Sun Dried Tomato Spinach Stuffed Chicken Recipe By Tasty

SPINACH TOMATO FETA STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 425 degrees F.
• Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the spinach mixture to go.
• Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
• In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.
• Mix well and set aside.
• Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.
• Heat a large, oven-safe or cast iron skillet over medium heat.
• Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
• Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.
• Remove from oven and tent with foil for 5 minutes before eating.
• Remove toothpicks and eat right away.

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!

SUN-DRIED TOMATO & SPINACH-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
• Season the chicken breasts with olive oil, pepper, and salt.
• Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
• In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
• Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
• Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
• Serve chicken on top of whole wheat pasta and spinach marinara sauce.
• Enjoy!

TOMATO-CREAM STUFFED CHICKEN

Steps:

• Preheat oven to 400°. In a small bowl, combine first five ingredients. Carefully loosen the skin on one side of each chicken breast to form a pocket; spread cheese mixture under the skin. Sprinkle with salt and pepper. In a large skillet, brown chicken on both sides in butter and oil. , Transfer to an ungreased 13x9-in. baking dish. Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. , Meanwhile, in a small saucepan, combine wine, tomatoes, shallot, garlic and basil. Bring to a boil over medium-high heat; cook until reduced by half. Add cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally. Serve with chicken.

SPINACH & SUN DRIED TOMATO STUFFED CHICKEN WITH GARLIC &

Steps:

• Place a long piece of plastic wrap over your cutting board and place 1 chicken breast at a time top side down on the wrap. Then fold the plastic wrap over the Chicken. (Covering the chicken with the plastic will help in pounding the chicken with the meat mallet.) Then pound the chicken evenly to spread the flesh of the chicken out so you get an even ¼ to ½ inch thick piece of chicken. Once pounded out into a single thin piece you will be able to stuff and roll them up. Season the breasts with salt and pepper.
• Soak sun dried tomatoes in boiling hot water for 15 minute While there soaking mix the Olive oil and clarified butter/bacon grease together. Then in a saute pan pour half of your oil mixture in and heat the pan on a medium high. Add the sliced onions in and cook for 3-4 minute then add in minced garlic and cook for an additional 2 minute salt and pepper mix to taste. Drain off oil and lightly tossed the spinach in the onion mix and place in a bowl, add in the sliced sun dried tomatoes and allow to cool. Place the Spinach mix evenly on each breast. Sprinkle the cheese on top of your spinach mix and then fold in each end and roll tightly. Secure breasts with toothpicks. Add the remainder of your oil mix to the pan heat on medium high. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Allow to rest to keep moister in (at least 5min.) Drain the oil from the sauté pan and deglaze the pan by adding in the red wine, then add the balsamic vinegar and the honey. Boil on a medium heat until reduced by 2/3.
• Boil the potatoes until tender. Then mash the potatoes and whip chopped chives, parsley, basil, granulated garlic, milk, butter, salt and freshly ground pepper into the potatoes with a beater.
• Slice each chicken roll to expose the stuffed interior. Place mashed potatoes in center of each plate. Place the stuffed chicken around potatoes in a circle. Then Drizzle the balsamic reduction in a circler motion around the outside of the chicken.
• By: Travis W Holland.