SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, ball of mozzarella, sun-dried tomato, fresh basil leaf, salt, black pepper, dried oregano, cocktail stick
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 355 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 54 grams, Sugar 0 grams
STUFFED TOMATO BASIL CHICKEN
This recipe is a great twist to everyday chicken. I was bored one afternoon and came up with this idea for dinner! This recipe can be reduced in fat by omitting the cheese and bacon.
Provided by Jodi Hanlon
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes.
- Preheat oven to 500 degrees F (260 degrees C).
- Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast.
- Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.
Nutrition Facts : Calories 720.6 calories, Carbohydrate 7 g, Cholesterol 179.9 mg, Fat 49 g, Fiber 0.6 g, Protein 58.7 g, SaturatedFat 18.9 g, Sodium 1850.1 mg, Sugar 5.2 g
SUN-DRIED TOMATO, PINE NUTS AND BASIL STUFFED CHICKEN BREASTS
This healthy meal is very flavorful quick and easy. Chicken stuffed with fresh basil, pine nuts, sun dried tomatoes with a syrupy balsamic sauce.
Provided by Rita1652
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Rub pepper & salt over the breasts. Place 2 slices of tomato 1 teaspoon pine nuts and about 4 basil leaves in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close. Heat the oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
- Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
- Remove the chicken breasts from the skillet and keep in a warm oven or under a foil tent. Continue to cook the sauce until it is reduced to a thick syrup.
- Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast. Garnish with fresh basil.
Nutrition Facts : Calories 242, Fat 10.7, SaturatedFat 1.7, Cholesterol 76.9, Sodium 289.4, Carbohydrate 7.7, Fiber 0.7, Sugar 4.7, Protein 27.4
CHICKEN WITH SUN-DRIED TOMATO, EGGPLANT AND BASIL
Provided by Food Network Kitchen
Categories main-dish
Time 36m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Drizzle 1 tablespoon olive oil over the eggplant halves in a microwave-safe bowl and sprinkle with salt. Cover with a microwave-safe plate and cook on high for 5 minutes.
- Meanwhile, toast the pine nuts in a skillet over high heat, about 1 minute; transfer to a bowl and add the remaining 3 tablespoons olive oil to the skillet. Season the chicken cutlets with salt and pepper and dredge in the flour, shaking off the excess. Add to the skillet and cook until brown on one side, 2 to 3 minutes. Flip the chicken, add the garlic and cook 2 more minutes. Remove the eggplant from the microwave, cool slightly and slice into chunks. Reduce the skillet heat to medium-low; add the sun-dried tomatoes, eggplant, basil, nuts and chicken broth to the skillet and bring to a simmer.
- Transfer the chicken to plates; top each with ricotta and the eggplant mixture. Serve with the bread.
Nutrition Facts : Calories 394 calorie, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 80 milligrams, Sodium 294 milligrams, Carbohydrate 19 grams, Fiber 3 grams, Protein 30 grams
CHICKEN BREASTS STUFFED WITH SPINACH & SUN-DRIED TOMATOES
I found this in a diabetic cookbook I was given. I had to cook a little longer then started in the recipe, but it was a wonderful meal. I served it with white rice. Points 5.
Provided by Dancer
Categories Chicken Breast
Time 32m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat a large nonstick skillet with nonstick cooking spray.
- Add the spinach, and cook over medium-high heat, 2 minutes, or until the spinach is wilted.
- Remove from heat, and toss in the sun-dried tomatoes, mozzarella and Parmesan.
- Set aside.
- Cut a deep pocket into the thickest side of each piece of chicken, and stuff a quarter of the spinach mixture into each pocket.
- Close by pressing flesh together and securing with a wooden toothpick, if necessary.
- Combine the Italian seasoning, garlic powder, salt and pepper, and sprinkles both sides of the chicken pieces with some of the mixture.
- Wipe out the skillet, add the olive oil, and preheat over medium-high heat.
- Add the chicken, and cook for 2 minutes on each side, or until nicely browned.
- Reduce heat to medium-low, cover and cook for about 8 minutes, turning occasionally, until the chicken is cooked through.
- Serve hot.
Nutrition Facts : Calories 211.8, Fat 7.9, SaturatedFat 1.7, Cholesterol 92.9, Sodium 372.2, Carbohydrate 1.8, Fiber 0.8, Sugar 0.2, Protein 32
BASIL PESTO STUFFED CHICKEN BREASTS WITH SUN-DRIED TOMATO CREAM
You might have trouble pounding the chicken flat enough to make the jelly-roll presentation, but that's ok...just fold it over once to make it look like a big clam :)
Provided by Grimms Restaurant T
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For Pesto, wash basil and remove stems. In food processor mix basil, garlic, pine nuts, pepper and Parmesan. Blend until smooth and slowly add oil.
- Pound chicken breasts to 1/4 inch thickness. Place one slice prosciutto and 1 T. pesto on chicken breast. Tuck in ends and roll jelly style. Secure with toothpicks.
