Time 30m Number Of Ingredients 12 Steps:
Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes. With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors. Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary. Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.
Time 1h Yield 12 servings. Number Of Ingredients 12 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.
Time 45m Number Of Ingredients 6 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!
Time 55m Yield 4 Number Of Ingredients 4 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.
Time 35m Yield 4 people Number Of Ingredients 10 Steps:
Start by adding your fresh basil, pine nuts, garlic, cheese, and half the amount of olive oil into the food processor. Start processing and slowly drizzle in the remaining olive oil till you reach the desired thickness. Add salt and pepper to taste. Drizzle in the cream and then check the taste to see if you need to add more salt. Set creamy pesto aside. Boil your water if you are enjoying this meal with pasta. At the same time, the water is warming up; heat olive oil in a cast-iron pan and season your chicken with salt and pepper. Brown the chicken on both sides, reaching an enteral temperature of 165 degrees F. Remove from the heat and set aside to rest while you quickly sauté the spinach. Drizzle with olive oil and a dash of salt and pepper. Cook your pasta. Slice the chicken and add the pieces back into the pan. Pour the creamy pesto sauce over the chicken and spinach. Once pasta cooks to al dente, add to the pan and toss the whole dish together. Top with more Parmigiano Reggiano and serve
Time 23m Yield 4 servings Number Of Ingredients 8 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.
Yield 4 servings Number Of Ingredients 21 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.
Time 30m Yield 4 servings Number Of Ingredients 12 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!
Time 20m Yield 8 serving(s) Number Of Ingredients 8 Steps:
In food processor or blender, process 1/4 c Italian dressing with basil, cheese and pepper until blended. In medium bowl, thoroughly combine dressing mixture, spinach and bread crumbs. With knife parallel to cutting board, make deep, 3" long cut in center of each chicken breast half to form pocket. Evenly stuff pockets with spinach mixture. Line large, shallow baking pan or broiler rack with aluminum foil and arrange chicken evenly. Brush with remaining 2 tbsp Italian dressing. Broil, turning once, 7 minutes or until chicken is done.
Time 55m Yield 1 lasagna, 8 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 350, spray a 13x9" casserole or lasagna pan with nonstick spray. Heat oil in skillet over med-high heat. Cook onions (Kroger Frozen Chopped) and garlic (pre-minced garlic) untill transparent. Add Spinach; cook and stir about 5 minute. Add chicken; cook and stir about 5 minute. Season with salt and pepper. In large bowl, mix together ricotta, parmesan, egg, and pesto until thoroughly blended. Add chicken and spinach mixture to bowl and stir to combine. Spread 2 tbsp pesto in bottom of prepared pan. Layer 4 lasagna noodles, slightly overlapping. Top with 1/3 of spinach ricotta mixture and 1/3 of mozzarella. Repeat layers twice. Bake about 35 to 40 min or until hot and bubbly. Refrigerate any leftovers.
More about “chicken pesto spinach recipes”
Time 15m Yield 2 cups. Number Of Ingredients 11 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.
