Posts Tagged ‘pesto’

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Grilled Chicken with Pesto, Fresh Mozzarella, and Tomatoes

July 11, 2012

I’ve been thinking about this chicken for awhile. I wouldn’t exactly call it a recipe, but more of an idea. You can use whatever cheese you want, although you can’t go wrong with fresh, melty mozzarella.

Grilled chicken topped with pesto, fresh mozzarella, and tomatoes. The perfect summer dinner.

Grilled Chicken with Pesto, Fresh Mozzarella, and Tomatoes

recipe from me!

Ingredients:

  • chicken breasts
  • pesto (I used some of my basil and made homemade pesto, but you can easily find it in grocery stores)
  • fresh mozzarella
  • tomato slices

Directions:

  1. Grill your chicken on low heat until cooked through. Top with pesto, tomato slices, and mozzarella cheese. Grill until cheese is melted.
  2. Enjoy!

— the Jilb

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Chicken Pesto Pizza

January 11, 2012

This pizza can be super easy (read store bought items), or a little complicated, but worth the extra effort.

You pick.

Either way you can’t lose.

I’ve included at the end of this post the homemade pizza crust that I make on a weekly basis because it’s that awesome, and the homemade pizza sauce that I make on a weekly basis because, once again, it’s that awesome. And they are so easy to make. You really should try it.

I saw this pizza recipe from Plain Chicken (another food site that I love, by the way!), and seeing how easy it was, it had to go on my to-make food list (which is getting longer, and longer, and longer. I don’t think I’ll have a problem with blogging about food. Ever.). I tweaked the recipe a bit, using my homemade stuff and was very pleased. So, was Reinman. This will definitely become a staple in our house.

Chicken Pesto Pizza

recipe adapted from Plain Chicken

Ingredients:

  • 1 premade store bought pizza crust (like Boboli) or homemade pizza crust (1/4 of the recipe at the end of this post)
  • 4 frozen chicken breasts
  • 4 oz. store bought prepared pesto
  • 1/2 cup pizza sauce (recipe at the end of this post)
  • 1 & 1/2 cups mozzarella cheese, shredded

Directions:

  1. Throw your frozen chicken breasts and pesto in a crockpot with the setting on low for 6-8 hours or until chicken is completely cooked. (Or you could buy already cooked chicken and mix it with your pesto. I found, though, that leaving my chicken on low in the crock pot all day with the pesto sauce really made the chicken tender and oh, so tasty.)
  2. If you have store bought ingredients you can preheat your oven to 450 degrees now. If not, make sure you make your pizza crust a day ahead and chill it in the fridge.
  3. Put your store bought dough or homemade dough on a pizza pan, or a pizza stone if you happen to have one. If you’re using the homemade dough, you’ll have to use some extra flour and roll that baby out to the size of your pan or about 12 inches. Spread your sauce on top of dough. Add your mozzarella cheese and then top with chicken. Bake for approximately 15 minutes, or until cheese is golden brown.
  4. I should add also that I ended up having extra chicken leftover after I made this pizza but didn’t mind. If you don’t want any leftover chicken, you can half it. 🙂
  5. Enjoy!

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Homemade Olive Oil Pizza Dough

recipe from My Baking Addiction

Ingredients:

  • 2 & 3/4 cups lukewarm water
  • 1 & 1/2 T granulated yeast (2 packages)
  • 1 & 1/2 T Kosher salt
  • 1 T sugar
  • 1/4 cup extra virgin olive oil
  • 6 & 1/2 cups all-purpose flour

Directions:

  1. In a large bowl, using a wooden spoon, mix your yeast, salt, sugar, and oil with the water.
  2. Next mix in the flour without kneading. Right now is where a stand mixer comes in handy, but if you don’t have one you can wet your hands in order to incorporate all the flour into the rest of the mix.
  3. Transfer dough to a large bowl or lidded food container. Cover (not airtight), and allow to rest at room temp until dough rises and collapses, about 2 hours.
  4. You can use the dough immediately or store in the fridge for up to 12 days. I find that the dough is easier to use if it’s chilled.
  5. This recipe makes 4-1 lb loafs (or 4- 12 inch pizzas)
  6. Enjoy!

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homemade pizza sauce

Homemade Pizza Sauce

recipe from Handle the Heat

Ingredients:

  • 1 (14.5 ounce) can tomato sauce
  • 2 T tomato paste
  • 1 garlic clove, minced
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. fennel seed (I leave this out, only because we don’t have it)
  • 1/2 tsp. crushed red pepper (I also leave this out. See above reason)
  • 1/4 tsp. kosher salt
  • 1/8 tsp. sugar
  • 1/8 tsp. cayenne pizza
  • 1/8 tsp. all spice

Directions:

  1. Mix all ingredients in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to low, and simmer for 15-20 minutes.
  2. This pizza sauce will make your kitchen smell AWESOME!
  3. For me, this sauce is enough for 2 pizzas, so adjust accordingly.
  4. Enjoy!

— the Jilb

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Turkey Pesto Sliders

December 5, 2011

We had a pretty uneventful weekend, except that I lost my voice. The kids were pretty excited about this, seeing as how I could hardly talk, let alone raise my voice. Thankfully, today I feel 100%! Watch out kids! 😉

I’ve got a great and easy recipe for you all: Turkey Pesto Sliders. I found this recipe at Annie’s Eats, and knew I had to make them right away.

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Everyone loved these little guys, including the Baby. I think Reinman ate half the pan. No joke. Okay, maybe only 4. Hehe.

Turkey Pesto Sliders

recipe slightly adapted from Annie’s Eats

Ingredients:

  • 12 slider buns
  • 12 slices of turkey deli meat (I ended up using 24 slices of turkey slices because I bought thinly sliced turkey. Use what you think is appropriate)
  • 12 slices of provolone cheese (I only used 6 slices because my cheese was thick. Funny– thick cheese and thin turkey.)
  • 6 T pesto
  • 6 T mayo
  • 4 T butter, melted

Directions:

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Split the slider buns, and put on baking sheet. Put a slice or two of turkey on the bottom half of each bun. Then layer with a slice of provolone cheese.
  3. Mix your pesto and mayo together. Put a thin layer of pesto mayo on the inner side of the top half of each bun. Brush the tops of the buns lightly with the melted butter. Bake 10 minutes or until cheese is melted, and sandwiches are heated through.
  4. Enjoy! (I know we did.) 🙂

— the Jilb