Chicken Breasts With Sun Dried Tomatoes Food

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CREAMY SUN-DRIED TOMATO CHICKEN BREASTS



Creamy Sun-Dried Tomato Chicken Breasts image

Skinless, boneless Chicken Breasts with Creamy Sun-Dried Tomato Sauce cooked in a skillet. Easy, one-pan recipe. Chicken breasts are tender, moist and never dry thanks to a rich, silky creamy sauce. Make the sauce by roasting garlic and sun-dried tomatoes in the skillet, adding the cream, shredded Mozzarella cheese, and just the right amount of spices (basil and crushed red pepper)! One of the best ways to cook chicken breasts!

Provided by Julia

Categories     Main Course

Time 40m

Number Of Ingredients 12

4 garlic cloves (, minced)
6 oz sun-dried tomatoes (, in oil, from a jar)
salt
2 tablespoons olive oil (, either from the jar of sun-dried tomatoes, or just use olive oil)
1/4 teaspoon paprika
2 chicken breasts (, halved horizontally (about 2 lb))
1 cup heavy cream
1 cup milk
1 cup mozzarella cheese (shredded)
salt and pepper (to taste)
1 teaspoon basil (if using dry basil, if using fresh basil you can add more)
1/4 teaspoon crushed red pepper flakes (at least, add more to taste)

Steps:

  • Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
  • In a large pan, on medium heat, saute garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant.
  • Remove sun-dried tomatoes and garlic from the pan, leaving the olive oil in the pan.
  • Add chicken breasts, halved horizontally, salted and lightly covered in paprika (for color).
  • Cook the chicken on medium heat for about 5 minutes on each side.
  • Cover the pan with the lid, remove from heat, and let the chicken sit, cooking in its own juices, with heat off, until completely cooked through and no longer pink in the center.
  • Remove the chicken from the skillet. Chicken could have released juices - in my case it was 1/2 cup of juices. Remove the juices from the skillet, to avoid greasiness.
  • To the same skillet (from which you removed the chicken and the juices), add back sun-dried tomatoes and garlic.
  • Add 1 cup of heavy cream, bring to boil.
  • Add 1 cup of mozzarella cheese, immediately reduce to simmer, constantly stirring to melt the cheese.
  • Add 1 cup of milk gradually, whisking until nice and smooth, while on simmer.
  • Add basil and crushed red pepper - mix to combine.
  • Add cooked chicken breasts. Season with salt. Reheat until warm.

Nutrition Facts : Calories 632 kcal, Carbohydrate 30 g, Protein 39 g, Fat 41 g, SaturatedFat 20 g, Cholesterol 182 mg, Sodium 463 mg, Fiber 5 g, Sugar 19 g, ServingSize 1 serving

CHICKEN BREAST WITH SUN-DRIED TOMATOES



Chicken Breast with Sun-Dried Tomatoes image

Sun-dried tomatoes provide intense flavor in this delightful chicken entree. If you have all the ingredients for this dish ready before you start to cook, the recipe comes together quickly.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

1/2 cup plus 3 tablespoons reduced-sodium chicken broth
1/4 cup chopped dry-packed sun-dried tomatoes
1/2 cup sliced fresh mushrooms
1 green onion, thinly sliced
2 teaspoons minced garlic, divided
4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon olive oil
2 teaspoons cornstarch
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup fat-free milk
Hot cooked pasta, optional

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.

Nutrition Facts : Calories 190 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 416mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

SUN-DRIED TOMATO CHICKEN



Sun-Dried Tomato Chicken image

Chicken with pasta, sun-dried tomatoes, and roasted red peppers. A unique pasta dish that goes great with bruschetta and a glass of wine.

Provided by Stephanie Moyle Barber

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
4 cloves garlic, minced
1 cup heavy cream
1 (9 ounce) jar sun-dried tomato pesto
1 (12 ounce) jar roasted red peppers, drained and chopped
1 cup chopped fresh basil
1 teaspoon cayenne pepper
1 pound dry penne pasta

Steps:

  • Heat the olive oil in a skillet over medium heat, and cook and stir the chicken breast meat for about 10 minutes, until the chicken is browned. Add the garlic, cook and stir with the chicken for about 1 minute, and pour in the cream. Mix in the sun-dried tomato pesto, roasted peppers, basil, and cayenne pepper; simmer over low heat for 30 minutes, until the sauce has thickened.
  • While the sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
  • Serve the sauce over the cooked penne.

