Chicken Breasts With Sun Dried Tomato And Garlic Crust Food

ARTICHOKE AND SUN-DRIED TOMATO STUFFED CHICKEN BREAST

Steps:

• In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.
• Remove from the heat and allow to cool before stuffing the chicken breast.
• Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.
• Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing.
• Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.
• Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
• Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.

CHICKEN BREASTS WITH SUN-DRIED TOMATO AND GARLIC CRUST

Steps:

• Combine breadcrumbs, sun-dried tomatoes, 2 tablespoons oil reserved from tomatoes and garlic in processor. Using on/off turns, process until tomatoes are coarsely chopped. Season to taste with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)
• Preheat oven to 375°F. Sprinkle chicken with salt and pepper. Heat 1 1/2 tablespoons oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken, skin side down, and cook until skin is crisp and golden, about 5 minutes.
• Transfer chicken, skin side up, to heavy rimmed baking sheet. Spoon breadcrumb mixture atop chicken, dividing equally and pressing to adhere. Bake until chicken is cooked through, about 30 minutes.
• Place chicken on plates and serve.

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 PESTO-CRUSTED CHICKEN BREAST OVER CREAMY HERB POLENTA

Steps:

• For the chicken with sun-dried tomato pesto crust:
• For the creamy polenta:
• Preheat oven to 375 degrees F.
• For the pesto crust:
• Blend sun-dried tomatoes, garlic cloves and basil leaves in a food processor. Stir in Parmesan and add salt and pepper, to taste. Set aside briefly. Heat oil in a large skillet over medium heat. Season chicken breast with pepper only. (The Parmesan in the pesto will provide salt.) Brown both sides of chicken, beginning with skin side first. Coat chicken with pesto and roast in oven for 25 to 35 minutes, or until fork tender.
• For the polenta:
• Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter and Cheddar and allow cheese to melt. Season with pepper, (and salt if needed). Spoon polenta onto serving plate, top with chicken breast and garnish with chopped scallions.

CHICKEN BREAST WITH SUN-DRIED TOMATOES

Steps:

• Bring 1/2 cup broth to a boil; remove from the heat. Stir in sun-dried tomatoes; let stand for 10 minutes. In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and 1 teaspoon garlic for 1 minute. Stir in the remaining broth; cook 2 minutes longer or until mushrooms are tender. Remove mushroom mixture and set aside., Rub chicken with remaining garlic. In the same skillet, brown chicken in oil for 3 minutes on each side. Stir in tomato mixture; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear. Remove chicken; slice and keep warm., In a small bowl, combine the cornstarch, basil, salt and pepper. Stir in milk until smooth; add to tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in mushroom mixture. Spoon over chicken. Serve with pasta if desired.

THE PERFECT ROAST CHICKEN WITH GARLIC AND SUN-DRIED TOMATOES.

Steps:

• Preheat the oven to 450°F.
• Rinse the chicken inside and out with cold water. Pat dry with paper towels.
• Season the cavity of the chicken with salt and pepper and place lemon halves inside. Place the chicken on a rack in a roasting pan. Run your finger under the skin of the breast and thigh to loosen it and then place the sun dried tomatoes, garlic slices and rosemary between the meat and skin. Sprinkle the outside of the chicken with salt, pepper and 1/2 teaspoon of the sugar. Turn the chicken so that it is breast-side down on the rack and roast for 30 minutes. Turn the heat down to 350°F Turn the chicken so that it is breast-side up, sprinkle the breast with the remaining sugar and roast for another 30 to 40 minutes or until a thermometer inserted into the thickest part of the thigh registers 160°F Let the chicken rest for 15 minutes.

SUN-DRIED TOMATO CRUSTED CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• Slice each breast in half lengthwise and pound to approximately 1/2 inch thick.
• Season with salt and pepper.
• Place the bread crumbs, sun-dried tomatoes and garlic in a food processor and pulse.
• Place flour in shallow bowl.
• Mix eggs and water in a third shallow bowl.
• Dredge both sides of chicken in flour, then egg mixture, then crumb mixture.
• Pat crumb mixture into both sides of chicken and place on a plate.
• Heat oil, in an oven proof skillet, over medium high heat.
• Saute chicken for about 3 minutes on one side, flip it over, then place in oven.
• Bake in the oven for 8-10 minutes, or until cooked through, this will depend on how thin you pounded your chicken.
• Let rest for 5 minutes before serving.

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.

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

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.

CHICKEN BREASTS WITH SUN-DRIED TOMATOES

Steps:

• Soak sun dried tomatoes in 1 cup chicken broth for 30 minutes.
• Cook the mushrooms, onion and 2 cloves of garlic in 2 Tbsp of chicken broth for 3 minutes. Set aside.
• Cook chicken and other 2 cloves of garlic in olive oil over medium heat until brown on both sides, sprinkling with meat tenderizer and pepper. Add the tomato mixture and simmer over low heat for 10 minutes. Remove chicken from the skillet, slice into thin strips and keep warm.
• Add pasta to boiling water so it will cook while the chicken is simmering.
• Combine the milk, cornstarch and basil. Add to the tomato mixture. Boil and stir for one minute. Stir in the chicken and mushroom mixture.
• Sauce can be served over the pasta, or stir the pasta right in with the sauce.

CHICKEN AND SUN-DRIED TOMATOES PIZZA

Steps:

• In a skillet, heat half the olive oil, add the onion and cook over medium heat until slightly browned; remove and set aside.
• In the same skillet, cook the garlic until slightly browned, about 2 minutes.
• In a blender, puree the garlic, sun-dried tomatoes, and the pizza sauce.
• Mixture should be easily spreadable, though somewhat dry.
• Add the remaining olive oil to the skillet and cook the chicken until done, adding salt and pepper to taste.
• Spread the sauce on the pizza, top with the chicken and onions then the cheese, and add italian seasoning.
• Cook according to package directions.

SUN-DRIED TOMATO-GLAZED CHICKEN BREASTS

Steps:

• Heat oven to 350°F.
• Process egg, cream cheese and tomatoes in food processor until blended.
• Place chicken in 2-qt. baking dish sprayed with cooking spray; top with cream cheese mixture. Sprinkle with Parmesan.
• Bake 20 min. or until chicken is done (165°F).

SUN DRIED TOMATO CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
• Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth.
• Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently. Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.

CHICKEN BREASTS W/SUN-DRIED TOMATO AND GARLIC

Steps:

• Rinse and cut all visible fat off of chicken breasts.
• Coat a skillet with nonstick cooking spray (nonfat), and preheat over medium heat.
• Mince 2 of the garlic cloves, and place them in the skillet with the chicken breast in the skillet.
• Surround the chicken with the remaining garlic cloves.
• Cook the chicken for 2-4 minutes on each side, or until the chicken and garlic cloves are browned.
• Remove the chicken from the skillet.
• Lay the onions, green peppers, and tomatoes over garlic cloves in baking pan (9"x13").
• Arrange the chicken over the tomatoes, onions, green peppers, and garlic.
• Pour wine and broth over chicken, and sprinkle with oregano and pepper.
• Cover and bake at 350°F for 25-30 minutes.
• Serve chicken breasts with the vegetables and pan juices.