Sundriedtomatochickensalad Recipes

Steps:

• Preheat oven to 375˚F (190˚C).
• With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
• Season the chicken breasts with olive oil, pepper, and salt.
• Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
• In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
• Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
• Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
• Serve chicken on top of whole wheat pasta and spinach marinara sauce.
• Enjoy!

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
• Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth.
• Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently. Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.

Steps:

• In medium bowl, stir together chicken, tomatoes, shallot and garlic. In separate small bowl, beat oil, vinegar, salt and pepper with whisk. Stir oil mixture into chicken mixture until combined. Gently stir in basil. Refrigerate until ready to serve.
• Serve salad with crackers.

Steps:

• Preheat oven to 350 degrees.
• Place chicken in shallow baking dish, add chicken stock & white wine.
• Bake uncovered in preheated oven for 10 minutes.
• Add sun dried tomatoes to dish (sprinkle them around the chicken so they are soaking in the wine & broth.
• Return to oven & bake uncovered for an additional 10-20 minutes or until juices run clear.
• When chicken is fully cooked, remove to plate or cutting board & shred using two forks.
• Set chicken aside & chop softened tomatoes into 1/2 inch pieces.
• In medium bowl stir together mayonnaise, chopped tomatoes, salt & pepper, pine nuts, shallots & asiago cheese.
• Serve on a bed of fresh spinach leaves or sandwich chicken salad mixture & spinach between two slices of fresh bread.

Steps:

• In a large skillet, heat oil over medium heat. Add chicken, tomatoes and red peppers; cook and stir 6-8 minutes or until chicken is no longer pink., Divide spinach among four plates; top with cheese, chicken mixture, bacon and onion. Serve with salad dressing.

Steps:

• Preheat the oven to 200C, 400F, gas mark 6.
• Season the chicken with salt and pepper then rub with a little olive oil.
• Place in a roasting tray and roast for 1 1/2 hours or until cooked, adding the bread after 30 minutes.
• Remove from oven and allow chicken to cool slightly.
• Tear the meat into long pieces with two forks and set aside.
• Fry the pancetta in a little oil until crispy. Toss the chicken with the croutons, rocket, mint leaves, tomatoes and pancetta.
• Season well; dress with a little balsamic vinegar and extra virgin olive oil.