Italian Sun Dried Tomato Chicken Breasts Food

STUFFED ITALIAN CHICKEN WITH SUN-DRIED TOMATO PESTO

Steps:

• For the roasted tomatoes: Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
• Arrange the tomatoes cut-side up on the prepared baking sheet. Sprinkle with the salt and pepper and drizzle with the olive oil. Bake for 15 minutes. Set aside and leave the oven on.
• While the tomatoes roast, make the pesto: Combine the sun-dried tomatoes, basil, Parmesan, pine nuts, garlic, red pepper flakes and salt in a food processor. With the machine running, stream in the olive oil and process until the pesto is emulsified.
• For the chicken: Spread 1 tablespoon of the pesto over each chicken breast, sprinkle with Parmesan and then top each with 2 slices of the provolone. Wrap 3 slices of the prosciutto around each chicken breast and the toppings.
• Place the chicken breasts on the same baking sheet with the roasted tomatoes and bake for another 20 minutes. Set aside.
• For the salad: Toss the arugula with the extra-virgin olive oil and lemon juice in a large bowl.
• Divide the tomatoes among plates, top each with the chicken and the arugula salad. Enjoy!

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.

ITALIAN SUN-DRIED TOMATO CHICKEN BREASTS

Steps:

• Place all ingredients in 2- to 4 1/2-quart slow cooker.
• Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.

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.

ITALIAN SUN-DRIED TOMATO CHICKEN ROLLS

Steps:

• Preheat oven to 375 degrees.
• Pound flat chicken breasts to 1/4 inch. Put cheeses, tomatoes, and basil on top and roll up jelly roll style and secure with string or tooth picks.
• Heat oven-proof skillet (preferrably iron) and add oil and sear the chicken until golden brown.
• Pour in chicken broth, cover and bake in oven for approximately 20 minutes or until meat thermometer reaches 170 degrees. Baste with broth. Let rest for 5 minutes before serving.

SUN-DRIED TOMATO AND FETA-STUFFED CHICKEN BREASTS SBD

Steps:

• Heat the oven to 425.
• In a small bowl, combine cheese, tomatoes, garlic, and basil. Season with pepper and mash together well with a fork.
• Butterfly chicken by carefully slicing horizontally along the long edge of each breast, three-quarters of the way through. Open up each breast and spread inside with one-fourth of the feta mixture. Close breast over filling and press edges together to seal. Season lightly with salt and pepper.
• In a large ovenproof skillet, heat oil over medium-high heat. Add chicken and cook until browned on both sides, about 2 minutes per side. Transfer skillet to oven and cook until chicken is cooked through, about 20 minutes. Remove from oven and serve warm.

CHICKEN & PASTA TOSS WITH SUN-DRIED TOMATOES

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding the broccoli to the boiling water for the last 3 min.
• Meanwhile, heat 1/4 cup dressing in large skillet on medium heat. Add chicken; cook 8 min. or until done, stirring frequently.
• Drain pasta mixture; place in large bowl. Add chicken, tomatoes, cheese and remaining dressing; mix lightly.

CHICKEN BREASTS STUFFED WITH SPINACH & SUN-DRIED TOMATOES

Steps:

• Coat a large nonstick skillet with nonstick cooking spray.
• Add the spinach, and cook over medium-high heat, 2 minutes, or until the spinach is wilted.
• Remove from heat, and toss in the sun-dried tomatoes, mozzarella and Parmesan.
• Set aside.
• Cut a deep pocket into the thickest side of each piece of chicken, and stuff a quarter of the spinach mixture into each pocket.
• Close by pressing flesh together and securing with a wooden toothpick, if necessary.
• Combine the Italian seasoning, garlic powder, salt and pepper, and sprinkles both sides of the chicken pieces with some of the mixture.
• Wipe out the skillet, add the olive oil, and preheat over medium-high heat.
• Add the chicken, and cook for 2 minutes on each side, or until nicely browned.
• Reduce heat to medium-low, cover and cook for about 8 minutes, turning occasionally, until the chicken is cooked through.
• Serve hot.

CHICKEN WITH SUN-DRIED TOMATO DRESSING

Steps:

• Using sharp knife, make 2 or 3 slashes in each piece of chicken.
• Place chicken in a large plastic bag, then pour dressing overtop chicken.
• Sprinkle with garlic, Italian seasoning, salt and pepper.
• Seal bag and shake or massage bag to mix spices and evenly coat chicken.
• Refrigerate chicken in the bag with marinade at least 1 hour (preferably overnight) When ready to cook, heat barbeque to medium heat.
• Remove chicken from marinade and pour remaining marinade into a small bowl.
• Barbeque with lid closed 10 minutes.
• Brush tops of chicken with remaining marinade, then turn chicken.
• Turn chicken occasionally, while grilling 20 to 30 minutes.
• Before serving sprinkle with basil.
• Can be done in the oven at 350 degrees for approximately.
• 40-45 min depending on size of chicken pieces.