Nutrition Facts : Calories 598.7 calories, Carbohydrate 63.9 g, Cholesterol 97.4 mg, Fat 25.7 g, Fiber 4.4 g, Protein 29 g, SaturatedFat 10.7 g, Sodium 649.5 mg, Sugar 6.7 g

CHICKEN BREASTS WITH SUN-DRIED TOMATOES



Chicken Breasts With Sun-Dried Tomatoes image

Make and share this Chicken Breasts With Sun-Dried Tomatoes recipe from Food.com.

Provided by HeatherN

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup sun-dried tomato, chopped
1 cup chicken broth
1 cup fresh mushrooms, sliced
2 green onions, chopped
2 garlic cloves, minced
2 tablespoons chicken broth
1 teaspoon olive oil
4 skinless chicken breasts, pounded flat
2 garlic cloves, minced
1 teaspoon unflavored meat tenderizer
1/2 teaspoon pepper
2 cups skim milk
2 tablespoons cornstarch
2 teaspoons dried basil
1 lb pasta, cooked

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.

COUSCOUS STUFFED CHICKEN BREAST WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES



Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives image

Provided by Guy Fieri

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon olive oil
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
4 tablespoons sun-dried tomatoes, drained and chopped
4 tablespoons kalamata olives, chopped
2 cups chicken stock
1 (10-ounce) box couscous
Salt and pepper
1/2 pound feta cheese, crumbled
4 (6-ounce) boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1/2 cup white wine
1/2 lemon, juiced
6 tablespoons julienned sun-dried tomatoes
4 tablespoons roughly chopped kalamata olives
2 tablespoons butter
1/4 pound feta cheese, crumbled, for garnish

Steps:

  • For the couscous: In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add olives and chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.)
  • For the chicken: Preheat oven to 400 degrees F.
  • Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper.
  • Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes.
  • While chicken is baking, make the sauce.
  • For the sauce: In saute pan that you cooked chicken breasts in, heat and add garlic. Deglaze with white wine and add lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, add the olives, turn off heat, add the butter and stir to combine.
  • To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.

CHICKEN WITH GOAT CHEESE AND SUN DRIED TOMATO



Chicken with Goat Cheese and Sun Dried Tomato image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 5

3 boneless chicken breasts, skin-on
4 to 5 ounces garlic-and-herb goat cheese (recommended: Montrachet
3 sun-dried tomatoes, julienned
Good olive oil
Kosher salt and freshly ground black pepper

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.

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.

CHICKEN WITH SUN-DRIED TOMATOES, FETA AND SPINACH IN PHYLLO CUPS



Chicken with Sun-Dried Tomatoes, Feta and Spinach in Phyllo Cups image

* You will need a muffin tin - a 6 portion tin for large muffins or a traditional 12 portion tin - to prepare this recipe. Disposable muffin tins in both sizes are available in many large markets on baking aisles.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

1/2 stick butter, melted
3 sheets phyllo pastry dough, found in the freezer section
Coarse salt and black pepper
2 tablespoons extra-virgin olive oil
1 1/2 thin cut boneless skinless chicken breast, sliced into thin strips on an angle
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1/2 cup sun-dried tomatoes in oil, drained, 10 to 12 pieces, chopped
2 boxes chopped spinach, defrosted and squeezed dry
3/4 pound, 12 ounces, feta cheese, crumbled

Steps:

  • Preheat oven to 400 degrees F.
  • Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5 to 8 minutes. Cool.
  • To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.
  • To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.

SUN-DRIED TOMATO-GLAZED CHICKEN BREASTS



Sun-Dried Tomato-Glazed Chicken Breasts image

Oven-baked chicken breasts turn out tender, moist and flavorful when topped with sun-dried tomatoes, cream cheese and a sprinkling of Parmesan.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 egg
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup sun-dried tomatoes in oil, drained
4 small boneless skinless chicken breasts (1 lb.)
2 Tbsp. KRAFT Grated Parmesan Cheese

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).

Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 155 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g

CHICKEN BREASTS WITH SUN-DRIED TOMATO-CREAM SAUCE



Chicken Breasts with Sun-Dried Tomato-Cream Sauce image

Provided by Kim Bartel

Categories     Milk/Cream     Chicken     Dairy     Poultry     Tomato     Sauté     Low Carb     Dinner     Winter     Bon Appétit     Ohio     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 Servings

Number Of Ingredients 6

4 tablespoons olive oil
4 skinless boneless chicken breast halves
1/2 cup coarsely chopped drained oil-packed sun-dried tomatoes
2 large shallots, thinly sliced (about 1/2 cup)
4 garlic cloves, minced
1 cup whipping cream

Steps:

  • Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate; tent with foil to keep warm. Add remaining 1 tablespoon oil to drippings in skillet. Add sun-dried tomatoes, shallots and garlic. Reduce heat to medium and sauté until shallots are tender, about 5 minutes. Add cream and bring to boil, scraping up any browned bits. Mix any accumulated juices from chicken into sauce. Simmer until sauce thickens slightly, about 3 minutes. Season to taste with salt and pepper. Transfer chicken to plates. Spoon sauce over and serve.

STUFFED CHICKEN BREAST WITH VEGGIES AND SUN-DRIED TOMATO



Stuffed Chicken Breast With Veggies and Sun-Dried Tomato image

The multiple flavors in the stuffing blend well together and keep the breast moist and tender. My favorite chicken recipe--goes great with steamed asparagus and steamed potato.

Provided by bggio

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

6 chicken breasts
8 ounces spinach, chopped
8 ounces feta cheese
8 sun-dried tomatoes
6 large fresh basil leaves, fresh and large sliced
8 ounces mushrooms, sliced
1 red pepper, chopped
1 onion, chopped
4 garlic cloves, chopped
3 tablespoons olive oil
salt and pepper
butter, for greasing pan

Steps:

  • Preheat oven to 350 degrees.
  • Slice the chicken breast in half not going all the way through and spread open, lightly tap down flat with mallet.
  • Salt and pepper breast on both sides to taste.
  • Heat olive oil in a frying pan and add onion, pepper, 3 garlic cloves, mushrooms and sauté until mushrooms and onions soften.
  • Now add spinach and basil leaves until spinach softens.
  • Remove combination from frying pan and place in a bowl to add the feta cheese, the last garlic clove, salt and pepper to taste; mix completely.
  • Place equal amounts of mixture on the breast and roll the breast. Secure with toothpick or string.
  • Grease a cookie sheet with butter (any pan will do) and place in the oven for 20-25 minutes.

Nutrition Facts : Calories 455.5, Fat 29.1, SaturatedFat 10.9, Cholesterol 128.5, Sodium 629, Carbohydrate 9.3, Fiber 2.3, Sugar 5.2, Protein 39.1

CHICKEN WITH OLIVES AND SUN-DRIED TOMATOES



Chicken with Olives and Sun-Dried Tomatoes image

Common pantry items really bring flavor to simple chicken breasts.

Provided by Martha Stewart

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

Time 45m

Number Of Ingredients 6

8 dry-packed sun-dried tomato halves (about 1/4 cup)
Zest of 1/2 lemon, cut into very thin strips (about 2 tablespoons)
1/2 cup Kalamata olives, pitted and halved lengthwise
1 teaspoon plus 1 tablespoon olive oil
Coarse salt and ground pepper
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)

Steps:

  • In a small saucepan, bring 3 cups water to a boil; add tomatoes and lemon zest. Reduce to a simmer; cook until tomatoes have softened, 5 to 8 minutes. Drain, and pat dry with paper towels. Slice tomatoes into 1/4-inch strips.
  • In a medium bowl, toss tomato mixture with olives, 1 teaspoon oil, 1/4 teaspoon salt, and a pinch of pepper.
  • Rub chicken all over with remaining tablespoon oil; season generously with salt and pepper. Place chicken in a 9-by-13-inch baking dish; sprinkle with tomato mixture.
  • Cover tightly with foil; refrigerate until ready to use, up to overnight.
  • Preheat oven to 450 degrees. Bake (covered with foil) 20 minutes. Remove from oven; let stand 5 minutes before serving.

