SUN DRIED TOMATO GRILLED CHICKEN & VEGETABLES
Chicken breasts and peppers get a quick marinade in sun dried tomato vinaigrette dressing before they're grilled to perfection and served on brown rice.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat grill to medium-high heat.
- Pour 1/4 dressing over combined chicken and peppers in shallow dish. Refrigerate 10 min. Remove chicken and peppers from dressing; discard dressing.
- Grill chicken and vegetables 12 to 15 min. or until chicken is done (165°F) and peppers are crisp-tender, turning and brushing occasionally with remaining dressing.
- Serve chicken mixture over rice.
Nutrition Facts : Calories 310, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
SUN-DRIED TOMATO CHICKEN
Chicken with pasta, sun-dried tomatoes, and roasted red peppers. A unique pasta dish that goes great with bruschetta and a glass of wine.
Provided by Stephanie Moyle Barber
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat the olive oil in a skillet over medium heat, and cook and stir the chicken breast meat for about 10 minutes, until the chicken is browned. Add the garlic, cook and stir with the chicken for about 1 minute, and pour in the cream. Mix in the sun-dried tomato pesto, roasted peppers, basil, and cayenne pepper; simmer over low heat for 30 minutes, until the sauce has thickened.
- While the sauce is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
- Serve the sauce over the cooked penne.
Nutrition Facts : Calories 598.7 calories, Carbohydrate 63.9 g, Cholesterol 97.4 mg, Fat 25.7 g, Fiber 4.4 g, Protein 29 g, SaturatedFat 10.7 g, Sodium 649.5 mg, Sugar 6.7 g
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.
CHICKEN WITH CREAMY SUN DRIED TOMATO SAUCE
Steps:
- Breast: Cut chicken in half horiztonally to form 2 thin steaks.
- Sprinkle chicken with salt and pepper. Heat oil from sun dried tomat jar in a large skillet over high heat.
- Add the chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm.
- Add the garlic and cook for 15 seconds until light golden.
- Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.
- Let the wine simmer for 1 minute or so until the smell of alcohol is gone which means it has evaporated.
- Mix in mustard, then add the chicken broth, cream, parmesan and sun dried tomatoes.
- Bring to simmer, then reduce heat to medium and simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve parmesan cheese.
- Taste sauce and add more salt and pepper if needed.
- Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute.
- Serve immediately! Great served over mashed potato, Creamy Mashed Cauliflower or pasta. Or serve with bread on the side to mop up sauce!
Nutrition Facts : ServingSize 212 g, Calories 529 kcal, Carbohydrate 11 g, Protein 42 g, Fat 33 g, SaturatedFat 14 g, Cholesterol 247 mg, Sodium 831 mg, Fiber 2 g, Sugar 6 g
SUN-DRIED TOMATO CHICKEN
Impress your family with Sun-Dried Tomato Chicken from My Food and Family! Bacon meets better-for-you in this smart and savory chicken dish. Sun-dried tomato vinaigrette, herbs and fresh tomatoes create unforgettable flavor everyone will love in our Sun-Dried Tomato Chicken recipe.
Provided by My Food and Family
Categories Home
Time 32m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
- Add chicken to skillet; cook on medium-high heat 2 min. on each side or until browned on both sides. Pour dressing over chicken; sprinkle with basil. Cook on low heat 4 to 5 min. on each side or until done (165ºF).
- Transfer chicken to platter, reserving dressing mixture in skillet; cover chicken to keep warm. Add tomatoes to skillet; stir. Cook on medium-high heat 3 min. or until heated through, stirring occasionally. Stir in bacon; spoon over chicken. Top with cheese.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE
Crisp-tender chicken in the most amazing cream sauce ever. It's so good, you'll want to guzzle down the sauce!
Provided by Chungah Rhee
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Season chicken thighs with salt and pepper, to taste. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve immediately, garnished with basil, if desired.
CHICKEN WITH SUN-DRIED TOMATO, EGGPLANT AND BASIL
Provided by Food Network Kitchen
Categories main-dish
Time 36m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Drizzle 1 tablespoon olive oil over the eggplant halves in a microwave-safe bowl and sprinkle with salt. Cover with a microwave-safe plate and cook on high for 5 minutes.
- Meanwhile, toast the pine nuts in a skillet over high heat, about 1 minute; transfer to a bowl and add the remaining 3 tablespoons olive oil to the skillet. Season the chicken cutlets with salt and pepper and dredge in the flour, shaking off the excess. Add to the skillet and cook until brown on one side, 2 to 3 minutes. Flip the chicken, add the garlic and cook 2 more minutes. Remove the eggplant from the microwave, cool slightly and slice into chunks. Reduce the skillet heat to medium-low; add the sun-dried tomatoes, eggplant, basil, nuts and chicken broth to the skillet and bring to a simmer.
