Chevre And Sun Dried Tomato Chicken Recipes

CHICKEN WITH GOAT CHEESE AND SUN DRIED TOMATO

Steps:

• Preheat the oven to 375 degrees F.
• Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

SUN-DRIED TOMATO CHICKEN

Steps:

• In a large skillet, saute onion and garlic in butter for 3-4 minutes or until tender. Stir in the tomatoes, wine or broth and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until liquid is absorbed, stirring occasionally. Remove from the heat; stir in basil., Flatten chicken to 1/4-in. thickness. Spread each with 1/4 cup tomato mixture to within 1/2 in. of edges. Crumble goat cheese over tomato mixture. Roll up jelly-roll style, starting with a short side; secure with a toothpick or small metal skewer. Sprinkle with salt and pepper. , Place chicken in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until juices run clear. Spoon pan juices over chicken and remove toothpicks before serving.

CHICKEN BREAST WITH SUN-DRIED TOMATOES

Steps:

• Bring 1/2 cup broth to a boil; remove from the heat. Stir in sun-dried tomatoes; let stand for 10 minutes. In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and 1 teaspoon garlic for 1 minute. Stir in the remaining broth; cook 2 minutes longer or until mushrooms are tender. Remove mushroom mixture and set aside., Rub chicken with remaining garlic. In the same skillet, brown chicken in oil for 3 minutes on each side. Stir in tomato mixture; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear. Remove chicken; slice and keep warm., In a small bowl, combine the cornstarch, basil, salt and pepper. Stir in milk until smooth; add to tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in mushroom mixture. Spoon over chicken. Serve with pasta if desired.

SUN DRIED TOMATO CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
• Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth.
• Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently. Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.

CHEVRE & SUN-DRIED TOMATO CHICKEN

Steps:

• Preheat oven to 375°F.
• Drain tomatoes. Save 1 Tbsp of the oil.
• Finely chop and stir into goat cheese.
• Using your fingers tuck a rounded Tbsp between skin and meat of each breast and push to centre of breast.
• Using your palm gently press down on chicken skin until cheese is evenly distributed.
• Rub a small amount of stuffing over skin for great tasting skin.
• Place breasts skin side up on an 9 x 13 pan treated with cooking spray.
• Drizzle with reserved tomato oil, spread evenly over chicken with fingers.
• Roast in centre of oven for 50 - 60 minutes, basting occasionally. Until skin is rich golden brown.
• Skim fat from pan and drizzle pan juice over chicken.

CHEVRE AND SUN-DRIED TOMATO CHICKEN

Steps:

• Preheat oven to 375F (190C). Drain tomatoes, saving 1 tablespoon (15 mL) oil.
• Finely chop tomatoes and stir into goat cheese.
• Using your fingers, tuck a rounded tablespoon between skin and meat of each breast and push to centre of breast.
• Then, using your palm gently press down on chicken skin until cheese is evenly distributed under skin.
• Rub a little more of cheese mixture on skin for a great-tasting chicken skin.
• Place breasts skin-side up in a single layer on an ungreased 9x13-inch (3-L) baking dish.
• Drizzle with 1 tablespoon (15 mL) oil from tomatoes and use your fingers to spread evenly over skin.
• Roast in centre of 375F (190C) oven, basting occasionally with pan juices, until skin is richly golden and chicken feels springy, from 50 to 60 minutes.
• Skim fat from pan juices and discard. Drizzle pan juices over chicken.