Pesto Crusted Chicken – 3 Versatile Recipes

Food should be all about flavour! Right. One of the most flavoursome sauces to use in your cooking I believe is Pesto. You can pop it on a pizza, toss it through pasta, smear it on meat, use it as a dip and so much more, it was imperative for me to make a Paleo friendly version for my cooking.

So today I searched my usual cooking tool…Pinterest, for recipes to adapt to my own. Here is what I came up with for a Paleo Pesto.

PestoPesto (Spinach & Basil)

1 handful of Baby Spinach Leaves
1 handful of Basil Leaves
1/4 cup Pine Nuts
2 cloves of Garlic
Salt & Pepper
Olive Oil

  1. Put the pine nuts in a pan and toast (just start to brown). I put the garlic cloves in the pan too just to give them a bit of roasted flavour too.
  2. In your food processor put the toasted pine nuts, garlic, spinach, basil and salt and pepper to taste. Process them till roughly chopped up.
  3. With food processor still going drizzle olive oil till it reaches desired consistency.
  4. Store in a jar or freeze individual portions if you want to last longer.

This is so easy to make that I would be more inclined to make it fresh more often than to make a bigger batch. If you did want to make a bigger batch then I would freeze portions, for me fresher is better with Pesto.

So of course I had something in mind for dinner tonight using my fresh Pesto. Pesto Crusted Chicken stuffed with Ricotta, Spinach and Feta.

Pesto-ChickenPesto Crusted Chicken stuffed with Ricotta, Spinach and Feta.

3 Chicken Breasts (butterflied and flattened) *I used 3 breasts but the stuffing mixture could be enough to stuff 4 breasts.
Fresh homemade Pesto
3-4 heaped Tbsn Ricotta
3 cloves of Garlic
Small handful of Baby Spinach
Small square of Fetta or 100gm grated Parmesan
Salt and Pepper to taste

  1. Place Ricotta, Spinach, Feta, Garlic and salt and pepper in a small bowl and mix well.
  2. Lay out flattened chicken breast on board and place stuffing in the centre.
  3. Wrap the chicken breast over the stuffing and secure with tooth picks.
  4. Place in an oven proof dish and top each breast with a teaspoon of pesto.
  5. Spread the pesto over the top.
  6. Place in oven preheated to approx 190 degrees and cook till browned and cooked through.
  7. Serve and enjoy!

Now, I served mine with Zucchini Spaghetti. I have been wanting to try this for some time now, and I wasn’t let down…yum! One of the easiest and fastest healthy side/main dish you can make. Yet again you can do so much with this basic recipe, so I thought I would share it with you too.

Zucchini Spaghetti/Noodles

1 Zucchini (per person as a side dish OR 2 per main dish)
Olive Oil
Salt and Pepper to taste

  1. Using a vegetable peeler, shave stripes the full length of the zucchini to your desired thickness. Make sure to rotate and move ‘around’ the zucchini, this means that each gets a little outer skin on it.
  2. Place the stripes or noodles/spaghetti in a medium bowl. Drizzle over just enough olive oil to coat.
  3. Add salt and pepper to taste.
  4. Using your hand, gently toss and make sure that all the noodles/spaghetti are coated.
  5. Warm a pan when ready to serve (no need to oil). Pop noodles in the pan and cook for 1 – 2 mins only. Make sure to toss the zucchini as it cooks.
  6. Pop on the plate and enjoy.

Yes thats three recipes in this one post that you can use each so many different ways. Hope you enjoy them all!

Kitchen Reno

3 thoughts on “Pesto Crusted Chicken – 3 Versatile Recipes

  1. Pingback: Saucy Satay Sauce | Bees Tees Handmade

  2. Pingback: Chicken Pesto Burgers | Bees Tees Handmade

  3. Pingback: Paleo Friendly Camping Foods. | Evolved Paleo

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