SUNDRIED TOMATO, BASIL, & RICOTTA-STUFFED CHICKEN BREASTS
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Instructions Preheat oven to 400˚F. Add sundried tomatoes, basil and garlic to a food processor or blender. Pulse until a thick paste forms. Transfer to the paste to a large bowl. Add the salt, pepper and red pepper flakes. Add the ricotta, Parmesan, and mozzarella cheeses. Fold the paste with the cheese until mixed thoroughly. Using a sharp knife, make a small incision on the side of each chicken breast. Carefully work the knife deeper into to the chicken to create a pouch. Stuff each chicken breast with ½ cup of the mixture. These will be fully stuffed and hard to contain! You can use a toothpick to seal the chicken, but it is not necessary. Season both sides of the chicken with your favorite chicken rub. I've been using Heinen's Great Lakes Chicken seasoning a lot as of late. Place the chicken on a baking sheet and place into the oven for 30 minutes. After 30 minutes, check the internal temperature of the chicken. Once the internal temperature has reached 165˚F it is time to remove from the oven. Allow the chicken to rest for 5 minutes and serve with your favorite roasted veggies for a quick and healthy meal. 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.
BASIL PESTO STUFFED CHICKEN BREASTS WITH SUN-DRIED TOMATO CREAM
You might have trouble pounding the chicken flat enough to make the jelly-roll presentation, but that's ok...just fold it over once to make it look like a big clam :)
Provided by Grimms Restaurant T
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For Pesto, wash basil and remove stems. In food processor mix basil, garlic, pine nuts, pepper and Parmesan. Blend until smooth and slowly add oil.
- Pound chicken breasts to 1/4 inch thickness. Place one slice prosciutto and 1 T. pesto on chicken breast. Tuck in ends and roll jelly style. Secure with toothpicks.
- Drizzle with 2 T. lemon juice, chopped garlic and olive oil. You may either grill these or bake at 350 for 30 minute.
- While breasts are cooking make basil cream.
- Sauté shallots in butter. Add wine and bring to a boil.
- Cook until liquid is reduced to 1/4 cup Add cream and return to boil. Cook 8- 10 minute or until sauce is reduced to 1 cup.
- Whisk continually, add tomatoes and cook 2 minute Whisk in basil and lemon.
- Cook until heated thoroughly. To thicken sauce add cornstarch mixture slowly.
- Remove toothpick and cut the chicken breasts in slices to show off the center. Drizzle the chicken with sauce.
- **Serve this with your choice of pasta and dbl the sauce, or when it's just Dereck and I, I only make 2 chicken breasts and there is enough sauce for our pasta.
SPINACH RICOTTA-STUFFED CHICKEN BREASTS
This is an adopted recipe originally posted by MeanChef. I have left it unchanged it is just as he originally posted it. When I discovered this wonderful recipe online, I hadn't yet discovered Zaar. It was months later I found Recipezaar and nearly a year later when I realized our favourite stuffed chicken breasts, that we often serve at dinner parties, was in fact a Zaar recipe. When I reviewed this in April '04 I mentioned that I often like to serve it with fresh tomato and basil sauce.
Provided by Ninna
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375ºF (190ºC).
- Stuffing: In large skillet, heat butter over medium heat; cook onion and garlic stirring often, for 3 to 5 minutes or until softened.
- Add spinach, parsley and basil; cook, stirring, for about 2 minutes or until spinach wilts and moisture evaporates.
- Let cool completely.
- In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.
- Using sharp knife, bone chicken, leaving skin attached.
- Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side.
- Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread evenly.
- Tuck ends of skin and meat underneath.
- Place on greased rack in foil-lined pan.
- Brush with butter.
- Bake in oven, basting occasionally, for about 35 minutes or until golden and chicken is no longer pink inside.
STUFFED CHICKEN BREASTS WITH BRIE, BASIL AND SUN-DRIED TOMATO
The juices of the chicken mixed with the brie make a wonderful combination. You can use skinless breasts, but the cripiness of browned skin tastes terrific.
Provided by Hag chef
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 354.7, Fat 21.4, SaturatedFat 8.8, Cholesterol 121.2, Sodium 353.5, Carbohydrate 2.4, Fiber 0.5, Sugar 1.6, Protein 36.7
CHICKEN BREASTS STUFFED WITH FETA & SUN-DRIED TOMATOES
The soaking water from the sun-dried tomatoes can be refrigerated for several days. The liquid adds a layer of flavor to salad dressings, or can be used in place of part of the chicken or vegetable broth in recipes.
Provided by Dancer
Categories Chicken Breast
Time 31m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 275.8, Fat 16.7, SaturatedFat 5.4, Cholesterol 83.7, Sodium 282.6, Carbohydrate 4.4, Fiber 0.8, Sugar 2.6, Protein 26.3
SUN-DRIED TOMATO, PINE NUTS AND BASIL STUFFED CHICKEN BREASTS
This healthy meal is very flavorful quick and easy. Chicken stuffed with fresh basil, pine nuts, sun dried tomatoes with a syrupy balsamic sauce.
Provided by Rita1652
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Rub pepper & salt over the breasts. Place 2 slices of tomato 1 teaspoon pine nuts and about 4 basil leaves in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close. Heat the oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
- Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
- Remove the chicken breasts from the skillet and keep in a warm oven or under a foil tent. Continue to cook the sauce until it is reduced to a thick syrup.
- Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast. Garnish with fresh basil.
Nutrition Facts : Calories 242, Fat 10.7, SaturatedFat 1.7, Cholesterol 76.9, Sodium 289.4, Carbohydrate 7.7, Fiber 0.7, Sugar 4.7, Protein 27.4
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