Basilpestostuffedchickenbreastswithsundriedtomatocream Recipes

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

Ingredients

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 & FETA STUFFED CHICKEN BREAST

Basil & Feta Stuffed Chicken Breast image

This is a recipe that I found in a low fat cookbook and have modified slightly. It is a very tasty and light meal, with a rich and savory texture

Provided by Kenzie

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup feta cheese
2 tablespoons neufchatel cheese (light cream cheese)
1/2 cup chopped roma tomato
2 tablespoons chopped fresh basil
4 boneless skinless chicken breasts
1 tablespoon olive oil
2 cups low sodium chicken broth
1 (10 ounce) package fresh spinach
1 teaspoon paprika
salt & fresh ground pepper
4 -8 toothpicks, to hold prepared stuffing

Steps:

In a small bowl, combine feta, cream cheese, tomatos and basil, season with salt, pepper and paprika.
Be sure chicken breasts are even thickness, spread cheese mixture along rough side of chicken breast and roll breasts, secure with toothpick.
Coat outside of chicken breast with olive oil and again season with salt, pepper and paprika.
Heat oil in a nonstick skillet, add chicken cook until brown on all sides, then add 1 cup chicken broth and simmer until chicken is cooked through, and juices run clear.
Remove chicken and keep warm.
In the same skillet, add 1 cup chicken broth and bring to a boil, add spinach and cook until just limp.
To serve, divide the spinach among 4 plates and add chicken breasts to top,
Add a bit of zest with fresh lemon juice on top of plates.

Nutrition Facts : Calories 227.5, Fat 8, SaturatedFat 2.5, Cholesterol 76.8, Sodium 280.4, Carbohydrate 5.9, Fiber 2.2, Sugar 1.5, Protein 33.5

CHICKEN BREASTS STUFFED WITH CHEESE, TOMATO, AND BASIL

Chicken Breasts Stuffed with Cheese, Tomato, and Basil image

Cooked on the bone, the delicate white meat of chicken breasts stays moist.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 1h

Number Of Ingredients 8

Ingredients

4 bone-in chicken breast halves (14 ounces each)
1/2 cup packed fresh basil leaves
1/3 cup drained oil-packed sun-dried tomato halves, about 8
2 garlic cloves, peeled
1 teaspoon finely grated orange zest
Coarse salt and ground pepper
2 ounces Fontina or mozzarella cheese, cut into four pieces
2 teaspoons olive oil

Steps:

Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.
Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving.

Nutrition Facts : Calories 548 g, Fat 25 g, Protein 73 g

BASIL PESTO STUFFED CHICKEN BREASTS WITH SUN-DRIED TOMATO CREAM

Basil Pesto Stuffed Chicken Breasts With Sun-Dried Tomato Cream image

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

Ingredients

4 boneless skinless chicken breasts
4 slices prosciutto
1/4 cup pesto sauce
2 tablespoons lemon juice
1 1/2 garlic cloves, chopped
fresh ground black pepper
1/8 cup olive oil
1/2 cup fresh basil, with stems removed
1 garlic clove
1/4 cup pine nuts, toasted
1/8 teaspoon ground black pepper
1/2 cup freshly grated parmesan cheese
1/8 cup olive oil
1/4 cup chopped shallot
2 tablespoons butter
1/3 cup dry white wine (I prefer Sauvignon Blanc or Reisling)
1 1/2 cups heavy cream
1/4 cup shredded fresh basil
1/8 cup sun-dried tomato packed in oil, drained
1 tablespoon lemon juice
1 tablespoon cornstarch, mixed with equal amount of water

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.

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