In a food processor, combine red peppers, pine nuts and Parmesan cheese and process until pureed. With machine running, drizzle in olive oil. Set aside.
In a large well-oiled skillet over medium heat, add chicken and cook for 4 to 6 minutes per side, or until cooked through.
Transfer to serving plate and top chicken with pesto.
Boil chicken in the water with cardamoms and salt, until soft
aste. Place chicken in a shallow dish and brush with one-third
In crock pot, combine chicken, broth, soup and mushrooms. Stir well, cover and cook on high 6-8 hours. 30 minutes before serving, add wild rice. Recover and cook on high 30 minutes or until rice is done. Serve with crusty bread and a nice green salad.
To make this recipe low fat, use 99% fat free broth and 99% fat free cream of chicken with herbs.
ausage, or cut up precooked chicken/turkey pesto sausage (or anyone you
Fill a large saucepan with water and bring to a
lice of ham in each chicken pocket. Heat the oil in
00b0F. Line a baking pan with foil.
Combine breadcrumbs, cheese
ou have a thin pesto. Season to taste with salt. Cook the
he flour in a bowl with the salt and 3 tbsp
Preheat oven to 475\u00b0F. Arrange pizzas on 2 large baking trays lined with parchment paper. Spread pizza sauce over each base then sprinkle with 1/2 the cheese. Mix chicken, chili flakes, garlic and olive oil then arrange over top of pizzas. Add tomatoes and top with remaining cheese. Bake for 15 mins, or until lightly browned and bases are crisp. Drizzle with pesto and serve.
Preheat the oven to 400\u00b0F. Place all the vegetables in a large roasting pan. Add the oil and season to taste. Toss well to coat.
Combine the chicken and pesto in a large bowl. Arrange chicken on the vegetables in the roasting pan. Roast for 35-40 mins or until chicken is cooked and vegetables are tender. Garnish with the basil and serve.
Preheat the broiler.
Combine the chili pepper, ginger, sauces, garlic, lime peel, chicken and pepper in a medium bowl. Season to taste. Using hands, shape level tablespoons of mixture into patties.
Place the patties on an oiled baking pan. Broil for about 10 mins or until cooked through.
Meanwhile, for the pesto, blend or process all ingredients until almost smooth. Serve patties topped with pesto.
To make the tomato salsa, finely chop the onion and 2 garlic cloves in a food processor. Add the tomatoes and sugar, season to taste and blend.
Preheat the grill. Toss the chicken with pesto sauce and 1 tbsp of oil. Grill for 8 mins, turning once, until cooked. Brush the remaining oil and the garlic over the bread and grill it until crisp.
Assemble the bread, chicken, lettuce, avocado and tomato salsa into double decker sandwiches.
ocket in each chicken breast. Fill each pocket with an equal amount
n a baking pan; spray with no stick cooking spray. Broil
aking sheet with aluminum foil.
Slice boneless skinless chicken breasts in
ven to 350.
Rinse chicken, remove excess fat from around
and olive oil. Coat the chicken with this mixture, and place the
Place the chicken breast between tow pieces of plastic wrap. Pound chicken with a meat mallet to an even 3/4-inch thickness. Season them with salt and pepper.
Heat the oil in a skillet; cook the chicken 3-4 minutes on each side. Slice each breast across the grain into 4 or 5 strips. Keep warm.
Cook pasta according to package directions. Drain pasta and return to the pot.
Meanwhile, in a small saucepan heat pesto sauce over low heat until warm. Stir in cream. Pour over hot pasta and toss. Add chicken, toss gently and serve.