Baked Chicken Stuffed Tomatoes Food

STUFFED TOMATO BASIL CHICKEN

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.

CHICKEN-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. , In a small bowl, combine the chicken, carrot and onions. Combine mayonnaise and ranch dressing; stir into chicken mixture. Spoon into tomatoes. Sprinkle with walnuts.

BAKED STUFFED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
• Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
• Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.

STUFFED CHICKEN WITH MARINATED TOMATOES

Steps:

• Cut a pocket horizontally in the thickest part of each chicken breast; place in a bowl. Toss with 1/4 cup dressing; refrigerate, covered, 30 minutes. , Preheat oven to 425°. Crumble goat cheese; reserve 1/2 cup cheese for serving. Divide remaining cheese among chicken pockets; secure with toothpicks. Place in a greased 15x10x1-in. pan; sprinkle with salt and pepper., Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Toss tomatoes with remaining dressing; let stand while chicken is cooking., Add basil to tomato mixture; serve over chicken. Top with remaining cheese.

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
• Bake in preheated oven for 15 minutes.

STUFFED CHICKEN BREAST WITH BACON, TOMATO, AND CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whisk egg in shallow bowl. Dip and coat chicken breasts in the egg.
• Heat a nonstick pan over medium-high heat. Brown chicken, flipping to ensure both sides are cooked, 5 to 7 minutes total.
• Meanwhile, combine spinach, bacon, tomatoes, Cheddar cheese, mozzarella cheese, mayonnaise, and garlic in a medium bowl.
• Remove chicken from the pan. Slice into the meatiest, thickest side of each breast carefully in a butterfly-cut, creating a "pocket" for the stuffing. Stuff liberally with spinach mixture.
• Place stuffed chicken into a baking dish, with stuffing mixture at the top. If pieces cannot stand on their own, lean against each other or the side of the baking dish to ensure stuffing remains inside chicken. Sprinkle each with salt and pepper. Cover the dish.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 40 minutes.

BAKED CHICKEN-STUFFED TOMATOES

Steps:

• Cut a slice off top of each tomato and scoop out pulp, reserve for other use.
• Sprinke inside of tomatoes with salt and turn upside down to drain.
• In small saucepan melt butter and blend in flour. Cook, stirring until bubbly.
• Off heat, stir in milk. Put back over low heat and cook, stirring until smooth and thickened.
• Stir in chicken, celery, onions, nuts and 1/4 cup cheese.
• Season to taste with seasoned salt and pepper.
• Fill tomato shells with the mixture. Arrange in shallow baking dish or pie plate.
• Sprinkle with remaining 1/4 cup cheese.
• Bake at 375 degrees for 15-20 minute or until golden brown on top.

BAKED TOMATOES STUFFED WITH CHICKEN AND SPINACH

Steps:

• Preheat oven to 350. In a medium saucepan, cook onion in 1/4 cup water over medium heat until tender.
• In a small bowl, combine milk, flour and bouillon; stir until smooth. Add to onion.
• Cook and stir until mixture thickens. Add cheese and remove from heat. Stir until cheese melts. Set aside.
• In a medium sauce bowl, combine chicken, spinach and 1 cup sauce; mix well and stuff tomatoes.
• Place in a 8 by 8 inch baking dish; pour 1/2 cup water around tomatoes.
• Cover and bake for 30 minutes, until hot. Serve with remaining sauce.

SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY

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!

TOMATO AND MOZZARELLA STUFFED CHICKEN BREASTS WITH BACON

Steps:

• Preheat oven to 425 degrees. Cut bacon slices into 3rds. Slice tomato into 3 slices. Butterfly chicken breasts cutting almost in half. Cut slices of cheese in half.
• Lay 1 1/2 slices of tomato in each chicken breast. Top that with both halves of cheese placed end to end on each breast. Sprinkle each breasts on the inside with garlic and onion powders and pepper. Close chicken breasts. Sprinkle each breasts on top with small amount of rosemary or if using fresh pull off a couple leaves and place on top of each breasts. Lay bacon across each breasts. Tuck any overlay of bacon underneath breasts. Secure bacon with toothpicks.
• Place breasts in shallow baking dish. Bake for 45 minutes. Remove bacon (and fresh rosemary leaves if used). Place chicken back in oven for additional 8-10 minutes to brown. While waiting for chicken, place any uncooked bacon in the microwave for a few seconds to completely cook. Serve chicken with crumbled bacon on top.

CHICKEN STUFFED W/ SUN-DRIED TOMATOES & GOAT CHEESE

Steps:

• Preheat oven to 400 degrees. Spray a baking sheet with vegetable spray.
• Chop the sundried tomatoes, goat cheese and basil with chef knife, or blend in food processor until slightly coarse.
• Make a horizontal slit about 2 inches long through each chicken supreme to make a pocket. Stuff each chicken evenly & secure with a toothpick if needed.
• In a grill or skillet with oil or vegetable spray, grill the chicken on both sides for about 5 minutes.
• Place on baking sheet and bake for about 25 minutes or until the meat is no longer pink inside. Please don't overcook.
• Garnish with basil.

BAKED CHICKEN STUFFED WITH SUN-DRIED TOMATO PESTO, GOAT CHEESE,

Steps:

• Preheat oven to 350°F
• Trim all visible fat and tendons from chicken breasts. Pound chicken until 1/4 inch thick.
• Put pesto, goat cheese, and chopped basil in food processor and buzz a few times until mixture is combined but not completely blended.
• Spread 1/6 of pesto/basil/goat cheese mixture on each chicken breast. Roll up chicken, starting with smallest end, tucking in loose pieces (you can secure with tootpicks if necessary).
• Put parmesan cheese in flat dish, and roll each rolled up chicken breast in the cheese, patting on so you get as much cheese sticking on as you can.
• Spray glass casserole dish with nonstick spray and arrange chicken so pieces are not touching. Bake 30-40 minutes, or until chicken is slightly browned and firm, but not hard to the touch.
• Serve hot and enjoy!