- Drizzle with 2 T. lemon juice, chopped garlic and olive oil. You may either grill these or bake at 350 for 30 minute.
- While breasts are cooking make basil cream.
- Sauté shallots in butter. Add wine and bring to a boil.
- Cook until liquid is reduced to 1/4 cup Add cream and return to boil. Cook 8- 10 minute or until sauce is reduced to 1 cup.
- Whisk continually, add tomatoes and cook 2 minute Whisk in basil and lemon.
- Cook until heated thoroughly. To thicken sauce add cornstarch mixture slowly.
- Remove toothpick and cut the chicken breasts in slices to show off the center. Drizzle the chicken with sauce.
- **Serve this with your choice of pasta and dbl the sauce, or when it's just Dereck and I, I only make 2 chicken breasts and there is enough sauce for our pasta.
BASIL STUFFED CHICKEN BREASTS
A light summer dinner with the taste of fresh picked basil, garlic, onions & a splash of soy sauce.
Provided by 1820farm
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place basil, chopped garlic, and 2 tbsp oil in food processor, pulsing until the basil is chopped, about 30 seconds. Avoid pureeing the mixture.
- Cut a pocket int each chicken breast. Put half the basil mixture into each pocket.
- Heat 1 teaspoons of oil in a frying pan. Add chicken breasts carefully to avoid the spilling the basil mixture from the pocket. Saute until lightly browned. Turn to brown other side. Remove from frying pan. Put chicken into an oven-proof container. Set aside.
- Brown onion in the same pan/oil used to saute the chicken adding another teaspoons of oil if needed. Add soy sauce. Remove onions from pan, add to baking dish, arranging so that the chicken breasts sit on top of the onions.
- Add a 2-4 Tbsp water to the frying pan. Stir, scraping to remove any browned bits. Add this to the baking pan.
- Cover. Bake at 350 degrees F for 30 minutes. Flip chicken breasts. Cover, return to oven and back 30 minutes more.
- Remove from oven. Slice each breast in half. Spoon onions and drippings over meat. Serve.
Nutrition Facts : Calories 146.7, Fat 8.4, SaturatedFat 1.3, Cholesterol 37.8, Sodium 322, Carbohydrate 3.6, Fiber 0.9, Sugar 1.3, Protein 14
STUFFED ITALIAN CHICKEN WITH SUN-DRIED TOMATO PESTO
Steps:
- For the roasted tomatoes: Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
- Arrange the tomatoes cut-side up on the prepared baking sheet. Sprinkle with the salt and pepper and drizzle with the olive oil. Bake for 15 minutes. Set aside and leave the oven on.
- While the tomatoes roast, make the pesto: Combine the sun-dried tomatoes, basil, Parmesan, pine nuts, garlic, red pepper flakes and salt in a food processor. With the machine running, stream in the olive oil and process until the pesto is emulsified.
- For the chicken: Spread 1 tablespoon of the pesto over each chicken breast, sprinkle with Parmesan and then top each with 2 slices of the provolone. Wrap 3 slices of the prosciutto around each chicken breast and the toppings.
- Place the chicken breasts on the same baking sheet with the roasted tomatoes and bake for another 20 minutes. Set aside.
- For the salad: Toss the arugula with the extra-virgin olive oil and lemon juice in a large bowl.
- Divide the tomatoes among plates, top each with the chicken and the arugula salad. Enjoy!
CHEESY BASIL-STUFFED CHICKEN BREASTS
I got this recipe out of The Best of America's Test Kitchen book. Its simple and it's a real family pleaser :) I served this with mashed potatoes and steamed broccoli for a complete meal. Note: Avoid thin chicken breasts for this recipe; they are difficult to stuff without tearing. Preshredded or part-skim mozzarella will also work in the filling, but it will be grainy.
Provided by StrikingEyes00
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Adjust an oven rack to the middle position and heat the oven to 425 degrees.
- Combine the cheese, 2 Tbls. of the basil, cream, lemon juice, 2 teaspoons of the garlic, 1/2 tsp salt, and pepper to taste in a medium bowl.
- Pat the chicken dry with paper towels and cut off any fat. Cut a pocket in the thickest part of the chicken breast and gently work the knife back and forth until the pocket extends down into most of the breast.
- Scoop one-quarter of the filling into each breast.
- Seal the opening by threading a toothpick or wooden skewer through the chicken about 1/4 inch from the opening.
- Transfer the stuffed breasts to a 13 by 9-inch baking dish and spread evenly with mayonnaise.
- Pulse the bread in a food processor to coarse crumbs, about 8 pulses. Toss the breadcrumbs with 1 teaspoons garlic, 2 Tbls. basil, and 1 Tbls. of EVOO. Sprinkle the crumb mixture over the chicken, pressing lightly to adhere.
- Toss the tomatoes with 1 Tbls. EVOO, 1/2 teaspoons salt, and pepper to taste. Arrange in the baking dish around the chicken. Bake until the crumbs are golden brown and the thickest part of the chicken registers 160 degrees, about 25 minutes.
