Chicken Breasts Wsun Dried Tomato And Garlic Food

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.

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.

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 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 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.

STUFFED CHICKEN BREAST WITH VEGGIES AND SUN-DRIED TOMATO

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.

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.

SUN-DRIED TOMATO, PINE NUTS AND BASIL STUFFED CHICKEN BREASTS

Steps:

• Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. 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. Heat the oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
• Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
• Remove the chicken breasts from the skillet and keep in a warm oven or under a foil tent. Continue to cook the sauce until it is reduced to a thick syrup.
• Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast. Garnish with fresh basil.

CHICKEN BREASTS IN SUN-DRIED TOMATO CREAM

Steps:

• Heat sun-dried tomato oil over medium-high heat.
• Sauté chicken in oil 8 minutes, turning once, until browned and cooked though.
• Transfer to a plate.
• To skillet, melt butter over medium-high heat.
• Add mushrooms and saute until they are lightly browned and have released most of their liquid.
• Add garlic and cook 30 seconds.
• Stir in flour and cook 1 minute.
• Stir in broth, cream, tomatoes, thyme, salt, pepper flakes and mushrooms.
• Bring to boil and cook 1 minute.
• Add chicken just to heat through.
• Note: Two TBSP of sun-dried tomato slivers is equal to about 4 sun-dried tomato halves.
• Buy sun-dried tomatoes packed in oil.
• They come pre-seasoned.
• They cut into slivers easily with a kitchen scissors.
• I also like to flatten chicken breasts with a mallet or rolling pin to help cook more evenly.