Steps:

Saute garlic in butter and olive oil until fragrant. Cook pasta while sauce cooks, according to package directions. Add chicken, whipping cream, salt, and pepper (to taste). Let sauce simmer until slightly thickened, about 5 minutes. Add pesto and parmesan. Stir until creamy and thickened. Pour pasta, sprinkle desired amount of parmesan over dish.