- Serve.
Nutrition Facts : Calories 378.4, Fat 21.4, SaturatedFat 7.4, Cholesterol 104, Sodium 382.6, Carbohydrate 10.7, Fiber 1.2, Sugar 3.4, Protein 35.1
More about "sun dried tomato pine nuts and basil stuffed chicken breasts recipes"
SUN DRIED TOMATO AND BASIL STUFFED CHICKEN BREASTS
From iowagirleats.com
Servings 4Category 30 Minute Meal, Entree, Light And HealthyUser Interaction Count 66Estimated Reading Time 4 mins
- Cut a pocket into the thickest part of the chicken breasts, being careful not to cut all the way through. Combine Laughing Cow wedges, feta cheese, sun dried tomatoes, and basil in a bowl then divide mixture into fourths and stuff a quarter of the filling into each pocket. Close pockets with toothpicks then brush both sides of the chicken with extra virgin olive oil and season lightly with salt and pepper.
- Heat a skillet over medium heat then saute chicken for 4-5 minutes a side, or until cooked all the way through. Remove toothpicks then serve.
PESTO AND SUN-DRIED TOMATO STUFFED CHICKEN BREAST
From homechef.com
CHICKEN BREAST STUFFED WITH SUN DRIED TOMATOES RECIPES
From yummly.com
10 BEST CHICKEN SUN DRIED TOMATOES SPINACH RECIPES
From yummly.com
SUN DRIED TOMATO, MOZZARELLA & BASIL STUFFED CHICKEN
From mealpreponfleek.com
SUN DRIED TOMATO, SPINACH & CHEESE BAKED STUFFED …
From recipetineats.com
HOMEMADE PESTO - CARLSBAD CRAVINGS
From carlsbadcravings.com
CRESCENT FOODS SUN-DRIED TOMATO AND BASIL STUFFED CHICKEN …
From crescentfoods.com
TOMATO BASIL STUFFED CHICKEN - MADE BY MONI
From madebymoni.com
SUN DRIED TOMATO AND CHEESE STUFFED CHICKEN ROLLATINI
From skinnytaste.com
STUFFED CHICKEN WITH SUN DRIED TOMATO, BASIL & BLACK OLIVE
From spoonabilities.com
SUN-DRIED TOMATO BASIL STUFFED CHICKEN THIGHS (WHOLE30, PALEO, …
From suburbansunshine.com
FOODCOMBO
CHICKEN BREAST STUFFED WITH SUN DRIED TOMATOES RECIPES
From yummly.com
CHEESY TOMATO BASIL STUFFED CHICKEN. - HALF BAKED HARVEST
From halfbakedharvest.com
SKILLET SUN-DRIED TOMATO AND BASIL STUFFED CHICKEN
From wholesomelicious.com
SUN DRIED TOMATO AND PESTO STUFFED CHICKEN BREASTS - EAT …
From eatsmarter.com
TOMATO BASIL STUFFED CHICKEN BREASTS - THERESCIPES.INFO
From therecipes.info
SUN-DRIED TOMATO, PINE NUTS AND BASIL STUFFED CHICKEN BREASTS …
From pinterest.nz
SUN-DRIED TOMATO, PINE NUTS AND BASIL STUFFED CHICKEN BREASTS …
From pinterest.ca
SUN DRIED TOMATO, BASIL AND MOZZARELLA CHICKEN - ONCE UPON A …
From onceuponafoodblog.com
30 MINUTE SUN DRIED TOMATO BASIL STUFFED CHICKEN THIGHS
From countrycleaver.com
CHICKEN STUFFED WITH SUNDRIED TOMATOES, BASIL AND PINE NUTS | SUN …
From pinterest.ca
HOW TO MAKE SUN-DRIED TOMATO AND BASIL CHICKEN - DAYS OF JAY
From daysofjay.com
10 BEST PINE NUT STUFFED CHICKEN BREASTS RECIPES - YUMMLY
From yummly.com
SUN-DRIED TOMATO, PINE NUTS AND BASIL STUFFED CHICKEN BREASTS …
From pinterest.ca
CHICKEN BREASTS STUFFED WITH DRIED TOMATOES AND BASIL
From goodhousekeeping.com
SUN DRIED TOMATO PESTO PASTA WITH CHICKEN - A SPICY PERSPECTIVE
From aspicyperspective.com
TOMATO BASIL STUFFED CHICKEN BREASTS - NEW YORK BAKERY
From nybakery.com
SUN-DRIED TOMATO, BASIL AND MOZZARELLA CHICKEN - COOKSISTER | FOOD ...
From cooksister.com
SUN-DRIED TOMATO, PINE NUTS AND BASIL STUFFED CHICKEN BREASTS
From champsdiet.com
SUN DRIED TOMATO AND BASIL CHICKEN FETTUCCINE - PERSNICKETY PLATES
From persnicketyplates.com
You'll also love