Sun Dried Tomato Rolls With Garlic Recipes

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SKILLET CHICKEN WITH SUN-DRIED TOMATO SAUCE



Skillet Chicken with Sun-Dried Tomato Sauce image

This is a wonderful chicken dinner: Chicken breasts are pounded thin, sauteed, and then paired with a creamy white wine sauce with sun-dried tomatoes. Everything is cooked in 1 skillet.

Provided by Cooking44

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 12

Number Of Ingredients 11

4 pounds boneless skinless chicken breasts
salt and pepper to taste
10 tablespoons butter, divided
6 cloves garlic, minced
2 teaspoons Italian seasoning
½ teaspoon red pepper flakes
1 cup dry white wine (such as Chardonnay)
2 cups chicken broth
1 ½ cups heavy whipping cream
1 cup oil-packed sun-dried tomatoes, thinly sliced
1 cup thinly sliced fresh basil

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.

Nutrition Facts : Calories 495 calories, Carbohydrate 13.7 g, Cholesterol 153.4 mg, Fat 35.5 g, Fiber 1.1 g, Protein 26.8 g, SaturatedFat 16.7 g, Sodium 591.1 mg, Sugar 0.5 g

BREAD MACHINE SUN-DRIED TOMATO ROLLS



Bread Machine Sun-Dried Tomato Rolls image

A short list of ingredients means you can get the dough for rich, flavorful rolls done in a dash.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h35m

Yield 12

Number Of Ingredients 6

3/4 cup warm milk (105° to 115°)
2 cups Gold Medal™ Better for Bread™ bread flour
1/4 cup chopped sun-dried tomatoes in oil, drained and 1 tablespoon oil reserved
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast

Steps:

  • Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
  • Select Dough/Manual cycle. Do not use Delay cycle.
  • Remove dough from pan; place on lightly floured surface. Cover and let rest 10 minutes.
  • Lightly grease cookie sheet with shortening or spray with cooking spray. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 45 minutes or until almost double.
  • Heat oven to 350°. Bake 12 to 16 minutes or until golden brown. Remove from cookie sheet to wire rack. Serve warm or cooled.

Nutrition Facts : Calories 100, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Roll, Sodium 210 mg

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