Best 3 Pesto Chicken Breast With Summer Squash Recipes
Are you craving a delectable and flavorful dish to tantalize your taste buds? Look no further than pesto chicken breast with summer squash, a culinary masterpiece that embodies the essence of summer's bounty. This vibrant and colorful recipe combines the savory richness of pesto with the tender succulence of chicken breast and the vibrant freshness of summer squash. Get ready to embark on a culinary journey that will leave you craving more of this extraordinary dish.
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PESTO CHICKEN BREAST WITH SUMMER SQUASH
This recipe is easy to make and so good. Can be made with zucchini or crocked necked summer squash. Good served with pasta. The recipes comes from Better Homes and Gardens.
Provided by Barb G.
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large nonstick skillet cook chicken in hot oil over medium heat for 4 minutes.
- Turn chicken; add zucchini and/or squash; cook for 4 to 6 minutes more or until the chicken is tender and no longer pink.
- (170degrees) and the squash is crisp tender, stirring squash gently once or twice.
- Transfer Chicken and squash to 4 dinner plates; spread pesto over chicken; sprinkle with Asiago or Parmesan cheese.
SPAGHETTI SQUASH WITH SUMMER PESTO AND CHICKEN
Replace traditional pasta with the tasty and lower-calorie option of spaghetti squash in this dairy-free pesto and chicken main dish recipe.
Provided by Marina Pariseau
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place spaghetti squash in a shallow, non-reactive baking dish.
- Roast in the preheated oven until squash is soft when punctured with a fork, 30 to 45 minutes. When cool enough to handle, cut in half lengthwise, and scoop out and discard seeds. Gently scoop out flesh and place in a bowl with shredded chicken.
- Combine basil, olive oil, pine nuts, garlic, lemon juice, and 1 teaspoon sea salt in the bowl of a food processor; process until smooth. Add pesto to the spaghetti squash and chicken, tossing to combine. Season with sea salt and pepper.
Nutrition Facts : Calories 433.5 calories, Carbohydrate 10.1 g, Cholesterol 27.3 mg, Fat 39.5 g, Fiber 2.4 g, Protein 13.5 g, SaturatedFat 6.2 g, Sodium 296 mg, Sugar 0.5 g
PESTO CHICKEN
A simple way to prepare chicken that looks like you spent a lot of time preparing. It can also be prepared ahead of time and refrigerated until baked. Be sure to use a good quality pesto for best results. I like to serve it with pasta, but it is also nice sliced and served on a green salad.
Provided by Pjaros
Categories World Cuisine Recipes European Italian
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.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 2 g, Cholesterol 83.4 mg, Fat 19.3 g, Fiber 0.9 g, Protein 31.5 g, SaturatedFat 5.5 g, Sodium 433.6 mg
Tips:
1. Enhance Flavor with Herbs: Elevate the taste of your pesto chicken and summer squash by incorporating fresh herbs like basil, thyme, or oregano into the pesto sauce. Experiment with different herb combinations to create a unique flavor profile. 2. Grill or Pan-Sear for Perfect Texture: Achieve a crispy exterior and tender interior for your chicken by grilling or pan-searing it. If grilling, preheat your grill to medium-high heat and cook the chicken for 6-8 minutes per side, or until cooked through. When pan-searing, heat a large skillet over medium-high heat and cook the chicken for 3-4 minutes per side or until golden brown and cooked through. 3. Roast Squash for Sweetness: Roasting summer squash brings out its natural sweetness and caramelized flavor. Preheat your oven to 400°F (200°C) and toss the squash with olive oil, salt, and pepper. Roast for 15-20 minutes or until tender and slightly browned. 4. Make a Flavorful Vinaigrette: Complement the richness of the pesto chicken and squash with a tangy vinaigrette. Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Drizzle the vinaigrette over the chicken and squash before serving. 5. Add a Crunchy Element: Incorporate a crunchy texture to the dish by topping it with toasted nuts, such as pine nuts or almonds. You can also add a sprinkling of crumbled feta cheese for an extra layer of flavor and texture.Conclusion:
Savor a Delicious and Nutritious Meal: This flavorful and colorful dish combines the goodness of pesto-marinated chicken, roasted summer squash, and a tangy vinaigrette. Packed with protein, vitamins, and minerals, it's a delightful and wholesome meal that can be enjoyed for lunch or dinner. The combination of grilled chicken, roasted squash, and zesty pesto creates a symphony of flavors that will tantalize your taste buds. Whether you're looking for a quick and easy weeknight meal or a dish to impress your guests, this pesto chicken and summer squash recipe is sure to satisfy.
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