Fetta Bacon And Sundried Tomato Stuffed Chicken Rolls Recipes

SUN DRIED TOMATO FETA STUFFED CHICKEN

Steps:

• Lay chicken breast flat on the cutting board. Carefully, slide the knife (hold it sideways with blade facing away from you) at the top (wider part) of the chicken breast, in the center, and cut a pocket in the middle. DO NOT slice all the way through the bottom or the sides of the chicken breast. Your ultimate goal is to create a pocket inside the breast with opening at the top. Repeat with all three breasts.
• In a small bowl, mix minced sun dried tomatoes, Feta cheese, oil, parsley, salt and pepper. Mix well until evenly combined.
• Stuff each chicken breast with equal amount of tomato/feta mixture, making sure it is evenly distributed through the pocket. Lightly press each chicken breast.
• Rub each chicken with about a tablespoon of pesto.
• Preheat a large cooking pan on medium heat and add vegetable oil. Place stuffed chicken breasts in the pan.
• Cook over medium/ medium-low heat until done making sure that both sides get nice and golden (lots of flavor comes from the chicken cooked to golden brown). This could take 20-30 minutes, depending on thickness of the chicken.

FETTA, BACON AND SUNDRIED TOMATO STUFFED CHICKEN ROLLS

Steps:

• Preheat your oven to 220C | 425F.
• Place the chicken on a board/work surface. Lay each fillet flat and sprinkle with 1/2 teaspoon vegetable stock powder per fillet, salt to season and the garlic powder (enough to suit your taste buds). Rub the seasonings into the fillet.
• Spread 1/2 tablespoon of the tomato pesto (or paste) per fillet, onto each chicken thigh.
• Lay a slice of bacon over each chicken fillet, and four spinach leaves per fillet. Place 2 cubes of fetta cheese onto each thigh (you can crumble the fetta with your fingertips for even distribution).
• Firmly roll up each chicken breast (with the smallest width/side facing you) and secure with 2 or 3 toothpicks.
• Lightly rub a little extra salt and garlic powder on the outside of each chicken roll and drizzle with a small amount of garlic olive oil.
• Place the stuffed chicken rolls into an oven proof baking dish, and cover with foil.
• Bake for about 25 - 30 minutes, or until the chicken is cooked through.
• Uncover and change oven settings to grill/broil on medium heat, and grill your chicken for a further 5 minutes on each side, or until each roll is nice and golden in colour.
• Remove and serve.

BACON AND FETA STUFFED CHICKEN BREAST

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Let cool, then crumble into small pieces.
• Mix bacon and feta together in small bowl.
• Cut a 2 to 3 inch slit lengthwise in the side of the chicken breast creating a pocket, and fill with mixture. Secure shut with toothpicks.
• Place chicken in slow cooker, then add tomatoes and basil.
• Cook on High until chicken is no longer pink in the middle, about three hours.

BREADED CHICKEN STUFFED WITH SUN-DRIED TOMATO PESTO AND FETA

Steps:

• Preheat the oven at 350 degrees.
• Combine the pesto and feta in a bowl.
• Slice the chicken longways and open them up, making a thin and wide chicken breast.
• Put 2 tablespoons or so of the pesto/feta combination into the center of the chicken.
• Close the chicken around the filling and secure it closed with toothpicks.
• Combine breadcrumbs and parmasean cheese in a bowl.
• Wisk the eggs together.
• Roll the stuffed chicken into the egg, and then coat with the breadcrumb mixture.
• Bake at 350 degrees for 40 minutes.

BACON, SUNDRIED TOMATO & FETA ROLLS

Steps:

• For the pastry, sift the flour and a pinch of salt into a large bowl. Grate in the frozen butter. Use a kitchen knife to mix until all the pieces of butter are coated with flour. Stir in 150ml cold water to form a soft dough, then bring together with your hands. Wrap in cling film and chill in the fridge for 30 mins.
• Heat oven to 200C/180C fan/gas 6. On a lightly floured surface, roll out half the pastry to a long rectangle, about 9 x 45cm. Scatter half the filling ingredients along the pastry, towards one edge. Brush the other edge with egg and fold it over the filling, pressing the pastry edges to seal into a long sausage roll. Brush the top with more egg, then cut into 3cm-long rolls. Use scissors to snip little 'V' shapes in the top of each roll.
• Repeat with the remaining pastry and filling, then arrange the rolls on baking parchment-lined baking trays. Bake for 15-20 mins until golden brown.

CHICKEN BREAST STUFFED WITH FETA CHEESE, SUN-DRIED TOMATO

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.