Best 7 Pesto Parmesan Chicken Recipes

PESTO PARMESAN CHICKEN

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.

PARMESAN PESTO PASTA WITH CHICKEN

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

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!

WALNUT PESTO CHICKEN WITH GARLIC AND PARMESAN

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.

CHICKEN PESTO PARMESAN (NON-BREADED)

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 AND PASTA

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.

PESTO PARMESAN CHICKEN

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.