Chevre And Sun Dried Tomato Chicken Food

CHEVRE & SUN-DRIED TOMATO CHICKEN

Steps:

• Preheat oven to 375°F.
• Drain tomatoes. Save 1 Tbsp of the oil.
• Finely chop and stir into goat cheese.
• Using your fingers tuck a rounded Tbsp between skin and meat of each breast and push to centre of breast.
• Using your palm gently press down on chicken skin until cheese is evenly distributed.
• Rub a small amount of stuffing over skin for great tasting skin.
• Place breasts skin side up on an 9 x 13 pan treated with cooking spray.
• Drizzle with reserved tomato oil, spread evenly over chicken with fingers.
• Roast in centre of oven for 50 - 60 minutes, basting occasionally. Until skin is rich golden brown.
• Skim fat from pan and drizzle pan juice over chicken.

GRILLED SUN-DRIED TOMATO STUFFED CHICKEN BREASTS

Steps:

• Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
• Make the garlic-tomato oil: Mix the sun-dried tomato oil and garlic in a bowl; season with salt and pepper.
• Season the pounded chicken on both sides with salt and pepper and brush with half of the garlic-tomato oil; top with the zucchini, chopped sun-dried tomatoes, mozzarella and basil, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush with the remaining garlic-tomato oil.
• Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

CHEVRE AND SUN-DRIED TOMATO CHICKEN

Steps:

• Preheat oven to 375F (190C). Drain tomatoes, saving 1 tablespoon (15 mL) oil.
• Finely chop tomatoes and stir into goat cheese.
• Using your fingers, tuck a rounded tablespoon between skin and meat of each breast and push to centre of breast.
• Then, using your palm gently press down on chicken skin until cheese is evenly distributed under skin.
• Rub a little more of cheese mixture on skin for a great-tasting chicken skin.
• Place breasts skin-side up in a single layer on an ungreased 9x13-inch (3-L) baking dish.
• Drizzle with 1 tablespoon (15 mL) oil from tomatoes and use your fingers to spread evenly over skin.
• Roast in centre of 375F (190C) oven, basting occasionally with pan juices, until skin is richly golden and chicken feels springy, from 50 to 60 minutes.
• Skim fat from pan juices and discard. Drizzle pan juices over chicken.

CHICKEN WITH GOAT CHEESE AND SUN DRIED TOMATO

Steps:

• Preheat the oven to 375 degrees F.
• Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

SUN-DRIED TOMATO AND CHEESE STUFFED CHICKEN BREASTS

Steps:

• Make 2-inch-long deep cut with knife parallel to cutting board in center of each chicken breast half to form pocket. Evenly stuff pockets with cheese and tomatoes; secure with wooden toothpicks. Sprinkle, if desired, with salt and pepper. Dip chicken breasts in flour.
• Heat oil in 12-inch skillet over medium-high heat and brown chicken. Add garlic and cook, stirring occasionally, 30 seconds. Stir in Sauce and simmer covered 6 minutes or until chicken is thoroughly cooked. Remove toothpicks. Serve, if desired, over hot steamed escarole or spinach.

SUN-DRIED TOMATO CHICKEN

Steps:

• In a Tupperware container with a lid do the following.
• Cut a lemon in half and squeeze out the juice.
• Put in tablespoon of olive oil.
• Add salt and pepper.
• Press large garlic clove and add.
• Place fresh chicken breasts in Tupperware (you can use frozen chicken, but make sure you thaw it first).
• Place lid on Tupperware container.
• Shake container for a minute or so.
• Once chicken is thoroughly coated, remove and place in zip lock bag.
• Fill zip lock bag with sun dried tomato dressing. Use enough dressing to cover the breast. One bottle should be enough for four chicken breasts.
• I am a garlic lover so I also press a small garlic clove and add it to each bag before I add the sun dried tomato dressing.
• Refrigerate for 1 hour or overnight.
• Remove chicken from bag and place on grill.
• Discard marinade.
• Grill for about 5min per side, or 9min on a George Foreman grill.
• Remove from grill and serve.

AVOCADO PRAWN AND SUN-DRIED TOMATO STUFFED CHICKEN

Steps:

• Pre-heat oven to 180 degrees Celsius.
• Slice chicken breast down the centre length ways, open out, pound with a meat mallet until roughly of equal thickness.
• Lay sun-dried tomatoes down one side, of breast, top with prawns, avocado, basil, garlic and lastly cheese. splitting the ingredients as evenly as possible between the 2 breasts.
• Fold chicken breast over the filling, secure with toothpicks. Heat a little olive oil in a fry pan, brown breasts on both sides. (This just looks more appealing when serving to have the colour on the breasts, can cook them entirely in the oven if you like.).
• Place breasts in an oven proof dish, drizzle with a little olive oil, bake for about 25 Minutes or until cooked through.
• I served ours over asparagus with a hollandaise sauce.

SUN-DRIED TOMATO CHICKEN

Steps:

• Cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
• Add chicken to skillet; cook on medium-high heat 2 min. on each side or until browned on both sides. Pour dressing over chicken; sprinkle with basil. Cook on low heat 4 to 5 min. on each side or until done (165ºF).
• Transfer chicken to platter, reserving dressing mixture in skillet; cover chicken to keep warm. Add tomatoes to skillet; stir. Cook on medium-high heat 3 min. or until heated through, stirring occasionally. Stir in bacon; spoon over chicken. Top with cheese.

SUN-DRIED TOMATO CHICKEN SALAD

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.