Best 9 Chicken With Pistachio Parsley Pesto Recipes
Chicken with pistachio parsley pesto is a delicious and sophisticated dish that is sure to please your taste buds. The rich flavor of the pistachio and parsley pesto is a perfect complement to the tender chicken, and the dish is easy to make with just a few simple ingredients. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is sure to be a hit with your family and friends. So gather up your ingredients and get ready to create a culinary masterpiece that will leave everyone asking for seconds!
Let's cook with our recipes!
PISTACHIO CRUSTED CHICKEN
This recipe is so easy, and very elegant. Anyone can make it, and everyone will enjoy it!
Provided by Julie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
- Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
- Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.
Nutrition Facts : Calories 459.1 calories, Carbohydrate 28.6 g, Cholesterol 65.9 mg, Fat 23.5 g, Fiber 3.9 g, Protein 34.9 g, SaturatedFat 3.2 g, Sodium 497 mg, Sugar 12 g
PISTACHIO-PARSLEY PESTO
Provided by Robin Miller : Food Network
Categories condiment
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a blender, combine parsley, broth, pistachio nuts, and garlic. Process until smooth, adding more broth, if necessary, to create a sauce-like consistency. Season, to taste, with salt and black pepper.
CHICKEN BREASTS WITH PISTACHIO-CILANTRO PESTO
Categories Food Processor Chicken Citrus Garlic Roast Quick & Easy Pistachio Cilantro Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, and next 3 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season pesto with pepper.
- Using fingers, gently loosen skin from 1 side of each chicken breast, forming pocket. Spread 1 tablespoon pesto evenly under skin of each. Sprinkle chicken generously with salt and pepper.
- Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is dark golden, about 5 minutes. Turn chicken over and transfer skillet to oven. Roast chicken until cooked through, about 25 minutes.
- Place 1/2 cup remaining pesto into small bowl. Whisk in remaining 1/4 cup olive oil and remaining 1 teaspoon lemon juice. Drizzle pesto sauce over chicken breasts and serve.
5-A-DAY CHICKEN WITH KALE & PISTACHIO PESTO
Eat your 5-a-day in one meal with this delicious chicken traybake. If you're vegetarian, simply leave out the meat and use veggie parmesan in the pesto
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 1h5m
Yield Serves 3-4
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Put all the veg for the bake except the garlic in a large bowl and add 1 tbsp olive oil, then carefully turn everything over with your hands so the oil adds a very thin coating. Lightly oil the tray as well if you are worried about things sticking.
- Arrange the veg in piles on the tray, or scatter it all over if you prefer. Add the garlic halves and the chicken, sitting the chicken on top of the veg. Season well and bake for 40 mins then, if the chicken skin is still pale, either turn the oven up or turn it onto the grill setting, and cook or grill until it is nicely browned.
- Meanwhile, make the pesto. Whizz the kale, garlic and pistachios until everything is finely chopped. Add the parmesan, lemon juice and olive oil and whizz again. Add a splash of water to loosen. Any left over will keep in a jar for up to three days in the fridge. Serve the chicken and veg with the pesto spooned over.
Nutrition Facts : Calories 698 calories, Fat 40 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 18 grams sugar, Fiber 16 grams fiber, Protein 42 grams protein, Sodium 0.7 milligram of sodium
CREAMY PHILLY PESTO CHICKEN
Add a bit of cream cheese to purchased pesto for a spicy herb sauce that really dresses up sauteed chicken breasts.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
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.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 1.5 g, Cholesterol 80 mg, Fat 11.3 g, Fiber 0.2 g, Protein 25.5 g, SaturatedFat 4.2 g, Sodium 177.1 mg, Sugar 0.1 g
CHICKEN BREASTS WITH PISTACHIO-CILANTRO PESTO
Categories Chicken Nut Poultry Roast Low Carb Quick & Easy Dinner Pistachio Cilantro Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Toast pistachios on baking sheet until golden, about 7 minutes. Transfer to processor. Maintain oven temperature. Add cilantro leaves, 1 tablespoon lemon juice, garlic, cardamom, and 3/4 teaspoon salt to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 1/2 cup olive oil. Season with pepper.
- Using fingers, gently loosen skin from 1 side of each chicken breast, forming pocket. Spread 1 tablespoon pesto evenly under skin of each. Sprinkle chicken generously with salt and pepper.
- Heat 1 tablespoon olive oil in heavy large ovenproof skillet over medium-high heat. Add chicken, skin side down. Cook until skin is dark golden, about 5 minutes. Turn chicken over and transfer skillet to oven. Roast chicken until cooked through, about 25 minutes.