- Transfer the chicken to plates; top each with ricotta and the eggplant mixture. Serve with the bread.
Nutrition Facts : Calories 394 calorie, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 80 milligrams, Sodium 294 milligrams, Carbohydrate 19 grams, Fiber 3 grams, Protein 30 grams
SUN-DRIED TOMATO CHICKEN SALAD
This simple chicken salad is highlighted by the sophisticated taste of sun dried tomatoes & asiago cheese. Toasted pine nuts provide the crunch. This would be great on a bed of fresh spinach, in a panini sandwich or on sourdough bread. Developed for the RSC#11 contest.
Provided by Tinkerbell
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Place chicken in shallow baking dish, add chicken stock & white wine.
- Bake uncovered in preheated oven for 10 minutes.
- Add sun dried tomatoes to dish (sprinkle them around the chicken so they are soaking in the wine & broth.
- Return to oven & bake uncovered for an additional 10-20 minutes or until juices run clear.
- When chicken is fully cooked, remove to plate or cutting board & shred using two forks.
- Set chicken aside & chop softened tomatoes into 1/2 inch pieces.
- In medium bowl stir together mayonnaise, chopped tomatoes, salt & pepper, pine nuts, shallots & asiago cheese.
- Serve on a bed of fresh spinach leaves or sandwich chicken salad mixture & spinach between two slices of fresh bread.
Nutrition Facts : Calories 386.6, Fat 20.8, SaturatedFat 2.7, Cholesterol 65.6, Sodium 625.2, Carbohydrate 20.1, Fiber 2.6, Sugar 7.4, Protein 24.6
SUN-DRIED TOMATO CRUSTED CHICKEN
I will admit that I have not made this yet. But this recipe looked so good, I wanted to post and share with others. If the breast halves are small, you may have to use 4.
Provided by Jellyqueen
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Slice each breast in half lengthwise and pound to approximately 1/2 inch thick.
- Season with salt and pepper.
- Place the bread crumbs, sun-dried tomatoes and garlic in a food processor and pulse.
- Place flour in shallow bowl.
- Mix eggs and water in a third shallow bowl.
- Dredge both sides of chicken in flour, then egg mixture, then crumb mixture.
- Pat crumb mixture into both sides of chicken and place on a plate.
- Heat oil, in an oven proof skillet, over medium high heat.
- Saute chicken for about 3 minutes on one side, flip it over, then place in oven.
- Bake in the oven for 8-10 minutes, or until cooked through, this will depend on how thin you pounded your chicken.
- Let rest for 5 minutes before serving.
Nutrition Facts : Calories 514.5, Fat 19.2, SaturatedFat 4.3, Cholesterol 152.2, Sodium 836.7, Carbohydrate 56.1, Fiber 3.9, Sugar 6.2, Protein 28.3
CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE
Make and share this Chicken With Sun-Dried Tomato Cream Sauce recipe from Food.com.
Provided by Shannon Cooks
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pat dry chicken and season with salt and pepper.
- Heat oil in a heavy skillet over moderately high heat and brown chicken, turning once, for about 6 minutes (chicken will not be completely cooked at this point).
- Transfer chicken to a plate.
- Add garlic, tomatoes and pepper flakes to the skillet and saute until garlic is pale gold, approximately 1 minute.
- Add broth, cover, and bring to a boil.
- Add chicken to skillet, cover and simmer for 4-5 minutes (until cooked through).
- Transfer chicken to a platter with tongs and keep warm. Loosely cover with foil.
- Stir cream and 2 tbsp basil into sauce in skillet and bring to a simmer.
- Transfer sauce to a heatproof bowl and puree with a hand blender.
- Add water if necessary to reach desired consistency.
- Season sauce with salt and pepper.
- Serve chicken with sauce on top and sprinkle each cutlet with 2 tablespoons basil.
CHICKEN WITH SUN-DRIED TOMATO DRESSING
This is a quick and easy meal to make. I have cooked chicken with sun-dried tomato and oregano dressing for some time, but found a recipe in Chatelaine with the dried seasonings added. Original recipe called for 4 cloves of garlic, but I found that a bit much. I would only use 4 cloves if they were small. Wonderful flavor. Serve this with steamed green beans and rice pilaf.
Provided by heather in Ont
Categories Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 7
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.
