**Savory and Succulent Pesto Parmesan Chicken: A Culinary Symphony of Flavors**
Indulge in a culinary masterpiece that tantalizes your taste buds and leaves you craving for more – Pesto Parmesan Chicken. This delectable dish presents a harmonious blend of vibrant flavors and textures. Marinated in a tantalizing blend of herbs, lemon, and garlic, chicken breasts are grilled to perfection, resulting in a succulent and tender texture. Generously topped with a vibrant homemade pesto sauce and a sprinkling of grated Parmesan cheese, each bite offers an explosion of flavors, ranging from the nutty richness of the pesto to the salty and savory notes of the cheese. Accompanied by a medley of roasted vegetables and a side of crusty bread, this dish promises a satisfying and memorable dining experience.
PESTO PARMESAN CHICKEN
Need a yummy idea for chicken breasts? Try this 4-ingredient idea using crispy panko bread crumbs.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
- In shallow dish, mix together pesto and mayonnaise. In another shallow dish. mix together bread crumbs and cheese. Dip chicken into pesto mixture then dip in panko mixture. Place on baking sheet.
- Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown. Garnish with basil.
Nutrition Facts : Calories 390, Carbohydrate 11 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 39 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 430 mg, Sugar 0 g, TransFat 0 g
PARMESAN PESTO PASTA WITH CHICKEN
easy dish that tastes difficult. great for last minute get-togethers, just add salad and hot crusty french bread.....yum
Provided by Jessica Costello
Categories Chicken
Time 20m
Yield 1 pan
Number Of Ingredients 7
Steps:
- in large saucepan combine butter, milk, half and half and parmesan cheese.
- stir over med heat untill cheese is melted.
- add pesto sauce mix and chicken.
- simmer 5-7 minutes, until sauce thickens.
- serve over pasta.
PESTO CHICKEN LOW-CARB BROCCOLI PARMESAN CUPS RECIPE BY TASTY
Here's what you need: broccoli floret, garlic, grated parmesan cheese, egg, olive oil, boneless, skinless chicken breasts, salt, pepper, pesto, cherry tomato, fresh basil
Provided by Julie Klink
Categories Snacks
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- In a food processor add the broccoli, Parmesan, 1 clove of garlic, 1egg and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes.
- Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick.
- Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.
- Cool the broccoli cups. Once cooled, remove from the muffin tin.
- Heat 1 tablespoon olive oil in a large skillet medium heat. Add the chicken and season with salt and pepper, and cook until golden on all sides.
- Add the pesto and stir to combine. Remove from the heat.
- Fill the broccoli Parmesan cups with the pesto chicken. Top with slices of tomatoes and basil.
- Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.
- Enjoy!
Nutrition Facts : Calories 189 calories, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 13 grams, Sugar 1 gram
WALNUT PESTO CHICKEN WITH GARLIC AND PARMESAN
This is my own recipe I just made today and it was delicious ^^ So please try it out. It is freakin delicious!
Provided by Vylet Chef
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the basil in with the walnuts, pulse a few times in a food processor. Add the garlic, salt and pepper then pulse a few times more.
- Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended.
- If the chicken is frozen, then cook the chicken in about a half cup of water till it is thawed enough to dice into cubes. Smash the garlic and add to the water and finish cooking the chicken.
- Boil a pot of water and add the egg noodles and cook to desired softness, I like mine a little al dente so it only took about 6 minutes. Drain the water from the noodles and chicken and mix it all together with the pesto.
PESTO PARMESAN CHICKEN AND PASTA
Pesto adds a flavor twist to this easy Chicken Helper® dinner-ready in just 25 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- In 2-quart nonstick saucepan, stir hot water, 1 1/2 cups milk, 2 tablespoons butter, and the sauce mix and uncooked pasta (from Chicken Helper box). Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 12 minutes, stirring frequently, until pasta is tender. Remove from heat; stir in 1/4 cup pesto. Cover to keep warm. Sauce will thicken as it stands.
