Sun Dried Tomato Stuffed Chicken Recipes

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!

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.

CHICKEN STUFFED W/ SUN-DRIED TOMATOES & GOAT CHEESE

Steps:

• Preheat oven to 400 degrees. Spray a baking sheet with vegetable spray.
• Chop the sundried tomatoes, goat cheese and basil with chef knife, or blend in food processor until slightly coarse.
• Make a horizontal slit about 2 inches long through each chicken supreme to make a pocket. Stuff each chicken evenly & secure with a toothpick if needed.
• In a grill or skillet with oil or vegetable spray, grill the chicken on both sides for about 5 minutes.
• Place on baking sheet and bake for about 25 minutes or until the meat is no longer pink inside. Please don't overcook.
• Garnish with basil.

SUN-DRIED TOMATO PESTO AND FETA STUFFED CHICKEN BREASTS

Steps:

• Pre-Heat oven to 180 degrees Celsius.
• Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
• Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.
• Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min's or until cooked through.

EASY AUSTRALIAN STUFFED CHICKEN W/ PROSCIUTTO, SUN-DRIED TOMATO

Steps:

• Slice the red pepper very thin sliced about two inches long.
• Slice the mushrooms very thinly.
• Slice the sun-dried tomatoes very thinly.
• Crush the garlic and put into small bowl.
• Put sun-dried tomatoes into small bowl.
• Pour 2 tbsp of olive oil into small bowl Add basil, then mix ingredients together.
• Butterfly the chicken breasts, then spread them apart to be stuffed.
• Spread mixture inside of chicken breasts.
• Place prosciutto, red peppers, and mushrooms inside of chicken breasts.
• Close chicken breasts.
• Brush olive oil onto top of breast.
• Sprinkle with basil.
• Cook for about 15 minutes or so at 400°F, then turn oven up to full for 2 minutes to brown the top.
• Serve with your favourite vegetables.

SUN-DRIED TOMATO STUFFED CHICKEN

Steps:

• Pound chicken between two sheets of wax paper, flattening to 1/4 inch thickness using a rolling pin or mallet.
• Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Mix together cream cheese, two-thirds of garlic, and sun-dried tomatoes; then spread cream cheese filling over one side of each chicken breast.
• Sprinkle 3/4 teaspoon basil and 1/4 cup parmesan cheese over breasts; roll up and secure with a toothpick in each breast.
• Place in an 8-inch-square baking pan coated with cooking spray and bake at 350 for 40-45 minutes.
• Remove from oven and let stand for 10 minutes.
• While chicken is cooking (or standing), combine plum tomatoes, olive oil, red wine vinegar, 1/4 teaspoon salt, rest of minced garlic, 1/4 teaspoon pepper, and 3/4 teaspoon basil. Cut chicken into slices; serve bruschetta (tomato mix) over the slices.
• Any leftover bruschetta can be served with toasted or grilled French/Italian bread slices on another day for a great snack/appetizer!

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.

SUN-DRIED TOMATO AND CHEESE STUFFED CHICKEN BREASTS

Steps:

• Make 2-inch-long deep cut with knife parallel to cutting board in center of each chicken breast half to form pocket. Evenly stuff pockets with cheese and tomatoes; secure with wooden toothpicks. Sprinkle, if desired, with salt and pepper. Dip chicken breasts in flour.
• Heat oil in 12-inch skillet over medium-high heat and brown chicken. Add garlic and cook, stirring occasionally, 30 seconds. Stir in Sauce and simmer covered 6 minutes or until chicken is thoroughly cooked. Remove toothpicks. Serve, if desired, over hot steamed escarole or spinach.