Best Pesto Presto Chicken Rachael Ray Recipes

GRILLED CHICKEN WITH ARUGULA PESTO

Steps:

• Heat a grill pan to high.
• Toast the nuts lightly in small skillet over low heat, then add them to a food processor.
• Add the arugula, basil, lemon juice, garlic, and salt and pepper, to taste, and pulse to combine.
• With the processor on, stream in the extra-virgin olive oil to form thick pesto.
• Lightly pound out the chicken, then rub all sides with the pesto. Spray the grill pan with cooking spray or rub with a little oil and grill the chicken 2 to 4 minutes on each side.
• Cook's Note: Serve sliced on top of Caesar Spaghetti or, pile it onto ciabatta bread with sliced tomatoes and mozzarella for an outta-sight sammy.

PESTO PRESTO CHICKEN (RACHAEL RAY)

Steps:

• Heat oven to 450 degrees.
• In small bowl of a food processor, combine first 6 ingredients, except only use 1/4 cup of the Parmesan.
• Set aside.
• Butterfly the chicken breasts.
• Divide the cheese mixture on the chicken.
• Fold as with a book.
• Place on a non stick baking sheet.
• Bake for 15 minutes.
• Remove from oven and place 3 slices of the tomatoes on each breast.
• Sprinkle with remaining Parmesan.
• Return to oven and bake another 15 minutes.

PESTO CHICKEN AND RICE BAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch casserole dish with cooking spray.
• Mix 1 1/2 cups water together with rice, seasoning packets, and 2 tablespoons pesto. Pour mixture into the casserole dish.
• Toss chicken tenders with remaining pesto in a shallow dish. Place chicken on top of the rice.
• Bake in the preheated oven for 30 minutes.
• Mix remaining water with Alfredo sauce. Remove dish from the oven and pour Alfredo sauce over the chicken, stirring to combine. Top with Parmesan cheese and bake until cheese melts, about 15 minutes more. Serve immediately.

CREAMY PESTO CHICKEN WITH ROASTED TOMATOES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
• Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.
• Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.