Chicken Breasts Stuffed With Cheese Tomato And Basil Food

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BRUSCHETTA 'N CHEESE-STUFFED CHICKEN BREASTS



Bruschetta 'n Cheese-Stuffed Chicken Breasts image

Think you don't have the cooking chops to make Bruschetta 'n Cheese-Stuffed Chicken Breasts? Watch this video to learn how to cook stuffed chicken breast.

Provided by My Food and Family

Categories     Chicken

Time 1h

Yield 8 servings

Number Of Ingredients 6

1 can (14-1/2 oz.) no-salt-added diced tomatoes with basil, garlic and oregano, undrained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breasts (2 lb.)
1/3 cup KRAFT Italian Roasted Red Pepper Dressing

Steps:

  • Heat oven to 350ºF.
  • Combine tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.
  • Place 2 chicken breasts in freezer-weight resealable plastic bag. Pound chicken to 1/4-inch thickness. Remove chicken from bag; place, top sides down, on work surface. Repeat with remaining chicken breasts. Spoon stuffing mixture over chicken.
  • Roll chicken breasts up, starting at one short end of each. Place, seam sides down, in 13x9-inch baking dish; drizzle with dressing. Bake 40 min. or until chicken is done (165°F). Top with remaining cheese; bake 5 min. or until melted.

Nutrition Facts : Calories 290, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 32 g

CHICKEN BREASTS STUFFED WITH CHEESE, TOMATO, AND BASIL



Chicken Breasts Stuffed with Cheese, Tomato, and Basil image

Cooked on the bone, the delicate white meat of chicken breasts stays moist.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 8

4 bone-in chicken breast halves (14 ounces each)
1/2 cup packed fresh basil leaves
1/3 cup drained oil-packed sun-dried tomato halves, about 8
2 garlic cloves, peeled
1 teaspoon finely grated orange zest
Coarse salt and ground pepper
2 ounces Fontina or mozzarella cheese, cut into four pieces
2 teaspoons olive oil

Steps:

  • Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
  • On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.
  • Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving.

Nutrition Facts : Calories 548 g, Fat 25 g, Protein 73 g

STUFFED TOMATO BASIL CHICKEN



Stuffed Tomato Basil Chicken image

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

4 (6 ounce) boneless, skinless chicken breasts
½ (12 ounce) bottle garlic and herb marinade
16 fresh basil leaves
1 large tomato, thinly sliced
4 slices provolone cheese
12 slices bacon
¼ cup freshly grated Parmesan

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

CAPRESE STUFFED BALSAMIC CHICKEN



Caprese Stuffed Balsamic Chicken image

Caprese Stuffed Balsamic Chicken is a twist on Caprese, filled with both fresh AND Sun Dried Tomatoes for a flavour packed chicken!

Provided by Karina - Cafe Delites

Categories     Dinner

Time 35m

Number Of Ingredients 10

4 (200-gram | 7-ounce) chicken breasts
Salt and pepper (, to season)
1 teaspoon each of dried oregano and dried basil
2 roma tomatoes (, sliced thinly)
1/4 cup sun dried tomato strips in oil
4 mozzarella cheese slices ((or cheese of choice))
12 basil leaves (, divided)
4 cloves garlic (, minced or finely chopped)
1/3 cup balsamic vinegar
2 tablespoons brown sugar

Steps:

  • Preheat oven to 180°C | 350°F. Cut a pocket about 3/4 quarter of the way through on the thickest side of each breast, being careful not to cut all the way.
  • Season chicken with salt, pepper, and dried herbs. Pour 1 teaspoon of sun dried tomato oil over each breast, rubbing some of the seasoning inside the pockets.
  • Fill each with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice mozzarella cheese and basil leaves.
  • Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.
  • Heat 2 teaspoons of sun dried tomato oil (or olive oil) in a skillet or non stick pan over medium-high heat. Add the chicken and fry for 2 minutes on each side until golden.
  • While the chicken is cooking, mix together the garlic, balsamic vinegar and brown sugar in a small jug. Pour the mixture into the pan around the chicken; bring to a simmer while stirring occasionally, until the glaze has slightly thickened (about 2-3 minutes).
  • Transfer pan to the preheated oven and continue to cook for a further 10-15 minutes, or until the chicken is cooked through and the cheese has melted.
  • Remove toothpicks and drizzle with pan juices.

