Grilled Chicken Sun Dried Tomato Robusto Calzone Recipes

CHICKEN AND TOMATO CALZONES

Steps:

• Spray a nonstick skillet with cooking spray and heat over medium to medium-high heat. Sauté onion for about 4 minutes until it begins to get tender, then add seasoning, thyme, salt and pepper mushrooms and garlic. Sauté until mushrooms begin to get tender.
• Add tomato paste, sun-dried tomatoes, roasted bell peppers, vinegar, and capers, cook for a minutes. Add spinach and chicken until heated through and spinach is wilted.
• Divide the dough into 4 sections and roll each of them out to about a 12" diameter.
• Mix the cream cheese and cottage cheese with a fork, whisk or beater until creamy.
• Divide the cheese and chicken mixture into four and arrange among the four dough-disks.
• Top each with about 1/4 cup of mozzarella and fold in each. Crimp the edges with a dull fork. brush over each with the egg wash.
• Bake at a 400°F oven on a baking sheet coated with tin foil, for about 20 minutes until lightly brown.

GRILLED CHICKEN SUN DRIED TOMATOES

Steps:

• Over medium high heat in a grill pan, pour half the olive oil and one teaspoon of balsamic. Salt and pepper the chicken breasts well on both sides. Put in the hot oil and sear on each side about 3 minutes to each to get a golden brown and markings. Reduce heat to medium low and continue cooking about five minutes per side. When done (165 temperature), remove to a plate. Let rest. Deglaze the skillet with about 1/4 cup of water. Increase heat to medium high and add sun dried tomatoes with oil. Stir and cook about 7 minutes. Slice the chicken at an angle. Drizzle with remaining olive oil. Cover with sun-dried tomatoes, remaining balsamic vinegar and au jus from skillet. Serve immediately.

GRILLED SUN-DRIED TOMATO STUFFED CHICKEN BREASTS

Steps:

• Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
• Make the garlic-tomato oil: Mix the sun-dried tomato oil and garlic in a bowl; season with salt and pepper.
• Season the pounded chicken on both sides with salt and pepper and brush with half of the garlic-tomato oil; top with the zucchini, chopped sun-dried tomatoes, mozzarella and basil, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush with the remaining garlic-tomato oil.
• Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

SKILLET CHICKEN WITH SUN-DRIED TOMATO SAUCE

Steps:

• Place chicken breasts in a resealable plastic bag and pound to an even thickness. If breasts are very large, cut them in half. Season lightly with salt and pepper.
• Melt 4 tablespoons butter in a large nonstick skillet over medium heat and cook 1/2 of the chicken breasts until they are no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet and set aside. Melt another 4 tablespoons butter and repeat with the remaining chicken breasts. Set aside.
• Melt remaining 2 tablespoons butter in the same skillet and add garlic, Italian seasoning, and red pepper flakes. Cook, stirring constantly, for 1 minute. Pour in wine and bring to a boil. Reduce heat and simmer for 2 minutes. Pour in chicken broth, return to a boil, reduce heat, and simmer for 5 minutes. Stir in cream and sun-dried tomatoes. Simmer for 5 minutes.
• Stir in basil and return chicken to the skillet. Cook until chicken is thoroughly heated and sauce has thickened, about 5 minutes.

GRILLED CHICKEN AND SUN-DRIED TOMATO SUBS

Steps:

• Preheat an outdoor grill for medium high heat, and lightly oil grate. Lightly pound chicken to flatten. Trim excess fat from edges. Brush lightly with olive oil, then season both sides of chicken with salt, pepper, garlic powder, onion powder, oregano and red pepper to taste; set aside
• In a medium bowl, combine the sun-dried tomatoes, olives, and about 2 1/2 tablespoons oil from the tomatoes. Season with salt and pepper to taste; set aside
• Place chicken on preheated grill, and cook for 10 to 12 minutes, turning in different directions while cooking to get cross-hatch grill marks. Place cooked chicken on rolls, and top each with a heaping tablespoon of tomato mixture.