Chicken and Poultry
1 2 3 PESTO!
It doesn’t get much easier than this! Spinach and tomato give this baked dish a fresh taste.
- 1 6 oz bag baby spinach
- 3-4 tblsp Basil Pesto
- 2 Large skinless, boneless chicken breasts / halved
- Fresh tomato slices
- 2-3 green onions – chopped
- 2 tablespoons grated parmesan-Romano cheese
Preheat oven to 375 degrees.
Toss 1/2 the pesto with spinach abd 1/2 of the green onions. Spread into bottom of glass baking dish. Place halved chicken breasts over Spinach and brush with remaining pesto. top each breast with sliced tomato and remaining green onions. Sprinkle with cheese.
Cover and bake approx 30 minutes or until chicken in cooked through. Uncover, turn oven temp to broil. Sprinkle with additional cheese if desired and continue to cook for a few more minutes until cheese and tomato slightly brown.
Please, Don’t pass on this one…
At first glance you may want to skip over this one…,because you are not a fan of curry, or of fruit or nuts in chicken salad… or Greek yogurt.. . but once you try it, you will be hooked. You will make it over again; and your friends and family will beg you for this recipe!!
Did I mention, this is possibly the BEST ever chicken salad you will ever eat!
Play around with the quantities of fruit, nuts and veggies. You really cant go wrong.
2-3 boneless,skinless chicken breasts- split. Boil chicken breasts in water seasoned with chicken broth or bouillon and 1/4 tsp yellow curry powder. When cooked through, remove chicken from water to cool while you prepare the salad ingredients. Once cooled, chop into bite-size chunks.
- 1 stalk celery – chopped
- 1-2 green onions
- 1/2 red apple chopped
- handful of red grapes, sliced OR 1/4 c golden raisins
- 1/4-1/3 cup chopped pecans, walnuts (or both!)
- 1/4 c plain greek yogurt and “Dollop” of Light Mayo (to start)
- 1/4 tsp (or more to taste) curry powder
- Cayenne pepper (to taste)
- Salt and Pepper.
Combine all ingredients in a bowl. Add additional yogurt/mayonaise and spices to taste. Cover and refrigerate. Serve over crisp romaine lettuce.