Time 35m Yield 4 Number Of Ingredients 3 Steps:
Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish. Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish. Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.
Number Of Ingredients 13 Steps:
Pat chicken breast cutlets dry and season with salt and pepper on both sides. (Boneless skinless chicken breasts can be used, simply cut them in half horizontally so that you have thinner pieces. Watch the video to see how I do this). In large cast iron skillet, heat a little bit of extra virgin olive oil (about 2 tbsp) until shimmering but not smoking in a cast iron skillet. Add chicken to the heated skillet and cook over medium-high heat for 2 to 3 minutes on each side, turning over once. Remove from the skillet and set aside for now. If needed, add a little bit more extra virgin olive oil to the skillet. Add zucchini, bell peppers, onion, and grape tomatoes. Season with kosher salt and black pepper. Cook for 6 to 7 minutes or so, tossing occasionally, until the veggies have softened. In a small bowl or glass measuring cup, mix together the basil pesto and cream. Add the chicken back to the skillet. Pour the pesto and cream mixture in. Reduce the heat to medium-low and cook for a minute or so. Remove the skillet from the heat, add lemon juice and lemon zest. Add pine nuts and fresh basil for garnish. Serve hot with your favorite grain or plain orzo pasta.
Time 30m Yield 4 servings Number Of Ingredients 12 Steps:
Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned. Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined. Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes. Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat. To serve, sprinkle parmesan cheese and basil on top! Enjoy!
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.
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.
Time 40m Yield 4 Number Of Ingredients 14 Steps:
Season chicken with Italian seasoning, salt, and pepper. Melt butter in a skillet over medium-high heat. Add chicken; cook and stir for about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer chicken to a bowl and keep warm. Pour chicken broth into the skillet and add gemelli. Reduce heat to medium and cook for 8 minutes. Add broccoli and cook, stirring occasionally, until completely cooked, about 5 more minutes. Add tomatoes and cook for 3 minutes. Stir in Parmesan cheese, whipping cream, and pesto until combined. Return chicken to the skillet and cook until heated through, about 3 minutes.
Time 1h10m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Prepare pesto sauce according to package direction. Heat oven to 350 degrees. Spray rectangular dish (9 by 12 inch) with no-stick spray. Moisten chicken with water, shake off excess, and coat complete with bread crumbs. Place chicken in baking dish. Spread pesto sauce evenly over chicken breasts. Cover each breast with ½ slice of provolone cheese. Spread mushrooms over cheese. Bake in oven for 45- 50 minutes. Serve with pasta.
Yield 4 servings Number Of Ingredients 6 Steps:
Preheat oven to 400˚F (200˚C). Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste. Spread pesto on each chicken breast. Layer tomatoes on top of the chicken. Top with mozzarella cheese. Bake for 40 minutes. Enjoy!
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.
Time 30m Yield 8 Number Of Ingredients 7 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