Nutrition Facts : Calories 328 g, Fat 13 g, Fiber 1 g, Protein 47 g

CHICKEN STUFFED WITH SPINACH, SUNDRIED TOMATOES, AND CHEESE



Chicken Stuffed With Spinach, Sundried Tomatoes, and Cheese image

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

2/3 cup sun-dried tomato (not packed in oil)
2 cups boiling water
4 small chicken breasts, boneless and skinless
4 1/2 ounces light boursin cheese
2 tablespoons green onions, sliced thin
1 cup Baby Spinach
1/2 teaspoon fresh ground pepper, divided
1 tablespoon extra virgin olive oil
1/2 teaspoon paprika
1/4 teaspoon kosher salt

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

CHICKEN BREAST STUFFED WITH FETA CHEESE, SUN-DRIED TOMATO



Chicken Breast Stuffed With Feta Cheese, Sun-Dried Tomato image

A stuffed chicken breast where the sweetness of the sun-dried tomatoes harmonizes with the saltiness of the Feta cheese.

Provided by Terrence Maguire

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts, pounded thin
1 medium red bell pepper, diced
6 garlic cloves, minced
5 large sun-dried tomatoes, diced
1 teaspoon thyme
8 ounces feta cheese, crumbled finely
1/2 cup breadcrumbs (I use Italian style)
olive oil
salt
pepper
toothpick (or Butcher String)
green onion, chopped (for garnish)

Steps:

  • Sauté garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to"combine" the flavors).
  • Put aside to cool.
  • In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture.
  • Toss until well mixed (this will be your "stuffing").
  • Lay a flattened piece of chicken breast on a cutting board or your counter.
  • Put a 1/4 of the above mixture on the flattened chicken breast like you would be making a burrito and roll as tight as you can get it.
  • Secure it with a toothpick or butcher string.
  • Place chicken breast "roll" on a baking sheet (I spray it with Pam so it doesn't stick), brush with olive oil (this gives it a nice golden brown texture), and season with salt and pepper.
  • Preheat oven to 350°F.
  • Cook for about 35 minutes or until the internal temperature reaches 180°F.
  • I guess you could try it on a grill, but I never attempted it yet!
  • Garnish with chopped green onion and serve hot.

SUN DRIED TOMATO CHICKEN



Sun Dried Tomato Chicken image

This chicken dish is easy to prepare, has a ton of flavor, and goes very well over pasta.

Provided by JS_UPenn

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 8

Number Of Ingredients 11

8 (6 ounce) skinless, boneless chicken breast halves
1 tablespoon Italian seasoning
salt and pepper to taste
¾ cup sun-dried tomatoes
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic clove, minced
1 (10 ounce) can cream of chicken soup
½ cup milk
1 tablespoon Italian seasoning
salt and pepper to taste

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.

Nutrition Facts : Calories 302 calories, Carbohydrate 7.3 g, Cholesterol 108.7 mg, Fat 13 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 4.3 g, Sodium 450.3 mg, Sugar 2.9 g

CHICKEN BREASTS STUFFED WITH FONTINA AND SUN-DRIED TOMATO SAUCE



Chicken Breasts Stuffed With Fontina and Sun-Dried Tomato Sauce image

Make and share this Chicken Breasts Stuffed With Fontina and Sun-Dried Tomato Sauce recipe from Food.com.

Provided by lazyme

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

2 boneless skinless chicken breasts, whole, cut in half
4 ounces Fontina cheese, cut into finger-sized pieces
8 sun-dried tomatoes packed in oil, chopped
1 tablespoon fresh basil, chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/3 cup flour, for dredging
1 tablespoon olive oil
1 tablespoon shallot, chopped
2 garlic cloves, chopped
4 sun-dried tomatoes packed in oil, chopped
1 1/2 cups chicken broth
1 tablespoon fresh basil, chopped
1/8 teaspoon cayenne
2 tablespoons butter (optional)

Steps:

  • Preheat the oven to 375 degrees F.
  • TO MAKE CHICKEN:
  • Cut a pocket in each chicken breast.
  • Place the cheese, sun-dried tomato, and basil in the pocket. In a large sauté pan over medium heat, heat the oil.
  • Season the chicken breasts with salt, then lightly dredge them in flour.
  • Sauté the chicken breasts until lightly browned on both sides.
  • Transfer the chicken to a baking sheet and bake for 20 minutes.
  • FOR TOMATO SAUCE:.
  • In a medium saucepan over medium heat, heat the oil.
  • Add the shallots and sauté for 1 minute.
  • Then add the garlic and the sun-dried tomatoes and cook for 5 minutes.
  • Add the chicken broth, and bring it to a boil, and continue boiling until the liquid is reduced to half the original volume, about 3/4 cup.
  • Place the mixture in a blender.
  • Add the basil and cayenne, then process until smooth.

