Posts tagged ‘pesto’

August 22, 2011

Pesto Chicken

From KraftFoods.com

What You Need
1/3 cup KRAFT Shredded Mozzarella Cheese, divided
1/4 cup pesto
1/4 cup GREY POUPON Dijon Mustard
4 small boneless skinless chicken breast halves (1 lb.)
Make It

PREHEAT oven to 350°F. Mix 1/4 cup of the cheese, the pesto and mustard until well blended; set aside.

ARRANGE chicken in single layer in 13×9-inch baking dish. Spread pesto mixture evenly over chicken; sprinkle with remaining cheese.

BAKE 20 to 25 min. or until chicken is cooked through (170°F).

Result: Everyone ate it. I would have spread the pestoness on both sides happily, but there was just enough for one. This turned out to be fine since Jasper said if it had had it on both sides, there would have been “too much flavor.” Definitely will be doing this one again.

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July 4, 2011

Pesto Spinach Lasagna

My favorite lasagna has no meat. Crazy. But it does have pesto, and is chock-full of deliciosity. Totally a pain in the booty to prep since I’m kind of lame in the kitchen, and not used to anything that requires steps. This, with all its layering, got its share of grumbles from me. But oh man it tasted yummy after it was done. And the boys even ate it – carnivorous hubby included. I just keep trying to convince myself the layering process is worth it so we can have it again.

Ingredients

serves 8

1 (26-ounce) jar prepared pasta sauce
1 (10-ounce) box lasagna noodles
1 (11-ounce) container pesto (though I’m pretty sure I used two little jars, having not found an 11oz one)
1 (15-ounce) container ricotta cheese
1 (12-ounce) bag baby spinach
1 cup grated Parmesan cheese
16 ounces mozzarella cheese, sliced
1/4 cup water

Directions

Put a spoonful of pasta sauce (about 1/4 cup) into the bottom of your cooker and swirl it around. Add a layer of uncooked lasagna noodles (you’re going to have to break them to make a layer). Smear ricotta cheese and pesto onto the noodles. Add a handful or two of baby spinach, and top with a layer of Parmesan and slice mozzarella cheeses. Repeat layers until you’ve run out of ingredients. The spinach is fluffy, so you may have to squish it down to make it all fit.
Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.
Now cover up and cook on low for 6 hours, or on high for about 3 to 4. You’ll know it’s done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. Taste-test a noodle to check texture.
Uncover, and let it sit for 10 to 15 minutes before serving.