CREAMY SUN-DRIED TOMATO CHICKEN BREASTS
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
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
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
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
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
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
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
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
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
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
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
* 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
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
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
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
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
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
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
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
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
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
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
CHICKEN BREAST STUFFED WITH FETA CHEESE, SUN-DRIED TOMATO
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
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
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
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
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
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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