STUFFED TOMATO BASIL CHICKEN
This recipe is a great twist to everyday chicken. I was bored one afternoon and came up with this idea for dinner! This recipe can be reduced in fat by omitting the cheese and bacon.
Provided by Jodi Hanlon
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes.
- Preheat oven to 500 degrees F (260 degrees C).
- Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast.
- Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.
Nutrition Facts : Calories 720.6 calories, Carbohydrate 7 g, Cholesterol 179.9 mg, Fat 49 g, Fiber 0.6 g, Protein 58.7 g, SaturatedFat 18.9 g, Sodium 1850.1 mg, Sugar 5.2 g
BASIL-STUFFED CHIK'N WITH RED POTATOES AND OLIVES
Came from Shape magazine, 2004. I changed it to use "naked chicken cutlets" from Quorn, which are mycoprotein (sort of like mushrooms) products. This is so delicious, it was a quick gourmet meal in the middle of the week!
Provided by vegwifeyshan
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray.
- Place pine nuts in a small, dry skillet and set pan over med-low heat (make sure you don't burn them). Cook 2-3 minutes, until the nuts are golden brown, shaking the pan frequently to prevent burning.
- Transfer nuts to a blender and add basil, garlic, Parmesan and water. Puree until a thick paste forms.
- Thaw the "cutlets" in the microwave on high for 1 minute.
- Use a knife to cut through each "cutlet", slicing it in half, but not so that you cut through to the other side. Spoon the basil mixture into the space between the cutlet halves. Do this for each "cutlet".
- Place the "cutlets" onto the baking sheet. Season the "cutlets" with salt and black pepper. Arrange potatoes and olives around the sides of the "cutlets".
- Whisk together vinegar, honey, and oil. Pour mixture over "cutlets" and potatoes.
- Bake for 20 minutes, remove the "cutlets" and keep warm in a covered dish.
- Bake the potatoes and olives for another 25 minutes, or at least until the potatoes are tender when poked with a fork.
Nutrition Facts : Calories 289.3, Fat 7.8, SaturatedFat 1.1, Cholesterol 1.1, Sodium 199.8, Carbohydrate 50.6, Fiber 5.3, Sugar 10.2, Protein 6.6
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