Pesto-Presto Chicken with Garlic Baby Pasta

Pesto-Presto Chicken

(Courtesy of Rachael Ray)

So yummy and easy. And if you use a low-fat cheese (laughing-cow) then healthy too!

A home-made pesto or "Classico" jarred pesto (that is my favorite pre-made version)
1 block soft garlic and herb cheese (such as Boursin or The Laughing Cow)
1/2 cup grated Parmesan Cheese
Extra Virgin Olive Oil
Salt and Pepper
4-6 boneless skinless chicken breasts
2 large tomatoes, thinly sliced

Preheat oven to 450 degrees.
Pound out the chicken so that they are easy to fill and roll. (I do this in a freezer bag with the bottom of a pan or a meat mallet.) Season both sides of the chicken with salt and pepper. Divide the pesto between the chicken. Divide the herb-cheese between the chicken (may or may not use all the cheese depending on how much you want in each chicken breast and how big the breasts are). Roll the breast and place seam side down in a baking sheet. Shingle three slices of tomato over each breast. Season with more salt and pepper. Drizzle with EVOO and sprinkle with Parmesan.

Bake the chicken for 20-25 min. or until light golden brown. Served with Garlic and Cheese Orzo and asparagus sauteed with garlic, butter and EVOO.

Garlic and Cheese Baby Pasta
1/2 lb. Acini de pepe pasta or orzo
4 tbsp. butter
3-4 cloves garlic
1/4 - 1/2 cup grated Parmesan
Parsley to taste
Black pepper to taste
Cook pasta according to directions on package.
When pasta is ready, cook butter and garlic over medium heat about one min. Add cooked pasta, cheese and parsley. Serve with Pesto-Presto Chicken.

Nacho Bread Pizzas

I love this recipe because it is meat-less! I am always looking for some alternative recipes that are a little healthier and CHEAP! This meal is made with black beans which are pakced full of protein (plus their cheap), has lots of veggies which are healthy, and is so quick. It is full of flavor so you don't miss the meat.





1 loaf french or Italian bread
1 tbsp. extra-virgin olive oil
2 cloves garlic
1 jalapeno, seeded and chopped
2 cans black beans
2 tsp. hot sauce (less if you don't like it spicy)
2 tsp. chili powder
2 1/2 tsp. ground cumin
salt and pepper
1 cup prepared salsa
2-3 cups shredded cheddar, Monterey Jack or pepper jack
1 heart romaine or 1/2 iceberg head, shredded
1/2 cup olives, green or black
1/4 cup red onion or scallions
2 tomatoes, seeded and diced
sour cream, if desired

Split bread lengthwise and then in half, across, making 4 boats. Preheat oven to 350 degree. Heat small nonstick skillet over medium heat. Add EVOO, garlic and hot pepper. Drain beans. Add beans to the pan. Smash beans slightly in pan just using back of heavy cooking spoon. Season beans with hot sauce, chili powder, cumin, salt and pepper. When the beans are heated through, spread them evenly across all the bread. Top with salsa and liberally sprinkle with cheese. Melt cheese in oven until it begins to brown.

Top Nacho Bread Pizzas with lettuce, olives, onions and tomatoes and serve. You can pick it up with your hands or use a fork.

Chicken Pesto Pizza

1 loaf (about 1 lb.) frozen bread dough, thawed (I actually used Pillsbury Pizza Dough in the can for this because I wanted a thinner crust pizza)
1 egg white, lightly beaten
1/2 lb. chicken breast cut into bite-size pieces
1 small onion, sliced (smaller if you want to hide it from your kids)
1 small sweet yellow (or green, to save money) pepper, julienned
1/4 tsp. lemon-pepper seasoning (or lemon juice with some pepper)
1 tbsp. olive oil
1/4 cup prepared pesto (I prefer the Classico brand in a jar...or you can make it home-made)
3 tomatoes, thinly sliced
3/4 cup mozzarella cheese (or a little more)

Spread dough on ungreased pan (rectangular or circular). Prick dough with a fork. Brush with egg white. Bake at 400 degrees for 10 min. or until just starting to brown.
In large skillet, saute chicken, onion, pepper, lemon-pepper seasoning in oil until chicken is no longer pink.
Spread pesto over crust. Top with chicken mixture, cheese and tomatoes. Bake 12-15 min. longer or until cheese is melted and crust is lightly browned.