Nutrition Facts : Calories 199 kcal, Carbohydrate 13 g, Protein 25 g, Fat 4 g, Cholesterol 72 mg, Sodium 158 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

CHICKEN BREASTS STUFFED WITH CHEESE, TOMATO, AND BASIL



Chicken Breasts Stuffed with Cheese, Tomato, and Basil image

Cooked on the bone, the delicate white meat of chicken breasts stays moist.

Categories     stuffed chicken     dinner recipes     tomato     chicken stuffed with cheese     basil     quick and easy chicken recipes     sun dried tomatoes

Time 1h

Yield 4

Number Of Ingredients 8

4 bone-in chicken breast halves (14 ounces each)
1/2 c. packed fresh basil leaves
c. drained oil-packed sun-dried tomato halves
2 clove garlic
1 tsp. finely grated orange zest
Coarse salt and ground pepper
2 oz. fontina or mozzarella cheese
2 tsp. olive oil

Steps:

  • Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
  • On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.
  • Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving.

TOMATO-CREAM STUFFED CHICKEN



Tomato-Cream Stuffed Chicken image

This recipe works equally well for a weeknight meal or special occasion. The sun-dried tomato sauce is great with the chicken as well as grilled veggies. -Jaqui Humphrey, Kirkland, Washington

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 18

1/2 cup cream cheese, softened
1/2 cup shredded part-skim mozzarella cheese
1/2 cup chopped fresh spinach
1/2 cup oil-packed sun-dried tomatoes, chopped
2 garlic cloves, minced
4 bone-in chicken breast halves (8 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1 tablespoon olive oil
SAUCE:
3/4 cup white wine or chicken broth
1/4 cup oil-packed sun-dried tomatoes, chopped
1 tablespoon chopped shallot
3 garlic cloves, minced
6 fresh basil leaves, thinly sliced
3/4 cup heavy whipping cream
1/4 cup butter, cubed

Steps:

  • Preheat oven to 400°. In a small bowl, combine first five ingredients. Carefully loosen the skin on one side of each chicken breast to form a pocket; spread cheese mixture under the skin. Sprinkle with salt and pepper. In a large skillet, brown chicken on both sides in butter and oil. , Transfer to an ungreased 13x9-in. baking dish. Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. , Meanwhile, in a small saucepan, combine wine, tomatoes, shallot, garlic and basil. Bring to a boil over medium-high heat; cook until reduced by half. Add cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally. Serve with chicken.

Nutrition Facts : Calories 847 calories, Fat 65g fat (34g saturated fat), Cholesterol 265mg cholesterol, Sodium 612mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 48g protein.

CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL



Chicken Breasts Stuffed with Goat Cheese and Basil image

Provided by Deborah Bernstein

Categories     Chicken     Mushroom     Bake     Goat Cheese     Basil     White Wine     Bon Appétit     New York

Yield Serves 4

Number Of Ingredients 16

Chicken
4 boneless chicken breast halves, skinned
1/2 cup fresh goat cheese (such as Montrachet) (about 4 ounces)
2 green onions, thinly sliced
3 basil leaves, shredded or 1 teaspoon dried, crumbled
Salt and freshly ground pepper
1 egg, beaten to blend
1/2 cup dry breadcrumbs
2 tablespoons (1/4 stick) unsalted butter melted
Mushroom-Wine Sauce
1/4 cup (1/2 stick) unsalted butter
1/2 pound mushrooms, sliced
1/4 cup dry white wine
2/3 cup chicken stock or canned low-salt broth
4 tablespoons chilled unsalted butter (1/2 stick), cut into 4 pieces
Salt and pepper

Steps:

  • For chicken:
  • Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)
  • Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.
  • For sauce:
  • Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.

CHEESY BASIL-STUFFED CHICKEN BREASTS



Cheesy Basil-Stuffed Chicken Breasts image

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

4 ounces whole-milk mozzarella cheese, shredded
1/4 cup fresh basil, minced
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
3 garlic cloves, minced
salt and pepper
4 boneless skinless chicken breasts (6-8 oz each)
3 tablespoons mayonnaise
1 slice high quality sandwich bread, torn into quarters
2 tablespoons extra virgin olive oil
1 pint cherry tomatoes, halved
toothpicks or wooden skewer

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

STUFFED CHICKEN BREASTS WITH BRIE, BASIL AND SUN-DRIED TOMATO



Stuffed Chicken Breasts With Brie, Basil and Sun-Dried Tomato image

The juices of the chicken mixed with the brie make a wonderful combination. You can use skinless breasts, but the cripiness of browned skin tastes terrific.