SUN-DRIED TOMATO AND LEFTOVER CHICKEN RECIPE
Put last night's dinner to good use with this great leftover chicken recipe that takes just 10 minutes to prep. Next time, you'll want to cook up chicken specifically for this Sun-Dried Tomato and Leftover Chicken Recipe.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings, 1 cup each
Number Of Ingredients 7
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.
Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g
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!
SUN-DRIED TOMATO AND APRICOT CHICKEN
Chicken baked with sun-dried tomatoes and apricots flavored with orange juice and balsamic vinegar. Recipe from Betty Crocker.
Provided by Lorac
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Combine orange juice and vinegar in a 9x13 inch baking dish, add chicken, spoon orange juice over pieces and season with salt and pepper.
- Spread marmalade on top and bake 30 minutes.
- Baste chicken with pan liquid.
- Place tomatoes and apricots around chicken, mix with pan juces and sprinkle with brown sugar.
- Bake 35-40 minutes basting with pan juices, cover with loosely with foil when chicken begins to brown.
Nutrition Facts : Calories 1087.2, Fat 59.6, SaturatedFat 15.8, Cholesterol 255.4, Sodium 704.4, Carbohydrate 73.8, Fiber 6.8, Sugar 53.8, Protein 68.1
GRILLED SUN-DRIED TOMATO STUFFED CHICKEN BREASTS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
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.
SUN-DRIED TOMATO-GLAZED CHICKEN BREASTS
Oven-baked chicken breasts turn out tender, moist and flavorful when topped with sun-dried tomatoes, cream cheese and a sprinkling of Parmesan.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Process egg, cream cheese and tomatoes in food processor until blended.
- Place chicken in 2-qt. baking dish sprayed with cooking spray; top with cream cheese mixture. Sprinkle with Parmesan.
- Bake 20 min. or until chicken is done (165°F).
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 155 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g
More about "sun dried tomato chicken food"
SUN-DRIED TOMATO CHICKEN RECIPE - NATASHASKITCHEN.COM
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4.9/5 (35)Total Time 35 minsCategory EasyCalories 766 per serving
- Place the sun-dried tomatoes and water in a blender or smoothie cup and process for 60-90 seconds, until it resembles tomato sauce.
- Heat the oil in a skillet over medium-high heat. Place the chicken in the skillet, skin side down. Cook for 5 minutes, until deep golden brown and crispy.
- Flip the chicken and fry for an additional 5 minutes. Reduce the heat to medium-low and remove the chicken from the skillet.
- To the same skillet, add the sun-dried tomato mixture. Cook for about 3-4 minutes. Add the cream, Parmesan cheese, salt, pepper, and red pepper flakes. Stir.
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CREAMY SUN DRIED TOMATO PARMESAN CHICKEN (NO CREAM) - CAFE ...
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5/5 (47)Total Time 25 minsCategory DinnerCalories 397 per serving
- In a shallow bowl, combine the flour, parmesan cheese, salt and pepper. Dredge in the flour mixture; shake off excess and set aside.
- Heat 1 tablespoon of the reserved oil in a large skillet over medium-high heat until hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 5-6 minutes each side, depending on the thickness of your chicken). Transfer onto a warm plate.
- Add the remaining 1 tablespoon of oil to the skillet; sauté the garlic until fragrant (about 1 minute). Add the sun dried tomatoes and mushrooms; fry until the mushrooms are just soft.
- Reduce heat to low heat, add the milk (or cream if using) and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to your taste and add the milk/cornstarch mixture to the centre of the pan. Continue to simmer while quickly stirring the mixture through until the sauce thickens. (Only use cornstarch if using milk for your sauce.)
KETO CREAMY SUN-DRIED TOMATO CHICKEN - SPLASH OF KETO
From splashofketo.com
5/5 (7)Total Time 1 hrCategory MainsCalories 404 per serving
- Season chicken on both sides evenly with salt and pepper. Saute chicken, searing both sides, approximately 5 minutes per side. Remove chicken from pan.
- Decrease heat to medium. Saute onion for 2-3 minutes, or until softened. Add garlic during last minute.
CREAMY SUN-DRIED TOMATO CHICKEN PASTA - BOOTS & HOOVES ...
From bootsandhooveshomestead.com
4.5/5 (2)Category Main CourseCuisine ItalianCalories 797 per serving
- In large stock pot, boil water. Once boiling cook the pasta according to package directions. Don't forget to salt the pasta water.
- Meanwhile, cut the chicken into strips. Add the 1 tablespoon of oil and butter to a large skillet over medium-high heat. Let the pan heat up for a few minutes.
