Chicken With Sun Dried Tomatoes And Artichokes 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 WITH SUN-DRIED TOMATOES AND ARTICHOKES - 8 NET CARBS

Steps:

• Coat the inside of the crockpot with nonstick spray.
• Add all ingredients except the chicken. Stir to mix well.
• Add chicken thighs to the mix and stir together.
• Cover and cook on low for 8 hours.

CHICKEN WITH SUN-DRIED TOMATOES AND CAPERS

Steps:

• Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin.
• Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
• Sauté the chicken over high heat, about 3 minutes on each side. Remove to a warm platter and keep warm.
• Quickly add the chicken broth to the pan and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan.
• Add the tomatoes and cook until the broth has reduced by half. Add the lemon juice and capers.
• Pour the sauce over the chicken, sprinkle with parsley and serve.

CHICKEN PANDORA WITH SUN-DRIED TOMATOES AND ARTICHOKE HEARTS

Steps:

• In a 9-by-13-inch baking dish, mix together vinegar, 1/2 cup olive oil, oregano, parsley, garlic, salt, pepper, bay leaves, and olives. Add chicken breasts and stir to coat. Cover and transfer to refrigerator; let marinate overnight.
• Preheat oven to 350 degrees. Uncover and sprinkle with brown sugar. Pour wine over chicken breasts and cover with parchment paper-lined foil. Transfer to oven and bake for 1 hour.
• Meanwhile, heat margarine and remaining tablespoon olive oil in a medium skillet over medium-high heat. Add shallots and cook, stirring, until translucent. Stir in sun-dried tomatoes and artichoke hearts; remove from heat and set aside.
• Uncover chicken and pour sun-dried tomato mixture over chicken. Return to oven until sun-dried tomato mixture is heated through, about 15 minutes. Discard bay leaf and serve immediately.

BAKED CHICKEN AND ARTICHOKE PENNE WITH SUNDRIED TOMATOES

Steps:

• In a large pot, cook pasta in salted, boiling water before al dente, according to package directions. Drain and rinse with cold water to stop cooking process. While pasta cooks, combine artichokes in water, garlic, and Parmesan. Season to taste with salt and black pepper. Add artichoke mixture, cooked chicken, and sliced sun-dried tomatoes to pasta, stirring to coat evenly. Place pasta mixture in well-greased baking pan(s). Top with mozzarella cheese. Bake at 400F about 30 minutes or until heated through and cheese is melted.
• To freeze, follow directions above but do not bake. Cover tightly with foil, label and freeze. When ready to serve, preheat oven to 400°F Bake, covered, until the center is hot, about 1 hour. Remove foil; bake until cheese is golden, approximately 10-15 minutes more.

MOROCCAN CHICKEN TAGINE WITH SUN-DRIED TOMATOES AND ARTICHOKES

Steps:

• Cut up chicken and take off the skin.
• Put EVOO in a wide pot (so that the chicken can brown) and heat.
• Wash chicken (DO NOT DRY IT OFF-PLACE IMMEDIATELY INTO THE POT) and place into heated EVOO.
• Immediately add chopped onion and all spices.
• Saute on medium heat for approximately 8-10 minutes.
• Add water, artichokes, capers, and sun dried tomatoes.
• Reduce heat to low, cover with a tight lid.
• Simmer on low for 45 minutes.
• Chicken will be falling off of the bone.
• Serve with couscous, rice, and/or crusty french bread to sop up the great broth.

FARFALLE WITH CHICKEN, SUN-DRIED TOMATOES AND ARTICHOKES

Steps:

• Season the cut-up chicken pieces with the salt and pepper.
• Heat 4 tbsp of olive oil on low, in a saute pan (big enough to accommodate the entire finished product of chicken and pasta) and throw in the smashed garlic cloves, leave for 3-4 minutes (this flavors the oil).
• Raise the heat to med-high and add the chicken to the pan (at this point you may remove/discard the garlic, but I like to leave it in). Leave the meat to sear on one side 3-4 min and flip chicken pieces over, allow to cook for 3 min more. If the pan is too crowded move cooked chicken to a plate. Leave chicken to one side until ready to add in final stages.
• Add 2 tbsp olive oil to the pan and heat to medium heat. Add onions and saute until translucent, about 3-4 minute Add the sundried tomatoes and saute, careful not to burn for 2-3 minute.
• Return chicken to pan with drippings. Bring chicken to temp for about 5 minute and add seasoning mixture, stir to coat.
• Add the artichoke hearts and fold to combine. Be careful not to break up hearts.
• Squeeze lemon juice over chicken and add white wine. Simmer for 3 minutes. Add the sliced mushrooms, gently stir and let soften, about 3 minutes more.
• Add the chicken broth and carefully stir the mixture.
• Add the cooked pasta to the chicken and toss carefully.
• Add the heavy cream and simmer on low for 5 minutes. Remove from heat and sprinkle generously with Parmesan cheese, parsley and basil. Serve with extra Parmesan cheese. Enjoy!

CHICKEN, ARTICHOKE AND SUN-DRIED TOMATO WITH PESTO

Steps:

• Fill a large saucepan with water and bring to a boil over HIGH heat and add salt.
• Add the pasta and cook, stirring occasionally until barely tender, about 4 minutes.
• Reserve 1 cup of the cooking water and drain the pasta.
• In a separate skillet, heat the olive oil on MEDIUM.
• Add the chicken and garlic and cook throughout (about 3-5 minutes).
• Add the artichokes, sun-dried tomatoes, reserved cooking water, ginger, thyme, and pesto and cook 1-2 minutes more. Use my pesto recipe: http://www.recipezaar.com/rz.193016.
• Toss all ingredients together with the pasta and cheese. Add more cheese is desired. Season with salt and pepper to taste.

PENNE WITH CHICKEN, PROSCIUTTO, ARTICHOKE AND SUN-DRIED TOMATOES

Steps:

• Soak the sun-dried tomatoes in hot water for 30 minutes (while cooking sauce).
• Drain, and slice into thin strips.
• Prepare sauce by melting butter in a large saucepan over medium/low heat. Add garlic and cook slowly until it just starts to brown. Add the prosciutto & shrimp and turn heat to high. Saute till meat is crisp and shrimp are browned. Spoon out shrimp; and add the Marsala and cook until sauce reduces by half. Add ingredients up to (including) cayenne pepper. Whisk until smooth, simmer on low heat for 10 minutes.
• Meanwhile cook pasta according to package directions and drain.
• Add the cooked shrimp, chicken, artichokes and sun dried tomatoes to the sauce. Stir to combine.
• Preheat oven to 500º. Pour into a 9 x 13 dish (or other very large shallow dish). Sprinkle with remaining cheese and paprika. Bake for 12 to 15 minutes or until top is lightly browned.

CHICKEN BREASTS STUFFED WITH FONTINA, ARTICHOKES, AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 375°F. Mix artichokes, cheese, tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide 1 cup cheese mixture among chicken pockets (reserve remainder for frittata). Press edges to seal. Sprinkle chicken with salt and pepper.
• Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer skillet to oven. Bake until cooked through, about 10 minutes.