Basil Stuffed Chikn With Red Potatoes And Olives Recipes

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STUFFED TOMATO BASIL CHICKEN



Stuffed Tomato Basil Chicken image

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

4 (6 ounce) boneless, skinless chicken breasts
½ (12 ounce) bottle garlic and herb marinade
16 fresh basil leaves
1 large tomato, thinly sliced
4 slices provolone cheese
12 slices bacon
¼ cup freshly grated Parmesan

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



Basil-Stuffed Chik'n With Red Potatoes and Olives image

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

Pam cooking spray
2 tablespoons pine nuts
1 cup packed fresh basil leaf, no need to slice up
4 garlic cloves (we're garlic fiends, so if you need less, 3 will work)
1 tablespoon grated parmesan cheese
1/4 cup water
4 pieces Quorn Naked Chik'n Cutlets (or similar soy or TSP product)
salt and pepper, to taste
6 small red potatoes, cut into quarters
16 pitted kalamata olives (cheaper to pit them yourself)
1/4 cup balsamic vinegar
1 tablespoon honey
2 teaspoons olive oil

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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