Chicken Involtini With Sun Dried Tomatoes Pine Nuts And Spinach Recipes
PENNE WITH CHICKEN, SUN-DRIED TOMATOES AND PINE NUTS
This pasta dish looks and tastes great. It looks stunning served in bowls or large, restaurant-like plates. I love sun-dried tomatoes and fresh basil! The pine nuts add a nice touch. Roast the pine nuts in a skillet on low heat. Watch the nuts as they turn brown (and then black) suddenly. Serve this tasty dish with fresh parmesan cheese and a glass of wine.
Provided by tigerduck
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the sun-dried tomatoes into thin stripes. Keep the oil.
- Heat wok or large skillet. Add 1 tablespoons of the kept oil.
- Fry meat in 2-3 portions. Add more oil if necessary.
- Add fried meat to the wok again.
- Add garlic, tomatoes and cream. Cook on low heat for 4-5 minutes.
- Add cooked penne and basil and mix. Leave on stove until penne are warm.
- Season with salt and pepper.
- Serve in bowls and top with roasted pine nuts.
CHICKEN INVOLTINI WITH SUN-DRIED TOMATOES, PINE NUTS AND SPINACH
Make and share this Chicken Involtini With Sun-Dried Tomatoes, Pine Nuts and Spinach recipe from Food.com.
Provided by ElizabethKnicely
Categories Chicken Breast
Time 1h10m
Yield 4 stuffed chicken breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 400°F.
- COMBINE stuffing ingredients together in a bowl. Set aside.
- PLACE chicken breasts on a cutting board and cover with plastic wrap. With a mallet or the palm of your hand, slightly flatten out breasts.
- SHAPE handful of stuffing into a ball and place in center of each chicken breast.
- WRAP breast around the stuffing, starting with one side. Roll the breast, tucking the opposite side underneath. Season top of chicken breast (skin side) with salt and pepper.
- ROAST in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.
Nutrition Facts : Calories 589.4, Fat 26.6, SaturatedFat 9.2, Cholesterol 116.1, Sodium 720.1, Carbohydrate 43.2, Fiber 4.2, Sugar 5.2, Protein 43.4
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