SUN-DRIED TOMATO & SPINACH-STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: whole wheat pasta, boneless, skinless chicken breasts, olive oil, pepper, salt, garlic, shredded mozzarella cheese, baby spinach, sundried tomato, marinara sauce, baby spinach
Provided by Mel Boyajian
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
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!
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.
GOAT CHEESE AND SPINACH STUFFED CHICKEN
This spinach-stuffed chicken breast recipe is special to me because it has so much flavor, yet not too many calories. I love Italian food, but most of the time it is too heavy. This is a healthy twist on an Italian dish! -Nicole Stevens, Mount Pleasant, South Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In small bowl, combine the spinach, sun-dried tomatoes, goat cheese, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt., Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks., In an 8-in. cast-iron or ovenproof skillet, heat 1-1/2 teaspoons oil over medium heat. Brown chicken on each side. Place in oven; bake 10 minutes., Toss asparagus with remaining 1-1/2 teaspoons oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt; add to skillet. Bake until a thermometer inserted in chicken reads 165° and asparagus is tender, 10-15 minutes longer. If desired, drizzle with vinegar. Discard toothpicks before serving.
Nutrition Facts : Calories 347 calories, Fat 14g fat (4g saturated fat), Cholesterol 111mg cholesterol, Sodium 532mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 5g fiber), Protein 39g protein. Diabetic Exchanges
CHICKEN BREASTS STUFFED WITH SPINACH & SUN-DRIED TOMATOES
I found this in a diabetic cookbook I was given. I had to cook a little longer then started in the recipe, but it was a wonderful meal. I served it with white rice. Points 5.
Provided by Dancer
Categories Chicken Breast
Time 32m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat a large nonstick skillet with nonstick cooking spray.
- Add the spinach, and cook over medium-high heat, 2 minutes, or until the spinach is wilted.
- Remove from heat, and toss in the sun-dried tomatoes, mozzarella and Parmesan.
- Set aside.
- Cut a deep pocket into the thickest side of each piece of chicken, and stuff a quarter of the spinach mixture into each pocket.
- Close by pressing flesh together and securing with a wooden toothpick, if necessary.
- Combine the Italian seasoning, garlic powder, salt and pepper, and sprinkles both sides of the chicken pieces with some of the mixture.
- Wipe out the skillet, add the olive oil, and preheat over medium-high heat.
- Add the chicken, and cook for 2 minutes on each side, or until nicely browned.
- Reduce heat to medium-low, cover and cook for about 8 minutes, turning occasionally, until the chicken is cooked through.
- Serve hot.
Nutrition Facts : Calories 211.8, Fat 7.9, SaturatedFat 1.7, Cholesterol 92.9, Sodium 372.2, Carbohydrate 1.8, Fiber 0.8, Sugar 0.2, Protein 32
CHICKEN STUFFED WITH SPINACH, SUNDRIED TOMATOES, AND CHEESE
Make and share this Chicken Stuffed With Spinach, Sundried Tomatoes, and Cheese recipe from Food.com.
Provided by Jencathen
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.
- Mix boursin cheese with scallions and set aside.
- Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book.
- Sprinkle the breasts with 1/4 teaspoon each salt and pepper.
- Divide the cheese filling among the breasts, placing it in the center of each. Top with spinach and sun-dried tomatoes. Close the breast over the filling, pressing the edges firmly together to seal.
- Sprinkle the breasts with paprika, 1/4 teaspoon salt and pepper.
- Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is no longer pink in the center, about 15 minutes.
Nutrition Facts : Calories 306.7, Fat 17.1, SaturatedFat 4.4, Cholesterol 92.8, Sodium 399.3, Carbohydrate 5.8, Fiber 1.5, Sugar 3.5, Protein 31.8
SUN-DRIED TOMATO PESTO AND FETA STUFFED CHICKEN BREASTS
This a very simple recipe to throw together and it tastes delicious. I just served ours over a salad but it would also work sliced over pasta with a sauce.
Provided by The Flying Chef
Categories Chicken Breast
Time 38m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Pre-Heat oven to 180 degrees Celsius.
- Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
- Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.
- Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min's or until cooked through.
FONTINA, SUN-DRIED TOMATO AND SPINACH STUFFED CHICKEN BREAST
This recipe came about because of my love for cheese. I am always searching out a new cheese and what it is best paired with. Fontina cheese can be nutty and fruity but it depends on where it is made.
Provided by Shaped By Hand
Categories Chicken Breast
Time 45m
Yield 2 breasts, 2 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the chicken breast and pat dry with a paper towel.
- Cut a slit along one side of the chicken breast with a sharp non-serrated knife being careful not to cut all the way through. Keep the cut as center as possible. Set chicken in the refrigerator.
- Heat 1 tablespoons olive oil in a deep skillet over medium heat and saute the sun dried tomatoes for 2 minutes. Then add the spinach and saute for 1 minute stirring continuously so the spinach doesn't burn. Remove onto plate and let cool.
- Using your fingers stuff the chicken with the Fontina cheese then the sun dried tomato and spinach saute.
- Heat 1 tablespoons olive oil in the same deep skillet over medium heat.
- Coat both sides of the chicken breasts with the herb blend and set breasts in skillet. Cover.
- Cook on each side for 8-12 minutes, covering throughout. Adjust time according to thickens of chicken and type of cooking range.
Nutrition Facts : Calories 518.7, Fat 36.5, SaturatedFat 11.4, Cholesterol 126.3, Sodium 1689.9, Carbohydrate 7.2, Fiber 2.2, Sugar 3.5, Protein 40.8
SUN DRIED TOMATO, SPINACH AND FONTINA STUFFED CHICKEN BREASTS
My best friend gave me this recipe. I've added some of my own twists to this. Like the garlic, shallots, and sundried tomatoes. =) I've even used jalapenos.
Provided by janderson48
Categories Chicken Breast
Time 1h
Yield 2 Chicken breasts, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Pound the chicken breast to about ¼ inch, set aside. Lay two slices of prosciutto side by side slightly over lapping. Lay one chicken breast on top lengthwise. Sprinkle with salt and pepper. Cover with half the Fontina, spinach and sun dried tomatoes. Starting at one end carefully roll the chicken breast and prosciutto. Tie the ends with kitchen string or use toothpicks to keep closed. Repeat with the other breast.
- Add olive oil to a medium large oven proof skillet; heat over medium heat. Add shallots and garlic. Stirring constantly, cook until soft. Add chicken breasts one at a time and brown on all sides. Remove from skillet and set aside on a plate. While the skillet is still hot add white wine scraping the brown bits up. Return the chicken to the skillet and place in the oven.
- Bake for 30 - 40 minutes, or until done. Remove from the oven and remove string or toothpicks. Slice into 1 inch slices. Serve over angel hair pasta.
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