STUFFED TOMATO BASIL CHICKEN
This recipe is a great twist to everyday chicken. I was bored one afternoon and came up with this idea for dinner! This recipe can be reduced in fat by omitting the cheese and bacon.
Provided by Jodi Hanlon
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 720.6 calories, Carbohydrate 7 g, Cholesterol 179.9 mg, Fat 49 g, Fiber 0.6 g, Protein 58.7 g, SaturatedFat 18.9 g, Sodium 1850.1 mg, Sugar 5.2 g
SAUSAGE-AND-BASIL-STUFFED TOMATOES
Provided by Food Network Kitchen
Time 50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Using a serrated knife, slice off the top quarter of each tomato and reserve the tops. Scoop out the pulp from inside each tomato and transfer it to a food processor. Add 2 tablespoons olive oil and the cayenne to the food processor and process until smooth; pour into a 9-by-13-inch baking dish.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage, herbes de Provence, bell pepper, onion, diced celery and garlic. Cook, stirring, until the sausage browns, about 5 minutes. Transfer the sausage mixture and bread cubes to the food processor and pulse until chopped. Pack the tomatoes with the sausage-bread mixture so the stuffing is domed on top. Put the stuffed tomatoes in the baking dish on top of the sauce.
- Place the basil, walnuts, cheese and celery leaves in the food processor and chop. Sprinkle onto the tomatoes. Put the tomato tops, cut-side down, between the stuffed tomatoes. Bake until the stuffing is golden, about 20 minutes. Cover each tomato with a top and serve with the sauce.
TOMATO-AND-FENNEL-STUFFED SALMON WITH BASIL SAUCE
Categories Citrus Fish Herb Tomato Roast Dinner Basil Seafood Salmon Fennel Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 22
Steps:
- Make fish:
- Put oven racks in middle and lower third of oven and preheat oven to 400°F.
- Toss tomatoes in a bowl with 1 tablespoon oil, teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon herbes de Provence. Arrange tomatoes, cut sides up, in a shallow baking pan and reserve bowl (do not wipe clean).
- Quarter fennel lengthwise, then slice 1/8 inch thick with slicer. Toss fennel in reserved bowl with 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining teaspoon herbes de Provence, then spread out in a 17- by 12-inch heavy shallow baking pan.
- Roast fennel in lower third of oven and tomatoes in middle of oven, stirring fennel halfway through roasting, until fennel begins to caramelize and tomatoes are browned lightly on edges (but are still juicy) and their juices have accumulated in bottom of pan, 40 to 50 minutes.
- Remove from oven. If there are no tomato juices in pan, gently press on tomatoes to extract enough juice to measure 2 tablespoons (leave juices in pan). Increase oven temperature to 450°F.
- Line a 17- by 12-inch shallow baking pan with heavy-duty foil and coat foil with 1 tablespoon oil. Position salmon diagonally in roasting pan, then open fish. Sprinkle inside of fish with remaining 3/4 teaspoon salt and 1/2 teaspoon pepper, then coat with 1 tablespoon oil. Arrange roasted tomatoes evenly inside fish on bottom half (with head and tail attached), reserving juices in pan (for sauce). Top tomatoes with roasted fennel, then pour wine over vegetables and close fish (like a book) to enclose stuffing (stuffing will not be completely covered). Secure opening with several wooden picks, then rub top of fish with remaining tablespoon oil. If head and tail hang over edge of pan, put a baseball-size ball of foil under head and a golf-ball-size ball of foil under tail to prop them up so that juices run into pan (head and tail will curve upward slightly).
- Roast salmon in middle of oven until fish is just cooked through (thickest part will be opaque), about 25 minutes.
- Make sauce while fish roasts:
- Combine saffron and hot water in a small cup and let stand 1 minute. Blend together saffron mixture, remaining sauce ingredients, and 2 tablespoons reserved tomato juices in a blender until smooth. Transfer to a bowl and chill, covered, until ready to use.
- To serve:
- Slide whole fish (still on foil) onto a platter. To remove foil, lift head end of fish slightly with a long or wide spatula and push foil toward middle of fish. Lower head end back onto platter and lift tail end in same manner to gently remove foil completely. Serve fish with sauce on the side.
GRILLED CHICKEN STUFFED WITH BASIL AND TOMATO
Who needs bread when you can make these tasty "sandwiches"?
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 7
Steps:
- Butterfly chicken breasts: Put halves on a cutting board, smooth sides down, with the pointed ends facing you. Starting on one long side, cut breasts almost in half horizontally (stop about 1/2 inch before reaching the opposite side). Open cut breasts like a book. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper. Transfer to a plate, and coat both sides with garlic and oil. Let stand 30 minutes.
- Heat a grill or grill pan until medium-hot. Place 3 basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato. Fold over other half of chicken breast, and secure with two toothpicks or short skewers.
- Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes. Place on a clean serving platter; garnish with basil. If desired, remove toothpicks or skewers before serving.
Nutrition Facts : Calories 239 g, Cholesterol 99 g, Fat 6 g, Fiber 1 g, Protein 40 g, Sodium 359 g
STUFFED TOMATOES
Spicy, tasty warm treat!
Provided by Stephanie Burr
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
- Bake in preheated oven for 15 minutes.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g
TOMATO BASIL ITALIAN SAUSAGE SKILLET
A quick and easy 5-ingredient skillet dinner that is ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 6
Steps:
- In 12-inch nonstick skillet, cook sausage and mushrooms over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink. Add hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 12 minutes, stirring occasionally, until pasta is tender and sauce is thick. Remove from heat.
- Sprinkle with cheese and basil.
Nutrition Facts : Calories 390, Carbohydrate 34 g, Cholesterol 55 mg, Fat 1/2, Fiber 1 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 8 g, TransFat 0 g
STUFFED BAKED TOMATOES
I make this baked stuffed tomatoes dish often-my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner. -Edna Jackson, Kokomo, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.
Nutrition Facts : Calories 146 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.
TOMATOES STUFFED WITH FRESH MOZZARELLA AND BASIL
Provided by Colin Cowie
Categories Blender Cheese Herb Tomato No-Cook Mozzarella Basil Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- For vinaigrette:
- Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick; season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)
- For salad:
- Cut small skin-deep X on end opposite stem of each tomato. Drop tomatoes into saucepan of boiling water; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Starting at X, peel skin off tomatoes. Cut 1/3 to 1/2 inch off end opposite stem of each tomato. Using small spoon, scoop out insides of tomatoes, leaving shells intact. Mix cubed mozzarella cheese and chopped basil in medium bowl. Divide cheese mixture among tomato shells, packing gently. (Can be made 2 hours ahead. Cover tomatoes and chill. Bring to room temperature before continuing.)
- Invert 1 filled tomato on each plate. Pour vinaigrette into 6 shot glasses. Place 1 shot glass next to each tomato. Garnish each tomato with basil leaf.
TOMATO/BASIL SIDE DISH
A light and garlicy accompaniment. I saw this in a cooking magazine years ago but can't tell you which one. Edited to add: I think that if spearmint and oregano were subbed for the basil, this would make a great accompaniment for Greek dishes. Let me know what you all think....
Provided by Queen Dragon Mom
Categories European
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil in a saute pan over medium heat.
- Add garlic and stir for around 5 minutes until golden, but not burned or bitter.
- Remove pan from heat, let cool.
- Place tomatoes and basil in serving bowl, pour cooled oil and garlic over.
- Toss well.
Nutrition Facts : Calories 146.3, Fat 13.8, SaturatedFat 1.9, Sodium 6.8, Carbohydrate 5.8, Fiber 1.7, Sugar 3, Protein 1.4
STUFFED TOMATOES
Steps:
- Preheat oven to 400 degrees F.
- Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.
TOMATO-BASIL STUFFING SIDE
Savory stuffing mix, chopped tomatoes and melty mix of mozzarella and fresh basil make a side-dish statement!
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Prepare stuffing in large saucepan as directed on package.
- Stir in tomatoes, 1/2 cup cheese and basil; mix well. Spoon into serving bowl.
- Sprinkle with remaining cheese; cover. Let stand 5 min. or until cheese is melted.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 670 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 3 g, Protein 8 g
TOMATO BREAD STUFFING
At the Claudia Sanders Dinner House, this old-fashioned side dish is favorite with customers.-Cherry and Tom Settle, Shelbyville, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion in butter until tender; stir in flour until blended. Add the tomatoes, sugar, oil, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in toast cubes.
Nutrition Facts :
ROAST BEEF WITH TOMATO, BASIL AND OLIVE STUFFING
Make and share this Roast Beef With Tomato, Basil and Olive Stuffing recipe from Food.com.
Provided by Sara 76
Categories Roast Beef
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- To open beef out flat make a cut into the side of the beef until almost through, then open like a book.
- Combine the stuffing mix, olives, pinenuts, lemon zest, basil and pepper.
- Combine tomato paste & water, pour into stuffing mixture and mix well.
- Spread evenly over the opened surface of the beef, leaving a 1cm border at each edge, fold over top flap of beef and secure with skewers.
- Place beef in a baking dish, pour some water in the bottom of the baking dish and bake at 180C for 1 1/4 hours. Remove from oven. Lightly cover with foil and set aside to rest for 10 minutes.
- Cut into slices and serve with gravy & vegetables.
Nutrition Facts : Calories 342.9, Fat 16.5, SaturatedFat 5.4, Cholesterol 118.3, Sodium 272.4, Carbohydrate 4, Fiber 1.1, Sugar 2.1, Protein 45.8
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