Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pesto chicken 'boulders'. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Healthy pesto chicken bowls served with brown rice, green beans and roasted tomatoes! Easy peasy and can be prepped ahead of time! Chicken Minestrone with Basil Pesto Chicken Florentine Pesto Pasta These chicken pesto roll ups are stuffed with cheese, juicy tomatoes and pesto sauce!
Pesto Chicken 'Boulders' is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Pesto Chicken 'Boulders' is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook pesto chicken 'boulders' using 9 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Pesto Chicken 'Boulders':
- Make ready 4 cup mashed potato (I used a ricer to avoid lumps)
- Prepare 2 cup cooked chicken, chopped small
- Prepare 1/2 cup pesto
- Prepare 1 pinch salt and black pepper
- Prepare 1 cup flour
- Get 2 large eggs, beaten
- Make ready 2 cup fresh breadcrumbs
- Get 1/2 cup parmesan cheese, finely shredded
- Get 1/2 tbsp olive oil
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Instructions to make Pesto Chicken 'Boulders':
- Heat oven to 220 C/425 F
- Brush olive oil on a baking sheet.
- In a large bowl, combine the mashed potatoes, chicken, pesto, half the parmesan cheese (1/4 cup), salt and pepper. Mix it all together well.
- Get three dishes ready: in one have the flour, in the next the beaten eggs, in the last one combine the breadcrumbs with the other quarter cup of parmesan.
- Take golf ball-sized amounts of the mixture and roll into a ball, place it on a plate, then repeat until all the mixture is used up.
- Use one hand to cover the balls in flour, the other hand to roll it in egg, then back ton the first hand (the dry one) to roll it in the breadcrumbs.
- Place it on the baking sheet, then repeat this process until all balls are coated.
- Bake for 25 minutes, turning them a few times to get them browned up. They won't be as evenly browned as if they were fried, but they will be delicious.
- Take the tray out of the oven, and let them cool for 5-10 minutes before eating, although they are still good at room temperature.
- Makes approx. 20.
This easy Baked Pesto Chicken is a fast chicken dish made with skinless chicken breasts, pesto, tomatoes, mozzarella and Parmesan cheese. You can make this in the oven, or make it outside on. You can serve this delicious pesto chicken and veggies with pasta or rice. Kosher salt and freshly ground black pepper. Add the peas, sundried tomatoes, pesto and basil to the stew.
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