Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pesto chicken and rice. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Pesto-coated chicken tenders are baked atop rice and blanketed in Parmesan and Alfredo sauce in this quick and easy casserole recipe. Pour mixture into the casserole dish. Since starting Project Meal Plan, that classic pesto chicken and rice hasn't really been happening much (due to the fact that I've learned to cook lots of other less boring things at this point).
Pesto Chicken and Rice is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Pesto Chicken and Rice is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have pesto chicken and rice using 12 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Pesto Chicken and Rice:
- Make ready 1/4 cup pesto sauce
- Get 1/2 cup pesto tomato sauce
- Get 2 chicken breast
- Make ready 2 cup uncle bens brown rice
- Get 1 tsp lemon juice
- Prepare 1/4 cup grated parmesean cheese
- Prepare 1 pinch ground black pepper
- Take 1 pinch parsley flakes
- Make ready 3/4 cup mozza cheese
- Take 1 head broccoli
- Take 2 tsp butter or margarine
- Prepare 1 pinch garlic salt
Baked Pesto Chicken and Rice Casserole is simple, delicious and like any other casserole recipe lets you sit back and relax as it bakes. After its all baked and the rice is cooked to your liking, shred the chicken and stir it back in. If you feel so inclined, stir in some diced fresh tomatoes. stir pesto with a knife and spread some on each side of the chicken cooking two minutes on each side. remove from heat and slice into strips. make a bed of rice on a plate position carrots in a pinwheel position chicken on top of the carrots. garnish the mound with onions and feta. This recipe comes together in a wide bottom skillet with high sides.
Steps to make Pesto Chicken and Rice:
- Preheat oven to 350c
- Cut chicken breasts into quarters
- Place chicken in bowl. Pour the pesto on top, followed by lemom juice and a bit of pepper. Let sit for 20 minutes. Reduce the oven to 300c and cook for 55 minutes, covered.
- Combine rice, butter with water. Bring to a boil then reduce heat to medium.
- In a separate pot, boil water and butter. Add broccoli and reduce heat to medium-high
- Drain any excess water from rice, add pesto tomato sauce and simmer. Stir occasionally.
- Drain most of the water from the broccoli, leaving a little bit in the pot. Let sit on low-medium heat.
- Remove chicken from oven. Place in a circle on the outside of the plate.
- Place rice in middle of plate, topped with mozzarella cheese.
- Place broccoli on top of rice, topped with parm cheese and black pepper.
- (opt) Serve with garlic toast!
You'll also need a lid for your pan. You could also omit the pesto and add a little garlic powder or Italian seasoning for additional flavor. My kids don't like pesto—what's an alternative? Learn how to make Pesto Chicken and Rice Salad. You'll make this instant pot chicken pesto rice soup by piling chicken, broth, vegetables, rice and seasonings into your pressure cooker.
So that’s going to wrap this up with this special food pesto chicken and rice recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
