SUN-DRIED TOMATO AND BASIL BAKED CHICKEN
Steps:
- Preheat the oven to 350 degrees. Mix the salt, pepper, and garlic powder together, then sprinkle liberally over the chicken breasts and pat down.
- Heat the canola oil in a large frying pan over medium high heat. Once hot, add the chicken breast and cook until browned, around 3 minutes. Flip the chicken oven and cook for another 2 minutes.
- Reduce the heat, add the chicken broth to the pan, then slather the tops of the chicken with a thick layer of the Sun-Dried Tomato and Basil Everything Spread. Cover with aluminum foil and bake in the oven for 30 minutes, or until a meat thermometer reads 165 degrees.
- Remove the pan from the oven, uncover, and allow to sit for a couple minutes. Top with the fresh basil, feta, and balsamic reduction, then serve immediately.
CHICKEN THIGHS WITH SUN-DRIED TOMATO AND BASIL SAUCE
Chicken thighs cooked in a luscious, gluten-free creamy sun-dried tomato and basil sauce. Served with rice, it is the perfect fuss-free dinner.
Provided by Alida Ryder
Categories Chicken Dinner Gluten free
Time 55m
Number Of Ingredients 10
Steps:
- Heat a large, deep pan over medium-high heat and add a splash of oil.
- Brown the chicken thighs on both sides until they turn a deep golden brown and are cooked 3/4 way through.
- Remove the chicken from the pan and set aside.
- Add a bit more oil to the pan if necessary then saute the onion until soft and glossy.
- Remove the stalks from the basil leaves and chop finely. Reserve the leaves for later.
- Add the basil stalks and garlic to the onions and saute for 30 seconds before adding the sun-dried tomatoes. Saute for another minute then pour in the chicken stock and cream.
- Allow to come to a simmer then place the chicken back in the pan and cover.
- Allow to simmer for 10-20 minutes, checking regularly to make sure the liquid hasn't cooked away (top up with more stock if necessary), until the chicken is cooked through.
- At this stage, the sauce will probably have reduced but if you want more sauce (to serve with rice, for example), add another cup of stock (and more cream if you wish) then add the cornflour and milk mixture. Allow to simmer for 10 minutes until thickened.
- Slice the basil leaves and add them to the chicken along with the lemon juice, salt and pepper before serving.
Nutrition Facts : Calories 421 kcal, Carbohydrate 14 g, Protein 48 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 248 mg, Sodium 265 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CHICKEN IN SUN-DRIED TOMATO BASIL SAUCE
Wonderful baked chicken dish that's served over gluten free angel hair pasta, then drizzled with a sun-dried tomato sauce consisting of basil, shallots, and bell peppers in cream and chicken broth. It's perfect for company or holiday dinners like Easter, Mother's Day or Father's Day.
Provided by Teresa
Categories Chicken
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Spray a 10x17" glass baking dish with olive oil cooking spray.
- Place chicken breasts in dish.
- Sprinkle generously with salt and pepper and drizzle with olive oil.
- Bake for about 30 minutes.
- Turn chicken over and sprinkle again with salt and pepper.
- Bake 30 more minutes until chicken is cooked through.
- Meanwhile, make sauce: chop or dice sun dried tomatoes and add ½ cup water.
- Allow the tomatoes to sit in the water about 5-10 minutes to plump up for use.
- While tomatoes are reconstituting, place a couple of tablespoons of olive oil in medium saucepan.
- Add red bell pepper and sauté a few minutes until soft.
- Add diced shallots and cook a few more minutes until veggies are soft.
- Add flour and whisk to combine.
- Slowly work in chicken broth with a whisk, then add cream and continue whisking until smooth.
- Cook over low to medium heat until sauce thickens.
- Dice basil and add to sauce with the drained tomatoes. Stir to combine.
- Keep over very low heat until ready to serve.
- Heat water in a large stockpot.
- Add gluten free angel hair pasta and cook about 5 minutes according to package directions.
- Drain pasta add a little oil or butter to keep noodles from sticking together.
- To serve: Spread angel hair pasta on plates.
- Place a cooked chicken breast on the bed of noodles.
- Spoon Sun-Dried Tomato Basil Sauce over top of the chicken and pasta.
CHICKEN BREAST WITH SUN-DRIED TOMATOES
Sun-dried tomatoes provide intense flavor in this delightful chicken entree. If you have all the ingredients for this dish ready before you start to cook, the recipe comes together quickly.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 190 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 416mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE RECIPE BY TASTY
Here's what you need: bone-in, skin-on chicken thighs, salt, pepper, unsalted butter, garlic, chicken broth, heavy cream, sun-dried tomato, dried oregano, dried thyme, fresh basil
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Season chicken thighs with salt and pepper.
- Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
- Melt 1 tablespoon of butter in the skillet. Add garlic. Stir until fragrant, then add chicken broth, heavy cream, sun-dried tomatoes, dried oregano, dried thyme, and fresh basil and reduce heat to low. Return chicken to the skillet and baste well.
- Bake at 400˚F (200˚C) for 25 minutes.