Provided by Hag chef

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

6 boneless chicken breasts, with skin (or skinless if you prefer)
6 ounces brie cheese, sliced
12 leaves fresh basil
12 sun-dried tomatoes, rehydrated
salt and pepper

Steps:

  • Preheat oven to 350.
  • Slice open each chicken breast to create a pocket.
  • Place a slice of Brie, 2 leaves of basil, and 2 sundried tomatoes in each chicken breast.
  • Season with salt and pepper.
  • Roast the chicken for 25 - 30 minutes, until juices run clear.
  • Some of the cheese may run out onto the pan, simply scoop it over the chicken when serving.

Nutrition Facts : Calories 354.7, Fat 21.4, SaturatedFat 8.8, Cholesterol 121.2, Sodium 353.5, Carbohydrate 2.4, Fiber 0.5, Sugar 1.6, Protein 36.7

BAKED CHICKEN BREASTS WITH TOMATOES AND CHEESE



Baked Chicken Breasts With Tomatoes and Cheese image

Provided by Craig Claiborne

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 skinless, boneless chicken breast halves, about 1 pound total weight
Freshly ground pepper to taste
2 tablespoons olive oil
1 teaspoon finely chopped garlic
3/4 cup bottled thinly sliced sweet pepper slices without salt
1 cup chopped canned no-salt tomatoes
1 teaspoon dried crumbled oregano
1/4 teaspoon dried hot red pepper flakes
1/4 pound grated no-salt cheese such as Gouda, about 1 1/2 cups

Steps:

  • Preheat oven to 400 degrees.
  • Sprinkle chicken pieces with generous grinding of black pepper.
  • Heat oil in skillet and add chicken pieces. Cook about 2 minutes on one side until lightly browned. Turn and cook about 3 minutes.
  • Transfer chicken pieces in 1 layer to baking dish.
  • Add garlic to skillet and cook briefly. Add sweet pepper slices, tomatoes, oregano and pepper flakes. Let simmer about 5 minutes.
  • Pour sauce over the chicken and sprinkle with cheese. Bake 10 minutes.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 7 grams, Sodium 489 milligrams, Sugar 2 grams, TransFat 0 grams

SUNDRIED TOMATO, BASIL, & RICOTTA-STUFFED CHICKEN BREASTS



Sundried Tomato, Basil, & Ricotta-Stuffed Chicken Breasts image

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 large boneless skinless chicken breasts
8 oz. of ricotta cheese
¼ cup freshly grated Parmesan cheese
½ cup mozzarella cheese
¾ cup sundried tomatoes
½ cup basil
4 cloves of garlic
1 tsp. chili flakes
1 tsp. salt
½ tsp. freshly ground pepper
2 Tbsp. Heinen's Great Lakes Chicken Seasoning

Steps:

  • Instructions Preheat oven to 400˚F. Add sundried tomatoes, basil and garlic to a food processor or blender. Pulse until a thick paste forms. Transfer to the paste to a large bowl. Add the salt, pepper and red pepper flakes. Add the ricotta, Parmesan, and mozzarella cheeses. Fold the paste with the cheese until mixed thoroughly. Using a sharp knife, make a small incision on the side of each chicken breast. Carefully work the knife deeper into to the chicken to create a pouch. Stuff each chicken breast with ½ cup of the mixture. These will be fully stuffed and hard to contain! You can use a toothpick to seal the chicken, but it is not necessary. Season both sides of the chicken with your favorite chicken rub. I've been using Heinen's Great Lakes Chicken seasoning a lot as of late. Place the chicken on a baking sheet and place into the oven for 30 minutes. After 30 minutes, check the internal temperature of the chicken. Once the internal temperature has reached 165˚F it is time to remove from the oven. Allow the chicken to rest for 5 minutes and serve with your favorite roasted veggies for a quick and healthy meal. Enjoy!

