Chicken Pesto

This was easy and was packed with flavor.  I served it with lightly butter noodles.  Hubby thought it would be great with a light alfredo sauce over the noodles.  It was a hit with the whole family!! 

Pesto Chicken
8 boneless, skinless chicken breasts or 12-13 tenders

breadcrumbs (I used parmesan flavored)

6 slices provolone cheese

4-6 oz. sliced mushrooms

1 cup fresh basil leaves

1 teaspoon minced garlic
3/4 cup olive oil
1/2 cup pine nuts
3/4 cup parmesan cheese
Place basil, garlic, pine nuts and parmesan in a food processor and process about 15 seconds.  Add oil a little at a time until all the oil is used. Or until the desired consistancy is achieved.
Heat oven to 350 degrees
Spray a 9 x 13 dish with cooking spray.  Moisten chicken with a little water, shake of excess and coat in the breadcrumbs. Place chicken in the dish.

Spread the pesto sauce over the chicken.

Spread mushrooms over the sauce.

Cut provolone slices into pieces and cover the dish.

Cover and bake for 30 minutes.

Remove cover and bake for 10-15 minutes more.

Not the prettiest dish, but it is delicious!!



Linked to:

Tuesday at the Table

Tempt My Tummy Tuesday

Mouthwatering Monday

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Chicken Pesto Tortellini

It was so hot in my house that I needed something that would not required the oven. I made some fresh pesto today for the first time so I wanted to do something with it. Remember my basil craving?? I had hubby grill some chicken breasts and I used what veggies I had in the fridge added a few other ingredients and voila!! Dinner is served. It was a huge hit. Even the picky eater had thirds!!

Pesto Chicken Tortellini

1 Tablespoon olive oil

1 cup sliced mushrooms (or more)

1/2 cup diced onions

1 small zucchini, sliced and quartered

1/2 cup ham, pepperoni, bacon or sausage (Optional)

2 cups cooked chicken, diced

1 medium tomato, diced

1/2 cup olives, sliced

1/2 cup pesto

3 Tablespoons Balsamic Vinaigrette dressing (Girard's Creamy Balsamic is good!!)

Optional: shredded Mozzarella cheese

1 package frozen Tortellini, cooked according to package directions and drained.

Heat olive oil in a saute pan. Add onion, mushrooms and zucchini. Saute a few minutes on medium heat until onion becomes transparent and veggies are cooked.

Stir in chicken and ham (or other meat if desired) and heat for just a few minutes. Add tortellini, tomatoes, olives, pesto and vinaigrette dressing. Stir to combine.

If desired garnish with a little shredded Mozzarella cheese.

**You could use any type pasta and the veggies your family likes. This is a very versatile recipe.

Enjoy!! I also think it would be great served cold.

Perfect for this hot summer day!!

~Tiffanee

Linked to:

Friendly Friday
Foodie Friday
Friday Favorites

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Tried It Out Thursday: Basil, My New Favorite Herb

I must admit I am a little behind the times when it comes to fresh herbs.  I have grown chives, rosemary and cilantro (which I love!!), but have not expanded my horizons past that.  A few weeks ago I ordered a caprese chicken dish at a restaurant and fell in love with fresh basil.  Oh My!!  I have been missing out.  I checked it out in the produce department at the store and wow...talk about expensive. Then my smart sister in law suggested I buy a plant use what I can until it dies and it would be cheaper.  I found what was called "the living basil plant" in Winco for $2.48 so I purchased it.  It did not look real good, but I had to feed the craving.  I thought I was buying something I could plant in my planter outside, but I was wrong.  You place it in a glass with a small amount of water.

Luckily, it started to perk up.

It no longer looks like this.  I have since used it:

on pizza (YUM!) and I made fresh pesto for the first time.

It was good, but I am still trying to perfect the recipe before I post it.

Let's just say I hope I get much more from this little plant.  I am going to look for one I can actually grow indoors so I can feed the frenzy year round. 

Now this has got me wondering what other fresh herbs am I missing out on??

So what is your favorite fresh herb and recipe for it?

~Tiffanee

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