Best 11 Spinach Pesto Chicken Rolls 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 CHEESY CHICKEN ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
• Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.

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.

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 PASTA RECIPE BY TASTY

Steps:

• In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.
• In a hot pan, add olive oil and cook chicken breast. Salt and pepper to taste.
• Remove the chicken and slice.
• Combine the chicken and pesto sauce into spaghetti and mix until the sauce fully coats the pasta.
• Serve and top it off with parmesan cheese.
• Enjoy!

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.

SPINACH CHICKEN ROLL

Steps:

• In a small nonstick skillet, saute onion in oil over medium heat until tender. Add spinach; cook and stir for 2-3 minutes or just until wilted. Stir in dill. Remove from the heat. , Flatten chicken to 1/4-in. thickness. Place spinach mixture and feta cheese down the center; fold one side over filling and roll up tightly. Secure with a toothpick. , Place seam side down in the skillet. Cover and cook over medium heat for 15-20 minutes or until chicken juices run clear, turning occasionally. Discard toothpick.

PESTO CHICKEN TURNOVERS

Steps:

• Preheat oven to 375°. Unroll both tubes of crescent dough and cut each into 4 rectangles., In a large bowl, combine spinach, chicken, cheese and pesto; spoon 3/4 cup in the center of 4 of the rectangles. Top with remaining rectangles; pinch seams to seal. Place on greased baking sheets; cut 3 slits in top of each turnover. Bake 18-22 minutes or until golden brown. Freeze option: Freeze cooled turnovers in an airtight freezer container. To use, reheat turnovers on a greased baking sheet in a preheated 375° oven until heated through.

SPINACH PESTO

Steps:

• Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.

PROSCIUTTO-WRAPPED STUFFED CHICKEN WITH PESTO AND SPINACH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix spinach, feta cheese, Parmesan cheese, mayonnaise, pesto, and garlic together in a bowl until well combined.
• Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pound chicken using a meat tenderizer until it is about 1/2-inch thick.
• Spoon 1 to 2 tablespoons filling into breasts and form into little bundles. Sprinkle each with vegetable seasoning. Wrap 2 pieces prosciutto around each chicken breast. Place in a shallow baking dish and cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Uncover and continue to bake until chicken breasts are no longer pink in the centers, about 20 minutes more. Remove from the oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Return chicken to the oven and broil for an additional 5 minutes.