- Add the chicken to the skillet and let it cook undisturbed for 3-4 minutes (so it gets a nice sear) over medium high heat. Stir/flip it and cook it for another 2 minutes. Remove the chicken from the pan and allow to rest a bit, but don’t drain the pan.
- Return the skillet to medium heat. Add the remaining olive oil to the pan and saute the onions. Cook until translucent, and then add the garlic, cook for 1 minute.
EASY SUN-DRIED TOMATO CHICKEN PASTA (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
Reviews 2Calories 618 per servingCategory Dinner
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain the pasta and set is aside, keeping warm.
- Meanwhile, prepare the creamy chicken sauce. Heat a large, deep saute pan over medium-high heat and add a drizzle of cooking oil (I use avocado oil). Once the pan is hot, add in the chicken breast or chicken thigh and season the chicken generously with salt and pepper. Brown the chicken all over, cooking for 8 to 10 minutes, until the chicken is cooked through. Using a large spatula, remove the chicken from the pan and keep warm on the side.
- Next, into the same pan, add in the butter. Once it's melted, add in the mushrooms and onion. Saute this mixture for 7 to 8 minutes, or until the mushrooms are browned and the onion is tender. Next, add in the minced garlic and chopped sun-dried tomatoes and cook for an additional minute. Season the mixture with salt, pepper, smoked paprika, dried oregano and basil.
- Now for the sauce: add in the white wine and let it simmer for a few minutes until most of the liquids are reduced. Sprinkle in the flour and mix it in well, then cook for 1 minute. Begin adding the milk - add 1 cup at a time and whisk well after each addition. For a richer sauce, try adding 1 cup heavy cream in place of 1 cup milk. Add in the chicken broth next and return the browned chicken into the pan. Bring the sauce up to a simmer over medium heat and let it cook for 3 to 5 minutes, until thickened.
CHICKEN CUTLETS WITH SUN-DRIED TOMATO CREAM SAUCE RECIPE ...
From eatingwell.com
Ratings 70Calories 324 per servingCategory Healthy Chicken Breast Recipes
- Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 6 minutes total. Transfer to a plate.
- Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and parsley.
ONE SKILLET SUN-DRIED TOMATO CHICKEN AND ORZO - FETTY'S ...
From fettysfoodblog.com
Reviews 5Servings 4Cuisine AmericanCategory Main Course
- Cut the chicken in half, lengthwise. Rub with 2 tbsp olive oil, paprika, Italian seasoning, 1/2 tsp salt and 1/4 tsp pepper.
- Heat 2 tbsp olive oil in a large skillet over medium heat. Once hot, add chicken to the pan. Cook 3 minutes per side until golden. Transfer to a plate.
- Melt butter in same skillet. Sauté onion and garlic until translucent, about 2 minutes. Add 1 cup chicken broth and deglaze the pan. Add remaining chicken broth and bring to a boil. Add orzo to the skillet and cook for 4-5 minutes until it is semi-soft, stirring constantly.
- Stir in sun-dried tomatoes, parmesan, lemon zest and juice, 1/2 tsp salt and 1/4 tsp pepper into the pasta. Transfer chicken back to the skillet and place right on top of the pasta. Place the lid on, cook on low for 13-16 minutes, or until chicken is cooked through. Serve with sliced fresh basil.
CREAMY SUN DRIED TOMATO CHICKEN PASTA - NEIGHBORFOOD
From neighborfoodblog.com
5/5 (2)Category PastaCuisine ItalianTotal Time 30 mins
- Boil a large pot of water for the fettuccine. Salt the water with 1 heaping Tablespoon Kosher salt. Once boiling, cook to al dente, then drain and toss with olive oil so it doesn't stick together.
- Heat 1 Tablespoon of the oil in a large, deep skillet over medium heat. Season the chicken breasts with salt and pepper on both sides, then place in the skillet. Cook undisturbed for 4-5 minutes, then flip, cooking an additional 3-4 minutes, or until internal temperature registers 165 degrees.
- Remove the chicken from the skillet and tent with foil to keep warm. Add the rest of the olive oil to the pan followed by the shallots. Saute 1-2 minutes until starting to soften. Add the garlic and sun dried tomatoes, and saute for another 1-2 minutes, until shallots are softened.
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Servings 4Total Time 30 minsCategory Main Course
PASTA WITH CHICKEN SUN DRIED TOMATOES AND GARLIC – CLAUDIA ...
