CHEESY BROCCOLI-STUFFED CHICKEN WITH TOMATO RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in the rice until well coated. Add the tomato sauce and 3/4 cup water. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from the heat and set aside, covered.
- Meanwhile, mix the broccoli, cheese spread, lemon zest, 1 teaspoon olive oil and a pinch each of salt and pepper in a small bowl; set aside.
- Line a rimmed baking sheet with foil. Cut three deep slits across the top of each chicken breast at an angle (do not cut through). Rub the chicken with the remaining 2 teaspoons olive oil and season with salt, pepper and the paprika. Stuff the broccoli mixture into the slits and transfer to the prepared baking sheet. Roast until the chicken is just cooked through, 12 to 15 minutes.
- Fluff the rice with a fork. Stir in the parsley and season with salt and pepper. Serve with the chicken.
Nutrition Facts : Calories 450, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 122 milligrams, Sodium 498 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 46 grams, Sugar 4 grams
CHEESY STUFFED TOMATOES
Rach, you had us at 'cheesy'
Provided by Rachael Ray
Number Of Ingredients 12
Steps:
- Cut the tops off the tomatoes and lightly give them with a gentle squish or use a teaspoon to remove some seeds
- Carefully scoop the flesh into a bowl and season the hulled tomatoes with salt and pepper
- Combine the flesh with Pepper Jack, garlic and onion; re-stuff the tomatoes
- In another bowl, combine the breadcrumbs with oregano, fresh cilantro or parsley and Parm
- Pile topping on the stuffed tomatoes, packing the breadcrumbs in, and spray with cooking spray
- Place on a baking sheet and roast in a 425°F oven or put in a grill roasting pan and grill for 8-10 minutes until golden and the cheese is melted
- MORE: Stuffed Cutlets Stuffed Peppers Stuffed Zucchini
CHEESY STUFFED TOMATOES
You don't have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.
Provided by Andy Baraghani
Categories Bon Appétit Summer Dinner Side Appetizer Tomato Mozzarella Vegetarian Quick & Easy Raisin Thyme Pistachio Soy Free Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool, then finely chop. Reduce oven temperature to 325°F.
- Slice about 1/2" off the top of each tomato; reserve tops. Using a spoon, scoop out the center of each tomato (save for making sauce). Season insides of tomatoes with salt and pepper. Transfer to a baking dish large enough to hold tomatoes (they can be snug).
- Mix pistachios, garlic, raisins, 1/4 cup oil, and 1 Tbsp. thyme in a medium bowl; season with salt and pepper. Place about 1 Tbsp. filling in each tomato. Tear mozzarella into bite-size pieces and snuggle into tomatoes. Top with remaining filling (you may need to gently press filling down with your fingers).
- Replace tomato tops; drizzle with oil. Scatter thyme sprigs over and bake, uncovered, until tomatoes release some liquid and begin to get a little wrinkly on top, 35-45 minutes. Let cool slightly before serving.
CHEESY SPINACH STUFFED TOMATOES
This is another great recipe I tried from a cooking site! This is the best stuffed tomato I ever had! The white wine, garlic and cheeses go so well with the spinach and tomato! The photo is my own. =)
Provided by Lillian Russo
Categories Vegetable Appetizers
Time 50m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Grease a baking dish.
- 3. Cut off the tops of the tomatoes and scoop out just the pulp, leaving the walls intact. Pour the juice of the tomatoes into a measuring cup to reserve 1/4 cup. Sprinkle the inside of each tomato with salt and turn upside down onto a paper towel.
- 4. Heat oil in a large saucepan over medium heat. Add spinach and garlic, saute for about 2 minutes. Then add reserved tomato juice and wine. Let cook for another few minutes.
- 5. Remove saucepan from heat. Now add Parmesan, feta and panko breadcrumbs. Mix well. Add more panko if needed.
- 6. Spoon this mixture evenly into each tomato til slightly over flowing, as in photo.
- 7. Bake uncovered on middle rack for about 30-35 minutes. Keep an eye on them so that they don't brown too much. Then remove from oven.
- 8. Allow them to cool slightly. Serve warm.
- 9. These can also be made using cherry tomatoes and served as orderves.
CHEESE-BACON STUFFED TOMATOES
Make and share this Cheese-Bacon Stuffed Tomatoes recipe from Food.com.
Provided by taillightsinsightbb
Categories Vegetable
Time 40m
Yield 2 tomatoes, 2 serving(s)
Number Of Ingredients 8
Steps:
- cut thin slice from top of each tomato.
