Best 8 Spinach Pesto Chicken Breasts Recipes

SPINACH PESTO BAKED CHICKEN

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!

PESTO CHICKEN

Steps:

• Place oven rack to the center position. Preheat oven to 450°F.
• Drizzle both sides of the chicken breast with olive oil. Season both sides of the chicken with salt and pepper.
• Place chicken in an ovenproof baking dish or skillet.
• Bake in preheated oven until the internal temperature of the chicken is no longer pink and reaches an internal temperature of 165°F, about 15 to 18 minutes.
• Meanwhile, make the pesto. Place the basil and spinach in a resealable plastic bag. Use a rolling pin to lightly bruise the herbs and greens. Transfer to a food processor or blender.
• Heat a medium-sized skillet over medium heat. Toast garlic until the outsides are lightly browned, shaking pan occasionally, about 8 minutes. Peel garlic and add to food processor.
• Place walnuts in the same pan and toast over medium heat, 3 to 4 minutes. Transfer to food processor.
• Add 1/2 teaspoon salt to the food processor.
• Process pesto by pulsing five times to help break down the greens.
• Turn food processor on low speed, as it's running slowly drizzle in 1/2 cup olive oil until a smooth pesto with some smaller pieces is formed, about 10 seconds from start to finish.
• Add the parmesan cheese to the pesto and process on low speed for 5 seconds.
• Taste and season with salt and pepper as desired. Transfer pesto to a small bowl.
• Brush some pesto sauce on each cooked chicken breast. Transfer to a serving platter.
• Top chicken with chopped walnuts, tomatoes, and cheese. Serve extra pesto sauce on the side.

EASY PESTO SPINACH ARTICHOKE CHICKEN BAKE RECIPE

Steps:

• Preheat the oven to 375F
• Place chicken flat in the bottom of a baking dish.
• Spread 1-2 tbsp pesto on each chicken breast (the more you like pesto the more you use! I just eyeball it!)
• Layer on spinach, artichokes and tomatoes.
• Cover top with cheese.
• Bake on lower middle rack for 30-45 minutes or until the chicken is cooled through and the juices run clear.
• Serve over rice or sauteed spinach.

SPINACH PESTO CHICKEN BREASTS

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.

SPINACH-PESTO SPIRAL CHICKEN

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.

GRILLED CHICKEN WITH SPINACH AND PINE NUT PESTO

Steps:

• Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.
• Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.
• Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.
• Spread the pesto over each piece of chicken and serve.

CHICKEN PESTO SPINACH

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.

PESTO STUFFED CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, salt and pepper both sides of each chicken breast with approximately ½ teaspoon salt and ½ teaspoon pepper, per side.
• Slice each chicken breast horizontally along the side to create a pocket for the filling.
• Stuff each breast with approximately one third of mozzarella cheese, one tablespoon pesto and four sundried tomatoes. If the chicken breast does not close fully with the filling, try securing with a wooden toothpick.
• Heat oil in a skillet over medium heat.
• Pan fry for about 5-8 minutes, per side, depending on the size of the chicken breasts, until the cheese is melted and the chicken is cooked through. Serve warm.
• Enjoy!