- Meanwhile, cut each chicken breast into 3 to 5 slices, holding knife at an angle. Slices should be about 1/2 inch thick.
- Place chicken in medium bowl. Add 1 tablespoon milk to moisten. Add seasoned crumbs (from Chicken Helper box) to coat chicken.
- In 10-inch nonstick skillet, heat 2 tablespoons butter and the oil over medium heat until butter is melted. Carefully add chicken to hot butter mixture; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken, cook 4 to 6 minutes longer or until golden brown and centers are no longer pink.
- Place chicken on individual plates. Spoon and spread 1 1/2 teaspoons pesto over chicken for each serving. Top with tomato slices; serve with pasta.
Nutrition Facts : Calories 470, Carbohydrate 32 g, Cholesterol 75 mg, Fat 5, Fiber 1 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 4 g, TransFat 1/2 g
CHICKEN PESTO PARMESAN (NON-BREADED)
A non-breaded but super tasty spin on chicken parmesan. This is a recipe I just threw together one day when I was trying to think of something to do with chicken breasts and a little leftover pasta sauce. It's EASY and takes no time at all to prep if you have pre-made sauce and pesto. I make this with Kittencal's Perfect Pesto (#144195) and my own Magic Fresh Tomato Sauce (#388224). I never bother measuring myself, so you might have to adjust the amount of tomato sauce so it's close to but not covering the top of the chicken. Serve this with angel hair pasta if desired. Once again, I will beg you to use real shredded parmesan cheese and not the powdered stuff in a can. This makes a huge difference, and you don't even have to shred it yourself if you don't want to - just pick up a bag of pre-shredded. Any Italian blend cheese works great too.
Provided by ItalianMama
Categories Lunch/Snacks
Time 40m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 4
Steps:
- Spoon a little tomato sauce in a baking pan to cover the bottom and lay chicken breasts on top. Add more sauce around (but not on top of) breasts as desired, but only enough to come a little way up the sides of the chicken - make sure the top is uncovered!.
- Divide and spread pesto on each chicken breast, adjusting the quantity depending on how much you like pesto - I use a lot!
- Bake at 350 for 30-40 minutes until chicken is done (juices run clear). The exact amount of time will vary depending on the size/thickness of your chicken, so you have to watch them (I recommend a meat thermometer).
- About 5-10 minutes before chicken is done, top each breast with shredded cheese.
- Serve chicken breasts with or without pasta, spooning sauce from the pan around or on top of chicken.
PESTO PARMESAN CHICKEN
Need a yummy idea for chicken breasts? Try this 4-ingredient idea using crispy panko bread crumbs.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
- In shallow dish, mix together pesto and mayonnaise. In another shallow dish. mix together bread crumbs and cheese. Dip chicken into pesto mixture then dip in panko mixture. Place on baking sheet.
- Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown. Garnish with basil.
Nutrition Facts : Calories 390, Carbohydrate 11 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 39 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 430 mg, Sugar 0 g, TransFat 0 g
Tips:
- Use high-quality ingredients: Fresh basil, Parmesan cheese, pine nuts, and olive oil are essential for a flavorful pesto. Make sure to use freshly grated Parmesan cheese for the best taste.
- Adjust the ingredients to your liking: If you like a more garlicky pesto, add more garlic. If you prefer a nuttier flavor, add more pine nuts. You can also adjust the amount of olive oil to achieve the desired consistency.
- Use a food processor or blender to make the pesto: This will help to create a smooth and creamy sauce. If you don't have a food processor or blender, you can chop the ingredients by hand, but it will take a little longer.
- Store the pesto in an airtight container in the refrigerator for up to 5 days. You can also freeze the pesto for up to 3 months.
- Pesto is a versatile sauce that can be used in a variety of dishes. Try it on pasta, pizza, sandwiches, salads, or as a marinade for chicken or fish.
Conclusion:
Pesto Parmesan Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavorful pesto, tender chicken, and melted Parmesan cheese is sure to please everyone at the table. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.
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