Nutrition Facts : Calories 340.7, Fat 21.6, SaturatedFat 7.4, Cholesterol 67.1, Sodium 867, Carbohydrate 11.8, Fiber 0.9, Sugar 0.8, Protein 24.4

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Instructions. Mix all the ingredients for the dressing and marinate the chicken breasts for a few hours. Preheat oven to 390ºF / 200ºC. Cut a pocket into the chicken breasts. be careful not to cut all the way through. Stuff with sun-dried tomatoes. put the mozzarella on top and finish with spinach.
From sourdoughandolives.com


CHICKEN WITH SUN DRIED TOMATOES | MRFOOD.COM
In a large skillet, heat oil over medium-high heat. Add garlic, and cook 1 minute. Add chicken, and brown on each side for 2 minutes. Add wine, sun-dried tomatoes, salt, and pepper, and simmer 5 minutes. Top with spinach, cover, and cook over medium heat until spinach is wilted but still bright green, and chicken is no longer pink.
From mrfood.com


INSTANT POT TUSCAN CHICKEN RECIPE - THE SPRUCE EATS
2 pounds chicken breasts, boneless, skinless. 1 teaspoon Italian seasoning. 1 teaspoon salt. 1/2 teaspoon freshly ground black pepper. 1 tablespoon olive oil. 3 tablespoons butter, divided. 1/2 pound mushrooms, sliced. 1 small onion, diced. 6 cloves garlic, minced. 3/4 cup chicken broth. 1/2 cup sun-dried tomatoes, sliced, divided. 2 ...
From thespruceeats.com


MEDITERRANEAN STUFFED CHICKEN BREASTS – SMOOTH BITES ...
Rub chicken breast halves with pepper, garlic and lemon juice. 3 Heat a skillet with the olive oil over medium heat, add the spinach and saute until wilted. Remove from heat. 4 Cut wilted spinach into smaller pieces. In a bowl, mix together the wilted spinach, feta cheese, and chopped sun-dried tomatoes. Stuff the mixture into chicken breasts ...
From smoothbites.com


STUFFED CHICKEN BREASTS WITH SUN DRIED ... - THE FOOD BLOG
Brush chicken breasts all over with olive oil. Season with salt & pepper, then on one side of each breast, divide the spinach, sundried tomato, basil & feta cheese. Roll/Fold the other side over, and secure with toothpicks, trying to keep filling contained. Bake in center of oven for 30 minutes, turning after 15 minutes.
From thefoodblog.net


SUN-DRIED TOMATO PESTO CHICKEN + MORE HEALTHY CHICKEN ...
1 tbsp. sun-dried tomatoes (bagged or rinsed), chopped. 2 tsp. pesto sauce, divided. One 4-oz. raw boneless skinless chicken breast cutlet, pounded to 1/2-inch thickness. Optional topping: grated Parmesan cheese, chopped fresh basil . Seasonings: 1 dash garlic powder. 1 dash onion powder. 1/8 tsp. salt. 1/8 tsp. black pepper. Directions:
From hungry-girl.com


BAKED CREAMY SUN-DRIED TOMATO CHICKEN - THE ROASTED ROOT
Transfer the chicken breasts to a large casserole dish and sprinkle them lightly with sea salt. Pour the sun-dried tomato sauce over the chicken breasts and give everything a little stir until the breasts are well-coated in sauce. Bake for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
From theroastedroot.net


PESTO CHICKEN SALAD WITH SUN-DRIED TOMATOES
Remove chicken and let rest until cool enough to handle, about 5 minutes. Using two forks or clean hands, shred chicken into bite-size pieces and set aside. Vicky Wasik. In a large bowl, stir together mayonnaise, pesto, and lemon juice until well combined. Add reserved shredded chicken and sun-dried tomatoes and stir to combine.
From seriouseats.com


SUN-DRIED TOMATO CHICKEN RECIPE - NATASHASKITCHEN.COM
Instructions. Place the sun-dried tomatoes and water in a blender or smoothie cup and process for 60-90 seconds, until it resembles tomato sauce. Heat the oil in a skillet over medium-high heat. Place the chicken in the skillet, skin side down. Cook for 5 minutes, until deep golden brown and crispy.
From natashaskitchen.com


