Baked Pesto Chicken with Italian Flavors

Baked Pesto Chicken
Spinach and Fresh Fruit Salad Hot Seasoned Cheese Bread Vanilla Caramel Cheesecake

In this meal:

Chicken baked with pesto sauce, hot cheese bread and a vanilla caramel cheesecake make a delicious and pleasing meal.

  • starter

    Spinach and Fresh Fruit Salad

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    based on 12 reviews
    • 1/3 cup raspberry vinegar
    • 3 tablespoons extra virgin olive oil
    • 1 1/2 teaspoons granulated sugar
    • 1/4 teaspoon dried basil, crushed
    • 1/8 teaspoon salt
    • 8 cups (about 2 small bunches) fresh spinach, washed, dried and coarsely chopped
    • 1 large red apple, unpeeled and thinly sliced
    • 2 kiwifruit, peeled and thinly sliced
    • 2 oranges, peeled and sectioned
    • 10 fresh strawberries, sliced
    • 2 tablespoons sliced almonds, toasted

    COMBINE vinegar, oil, sugar, basil and salt in small bowl; whisk until blended. Combine spinach, apple, kiwifruit, oranges and strawberries in large bowl.



    ADD dressing to salad; toss well to coat. Sprinkle with nuts. Serve immediately.

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  • entrée

    Baked Pesto Chicken

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    based on 43 reviews
    • 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
    • 1/2 cup BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
      Or BUITONI Refrigerated All Natural Pesto with Basil (11 oz.)
    • 2 plum tomatoes, sliced (optional)
    • 3/4 cup (3 ounces) shredded mozzarella cheese

    PREHEAT oven to 400° F. Line baking sheet with heavy-duty foil.

    PLACE chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet.

    BAKE for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

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  • side

    Hot Seasoned Cheese Bread

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    based on 5 reviews
    • 1 package (11-oz.) STOUFFER'S Welsh Rarebit, defrosted according to pkg. directions
    • 1 (1-lb) loaf Italian or French bread, unsliced

    PREHEAT oven to 400°F.

    SLICE bread into ¾-inch slices to within ¼-inch of bottom crust. Be careful not to slice through the bottom of the crust.

    SPREAD welsh rarebit on both sides of each slice. Wrap loaf in foil, keeping top exposed.

    BAKE for 25 to 30 minutes or until bread is browned and crispy.

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  • dessert

    Vanilla Caramel Cheesecake

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    based on 12 reviews
    • 2 cups ground chocolate sandwich cookies (such as Oreos)
    • 3 pkgs. (8 oz. each) cream cheese, at room temperature
    • 3/4 cup granulated sugar, divided
    • 3 large eggs
    • 1 cup Vanilla Caramel Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
    • 1 container (16 oz.) sour cream, at room temperature
    • 1 teaspoon vanilla extract

    PREHEAT oven to 350° F. Grease bottom and side of 9-inch springform pan.



    PRESS cookie crumbs onto bottom of prepared pan. Place in freezer for 5 minutes.



    BEAT cream cheese and 1/4 cup sugar in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Gradually stir in Coffee-mate. Pour filling into crust.



    BAKE for 45 to 50 minutes or until edge is set but center still moves slightly.



    COMBINE sour cream, remaining sugar and vanilla extract in medium bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.



    NOTE: Try substituting Hazelnut Flavor or Irish Crème Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer.

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