CHICKEN BREASTS STUFFED WITH GOAT CHEESE, BASIL AND SUN-DRIED TOMATOES



Chicken Breasts Stuffed with Goat Cheese, Basil and Sun-Dried Tomatoes image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/2 cup goat cheese
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1 tablespoon chopped shallot
1 teaspoon minced garlic
3 or 4 fresh basil leaves, cut in thin strips
4 5-ounce boneless chicken breast halves with skin
Kosher salt and ground black pepper
2 tablespoons olive oil
1/4 cup butter
2 tablespoons lemon juice
Fresh basil leaves, cut in thin strips

Steps:

  • Preheat oven to 375 degrees F. In a medium bowl, mix goat cheese, tomatoes, shallot, garlic, and the 3 to 4 leaves of basil.
  • Using a small sharp knife and working with one chicken breast at a time, cut a 2-inch-long horizontal slit into the thick side of chicken breast. Move knife back and forth in slit to form a pocket. Divide cheese mixture among chicken pockets. Press edges closed and secure with a toothpick to seal. Sprinkle chicken with salt and pepper.
  • Heat oil in large ovenproof skillet over high heat. Add chicken, skin-side down; cook for 3 minutes or until skin is brown. Turn chicken over; transfer skillet to oven. Bake until cooked through (170 degrees F), about 10 minutes.
  • Meanwhile, in a heavy small saucepan, melt butter over medium heat. Remove from heat and stir in lemon juice. Slice chicken and place on a serving plate. Drizzle lemon butter over chicken. Garnish with additional basil.

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  • Combine all remaining sauce ingredients in bowl; set aside. Place chicken into baking pan, turning to coat with butter. Spoon sauce mixture over chicken. Bake 30-40 minutes or until chicken is no longer pink.


TOMATO BASIL STUFFED CHICKEN BREASTS - WHAT'S FOR DINNER
Place chicken breasts on a cutting board. Cut a pocket lengthwise in each breast, leaving it hinged. Season chicken with salt and pepper. Place 2 basil leaves inside each breast. Divide diced New York Bakery® Texas Toast with Real Garlic and cherry tomatoes and place an equal amount into each pocket. Place one piece of cheese on top of the ...
From whatsfordinner.com
75% (35)
Category Dinner
Cuisine Italian


CHICKEN BREAST STUFFED WITH CHEESE, TOMATO AND BASIL ...
Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging ...
From pbs.org
Estimated Reading Time 50 secs


CHICKEN BREAST STUFFED WITH TOMATOES AND CHEESE - PBS
Lay chicken out, inside up, on a clean work surface. (Food wrap laid on counter top is recommended.) Saute onions until translucent. Add drained, chopped tomatoes and simmer 5 minutes. Remove from ...
From pbs.org
Estimated Reading Time 2 mins


RECIPES FOR CHICKEN BREAST STUFFED WITH CHEESE, TOMATO AND ...
Search popular online recipes for chicken breast stuffed with cheese, tomato and basil and easily save recipes, create organized grocery lists for the recipes and view nutritional information. Then save recipes for chicken breast stuffed with cheese, tomato and basil and use them in a free meal planner on Say Mmm on Say Mmm-Page 4.
From saymmm.com


STUFFED CHICKEN BREAST RECIPE (CHICKEN BREASTS STUFFED ...
Cheese is a food derived from… Skip to content. My easy chicken recipes Menu. About; chicken recipes. Stuffed Chicken Breast Recipe (Chicken Breasts Stuffed with Cheese, Tomato, and Basil) Posted by jennifersmith1104 on January 4, 2016. Cooked on the bone, the delicate white meat of chicken breasts stays moist. While cooking, stuffing or filling …
From myeasychickenrecipe.wordpress.com


STUFFED CHICKEN BREASTS WITH BRIE BASIL AND SUN DRIED ...
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).
From tfrecipes.com


BASIL-STUFFED CHICKEN RECIPE | CDKITCHEN.COM
Fold top of chicken over filling pressing around edge to seal. Combine bread crumbs and Parmesan on waxed paper. Brush both sides of chicken with mayonnaise. Dip chicken into crumbs; press to adhere. Place chicken on large greased broiling pan. Lightly coat both sides of chicken with cooking spray. Broil 8 inches from heat for 8-10 minutes ...
From cdkitchen.com


CHICKEN BREASTS STUFFED WITH CHEESE, TOMATO, AND BASIL ...
On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and ¼ teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket. Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Rub with ...
From bigmessyman.com


