Sun Dried Tomato And Leftover Chicken Food

SUN-DRIED TOMATO AND LEFTOVER CHICKEN RECIPE

Steps:

• Heat oven to 350°F.
• Combine ingredients.
• Spoon into 8-inch square baking dish sprayed with cooking spray.
• Bake 30 min. or until heated through.

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!

CHICKEN AND SUN-DRIED TOMATO ORZO

Steps:

• Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
• Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
• Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
• Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
• Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.

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.

SUN-DRIED TOMATO CHICKEN

Steps:

• In a Tupperware container with a lid do the following.
• Cut a lemon in half and squeeze out the juice.
• Put in tablespoon of olive oil.
• Add salt and pepper.
• Press large garlic clove and add.
• Place fresh chicken breasts in Tupperware (you can use frozen chicken, but make sure you thaw it first).
• Place lid on Tupperware container.
• Shake container for a minute or so.
• Once chicken is thoroughly coated, remove and place in zip lock bag.
• Fill zip lock bag with sun dried tomato dressing. Use enough dressing to cover the breast. One bottle should be enough for four chicken breasts.
• I am a garlic lover so I also press a small garlic clove and add it to each bag before I add the sun dried tomato dressing.
• Refrigerate for 1 hour or overnight.
• Remove chicken from bag and place on grill.
• Discard marinade.
• Grill for about 5min per side, or 9min on a George Foreman grill.
• Remove from grill and serve.