- scoop out pulp and set aside.
- drain tomatoes up-side down on rack.
- meanwhile in a skillet, cook bacon until almost done.
- drain off fat.
- add green pepper and onion.
- saute until soft.
- remove skillet from heat and blend in cheese, lettuce and tomato pulp.
- sprinkle with cracker crumbs.
- dot each tomato with 1 teaspoon butter.
- place in a buttered baking dish.
- bake in pre-heated 400 degree oven, for 25-30 minutes.
Nutrition Facts : Calories 561.3, Fat 49.3, SaturatedFat 21.8, Cholesterol 101.1, Sodium 886.1, Carbohydrate 10, Fiber 2.1, Sugar 4.8, Protein 20.1
CHEESE-STUFFED TOMATOES
Make and share this Cheese-Stuffed Tomatoes recipe from Food.com.
Provided by SimplyME
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Scoop out center of each tomato half, leaving a 1/2 inch thick shell.
- Chop scooped out tomato pulp; set aside.
- In a medium bowl, combine breadcrumbs, butter, basil, salt and pepper.
- Stir in cheese and chopped tomato pulp.
- Fill tomato shells with breadcrumb mixture.
- Wrap each stuffed half in foil.
- Place on grill, stuffed side up.
- Cook 10 to 15 minutes or until cheese melts.
- Remove foil; sprinkle with parsley.
- Serve hot and enjoy.
Nutrition Facts : Calories 90.8, Fat 6.9, SaturatedFat 4.3, Cholesterol 18.6, Sodium 289.2, Carbohydrate 4.7, Fiber 1.2, Sugar 2.5, Protein 3.3
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- Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then finely chop. Reduce oven temperature to 325°.
- Slice about ½" off the top of each tomato; reserve tops. Using a spoon, scoop out the center of each tomato (save for making sauce). Season insides of tomatoes with salt and pepper. Transfer to a baking dish large enough to hold tomatoes (they can be snug).
- Mix pistachios, garlic, raisins, ¼ cup oil, and 1 Tbsp. thyme in a medium bowl; season with salt and pepper. Place about 1 Tbsp. filling in each tomato. Tear mozzarella into bite-size pieces and snuggle into tomatoes. Top with remaining filling (you may need to gently press filling down with your fingers).
- Replace tomato tops; drizzle with oil. Scatter thyme sprigs over and bake, uncovered, until tomatoes release some liquid and begin to get a little wrinkly on top, 35–45 minutes. Let cool slightly before serving.
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- Preheat the oven to 350 F. Slice the tomatoes in half around the equator and scoop out the seeds and guts (grapefruit spoons work really well here). Use the tomato guts in salad, soup, or freeze them for later.
- Grease a glass baking dish and place the tomato halves cut side up in the pan. Sprinkle tomatoes with a little salt. Set aside.
- Place the filling ingredients in a food processor. Pulse for a few seconds until filling is fine and even. If you don't have a food processor, chop everything up really fine and work the butter in until it resembles coarse crumbs. It only takes 1-2 minutes, and I did it this way for years before I found a food processor for $5 at a yard sale.
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- Cut thin slice off top of each tomato; scoop out pulp, leaving 1/2-inch-thick shell. Discard half the tomato pulp. Invert tomato shells onto paper towels to drain. Meanwhile, combine remaining tomato pulp, carrots, celery and onions.
- Heat oil in large skillet on medium-high heat. Add tomato mixture, garlic, oregano and broth; stir. Bring to boil; simmer on medium-low heat 5 min. or until liquid is reduced by half, stirring frequently. Cool slightly.
- Heat oven to 350ºF. Stuff tomatoes with vegetable mixture; place in shallow baking dish sprayed with cooking spray. Combine bread crumbs, cheese and butter; sprinkle over tomatoes. Cover.
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- Preheat oven to 350 degrees. Add 2 tbsp olive oil to a 9 x 13 inch baking dish and spread the oil around to coat the bottom. Set aside
- Add 1 tablespoon olive oil to a skillet and place over medium heat. Add the diced onion and sauté until soft and golden brown, about 8-10 minutes. Add the minced garlic and cook 1 minute longer. Scrape the onion and garlic into a large bowl.
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- In a medium sized skillet cook and crumble the sausage. Remove grease and add to a medium sized bowl with the rice, one cup colby jack cheese, parmesan cheese, basil and Italian seasoning.
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