Cheesy Pesto Baked Chicken
A quick and easy low carb dinner recipe made with simple ingredients!
Even if you’re not trying to follow a keto or low carb diet, you’re going to love this easy way to make chicken in the oven! You simply mix together the cream cheese and pesto and slather it on the chicken. Top with mozzarella and bake! That’s it.
You can serve this with a low carb side like cauliflower rice, salad or veggies, or serve it with a side of pasta or rice for the rest of the family. Either way, it’s good!
- 3-4 chicken breasts (about 1.5 pounds)
- 8 ounces softened cream cheese
- 1/3 cup store-bought basil pesto - 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- 1/2 cup cherry tomatoes (halved)
- 4-6 basil leaves (chopped)
1. Preheat your oven to 375 degrees, and grease a large baking dish.
2. Mix the softened cream cheese and basil pesto together.
3. Lay the chicken breasts flat into your greased baking dish, and top them with the cream cheese pesto mixture.
4. Top with 1 or more cups of shredded mozzarella cheese.
5. Bake uncovered in the center rack of the oven for 30-40 minutes, or until the internal temperature reaches 165 degrees.
6. Garnish with your fresh chopped tomatoes and basil.
Enjoy 😋🍴 #yummy#lowcarbrecipes#t1dfriendly#diabeticfood#keto#foodies#cheflife
Nothing fancy, just damn good game day food 💪🌭 what should I make for the next game?!
2 43 minutes ago
Nice capture @fourstarseafood 📷 ! #repost
Meet Chef Nick Cobarruvias! He’s the maestro behind the magic at Son’s Addition in the Mission neighborhood of San Francisco, CA. We challenged Nick to create a dish featuring a fish from our arsenal of awesome and man, did he nail it with his Broiled Yellowtail Collar! We’ll take you through his process and the delicious results this week, but first, a little about Nick…
Chef Nicolas Cobarruvias has a fresh take on approachable fine dining. A native Texan, Chef Cobarruvias first gained interest from his mother Linda and Aunt Virginia, who on Sundays had a simmering pot on the stove to feed the entire family. While majoring in Political Science and Philosophy at the University of Texas, he worked in kitchens to support himself, learning everything from dishwashing to prep cooking. After graduating from UT, he decided to follow his parent's advice and enroll in the CCA in San Francisco. Later he worked with the acclaimed chef, Traci Des Jardins, in San Francisco then moved to Luna Park San Francisco as Executive Chef. In 2009, he moved to Los Angeles to open two restaurants for LunaPark owner, AJ Gilbert, and served as the Executive Chef at The Farm of Beverly Hills, where he created a fine dining experience with classic American cuisine. Chef Cobarruvias returned to San Francisco in 2016 as the Chef de Cuisine at Marlowe under acclaimed chef, Jennifer Puccio. He now leads the charge at Son’s Addition, which is a loving collaboration between Nick & his wife, Anna Sager Cobarruvias of Maverick & SBE.
Tune in tomorrow to learn more!
- #fourstarseafood#chef#cheflife#seafood#sfeats#bayareaeats#localfood#sonsaddition#yellowtail#yellowtailcollar#delicious#fourstarchefweek#missioneats#eatersf#sfeater#eeeeeats#sfchronicle #
0 03 minutes ago
Cooking ain't gotta be difficult or complicated
Eating healthy is the same way
Consistency is the key as in all things
We all have times where we fail to be consistent regardless of cause. The point is to realise the inconsistency and correct it
Self realization and admittance of faults are the beginnings of growth
Tonight we have a Jalapeño and Cheddar Vension Keilbasa accompanied by brown beans in a maple bourbon reduction sauce, smothered with our garden fresh coleslaw and topped with a boneless pork rib covered in a sweet and spicy bbq glaze. Or franks and beans with slaw and ribs 🤷🏻♂️ #foodporn#cheflife
Carrese" Aglianico Riserva Sannio DOP Este vinho é obtido por uma seleção cuidadosa de uvas Aglianico cultivadas em terrenos montanhosos, solo argiloso calcário a uma altitude de 200 – 350 m.a.s.l. localizado nas encostas do Parque Regional Taburno-Camposauro.Um sistema de espalhamento agrícola é empregado, produzindo 80 qq! ha de vinhas com idade média de 20 anos. A colheita ocorre durante o mês de outubro.
What's in your knife roll? From knives to spoons, microplanes to tweezers, most cooks have a pretty specific set of tools they rely on each and everyday to make them as efficient as possible. We want to know what you keep in your roll! Let us know down below or tag us in a picture of yours!
Spicy 🌶 Steamed Dumplings 🥟 .
Ingredients: (similar to my fried wonton recipe but without walnuts):
~ 2 lbs of bok choy, washed and julienned
~ 1 package of wonton/dumpling wrapper
~ 1 box of firm tofu, drained & mashed
~ 1/4 cup of saute mushrooms
~ 1 tablespoon black bean sauce
~ 1 tablespoon corn starch
~ salt to taste
Spicy sauce (whisk all ingredients in a bowl until sugar dissolves):
~ 3 tablespoons soy sauce
~ 2 tablespoon chili oil with chili crumbs
~ 1 tablespoon sesame oil
~ 1 teaspoon Chinese black vinegar
~ 1 teaspoon grated ginger
~ 1 teaspoon sugar
Place julienned bok choy in a large bowl with 2 tsp salt, using your hands, gently massage salt into veggies. Set aside for 15-20mins. In a heated pan with 1 tsp oil, sauté mushrooms until lightly brown, add black bean sauce and stir until well combined, set aside and pan fry mashed tofu for 2 minutes (or until brown), season with salt. Place both ingredients in a big bowl.
Using a cheesecloth or just with your palms, squeeze as much liquid out as possible from your bok choy. Add tofu mixture, 🌽 starch, combine well & season if needed.
Via @woon.heng .
Se dovessi presentarmi con un piatto? Sceglierei sicuramente il Wafer al sesamo con tartare di branzino, caprino all’erba cipollina e sensazione di liquirizia.
Una creazione che ormai mi accompagna da 18 anni.
Nelle mie ultime pagine di diario vi racconto la genesi del piatto che più di tutti rappresenta la sintesi migliore della mia idea di gusto.