TOMATO-CREAM STUFFED CHICKEN
This recipe works equally well for a weeknight meal or special occasion. The sun-dried tomato sauce is great with the chicken as well as grilled veggies. -Jaqui Humphrey, Kirkland, Washington
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 400°. In a small bowl, combine first five ingredients. Carefully loosen the skin on one side of each chicken breast to form a pocket; spread cheese mixture under the skin. Sprinkle with salt and pepper. In a large skillet, brown chicken on both sides in butter and oil. , Transfer to an ungreased 13x9-in. baking dish. Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. , Meanwhile, in a small saucepan, combine wine, tomatoes, shallot, garlic and basil. Bring to a boil over medium-high heat; cook until reduced by half. Add cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally. Serve with chicken.
Nutrition Facts : Calories 847 calories, Fat 65g fat (34g saturated fat), Cholesterol 265mg cholesterol, Sodium 612mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 48g protein.
STUFFED TOMATO BASIL CHICKEN
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
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
GRILLED CHICKEN STUFFED WITH BASIL AND TOMATO
Who needs bread when you can make these tasty "sandwiches"?
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 7
Steps:
- Butterfly chicken breasts: Put halves on a cutting board, smooth sides down, with the pointed ends facing you. Starting on one long side, cut breasts almost in half horizontally (stop about 1/2 inch before reaching the opposite side). Open cut breasts like a book. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper. Transfer to a plate, and coat both sides with garlic and oil. Let stand 30 minutes.
- Heat a grill or grill pan until medium-hot. Place 3 basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato. Fold over other half of chicken breast, and secure with two toothpicks or short skewers.
- Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes. Place on a clean serving platter; garnish with basil. If desired, remove toothpicks or skewers before serving.
Nutrition Facts : Calories 239 g, Cholesterol 99 g, Fat 6 g, Fiber 1 g, Protein 40 g, Sodium 359 g
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
BASIL PESTO STUFFED CHICKEN BREASTS WITH SUN-DRIED TOMATO CREAM
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
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.
CREAMY TOMATO-BASIL PASTA WITH CHICKEN
A few fresh ingredients transform chicken and pasta into this simple and creamy flavor-filled dish.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.
- Add remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is melted. Stir in tomatoes; cook 3 min.
- Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 47.9 g, Cholesterol 91 mg, Fat 15.8 g, Fiber 3.6 g, Protein 38.2 g, SaturatedFat 7.7 g, Sodium 636.1 mg, Sugar 2.2 g
CHICKEN BREASTS STUFFED WITH CHEESE, TOMATO, AND BASIL
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
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
CHEESY BASIL-STUFFED CHICKEN BREASTS
I got this recipe out of The Best of America's Test Kitchen book. Its simple and it's a real family pleaser :) I served this with mashed potatoes and steamed broccoli for a complete meal. Note: Avoid thin chicken breasts for this recipe; they are difficult to stuff without tearing. Preshredded or part-skim mozzarella will also work in the filling, but it will be grainy.
Provided by StrikingEyes00
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Adjust an oven rack to the middle position and heat the oven to 425 degrees.
- Combine the cheese, 2 Tbls. of the basil, cream, lemon juice, 2 teaspoons of the garlic, 1/2 tsp salt, and pepper to taste in a medium bowl.
- Pat the chicken dry with paper towels and cut off any fat. Cut a pocket in the thickest part of the chicken breast and gently work the knife back and forth until the pocket extends down into most of the breast.
- Scoop one-quarter of the filling into each breast.
- Seal the opening by threading a toothpick or wooden skewer through the chicken about 1/4 inch from the opening.
- Transfer the stuffed breasts to a 13 by 9-inch baking dish and spread evenly with mayonnaise.
- Pulse the bread in a food processor to coarse crumbs, about 8 pulses. Toss the breadcrumbs with 1 teaspoons garlic, 2 Tbls. basil, and 1 Tbls. of EVOO. Sprinkle the crumb mixture over the chicken, pressing lightly to adhere.
- Toss the tomatoes with 1 Tbls. EVOO, 1/2 teaspoons salt, and pepper to taste. Arrange in the baking dish around the chicken. Bake until the crumbs are golden brown and the thickest part of the chicken registers 160 degrees, about 25 minutes.
- Serve.
Nutrition Facts : Calories 378.4, Fat 21.4, SaturatedFat 7.4, Cholesterol 104, Sodium 382.6, Carbohydrate 10.7, Fiber 1.2, Sugar 3.4, Protein 35.1
CHICKEN IN TOMATO-BASIL CREAM SAUCE
This recipe was inspired by all our fresh garden tomatoes and herbs. In summer, I grill the chicken with some Italian seasonings and a bit of garlic powder, but on rainy days or in winter, I cook it on the stovetop. -Rachel Kowasic, Connellsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons butter until no longer pink. Remove and keep warm. In the same skillet, saute tomatoes and onion in remaining butter until onion is softened. Add garlic; cook 1 minute longer., Stir in broth. Bring to a boil; add orzo. Reduce heat. Cover and simmer for 10-12 minutes or until orzo is tender. Stir in the chicken, milk, basil, salt and pepper; heat through (do not boil). Sprinkle with cheese just before serving.
Nutrition Facts : Calories 417 calories, Fat 12g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 723mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 9g fiber), Protein 35g protein. Diabetic Exchanges
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