CHICKEN AND SUN DRIED TOMATO BRUSCHETTA
Provided by Mariel
Number Of Ingredients 6
Steps:
- Place the chicken in a bowl with 1 cup of the dressing.
- Marinate for at least three hours.
- Cook the chicken.
- After the chicken has cooled a little, either shred it or cut it.
- Add chopped sun dried tomatoes, torn up spinach, feta and the rest of the dressing. Mix together.
- Cut up the bread and drizzle with olive oil.
- Broil until lightly toasted.
- Add the chicken mixture to the bread and serve!
SUN DRIED TOMATO BRUSCHETTA CHICKEN WITH PASTA
Make and share this Sun Dried Tomato Bruschetta Chicken With Pasta recipe from Food.com.
Provided by Pizza the Hut
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium high heat.
- Meanwhile, fill a large 12-quart pot with water, cover and bring to a boil over high heat.
- Drizzle 1 Tbsp olive oil into skillet, immediately add chicken breast. Sprinkle with salt and pepper. Cook 3-5 minutes on each side until cooked through.
- While chicken cooks, prepare basil and mozzarella cheese. Chop both into bite size pieces. Drain diced tomatoes into a cup and reserve liquid. In a medium size bowl combine diced tomatoes, Parmesan cheese, sun-dried tomatoes, basil and ½ of mozzarella cheese. Stir to combine.
- Add a small handful of salt to boiling pasta water. Cook pasta to al dente; meaning it still has a little bite to it (approximately 8-10 minutes).
- Once chicken is cooked, add tomato liquid to pan. Spoon the tomato cheese mixture over the chicken breasts. Cover and reduce to simmer.
- Drain pasta and return to the hot pan. Drizzle pasta with remaining olive oil and sprinkle with rosemary. Toss to combine.
- Place pasta and chicken on plate or platter, sprinkle remaining mozzarella cheese over top and garnish with basil and sun-dried tomato if desired.
Nutrition Facts : Calories 544, Fat 21.2, SaturatedFat 8, Cholesterol 105.9, Sodium 605, Carbohydrate 46.7, Fiber 6.4, Sugar 0.4, Protein 41.1
MARINATED CHICKEN BRUSCHETTA
The Italian tomato salsa brightens up grilled chicken. Also delicious served over mixed salad greens.
Provided by Food Network
Time 52m
Yield 6 servings
Number Of Ingredients 5
Steps:
- 1. Pour 1/4 cup Wish-Bone® Italian Dressing over chicken in large, shallow nonaluminum baking dish or plastic bag. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes to 3 hours.
- 2. Meanwhile, combine tomatoes, onion, basil and 1/4 cup Dressing in medium bowl. Cover and marinate in refrigerator at least 30 minutes.
- 3. Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once and brushing frequently with remaining 1/4 cup Dressing, until chicken is thoroughly cooked, about 12 minutes. Serve tomato mixture over chicken.
- For Marinated Chicken with Fresh Salsa, use cilantro instead of basil.
- Cost per recipe*: $10.49.
- Cost per serving*: $1.75.
- *Based on average retail prices at national supermarkets.
SUNDRIED TOMATO & CHICKEN BRUSCHETTA
Got leftover cooked chicken breasts? Try this tasty bruschetta, made with sun-dried tomatoes and melted cheese on a crusty loaf of Italian bread.
Provided by My Food and Family
Categories Home
Time 10m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat broiler.
- Combine chicken, tomatoes, mayo and garlic; spread onto cut sides of bread. Sprinkle with cheese.
- Broil 1 min. or until cheese is melted.
Nutrition Facts : Calories 100, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
CHICKEN AND SUN-DRIED TOMATO BRUSCHETTA
This recipe is the definition of versatility - if the weather's mild, use the grill outside to prepare this appetizer. In colder months, use your oven instead. The amount of ingredients for this recipe can be scaled back or multiplied to accommodate any range of party guests. You can also alter the amount of most of the ingredients according to your personal preference. You'll enjoy this variation on regular old bruschetta appetizers!
Provided by SMPETER
Categories Bruschetta
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator.
- Preheat the grill for high heat.
- Lightly oil the grill grate. Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. Cool and shred.
- In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
- Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. Place portions of the chicken mixture on the toasted focaccia to serve.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 34.3 g, Cholesterol 26.1 mg, Fat 22.2 g, Fiber 2.1 g, Protein 13.5 g, SaturatedFat 4.8 g, Sodium 1124.4 mg, Sugar 4.8 g
CHICKEN AND SUN-DRIED TOMATO BRUSCHETTA
This recipe is the definition of versatility - if the weather's mild, use the grill outside to prepare this appetizer. In colder months, use your oven instead. The amount of ingredients for this recipe can be scaled back or multiplied to accommodate any range of party guests. You can also alter the amount of most of the ingredients according to your personal preference. You'll enjoy this variation on regular old bruschetta appetizers!
Provided by SMPETER
Categories Bruschetta
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator.
- Preheat the grill for high heat.
- Lightly oil the grill grate. Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. Cool and shred.
- In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
- Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. Place portions of the chicken mixture on the toasted focaccia to serve.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 34.3 g, Cholesterol 26.1 mg, Fat 22.2 g, Fiber 2.1 g, Protein 13.5 g, SaturatedFat 4.8 g, Sodium 1124.4 mg, Sugar 4.8 g
SUN-DRIED TOMATO STUFFED CHICKEN
This is a slightly adapted version of a recent Southern Living recipe. It is so flavorful and makes a beautiful presentation. AND after making it, you'll also have a quick and easy recipe for bruschetta. Enjoy!
Provided by quikgourmet
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
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!
BRUSCHETTA CHICKEN & SUNDRIED TOMATO GARLIC PASTA
Steps:
- Preheat oven to 350°F. Chop Roma tomatoes. Chop fresh basil. Place tomatoes and basil in a small bowl & drizzle with 3 teaspoons of olive oil & salt & pepper to taste - stir. Place this in the refrigerator.
- Wash and dry chicken breasts, and then salt & pepper on both sides. Place them into a frying pan with 3 tablespoons of olive oil on medium-high heat and brown chicken on both sides. Note - the chicken does not need to fully cook! - approx 3-4 minutes on each side. (Make sure your skillet is hot before you put the chicken in).
- Remove chicken from frying pan, and place in greased glass/casserole dish. Top chicken with spoonfuls of tomato/basil mixture from the refrigerator. Bake chicken for approx. 15 minutes or until done. When chicken is 5 minutes from being done, top with shredded mozzarella cheese - this should melt, but not burn. While chicken is browning in skillet, mince garlic cloves, and roughly chop sundried tomatoes, and set aside.
- In a large pasta/soup pot, begin boiling water for the angel hair pasta. Add the salt and 2 teaspoons of olive oil (so the pasta won't stick together). Cook pasta approximately 8 minutes in a rolling boil and drain.
- Place the empty pasta pot back on the stove, and add the butter, remaining olive oil, garlic, sundried tomatoes, and Italian seasoning. Simmer this, stirring constantly so the garlic will not burn for about 3-4 minutes. Once the butter is melted, and spices have simmered, add the angel hair pasta back to the pot, and toss very well.
- When chicken has finished baking and is fully cooked, place pasta on a plate, and top with the baked chicken. Serve with garlic bread & salad!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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