Feta Herb And Sun Dried Tomato Stuffed Chicken Recipes

Steps:

• Sauté garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to"combine" the flavors).
• Put aside to cool.
• In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture.
• Toss until well mixed (this will be your "stuffing").
• Lay a flattened piece of chicken breast on a cutting board or your counter.
• Put a 1/4 of the above mixture on the flattened chicken breast like you would be making a burrito and roll as tight as you can get it.
• Secure it with a toothpick or butcher string.
• Place chicken breast "roll" on a baking sheet (I spray it with Pam so it doesn't stick), brush with olive oil (this gives it a nice golden brown texture), and season with salt and pepper.
• Preheat oven to 350°F.
• Cook for about 35 minutes or until the internal temperature reaches 180°F.
• I guess you could try it on a grill, but I never attempted it yet!
• Garnish with chopped green onion and serve hot.

Steps:

• Preheat your oven to 400°F, Gas Mark 6 (200°C.)
• Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
• Season the chicken breasts with salt, pepper and dried oregano.
• Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with.
• Stuff to the brim with the fillings
• Use a few cocktail sticks to hold the chicken together and place on a baking tray.
• Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.
• Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.
• Remove the cocktail sticks.
• Enjoy!

Steps:

• Pre-Heat oven to 180 degrees Celsius.
• Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
• Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.
• Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min's or until cooked through.

Steps:

• Preheat oven to 425°.
• Bring 2 cups water to a boil in a small saucepan; add tomatoes.
• Remove from heat; cover and let stand for 5 minutes.
• Drain and slice into thin strips.
• Combine tomatoes, cheese, 2 teaspoons chopped basil, oregano, garlic, and 1/4 teaspoon pepper in a small bowl.
• Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet. (Not too thin though!).
• Cut a horizontal slit through one side of each chicken breast half to form a deep pocket.
• Stuff 1/4 cup tomato mixture into each pocket.
• Sprinkle both sides of chicken with salt and remaining 1/2 teaspoon pepper.
• Fold 4 sheets of heavy-duty aluminum foil in half crosswise.
• Open foil; place 1 1/2 teaspoons butter on half of each foil sheet.
• Lay one stuffed chicken breast half on top of each portion of butter.
• Place 1/8 teaspoon grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon chicken broth.
• Fold foil over chicken, and tightly seal edges. Place packets on a baking sheet.
• Bake packets for 20 minutes.
• Remove from oven, and let stand for 5 minutes.
• Unfold packets carefully, and thinly slice each chicken breast half.
• Garnish each serving with 1/2 teaspoon sliced basil, if desired.

Steps:

• 1. Preheat oven to 425F. 2. Bring 2 cups water to a boil in a small saucepan; add tomatoes. Remove from heat; cover and let stand for 5 minutes. Drain and slice into thin strips. Combine tomatoes, cheese, 2 teaspoon chopped basil, oregano, garlic, and 1/4 teaspoon pepper in a small bowl. 3. Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet. Cut a horizontal slit through one side of each chicken breast half to form a deep pocket. stuff 1/4 cup tomato mixture into each pocket. Sprinkle both sides of chicken with salt and remaining 1/2 teaspoon pepper. 4. Fold 4 (16x12 inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; place 1 1/2 teaspoon butter on half of each foil sheet. Lay one stuffed chicken breast half on top of each portion of butter. Place 1/8 teaspoon grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon chicken broth. Fold foil over chicken, and tightly seal edges. Place packets on a baking sheet. Bake packets at 425F for 20 minutes. Remove from oven and let stand for 5 minutes. Unfold packets carefully, and thinly slice each chicken breast half. Garnish each serving with 1/2 teaspoon sliced basil. Serve immediately.

Steps:

• Soak sun-dried tomatoes in enough boiling water to just cover them.
• Set aside.
• Heat oil in nonstick skillet over medium high.
• Add onion and cook, stirring, for 3 to 4 minutes, or until softened.
• Remove skillet from heat and transfer onions to small bowl.
• Drain tomatoes, discarding the soaking liquid or reserving it for another use.
• Add chopped tomatoes to onions and stir in basil and feta.
• Cut a horizontal slit in each chicken breast to form a pocket.
• Stuff each with 1/4 of cheese mixture.
• Return skillet to medium-high heat.
• Add the chicken breasts and saute for 6 minutes.
• Carefully turn them and cook another 6 minutes, or until chicken is cooked through.