From claudiastable.com
4.7/5 (6)Total Time 30 minsCategory Main Course, PastaCalories 670 per serving
- Pulse the garlic in a food processor until finely chopped. Remove from processor bowl and set aside.
SUN DRIED TOMATO & FETA CHICKEN BAKE
From bariatricfoodcoach.com
Cuisine Italian, Oven BakedCategory Main DishServings 4Calories 160 per serving
- Bake for 20 minutes then remove foil and bake for another 15 minutes or until chicken is cooked through (165F).
SUN DRIED TOMATO, BASIL AND MOZZARELLA CHICKEN | ONCE UPON ...
From onceuponafoodblog.com
5/5 (1)Total Time 40 minsCategory MainsCalories 273 per serving
- To make a pocket in the chicken turn the chicken breasts over and look at the fillet so that you can be sure not to slit through to it. Now make an incision in the middle of the side of the chicken breasts using a sharp pointed knife. Try and keep this incision relatively small. Manoeuvre the knife within the breast to create a pocket that runs the full length of the breast. Repeat with the other three breasts.
- Using a teaspoon stuff the sun dried tomato paste into each of the pockets then spread it out evenly with your fingers. Now stuff each chicken breast with four of the basil leaves and quarter of the mozzarella.
- Place an oven proof, preferably non-stick, pan on the hob over a medium-high heat and add the olive oil.
CHICKEN AND SUN-DRIED-TOMATO MEATBALLS - FOOD AND WINE
From foodandwine.com
4/5 Total Time 30 minsServings 4
- In a food processor, pulse the sun-dried tomatoes, 1 garlic clove, half of the jalapeño, 1/2 teaspoon of salt and 1/8 teaspoon of pepper until finely chopped. Add the bread crumbs and pulse to combine. Transfer the mixture to a large bowl and stir in the chicken, egg and milk. Using lightly moistened hands, roll the mixture into 20 meatballs, a scant 1 1/2 tablespoons each. Dust the meatballs lightly with flour, tapping off any excess.
- Wipe out the food processor and add the remaining garlic clove and jalapeño half; pulse until chopped. Add the tomatoes and their juices and the oregano and process until smooth.
- In a 9-inch cast-iron skillet, heat the olive oil until shimmering. Add the meatballs and cook over moderate heat, turning, until golden but not quite cooked through, 5 to 6 minutes. Transfer to a plate. Add the tomato sauce to the skillet and simmer until slightly thickened, about 2 minutes. Return the meatballs to the skillet and simmer, turning, until just cooked through, about 2 minutes longer. Transfer to a bowl, sprinkle with the parsley and serve.
SUN DRIED TOMATO CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (10)Total Time 25 minsCategory Main CourseCalories 429 per serving
- Heat the olive oil in a large pan over medium high heat. Season the chicken breasts on both sides with salt and pepper.
- Place the chicken in the pan and cook for 4-5 minutes on each side, or until golden brown and cooked through.
- Remove the chicken from the pan; place on a plate and cover with foil to keep warm. Wipe out the pan with a paper towel.
- Melt the butter in the pan. Add the garlic and cook for 30 seconds. Add the flour and whisk until combined with the butter.
SUN-DRIED TOMATO STUFFED TUSCAN CHICKEN BREASTS - A LATTE FOOD
From alattefood.com
5/5 (2)Category Main CourseCuisine ItalianTotal Time 40 mins
- Place your chicken breasts of a flat surface. Using a sharp knife, cut a long pocket in each chicken breast, making sure not to slice all the way through the chicken.
- Spoon about 1 1/2 Tbsps of sun-dried tomato pesto inside of each chicken breast. Place about 7-8 large spinach leaves and 2 Tbsp shredded cheese inside of each chicken breast.
SUN-DRIED TOMATO AND CHICKEN PILAF - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 3 hrs 30 minsCategory MainsCalories 468 per serving
- 1 Preheat slow cooker. Spray a heavy-based frying pan with oil, then cook chicken breasts on one side only over a medium-high heat until browned. Remove from pan with a spoon and reserve on a plate.
- 2 Cook onion and garlic (if using) in pan for 5 minutes, stirring, until lightly browned. Add tomatoes, sun-dried tomatoes and pesto. Season with black pepper and bring to the boil. Pour into slow cooker pot. Stir in hot stock.
- 3 Rinse basmati rice well in a sieve under cold running water, then stir into slow cooker pot with wild rice. Arrange chicken breasts on top of rice, browned side on top, pressing them just below level of the liquid so they don’t dry out during cooking. Cover and cook on high for 2 1/2-3 hours or until chicken is thoroughly cooked and rice is tender.
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