CHICKEN BREASTS WITH SUN DRIED TOMATOES RECIPES
Make and share this Chicken Breasts With Sun-Dried Tomatoes recipe from Food.com. Provided by HeatherN. Categories Chicken Breast. Time 40m. Yield 4 serving(s) Number Of Ingredients 15. Ingredients; 1/2 cup sun-dried tomato, chopped : 1 cup chicken broth: 1 cup fresh mushrooms, sliced: 2 green onions, chopped: 2 garlic cloves, minced: 2 tablespoons …
From tfrecipes.com


CHICKEN FLORENTINE BAKE - JULIA'S ALBUM
Spinach and artichoke dip together with sun-dried tomatoes are pure comfort food on top of chicken breasts. Here is how easy it is to make this chicken florentine bake. Add chicken breasts to a medium size casserole dish: Add spinach artichoke dip on top: Add chopped sun-dried tomatoes: Top with shredded Mozzarella cheese: Bake this Florentine …
From juliasalbum.com


CHICKEN BREAST STUFFED WITH COUSCOUS, FETA CHEESE, SUN ...
Add sun-dried tomatoes and sauté for a few more minutes. Add the olives, add the chicken broth and bring everything to a boil. Add a packet of couscous, turn off heat and let stand, covered, for 5 minutes. Stir with a fork, salt and pepper. Lay out 2 tbsp. mixture on a large plate, add 230 g feta and let cool. Use the remaining hot couscous as a side dish. (Place in an …
From gm.hunterandcharlies.com


SEARED CHICKEN BREASTS & CURRIED SUN-DRIED TOMATOES MEAL ...
Make the curried vegetables. In the reserved pan, heat a drizzle of oil on medium-high. Sauté the remaining garlic and ginger, 30 sec. to 1 min., until fragrant. Add the spinach, tomatoes, coconut curry sauce, 2 tbsp water (double for 4 portions) and the remaining spices. Cook, stirring occasionally, 2 to 3 min., until heated through.
From makegoodfood.ca


SKILLET CHICKEN BREASTS WITH SUN-DRIED TOMATO PAN SAUCE ...
Cook the chicken. In a large pan, heat a drizzle of oil on medium-high. Pat the chicken breasts dry with paper towel; season with ⅔ of the spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.
From makegoodfood.ca


SUN DRIED TOMATO CHICKEN BREAST WITH CREAM SAUCE - POSH ...
This Sun-Dried Tomato Chicken Breast recipe is a great source of protein. Chicken breast without the skin is a great lean protein source and a low-fat food to help burn extra calories for effective weight loss. Each half of chicken breast has more than 22 grams of protein and 2.5 grams of fat. This skillet chicken breast recipe cooked with sun ...
From poshjournal.com


SUN DRIED TOMATO CHICKEN BAKE - SARAH FRAGOSO
Preheat oven to 375. Place the chicken breasts in a large glass baking dish. Sprinkle with the dry spices and mix well. Sprinkle the sliced garlic on top and spread the sun dried tomatoes and the olive oil that it’s in the jar over the entire dish. Seal tightly with tin foil and bake for 20 minutes. Remove the tin foil and bake for another 15 ...
From sarahfragoso.com


CHEVRE AND SUN-DRIED TOMATO CHICKEN - CHATELAINE
Place breasts skin-side up in a single layer on an ungreased 9×13-inch (3-L) baking dish. Drizzle with 1 tablespoon (15 mL) oil from tomatoes and use your fingers to spread evenly over skin ...
From chatelaine.com


STUFFED CHICKEN BREAST WITH MOZZARELLA, SUN DRIED TOMATOES ...
6 sun dried tomatoes halves in oil, drained and chopped 2 ounces fresh mozzarella, chopped 10 large basil leaves, chopped Zest from 1 lemon 2 8-ounce boneless, skinless chicken breasts, trimmed of extra fat 2 teaspoons olive oil Salt and pepper. Preheat oven to 350 degrees. In a small bowl, mix together tomatoes, mozzarella, basil, and lemon ...
From recipeflow.com