CHICKEN BREASTS STUFFED W MOZZARELLA AND HAM WT TOMATO SAUCE
CHICKEN BREASTS STUFFED WITH MOZZARELLA AND HAM This deliciously simple idea makes the most of the silky texture and delicate flavour of the cheese. If you want to, serve with a rich tomato sauce or vary the flavour with different herbs. Serves 4 Preparation time: 40 minutes Calories/Fat per serving: 649 cals/54g Cost per serving: ?1.90 1. Make a deep slit in the side …
From bigoven.com


100+ STUFFED CHICKEN BREAST RECIPES | ALLRECIPES
Stuff chicken breasts with your favorite fillings with one of our wonderful chicken breast recipes.
From turbofuture.en.from-de.com


TOMATOES & CHEESE STUFFED CHICKEN BREAST | HEALTHY FITNESS ...
Seal each with a toothpick. Heat the oil from the sun-dried tomatoes in a large skillet over medium heat. Add the stuffed chicken and sear until golden on both sides, about 6-8 minutes in total. Set aside on a plate. To the same skillet, add the shallots and cook over medium heat for 2-3 minutes.
From healthyfitnessmeals.com


TOMATO BASIL STUFFED CHICKEN BREASTS - NEW YORK BAKERY
Tomato Basil Stuffed Chicken Breasts. Chicken breasts with New York Bakery® Texas Toast with Real Garlic, tomatoes, marinara sauce and mozzarella cheese make this dish an Italian dinner night favorite. Ready in . 55 minutes . Serves 4. Ingredients. 2 slices New York Bakery® Texas Toast with Real Garlic, baked according to package directions, cooled and diced into ½ …
From nybakery.com


CHICKEN STUFFED WITH CHEESE, TOMATO, & BASIL - EVERYDAY FOOD
Split (bone-in) chicken breasts stuffed with fontina cheese, basil, and sun-dried tomatoes from Everyday food episode "Say Cheese", and presented by Margot O...
From youtube.com


CHICKEN BREASTS STUFFED WITH CHEESE, BASIL, AND SUNDRIED ...
Preheat the oven to 375°F. Stir together the cheese, pesto and basil in a small bowl. Pat the chicken dry. Starting on a thick side of a chicken breast, use a paring knife to cut a pocket into the chicken. Use your fingers to gently open the pocket and tuck in the cheese mixture. (Depending on the size of the breasts, you might have a little ...
From thefreshmarket.com


MOZZARELLA STUFFED CHICKEN WITH TOMATO AND BASIL - FOOD NEWS
Hasselback Chicken Stuffed with Mozzarella, Tomato and Basil. Depending on the size of your chicken breast, you're going to want around 6 to 8 slits per chicken breast. Stuff each slit with a slice of mozzarella cheese, half a grape tomato and a basil leaf. Place the chicken breasts in a baking dish that has been coated with non-stick baking ...
From foodnewsnews.com


RECIPES FOR CHICKEN BREAST STUFFED WITH CHEESE, TOMATO AND ...
Search popular online recipes for chicken breast stuffed with cheese, tomato and basil and easily save recipes, create organized grocery lists for the recipes and view nutritional information. Then save recipes for chicken breast stuffed with cheese, tomato and basil and use them in a free meal planner on Say Mmm on Say Mmm-Page 28.
From saymmm.com


CHICKEN BREASTS STUFFED WITH CHEESE, TOMATO, AND BASIL
RECIPES. Member Recipes; Add a Recipe; Recipe Clipper; Nutrition Calculator; SHOPPING LIST ; MEAL PLANNER; RECIPE BOX ABOUT. . Chicken Breasts Stuffed with Cheese, Tomato, and Basil. Be the first to Review/Rate this Recipe. Saved From: www.marthastewart.com . prep: 25 min ; cook: 0 hr ; total: 25 min ; Print Save. US Metric. …
From mealplannerpro.com


TOMATO BASIL STUFFED CHICKEN BREASTS - ALL INFORMATION ...
Sun-Dried Tomato, Pine Nuts and Basil Stuffed Chicken Breasts best www.food.com. 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.
From therecipes.info


CHICKEN BREASTS STUFFED WITH CHEESE TOMATO AND BASIL RECIPES
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).
From tfrecipes.com


BEST FROZEN STUFFED CHICKEN BREAST
Home / Uncategorized / best frozen stuffed chicken breast. nba replica jerseys vs swingman. best frozen stuffed chicken breast ...
From impacttourism.ca


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