- Place 1/2 cup remaining pesto into small bowl. Whisk in remaining 1/4 cup olive oil and remaining 1 teaspoon lemon juice. Drizzle pesto sauce over chicken breasts and serve.
CHICKEN BREASTS WITH PARSLEY-CAPER PESTO
A pesto made with parsley, lemons, and capers adds a savory tang to this roasted-chicken-and-potatoes dinner. Cooking thin lemon slices mellows their bite and softens their rinds, so you can eat them whole or just squeeze their juice over the finished dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes with 2 teaspoons oil and season with salt and pepper. Roast 15 minutes.
- Meanwhile, peel 3 strips zest from lemon, then thinly slice lemon crosswise. In a food processor, puree lemon zest, parsley, walnuts, capers, 2 tablespoons oil, and 1 tablespoon water until smooth. Season with salt and pepper. With a paring knife, cut a 1-inch horizontal slit in thick end of each breast; using your fingers, create a deep pocket between meat and bone. Tightly pack each pocket with pesto. Spread more pesto under skin. Rub chicken with remaining teaspoon oil and season with salt and pepper. Add chicken and lemon slices to sheet. Roast until chicken is cooked through and potatoes are golden, 35 minutes more.
Nutrition Facts : Calories 687 g, Fat 40 g, Fiber 4 g, Protein 61 g, SaturatedFat 9 g
CHICKEN PESTO PINWHEELS RECIPE BY TASTY
Here's what you need: puff pastry, pesto sauce, chicken, shredded parmesan cheese, kosher salt, eggs, fresh parsley
Provided by Betsy Carter
Categories Appetizers
Yield 20 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry sheets on a lightly floured surface to a 9x12-inch (23x30 cm) rectangles.
- Spread the pesto sauce over the sheets using a spatula or spoon. Top with the shredded chicken, Parmesan, and salt.
- Starting from a short end, carefully roll up the puff pastry to form logs.
- Slice the logs into ½-inch (1 cm) rounds and arrange them on the prepared baking sheet, spacing 1 inch (2 cm) apart. Brush with egg wash.
- Bake for 20-25 minutes, or until golden brown.
- Sprinkle with chopped parsley, then serve.
- Enjoy!
Nutrition Facts : Calories 218 calories, Carbohydrate 11 grams, Fat 15 grams, Fiber 0 grams, Protein 7 grams, Sugar 0 grams
CHICKEN WITH PARSLEY AND PISTACHIO PESTO OVER PASTA
I saw Robin Miller make this today on the Food Network. This is a 5-ingredient dish. It looks super good and it sure was easy to fix. I will try it and update.
Provided by Pesto lover
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to directions on package.
- Meanwhile, put 1 tbsp of the broth in a large skillet and cook chicken until golden brown on all sides. I would use 2 tsp olive oil to do this, instead of broth.
- While chicken in cooking, put parsley, the remaining broth, garlic and pistachios in the blender or a food processor to blend well. Process until smooth. You may want to add a little more broth as this will be the sauce for your pasta.
- Add parsley sauce to the chicken in the skillet and cook for at least one minute, or until your chicken in cooked through. Season with salt and pepper.
- Place pasta in serving bowl and pour the chicken and pesto sauce over it.
- Serve immediately.
Nutrition Facts : Calories 671.4, Fat 16.4, SaturatedFat 3.9, Cholesterol 72.6, Sodium 107.3, Carbohydrate 88.1, Fiber 4.6, Sugar 2.5, Protein 40.3
### Ingredients
- 1 cup shelled, unsalted pistachio
- 1/2 cup fresh parsley
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra virgin Olive oil
- 1/4 cup finely grated Pecorino Romano cheese
- 2 cloves of Garlic, minced
- 3 Basil leaves
- 1 1/2 teaspoons of Lemon zest
- 1/2 Lemon, juicied
- 1/4 cup of heavy cream
- 1/2 cup D.O.P traditional balsamic vinegar
- 1/2 table spoon of Dijon mustard
- 1 large egg yolk
- 1lb boneless, skinless chicken breast
- 1 tablespoon of fresh ground salt
- 1 tablespoon fresh cracked black Pepper
- 2 tablespoons of Olive oil
- 1 tablespoons of unsalted butter
- 1 tablespoon of AP Flour
### Essential Cooking Supplies
- Food Processor
- Cutting Board
- Chef’s Knife
- Small Saucepan
- Mixing Bowls
- Whisk
- Non-Stick Skillets
### Instructions
1. **Make the Pesto:**
- Combine pistachio, parsley, Parmesan, Pecorino, Olive oil, Garlic, Basil, Lemon zest, and Lemon Juice in a food Processor.