SUN-DRIED TOMATO STUFFED TUSCAN CHICKEN BREASTS - A LATTE FOOD
Sun-dried tomatoes have a much stronger flavor than regular tomatoes, which gives this Tuscan stuffed chicken recipe incredible flavor with just one simple ingredient. To enhance the flavor, I used a sun-dried tomato pesto, as it pairs perfectly with the spinach and Italian cheeses stuffed inside of the chicken breasts.
From alattefood.com


CREAMY SPINACH & SUN-DRIED TOMATO BAKED CHICKEN
Microwave the cream cheese until very soft (about 20 seconds) and then stir it together with the cooked spinach, sun-dried tomatoes, cheddar cheese, and garlic powder. Evenly plop the cream cheese mixture onto your chicken breasts and then spread it over top with a small spatula or the back of a spoon. Bake uncovered in the center rack of your ...
From instrupix.com


CHICKEN BREAST WITH SUN DRIED TOMATOES RECIPES
Make and share this Chicken Breasts With Sun-Dried Tomatoes recipe from Food.com. Provided by HeatherN. Categories Chicken Breast. Time 40m. Yield 4 serving(s) Number Of Ingredients 15. Ingredients; 1/2 cup sun-dried tomato, chopped : 1 cup chicken broth: 1 cup fresh mushrooms, sliced: 2 green onions, chopped: 2 garlic cloves, minced: 2 tablespoons …
From tfrecipes.com


CREAMY CHICKEN BREAST WITH SPINACH & SUN DRIED TOMATOES ...
– 1-1 1 1 1/2 lbs organic boneless & skinless chicken breast – 2 tbsp olive oil-1/2 cup sun dried tomatoes-1 cup organic spinach (chopped)-1/2 cup chicken broth-1 cup half & half-1 tsp garlic powder-1 tsp Italian seasoning-1 cup parmesan cheese-1/2 cup white wine. There’s really only two major steps involved in this recipe: the cooking of ...
From laurengracelane.com


ARTICHOKE CHICKEN WITH SPINACH AND SUN-DRIED TOMATOES ...
Cook chicken for 5-6 minutes on each side, until deeply golden brown. Remove from the pan and set aside. 3. Turn the heat down to medium and add the butter and garlic. Cook for 1-2 minutes, until the butter is melted and the garlic is fragrant, followed by the artichoke hearts and sun-dried tomatoes. Stir in the wine and lemon juice, scraping ...
From reesespecialtyfoods.com


MARRY ME CHICKEN (CHICKEN IN A SUN DRIED TOMATO CREAM ...
Preheat oven to 375° Fahrenheit. Liberally season each chicken breast with salt and pepper on both sides. Heat olive oil in cast iron skillet over medium-high heat. When hot, add chicken to skillet. Sear 3 to 4 minutes, then flip and sear on other side 3 to 4 minutes. Remove seared chicken from skillet and set aside.
From 40aprons.com


THE DREAM OF THE '90S IS ALIVE IN SUN-DRIED TOMATOES ...
Simmer sun-dried tomatoes in water to form the base of a savory broth for soups, stews, risotto, or rice. Pulse sun-dried tomatoes in a food processor with salt until there are no big chunks left ...
From foodandwine.com


CHICKEN BREASTS WITH PECANS AND SUN-DRIED TOMATOES
Mix ½ cup chopped pecans, flour, cayenne & pepper. Dredge chicken breasts in mixture. Heat 2 Tbsp. butter and 1/8 cup oil in deep, wide skillet. On medium-high heat, brown breasts on both sides. Remove to paper towel and keep warm in oven. 2. Reduce heat to medium, add remaining pecans, onion and sun-dried tomatoes and stir until heated through.
From starfinefoods.com


BEST COUSCOUS STUFFED CHICKEN BREAST WITH FETA, SUN-DRIED ...
Add the sun-dried tomatoes and saute a few minutes more. Add olives and chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken ...
From foodnetwork.ca


SUN DRIED TOMATO BAKED CHICKEN - WILL COOK FOR SMILES
Julianne the sun-dried tomatoes and place the tomatoes and the oil they came in into a mixing bowl (or a gallon zip-lock bag). Slice lemon thinly and add it to the tomatoes. Add minced basil, salt, and pepper to the tomatoes as well. Add chicken breasts to the mixing bowl as well, mix and let it sit for about 20 minutes to marinade.
From willcookforsmiles.com


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