Stuffed Chicken With Marinated Tomatoes Recipes

STUFFED TOMATO BASIL CHICKEN

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.

CHICKEN-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. , In a small bowl, combine the chicken, carrot and onions. Combine mayonnaise and ranch dressing; stir into chicken mixture. Spoon into tomatoes. Sprinkle with walnuts.

STUFFED CHICKEN WITH MARINATED TOMATOES

Steps:

• Cut a pocket horizontally in the thickest part of each chicken breast; place in a bowl. Toss with 1/4 cup dressing; refrigerate, covered, 30 minutes. , Preheat oven to 425°. Crumble goat cheese; reserve 1/2 cup cheese for serving. Divide remaining cheese among chicken pockets; secure with toothpicks. Place in a greased 15x10x1-in. pan; sprinkle with salt and pepper., Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Toss tomatoes with remaining dressing; let stand while chicken is cooking., Add basil to tomato mixture; serve over chicken. Top with remaining cheese.

TOMATO-AND-GARLIC-STUFFED CHICKEN CUTLETS

Steps:

• Stir together garlic, anchovy paste, parsley, 1/2 tablespoon oil, and 1/4 teaspoon pepper.
• Pat chicken dry, then spread with parsley mixture. Fold chicken in half crosswise and insert 2 slices of tomato into each pocket. Season outside of pockets with 1/4 teaspoon salt and 1/4 teaspoon pepper (total), then brush with 1/2 tablespoon oil.
• Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add chicken and brown 2 minutes per side. Reduce heat to low and cover skillet, then cook until chicken is just cooked through, 3 to 5 minutes more. Serve with pan juices.

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!

STUFFED CHICKEN PARMESAN RECIPE BY TASTY

Steps:

• Season chicken with salt.
• Cut a pocket into each chicken breast.
• Stuff the pockets evenly with the mozzarella cheese.
• Press the edges of the chicken together to seal the pocket.
• Separate the flour, eggs, and bread crumbs into 3 separate bowls.
• Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
• Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
• Heat the oil in a large pan over medium heat. Preheat oven to 180°C.
• Fry the chicken until golden brown on both sides.
• Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
• Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
• Bake for 20 minutes.
• Enjoy!

STUFFED CHICKEN BREASTS POACHED IN TOMATO CONSOMME

Steps:

• Combine lemon juice, vinegar, salt and pepper in a glass or ceramic bowl. Add the rice, 2 tablespoons of the celery leaves and 2 tablespoons of the hazelnuts. Toss and set aside.
• Put each chicken breast in a large plastic bag or between two sheets of plastic wrap and gently pound with a rolling pin until each piece is 1/4 inch thick. Lay the paillard skin side down, season with salt and pepper and spread with 3 tablespoons of the rice mixture. Cover with a thin sheet of prosciutto. Carefully roll the breast like a jellyroll. Tuck in the ends and tie with string in 4 or 5 places so that the breast will stay intact during poaching.
• Heat the tomato broth to a boil and skim. Slide the chicken rolls into the broth. Lower heat and cook gently for 10 minutes, turning frequently. Make sure that the chicken remains covered with liquid. Remove the chicken and set aside. Add the Port and continue cooking the tomato broth until it is thick and measures about 2 cups, about 5 minutes.
• Use a knife to remove the ties from the chicken. Carefully slice each breast into pieces 1 1/2 inches thick. Fan each in a circle on a plate. Ladle 1/2 cup of reduced tomato broth over each, sprinkle with the remaining celery leaves and hazelnuts and serve.

CHICKEN BREASTS STUFFED WITH ZUCCHINI, TOMATO AND BASIL

Steps:

• Prepare a fire in a charcoal grill.
• Butterfly each chicken breast half by slicing it horizontally from one side to within 1/2 inch of other.
• Open like a book and sprinkle to taste with salt and pepper.
• For Marinade: In a shallow baking dish, combine ingredients.
• Add chicken and turn to coat all sides.
• Let stand at room temperature for 30 minutes.
• Layer tomato and zucchini slices and basil leaves inside each chicken breast.
• Close and secure with toothpicks.
• Season to taste with salt and pepper.
• Cook chicken breasts over a medium fire, turning often and brushing occasionally with olive oil, until juices run clear when pierced by a skewer, 20-30 minutes.

TOMATOES WITH CHICKEN STUFFING

Steps:

• Preheat oven to 375 degrees.
• Cut off the very top of the tomatoes at the stem end to create a 1/4-inch lid. Set aside. With a measuring spoon, scoop out the insides of the tomatoes and place in a bowl. Gently squeeze the tomatoes to loosen any remaining juice and seeds and add to the contents of the bowl. Coarsely chop or process the juice, seeds and pulp briefly in a food processor and set aside for use in the sauce. There should be about 2 cups.
• To make the stuffing, mix the bread and milk together in a bowl, mashing the bread with your fingers to help it absorb the milk. Stir in the egg, 1/2 teaspoon pepper and 1/2 teaspoon salt. Add the onion, chopped garlic, chives and leftover chicken; mix gently to combine. Stuff the tomatoes evenly with the stuffing mixture, mounding it on top. Set the little lids on top of each filled tomato.
• To make the tomato sauce, pour the reserved chopped tomato mixture into a gratin dish. Stir in the olive oil, sliced garlic, sugar, remaining 1/4 teaspoon pepper, cayenne, remaining 1/2 teaspoon salt and water.
• Arrange the stuffed tomatoes on top of the sauce and put in oven about 1 hour, until tender and cooked through. Serve immediately, or set aside and serve later at room temperature.

BAKED CHICKEN-STUFFED TOMATOES

Steps:

• Cut a slice off top of each tomato and scoop out pulp, reserve for other use.
• Sprinke inside of tomatoes with salt and turn upside down to drain.
• In small saucepan melt butter and blend in flour. Cook, stirring until bubbly.
• Off heat, stir in milk. Put back over low heat and cook, stirring until smooth and thickened.
• Stir in chicken, celery, onions, nuts and 1/4 cup cheese.
• Season to taste with seasoned salt and pepper.
• Fill tomato shells with the mixture. Arrange in shallow baking dish or pie plate.
• Sprinkle with remaining 1/4 cup cheese.
• Bake at 375 degrees for 15-20 minute or until golden brown on top.