- Serve immediately and drizzle remaining broth mix over chicken.
- Enjoy!
Nutrition Facts : Calories 466 calories, Carbohydrate 15 grams, Fat 30 grams, Fiber 1 gram, Protein 33 grams, Sugar 5 grams
CHICKEN BREASTS STUFFED WITH GOAT CHEESE, BASIL AND SUN-DRIED TOMATOES
Steps:
- Preheat oven to 375 degrees F. In a medium bowl, mix goat cheese, tomatoes, shallot, garlic, and the 3 to 4 leaves of basil.
- Using a small sharp knife and working with one chicken breast at a time, cut a 2-inch-long horizontal slit into the thick side of chicken breast. Move knife back and forth in slit to form a pocket. Divide cheese mixture among chicken pockets. Press edges closed and secure with a toothpick to seal. Sprinkle chicken with salt and pepper.
- Heat oil in large ovenproof skillet over high heat. Add chicken, skin-side down; cook for 3 minutes or until skin is brown. Turn chicken over; transfer skillet to oven. Bake until cooked through (170 degrees F), about 10 minutes.
- Meanwhile, in a heavy small saucepan, melt butter over medium heat. Remove from heat and stir in lemon juice. Slice chicken and place on a serving plate. Drizzle lemon butter over chicken. Garnish with additional basil.
CHICKEN WITH SUN-DRIED TOMATO, EGGPLANT AND BASIL
Provided by Food Network Kitchen
Categories main-dish
Time 36m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Drizzle 1 tablespoon olive oil over the eggplant halves in a microwave-safe bowl and sprinkle with salt. Cover with a microwave-safe plate and cook on high for 5 minutes.
- Meanwhile, toast the pine nuts in a skillet over high heat, about 1 minute; transfer to a bowl and add the remaining 3 tablespoons olive oil to the skillet. Season the chicken cutlets with salt and pepper and dredge in the flour, shaking off the excess. Add to the skillet and cook until brown on one side, 2 to 3 minutes. Flip the chicken, add the garlic and cook 2 more minutes. Remove the eggplant from the microwave, cool slightly and slice into chunks. Reduce the skillet heat to medium-low; add the sun-dried tomatoes, eggplant, basil, nuts and chicken broth to the skillet and bring to a simmer.
- Transfer the chicken to plates; top each with ricotta and the eggplant mixture. Serve with the bread.
Nutrition Facts : Calories 394 calorie, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 80 milligrams, Sodium 294 milligrams, Carbohydrate 19 grams, Fiber 3 grams, Protein 30 grams
CHICKEN WITH SUN-DRIED TOMATO DRESSING
This is a quick and easy meal to make. I have cooked chicken with sun-dried tomato and oregano dressing for some time, but found a recipe in Chatelaine with the dried seasonings added. Original recipe called for 4 cloves of garlic, but I found that a bit much. I would only use 4 cloves if they were small. Wonderful flavor. Serve this with steamed green beans and rice pilaf.
Provided by heather in Ont
Categories Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Using sharp knife, make 2 or 3 slashes in each piece of chicken.
- Place chicken in a large plastic bag, then pour dressing overtop chicken.
- Sprinkle with garlic, Italian seasoning, salt and pepper.
- Seal bag and shake or massage bag to mix spices and evenly coat chicken.
- Refrigerate chicken in the bag with marinade at least 1 hour (preferably overnight) When ready to cook, heat barbeque to medium heat.
- Remove chicken from marinade and pour remaining marinade into a small bowl.
- Barbeque with lid closed 10 minutes.
- Brush tops of chicken with remaining marinade, then turn chicken.
- Turn chicken occasionally, while grilling 20 to 30 minutes.
- Before serving sprinkle with basil.
- Can be done in the oven at 350 degrees for approximately.
- 40-45 min depending on size of chicken pieces.
CHICKEN, BASIL AND SUN-DRIED TOMATO PASTA
Make and share this Chicken, Basil and Sun-Dried Tomato Pasta recipe from Food.com.
Provided by Sonya01
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Grill, steam or microwave chicken breasts until they are tender and cooked through.
- Cut into strips.
- Heat oil in a large pan, add onion and tomatoes; stir over heat until onion is soft.
- Add wine, bring to boil, reduce heat; simmer, uncovered for 1 minute
- Add tomato paste, sugar and fresh basil; stir until smooth.
- Add cream and chicken; stir over low heat until heated though.
- Spoon over freshly cooked pasta; garnish with basil.
- enjoy.
SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, ball of mozzarella, sun-dried tomato, fresh basil leaf, salt, black pepper, dried oregano, cocktail stick
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat your oven to 400°F, Gas Mark 6 (200°C.)
- Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
- Season the chicken breasts with salt, pepper and dried oregano.
- Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with.
- Stuff to the brim with the fillings
- Use a few cocktail sticks to hold the chicken together and place on a baking tray.
- Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.
- Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.
- Remove the cocktail sticks.
- Enjoy!
Nutrition Facts : Calories 355 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 54 grams, Sugar 0 grams
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