Duckbreaststuffedwithhamandsundriedtomatoes Recipes

STUFFED AND BAKED TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small saucepan over high heat, bring water to a boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
• Slice off the top of each tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain.
• In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
• Bake in preheated oven for 20 to 25 minutes.

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F.
• Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

SUN-DRIED TOMATO STUFFING

Steps:

• Sausage Stuffing:Brown 1 pound crumbled sausage in 6 tablespoons butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, 30 more minutes.

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
• Bake in preheated oven for 15 minutes.

STUFFED BAKED TOMATOES

Steps:

• Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.

STUFFED MUSHROOMS WITH SUN-DRIED TOMATO

Steps:

• Brush the mushrooms caps with some of the reserved tomato oil and arrange them, stemmed sides down, on the rack of a broiler pan. Broil the mushrooms caps under a preheated broiler about 6 inches from the heat for 2 minutes, or until they are barely softened, and arrange them, stemmed sides up, in one layer on a baking sheet. In a large skillet cook the shallot and the garlic in the remaining reserved oil over moderately low heat, stirring occasionally, or until they are softened, stir in the reserved mushroom stems, the tomatoes, the thyme, and salt and pepper to taste, and cook the mixture, stirring occasionally, for 5 to 10 minutes, or until the liquid has evaporated and the mixture is thick. Stir in the cream and salt and pepper to taste, divide the mixture among the mushroom caps, and sprinkle it with the Parmesan. Bake the stuffed mushrooms in the middle of a preheated 350°F. oven for 12 to 18 minutes, or until the filling is heated through.

MUSHROOMS STUFFED WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 400°F.
• In a small bowl soak tomatoes in hot water to cover 5 minutes. Reserving 1 tablespoon soaking liquid, drain tomatoes well and chop fine. In a small skillet heat oil over moderate heat until hot but not smoking and cook chopped mushrooms stems and shallots, stirring until shallots are softened. In a bowl stir together mushrooms mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil, and salt to taste. Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish. Sprinkle mushrooms with Parmesan and bake in middle of oven 15 minutes.

SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY

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!

DUCK BREAST STUFFED WITH HAM AND SUN-DRIED TOMATOES

Steps:

• Heat a small amount ot the olive oil in a pan and fry the spinach leaves. Season with salt and pepper and drain on kitchen paper.
• Finely chop one slice of prosciutto and trim the rest.
• In a bowl, combine the diced ham (and any trimmings), chicken mince, tomatoes, garlic, tarragon and season with salt and pepper.
• Shape the mixture into 4 patties the length of the duck breasts and pan fry in this shape.
• When cooked 3-4 minutes, wrap each patty first in 2 spinach leaves, then a slice of prosciutto.
• Stuff these patties under the skin of the duck breast and re-form the skin over the breast.If there is not enough skin, secure with 2 cocktail sticks.
• Fry the breasts skin side down in a little olive oil for about 10 minutes (this will crisp the skin and render its fat) then a further 3 minutes on the underside.