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.
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.
STUFFED AND SEARED DUCK BREASTS
Porchetta, a classic Italian pork dish, relies on a huge piece of meat (often the entire torso of a pig) and an incredibly aromatic combination of flavors - traditionally garlic, rosemary and fennel. It is fantastic, but it's not simple, and it's not fast. Indeed, one could argue that it's easier to get to Siena, where I last ate it, than to make it oneself. This dish addresses two challenges beautifully. First, it has some of the beauty of porchetta in a neat, manageable little package. Second, it converts the often-boring duck breast into a convenient, delicious piece of meat simply by stuffing it with garlic, rosemary, fennel and in this case, Parmesan. The result is delicious and, when sliced, quite impressive looking. Not porchetta, but not bad for a weeknight, either. And cheaper than going to Siena.
Provided by Mark Bittman
Categories dinner, easy, for two, lunch, roasts, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Use a sharp knife to slice into each duck breast half at thickest part to create a pocket the entire length of breast, being sure not to poke through the other end (If you'd like, score the skin as shown in the photo. Scoring renders the fat more thoroughly and keeps the skin from warping and sticking in the pan). In a bowl, mix together the garlic, fennel seeds, rosemary, Parmesan and olive oil until paste-like. Use your fingers to push herb mixture into each duck breast, filling pocket as much as possible. Sprinkle breasts with salt and pepper.
- Heat heavy, large, ovenproof skillet over medium-high heat. Add duck breasts skin side down and cook until nicely browned, about 10 minutes. Turn meat and transfer skillet to oven; roast 10 to 15 minutes for medium-rare. (An instant-read thermometer inserted into meat should read about 125 degrees.)
- Remove duck to a cutting board and let rest for 10 minutes. Carve on the bias into 1/2-inch pieces; serve with pan juices.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 221 milligrams, Sugar 0 grams
DUCK HAM
If you want to try curing your own meat, this salted duck breast is easy, flavourful and will make you feel like a true kitchen pro
Provided by Barney Desmazery
Categories Lunch
Time 30m
Number Of Ingredients 8
Steps:
- Using a pestle and mortar, roughly crush the thyme, peppercorns, cloves, garlic and bay. Tip into a bowl with the salt and sugar, and mix everything together thoroughly. Lightly score the skin on the breast in a criss-cross pattern.
- Scatter about a third of the salt mixture into a container that will hold the duck breast snugly. Lay the duck, flesh-side down, on the salt and cover with the remaining mixture. Cover tightly with cling film or a lid and leave in the fridge for 3 days.
- Remove the duck from the mixture, rinse under cold water, then dry well with kitchen paper. The ham is now ready to thinly slice and serve on its own or in a salad. Wrapped in cling film, it will keep in the fridge for up to 1 month.
Nutrition Facts : Calories 135 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 11 grams protein, Sodium 1.6 milligram of sodium
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.
Nutrition Facts : Calories 369.3, Fat 16.8, SaturatedFat 9.8, Cholesterol 129.1, Sodium 962, Carbohydrate 16.9, Fiber 1.6, Sugar 5.5, Protein 36.4
More about "duck breast stuffed with ham and sun dried tomatoes food"
SUN DRIED TOMATO AND PROSCIUTTO RECIPES (85) - SUPERCOOK
From supercook.com
FOOD: CHICKEN BREASTS STUFFED WITH SUN-DRIED TOMATOES AND …
From csfoodapi.blogspot.com
CHICKEN BREAST STUFFED WITH FETA CHEESE, SUN-DRIED TOMATO
From fooddiez.com
CHICKEN BREASTS STUFFED WITH GOAT CHEESE, BASIL AND SUN-DRIED …
From recipenet.org
CHICKEN BREASTS STUFFED WITH RICOTTA AND SUN-DRIED TOMATOES
From wannacooking.com
THE BEST RECIPES: DUCK BREAST STUFFED WITH HAM AND SUN DRIED …
From the-best-recipes.blogspot.com
BACON WRAPPED STUFFED CHICKEN BREAST - ANINAS RECIPES
CHICKEN BREASTS STUFFED WITH FONTINA, ARTICHOKES, AND SUN-DRIED …
From fooddiez.com
CHICKEN BREASTS STUFFED & GOAT CHEESE & SUN-DRIED TOMATOES …
From myrecipes-site.netlify.app
DUCK BREAST STUFFED WITH HAM AND SUN-DRIED TOMATOES …
From pinterest.com
DUCK BREAST STUFFED WITH DRIED FRUITS - JAMIE GELLER
From jamiegeller.com
ARTICHOKE AND SUN-DRIED TOMATO STUFFED CHICKEN BREAST – RECIPES …
From recipenet.org
SOUR-CHERRY-STUFFED DUCK BREASTS WITH THYME - FOOD & WINE
From foodandwine.com
10 BEST STUFFED DUCK BREAST RECIPES - YUMMLY
From yummly.com
EASY STUFFED CHICKEN BREAST RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
STUFFED CHICKEN BREASTS WITH GOAT CHEESE, SUN-DRIED TOMATOES
From drbishop.ca
CURED DUCK RECIPE - OLIVEMAGAZINE
From olivemagazine.com
STUFFED DUCK BREASTS WITH HAM AND SUNDRIED TOMATOES RECIPE | EAT …
From eatyourbooks.com
CHICKEN BREAST STUFFED WITH SUN DRIED TOMATOES RECIPES
From yummly.com
DRIED DUCK BREAST RECIPE – DRIED DUCK MAGRET RECIPE - EATWELL101
From eatwell101.com
BREAST OF CHICKEN STUFFED WITH CHEDDAR CHEESE, BROCCOLI AND SUN …
From aceline.media
CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND SUN DRIED TOMATOES
From crecipe.com
CHICKEN BREASTS STUFFED WITH SPINACH & SUN-DRIED TOMATOES …
From pinterest.com
SUN DRIED TOMATO/BASIL STUFFED CHICKEN BREAST RECIPE - IFOOD.TV
From ifood.tv
SUN-DRIED TOMATO STUFFED CHICKEN BREAST - BIGOVEN.COM
From bigoven.com
STUFFED CHICKEN DRIED TOMATOES - RECIPES | COOKS.COM
From cooks.com
CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND SUN DRIED TOMATOES …
From crecipe.com
CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND SUN-DRIED TOMATOES
From klwozniak.wordpress.com
SUN-DRIED TOMATO STUFFED CHICKEN BREAST
From earthsuitnutrition.net
SUN DRIED TOMATO CHICKEN BREAST - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
DUCK BREAST STUFFED WITH HAM AND SUN-DRIED TOMATOES
From worldbesteuropeanrecipes.blogspot.com
DUCK BREAST RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PROSCIUTTO AND SUN DRIED TOMATO RECIPES (85) - SUPERCOOK
From supercook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love