CHICKEN, FETA CHEESE, AND SUN-DRIED TOMATO WRAPS
The ingredients in this easy wrap can be altered to your personal preference. Use your grill to make this into an easy summertime treat. In the winter, your oven will work just fine. The finished product will taste like something you'd order at a full service restaurant... but you'll be enjoying it in your own home!
Provided by SMPETER
Categories World Cuisine Recipes European Italian
Time 3h45m
Yield 4
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
- Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
- Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
- Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.
Nutrition Facts : Calories 323.8 calories, Carbohydrate 34.1 g, Cholesterol 44.1 mg, Fat 14.2 g, Fiber 4.1 g, Protein 20.7 g, SaturatedFat 3.3 g, Sodium 901.6 mg, Sugar 5.5 g
CHICKEN BREAST STUFFED WITH FETA CHEESE, SUN-DRIED TOMATO
A stuffed chicken breast where the sweetness of the sun-dried tomatoes harmonizes with the saltiness of the Feta cheese.
Provided by Terrence Maguire
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sauté garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to"combine" the flavors).
- Put aside to cool.
- In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture.
- Toss until well mixed (this will be your "stuffing").
- Lay a flattened piece of chicken breast on a cutting board or your counter.
- Put a 1/4 of the above mixture on the flattened chicken breast like you would be making a burrito and roll as tight as you can get it.
- Secure it with a toothpick or butcher string.
- Place chicken breast "roll" on a baking sheet (I spray it with Pam so it doesn't stick), brush with olive oil (this gives it a nice golden brown texture), and season with salt and pepper.
- Preheat oven to 350°F.
- Cook for about 35 minutes or until the internal temperature reaches 180°F.
- I guess you could try it on a grill, but I never attempted it yet!
- Garnish with chopped green onion and serve hot.
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
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