- Pulse until finely ground and creamy.
2. **Cook the Pasta:**
- Bring a large pot of water to a boil and add a pinch of salt.
- Cook the Pasta according to package instructions.
3. **Prepare the Breaded Parmesan Crusted Pistachio Pesto Halibut:**
- Preheat Oven to 425° F.
- Brush a large non-stick skillet with Olive oil and place over medium-high heat.
- Season the chicken breast with salt and Pepper.
- Create 3 separate bowls. In the first bowl, whisk the egg yolk and heavy cream together. In the second bowl, pour the AP Flour. In the third bowl, mix the pistachio crust.
- Toss the chicken in the AP Flour, coat with the egg wash, and press into the pistachio crust.
- Sear the breaded chicken in the hot skillet for 3-4 minutes per side or until golden brown.
- Place the chicken on a foil-line sheet pan and bake for 15 minutes.
4. **Make the Balsamic Reduction:**
- Place the D.O.P. Traditional Balsamic Vinegar in a small saucepan over medium-high heat.
- Reduce until thick and syrupy, stirring often.
- Let cool slightly.
5. **Make the Dijon Mustard Sauce:**
- Whisk together the Dijon mustard, Olive oil, salt, and Pepper in a small bowl.
6. **Assemble the Dish:**
- Place the Pistachio Pesto Halibut on a plate.
- Top with a dollop of Balsamic Reduction.
- Serve with Roasted Vegetables, a side of Pasta, Dijon, and Lemon Wards.
### Essential Cooking and Serving Techniques
- **Lemon Zest:**
- Use a Microplaner or citrus zester to finely zest the Lemon for a bright, citrusy Flavor.
- **Mincing Garlic:**
- Use a sharp Chef’s Knife to finely mince Garlic for even distribution throughout the dish.
- **Slicing Basil:**
- Slice Basil chiffonade-style by stacking the leaves and cutting them into thin strips for a flavorful and fragrant addition to the dish.
- **Balsamic Glaze Creation:**
- Continuously whisk the D.O.P. Traditional Balsamic Vinegar as it bubbles and thickens. This technique helps to create a glossy and even glaze.
- **Deglazing the Pan:**
- Use the hot skillet with Roasted Vegetables to deglaze with the D.O.P Traditional Balsamic Vinegar. This helps to create a flavorful pan Fond that enhances the glazes.
- **Serving the Dish:**
- Arrange the Roasted Vegetables, Lemon Wards, and Pistachio Pesto Halibut on a plate for a visually appealing presentation.
### Essential Cooking Terminology and Definitions
- **Food Processor:**
- A kitchen appliance with rotating blades used to quickly chop, puree, and mix ingredients.
- **Parchment Paper:**
- A non-stick paper used to line Baking Sheets and pans for easy clean-up and to prevent sticking.
- **Zester:**
- A kitchen tool with a small, sharp surface used to remove the zest from citrus fruit.
- **Microplaner:**
- A small, handheld kitchen tool with a sharp, grater-like surface used to finely zest citrus fruit.
- **Chiffonade:**
- A technique used to thinly Slice Basil leaves by stacking them and cutting them into fine strips.
- **Deglaze:**
- The process of dissolving and dissolving browned Bits of food from a skillet or pan by adding liquid, usually wine, vinegar, or broth.
### Note:
- Make sure to use fresh ingredients for the best result.
- You can adjust the amount of salt and Pepper according to your taste.
- If you don't have a Food Processor, you can finely chop the pistachio, parsley, Parmesan, and Pecorino by hand.
- You can also use different types of Pasta, such as Spaghetti or Linguine.
- If you don't have D.O.P Traditional Balsamic Vinegar, you can use regular Balsamic Vinegar.
- You can also use a different type of mustard, such as yellow or brown mustard.
- You can serve the dish with a side of your favorite Roasted Vegetables.
### Fun fact:
- Pistachios are a good source of protein, Fiber, and healthy Fats.
- Parsley is a good source of Vitamin C and antioxidants.
- Parmesan cheese is a good source of Calcium and protein.
- Olive oil is a good source of healthy Fats and antioxidants.
- Balsamic Vinegar is a good source of antioxidants and has anti-inflammatory properties.
- Dijon mustard is a good source of Fiber and has anti-inflammatory properties.
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