Stuffed Chicken Breast With Veggies And Sun Dried Tomato Food

SUN-DRIED TOMATO AND CHEESE STUFFED CHICKEN BREASTS

Steps:

• Make 2-inch-long deep cut with knife parallel to cutting board in center of each chicken breast half to form pocket. Evenly stuff pockets with cheese and tomatoes; secure with wooden toothpicks. Sprinkle, if desired, with salt and pepper. Dip chicken breasts in flour.
• Heat oil in 12-inch skillet over medium-high heat and brown chicken. Add garlic and cook, stirring occasionally, 30 seconds. Stir in Sauce and simmer covered 6 minutes or until chicken is thoroughly cooked. Remove toothpicks. Serve, if desired, over hot steamed escarole or spinach.

FETA AND SUN-DRIED TOMATO STUFFED CHICKEN

Steps:

• Whisk together the lemon juice, extra-virgin olive oil, Greek seasoning, and lemon zest in a bowl. Pound the chicken breasts between sheets of wax paper or plastic wrap to a thickness of 1/4 inch. Marinate the chicken in the lemon marinade at least 30 minutes. Meanwhile, stir together the feta cheese, sun-dried tomatoes, kalamata olives, and 1 tablespoon of oil from the jar of sun-dried tomatoes in a small bowl; set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Divide the stuffing mixture onto each piece of chicken. Fold the edges of the chicken over the filling, and secure with toothpicks. Place onto a baking dish, seam-side down, and place two roasted pepper strips onto each stuffed breast.
• Bake in the preheated oven until the chicken is no longer pink, about 30 minutes. Remember to remove the toothpicks before serving.

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.

SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Preheat your oven to 400°F, Gas Mark 6 (200°C.)
• Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
• Season the chicken breasts with salt, pepper and dried oregano.
• Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with.
• Stuff to the brim with the fillings
• Use a few cocktail sticks to hold the chicken together and place on a baking tray.
• Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.
• Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.
• Remove the cocktail sticks.
• Enjoy!

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.

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.

STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 350°F.
• Mince celery and onion and add to stuffing mix. Add melted margarine and chicken broth and mix well. Rinse and trim chicken and lay flat with cut side up; salt and pepper to taste. Spread stuffing mixture evenly on chicken. Fold up and secure with metal skewers. Season outside with additional salt and pepper if desired.
• Place in baking pan and cook for 40-45 minutes until chicken is done and stuffing is slightly browned.

STUFFED CHICKEN BREASTS WITH BRIE, BASIL AND SUN-DRIED TOMATO

Steps:

• Preheat oven to 350.
• Slice open each chicken breast to create a pocket.
• Place a slice of Brie, 2 leaves of basil, and 2 sundried tomatoes in each chicken breast.
• Season with salt and pepper.
• Roast the chicken for 25 - 30 minutes, until juices run clear.
• Some of the cheese may run out onto the pan, simply scoop it over the chicken when serving.

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.

ASPARAGUS STUFFED CHICKEN BREAST

Steps:

• Preheat your oven to 400 F.
• Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, and pepper.
• Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through.
• Add 3 sprigs of asparagus and a couple of pieces of sun-dried tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it.
• Close the pocket with a toothpick. Heat oil in a large and cast-iron skillet over medium-high heat.
• Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side.
• Bake the chicken for 15-20 minutes, or until it is cooked through and no longer pink in the inside. Enjoy!

CREAMY SUN-DRIED TOMATO CHICKEN BREASTS

Steps:

• Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
• In a large pan, on medium heat, saute garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant.
• Remove sun-dried tomatoes and garlic from the pan, leaving the olive oil in the pan.
• Add chicken breasts, halved horizontally, salted and lightly covered in paprika (for color).
• Cook the chicken on medium heat for about 5 minutes on each side.
• Cover the pan with the lid, remove from heat, and let the chicken sit, cooking in its own juices, with heat off, until completely cooked through and no longer pink in the center.
• Remove the chicken from the skillet. Chicken could have released juices - in my case it was 1/2 cup of juices. Remove the juices from the skillet, to avoid greasiness.
• To the same skillet (from which you removed the chicken and the juices), add back sun-dried tomatoes and garlic.
• Add 1 cup of heavy cream, bring to boil.
• Add 1 cup of mozzarella cheese, immediately reduce to simmer, constantly stirring to melt the cheese.
• Add 1 cup of milk gradually, whisking until nice and smooth, while on simmer.
• Add basil and crushed red pepper - mix to combine.
• Add cooked chicken breasts. Season with salt. Reheat until warm.

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.

TOMATO-CREAM STUFFED CHICKEN

Steps:

• Preheat oven to 400°. In a small bowl, combine first five ingredients. Carefully loosen the skin on one side of each chicken breast to form a pocket; spread cheese mixture under the skin. Sprinkle with salt and pepper. In a large skillet, brown chicken on both sides in butter and oil. , Transfer to an ungreased 13x9-in. baking dish. Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. , Meanwhile, in a small saucepan, combine wine, tomatoes, shallot, garlic and basil. Bring to a boil over medium-high heat; cook until reduced by half. Add cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally. Serve with chicken.

STUFFED CHICKEN BREASTS

Steps:

• If using oil packed tomatoes, drain and finely chop.
• If using dried tomatoes, cover tomatoes with boiling water in a bowl.
• Let stand 5 minutes.
• Drain and finely chop.
• Place 2 Tbs.
• chopped tomatoes and half the lemon zest in a small bowl.
• Add butter, parsley and salt.
• Mix thoroughly and set aside.
• Combine remaining tomatoes and zest in another bowl and mix thoroughly.
• Using a sharp knife, cut horizontally through the center of each chicken breast to form a pocket.
• Do not cut all the way through.
• Divide tomato and lemon zest mixture into equal portions and spread in pocket of each chicken breast.
• Turn on broiler.
• Arrange chicken on a broiler pan and place 4 inches from heat source.
• Broil 5 minutes.
• Turn and broil another 4 minutes.
• Spread tomato and butter mixture over chicken breasts.
• Broil another 1-2 minutes or until chicken is opaque throughout.

STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 375 degrees.
• Flatten chicken between plastic, to 1/4 inch thick.
• In large bowl, beat cream cheese with spinach, roasted red pepper, garlic, parmesan, nutmeg, salt and pepper until combined.
• Spoon equal amount of mixture across narrow end of each breast.
• Roll jelly roll style tucking in the ends.
• Dip in flour, next the beaten egg; roll in breadcrumbs.
• In baking dish arrange chicken seam side down in one layer.
• At this point refrigerate a few hours so your breading will adhere to the rolls.
• When ready to cook; remove from refrigerator.
• Drizzle with melted butter.
• Bake 45-50 minutes or until golden brown.
• *****After 30 minutes lower oven to 350*.
• I told you these were versatile.
• Go for brie cheese, chopped mushrooms, ham,.
• pine nuts, pistachios, crab meat etc.Try whatever you fancy.It will be a hit!