Feta Herb And Sun Dried Tomato Stuffed Chicken Food

SUN DRIED TOMATO FETA STUFFED CHICKEN

Steps:

• Lay chicken breast flat on the cutting board. Carefully, slide the knife (hold it sideways with blade facing away from you) at the top (wider part) of the chicken breast, in the center, and cut a pocket in the middle. DO NOT slice all the way through the bottom or the sides of the chicken breast. Your ultimate goal is to create a pocket inside the breast with opening at the top. Repeat with all three breasts.
• In a small bowl, mix minced sun dried tomatoes, Feta cheese, oil, parsley, salt and pepper. Mix well until evenly combined.
• Stuff each chicken breast with equal amount of tomato/feta mixture, making sure it is evenly distributed through the pocket. Lightly press each chicken breast.
• Rub each chicken with about a tablespoon of pesto.
• Preheat a large cooking pan on medium heat and add vegetable oil. Place stuffed chicken breasts in the pan.
• Cook over medium/ medium-low heat until done making sure that both sides get nice and golden (lots of flavor comes from the chicken cooked to golden brown). This could take 20-30 minutes, depending on thickness of the chicken.

SUN-DRIED TOMATO PESTO AND FETA STUFFED CHICKEN BREASTS

Steps:

• Pre-Heat oven to 180 degrees Celsius.
• Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
• Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.
• Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min's or until cooked through.

CHICKEN BREAST STUFFED WITH FETA CHEESE, SUN-DRIED TOMATO

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.

CHICKEN BREASTS STUFFED WITH FETA & SUN-DRIED TOMATOES

Steps:

• Soak sun-dried tomatoes in enough boiling water to just cover them.
• Set aside.
• Heat oil in nonstick skillet over medium high.
• Add onion and cook, stirring, for 3 to 4 minutes, or until softened.
• Remove skillet from heat and transfer onions to small bowl.
• Drain tomatoes, discarding the soaking liquid or reserving it for another use.
• Add chopped tomatoes to onions and stir in basil and feta.
• Cut a horizontal slit in each chicken breast to form a pocket.
• Stuff each with 1/4 of cheese mixture.
• Return skillet to medium-high heat.
• Add the chicken breasts and saute for 6 minutes.
• Carefully turn them and cook another 6 minutes, or until chicken is cooked through.

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.

SPINACH TOMATO FETA STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 425 degrees F.
• Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the spinach mixture to go.
• Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
• In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.
• Mix well and set aside.
• Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.
• Heat a large, oven-safe or cast iron skillet over medium heat.
• Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
• Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.
• Remove from oven and tent with foil for 5 minutes before eating.
• Remove toothpicks and eat right away.

FETA, HERB, AND SUN-DRIED TOMATO-STUFFED CHICKEN

Steps:

• Preheat oven to 425°.
• Bring 2 cups water to a boil in a small saucepan; add tomatoes.
• Remove from heat; cover and let stand for 5 minutes.
• Drain and slice into thin strips.
• Combine tomatoes, cheese, 2 teaspoons chopped basil, oregano, garlic, and 1/4 teaspoon pepper in a small bowl.
• Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet. (Not too thin though!).
• Cut a horizontal slit through one side of each chicken breast half to form a deep pocket.
• Stuff 1/4 cup tomato mixture into each pocket.
• Sprinkle both sides of chicken with salt and remaining 1/2 teaspoon pepper.
• Fold 4 sheets of heavy-duty aluminum foil in half crosswise.
• Open foil; place 1 1/2 teaspoons butter on half of each foil sheet.
• Lay one stuffed chicken breast half on top of each portion of butter.
• Place 1/8 teaspoon grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon chicken broth.
• Fold foil over chicken, and tightly seal edges. Place packets on a baking sheet.
• Bake packets for 20 minutes.
• Remove from oven, and let stand for 5 minutes.
• Unfold packets carefully, and thinly slice each chicken breast half.
• Garnish each serving with 1/2 teaspoon sliced basil, if desired.

FETA, HERB, AND SUN-DRIED TOMATO-STUFFED CHICKEN RECIPE

Steps:

• 1. Preheat oven to 425F. 2. Bring 2 cups water to a boil in a small saucepan; add tomatoes. Remove from heat; cover and let stand for 5 minutes. Drain and slice into thin strips. Combine tomatoes, cheese, 2 teaspoon chopped basil, oregano, garlic, and 1/4 teaspoon pepper in a small bowl. 3. Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet. Cut a horizontal slit through one side of each chicken breast half to form a deep pocket. stuff 1/4 cup tomato mixture into each pocket. Sprinkle both sides of chicken with salt and remaining 1/2 teaspoon pepper. 4. Fold 4 (16x12 inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; place 1 1/2 teaspoon butter on half of each foil sheet. Lay one stuffed chicken breast half on top of each portion of butter. Place 1/8 teaspoon grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon chicken broth. Fold foil over chicken, and tightly seal edges. Place packets on a baking sheet. Bake packets at 425F for 20 minutes. Remove from oven and let stand for 5 minutes. Unfold packets carefully, and thinly slice each chicken breast half. Garnish each serving with 1/2 teaspoon sliced basil. Serve immediately.

SUN-DRIED TOMATO STUFFED CHICKEN

Steps:

• Pound chicken between two sheets of wax paper, flattening to 1/4 inch thickness using a rolling pin or mallet.
• Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Mix together cream cheese, two-thirds of garlic, and sun-dried tomatoes; then spread cream cheese filling over one side of each chicken breast.
• Sprinkle 3/4 teaspoon basil and 1/4 cup parmesan cheese over breasts; roll up and secure with a toothpick in each breast.
• Place in an 8-inch-square baking pan coated with cooking spray and bake at 350 for 40-45 minutes.
• Remove from oven and let stand for 10 minutes.
• While chicken is cooking (or standing), combine plum tomatoes, olive oil, red wine vinegar, 1/4 teaspoon salt, rest of minced garlic, 1/4 teaspoon pepper, and 3/4 teaspoon basil. Cut chicken into slices; serve bruschetta (tomato mix) over the slices.
• Any leftover bruschetta can be served with toasted or grilled French/Italian bread slices on another day for a great snack/appetizer!