Chevre And Sun Dried Tomato Chicken Recipes

Steps:

• Preheat oven to 375°F.
• Drain tomatoes. Save 1 Tbsp of the oil.
• Finely chop and stir into goat cheese.
• Using your fingers tuck a rounded Tbsp between skin and meat of each breast and push to centre of breast.
• Using your palm gently press down on chicken skin until cheese is evenly distributed.
• Rub a small amount of stuffing over skin for great tasting skin.
• Place breasts skin side up on an 9 x 13 pan treated with cooking spray.
• Drizzle with reserved tomato oil, spread evenly over chicken with fingers.
• Roast in centre of oven for 50 - 60 minutes, basting occasionally. Until skin is rich golden brown.
• Skim fat from pan and drizzle pan juice over chicken.

Steps:

• Preheat the oven to 375 degrees F.
• Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

Steps:

• Preheat oven to 375F (190C). Drain tomatoes, saving 1 tablespoon (15 mL) oil.
• Finely chop tomatoes and stir into goat cheese.
• Using your fingers, tuck a rounded tablespoon between skin and meat of each breast and push to centre of breast.
• Then, using your palm gently press down on chicken skin until cheese is evenly distributed under skin.
• Rub a little more of cheese mixture on skin for a great-tasting chicken skin.
• Place breasts skin-side up in a single layer on an ungreased 9x13-inch (3-L) baking dish.
• Drizzle with 1 tablespoon (15 mL) oil from tomatoes and use your fingers to spread evenly over skin.
• Roast in centre of 375F (190C) oven, basting occasionally with pan juices, until skin is richly golden and chicken feels springy, from 50 to 60 minutes.
• Skim fat from pan juices and discard. Drizzle pan juices over chicken.

Steps:

• Bring 1/2 cup broth to a boil; remove from the heat. Stir in sun-dried tomatoes; let stand for 10 minutes. In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and 1 teaspoon garlic for 1 minute. Stir in the remaining broth; cook 2 minutes longer or until mushrooms are tender. Remove mushroom mixture and set aside., Rub chicken with remaining garlic. In the same skillet, brown chicken in oil for 3 minutes on each side. Stir in tomato mixture; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear. Remove chicken; slice and keep warm., In a small bowl, combine the cornstarch, basil, salt and pepper. Stir in milk until smooth; add to tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in mushroom mixture. Spoon over chicken. Serve with pasta if desired.

Steps:

• Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
• Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.