30-Minute Healthy Chicken Recipes

For a healthy dinner that's easy, too, try one of our healthy chicken recipes. Ready in under 30 minutes and ringing in at under 400 calories per serving, each chicken recipe is easy and good for you. There's no need to cook separate meals for the rest of the family with these healthy recipe ideas for chicken breasts, chicken salad, chicken soup, and family-friendly chicken sandwiches that everyone will enjoy.

View Slideshow

Cake Batter: 6 Ways to Bake

One box of two-layer cake can be used as cupcakes, muffins, a large sheet cake, and more. Learn the six ways to transform this staple.

View Video

NEW Recipes from Our August Magazine

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Our Best Summer Salads

These fresh summer salad recipes are anything but ordinary. Our irresistible combinations of seasonal vegetables and fruits come together with tasty dressings and tangy vinaigrettes for summer salads everyone will love.

View Slideshow

Fast Shrimp Bisque in 25 Minutes!

A satisfying seafood dinner takes just 25 minutes and cooks in one dish. Best yet, you need just 8 ingredients. Bonus: We'll show you how easy it is to peel cooked shrimp.

View Video

Irresistible Ice Cream Treats

Creamy homemade ice cream is simply the best. Summer tastes better when you have an ice cream cone in hand.

View Slideshow
Popular in Food

Pesto-Cheese Fondue

Fondue is fun! This contemporary appetizer recipe is flavored with pesto and three cheeses.

3.5 by 3 people
6,617 views
Rate me!
  • Makes: 16 servings
  • Serving Size: 1 breadstick
  • Prep: 30 mins
  • Bake: 10 mins 450°F

Pesto-Cheese Fondue

Ingredients

Directions

  1. Place basil leaves, walnuts, Parmesan cheese, Romano cheese, and garlic in a food processor bowl or blender container. Cover, and process or blend until paste begins to form, stopping the machine several times to scrape the sides. With machine running slowly, gradually add olive oil, and blend or process until consistency of soft butter. Add salt and pepper to taste. Cover and chill 1/4 cup of the pesto for another use, such as to toss with pasta or spread over garlic toast.
  2. Stir together the 2 cups flour, the baking powder, and salt in a medium mixing bowl. Cut in shortening with a pastry cutter or fork until mixture resembles coarse crumbs. Stir in olives. Make a well in the center of the dry mixture, and add milk all at once. Stir with a fork until mixture is just moistened.
  3. Turn dough out onto a lightly floured surface. Quickly knead, by gently folding and pressing the dough 10 to 12 strokes or until it is nearly smooth.
  4. Roll out dough to a 16x8-inch rectangle, and cut lengthwise into thirty-two 1/2-inch-wide strips. For each breadstick, twist two strips together. Place on an ungreased baking sheet. Bake in a 450 degree F oven for 10 minutes or until golden.
  5. Meanwhile, bring shredded cheeses to room temperature; toss with the 3 tablespoons flour; set aside. Heat wine in a large saucepan over medium heat until small bubbles rise to the surface. Just before the wine boils, reduce heat to low and stir in cheese mixture a little at a time, stirring constantly and making sure the cheese melts before adding more. Cook and stir until mixture bubbles gently.
  6. Transfer mixture to fondue pot. Spoon 3/4 cup of the pesto in spiral pattern on top of cheese mixture; gently cut through cheese to marble. Keep mixture bubbling gently over a fondue burner.
  7. Serve with warm bread sticks and/or cherry tomato halves, fresh snow peas, Belgian endive leaves, french-fried potatoes, or other vegetables for dipping. Makes 2 cups (16 servings).(Nutrition facts include 1 bread stick per serving.)

From the Test Kitchen

Prepare basil mixture; cover and chill up to 24 hours.

Nutrition Facts (Pesto-Cheese Fondue)

    Per serving:
  • 270 kcal cal.,
  • 18 g fat
  • (6 g sat. fat,
  • 27 mg chol.,
  • 416 mg sodium,
  • 14 g carb.,
  • 1 g fiber,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...