SUN-DRIED TOMATO PESTO AND FETA STUFFED CHICKEN BREASTS
This a very simple recipe to throw together and it tastes delicious. I just served ours over a salad but it would also work sliced over pasta with a sauce.
Provided by The Flying Chef
Categories Chicken Breast
Time 38m
Yield 2 serving(s)
Number Of Ingredients 5
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.
MEDITERRANEAN PUFF PASTRY CHICKEN
Chicken marinated in garlic, layered with sun-dried tomatoes, pesto, spinach, and feta cheese, and wrapped in flaky puff pastry. Delicious! I cook a lot and often look for other recipes, so I decided to try my own simple dish. It was a hit!
Provided by Rose
Categories World Cuisine Recipes European Greek
Time 4h50m
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, use a fork to combine crushed garlic and egg yolk. Place chicken breasts in a shallow glass dish and spread both sides with egg mixture. Cover dish with plastic wrap and refrigerate 4 hours, or overnight (recommended).
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Place one half of the puff pastry sheet on a lightly floured board. Place 1/2 cup spinach in the center of the pastry sheet. Remove one chicken breast from marinade, shaking off any excess, and place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with half the sun-dried tomatoes, sprinkle with half the feta cheese, and top with 1/2 cup spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place chicken seam side down on baking sheet. Repeat steps with the second half of the puff pastry sheet and remaining chicken breast.
- Bake 35 to 40 minutes. Test for doneness by cutting through center of chicken breast; if juices run clear, chicken is cooked.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 33.6 g, Cholesterol 101.3 mg, Fat 32.6 g, Fiber 2.1 g, Protein 22.4 g, SaturatedFat 9.9 g, Sodium 523.7 mg, Sugar 2.9 g
STUFFED ITALIAN CHICKEN WITH SUN-DRIED TOMATO PESTO
Steps:
- For the roasted tomatoes: Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
- Arrange the tomatoes cut-side up on the prepared baking sheet. Sprinkle with the salt and pepper and drizzle with the olive oil. Bake for 15 minutes. Set aside and leave the oven on.
- While the tomatoes roast, make the pesto: Combine the sun-dried tomatoes, basil, Parmesan, pine nuts, garlic, red pepper flakes and salt in a food processor. With the machine running, stream in the olive oil and process until the pesto is emulsified.
- For the chicken: Spread 1 tablespoon of the pesto over each chicken breast, sprinkle with Parmesan and then top each with 2 slices of the provolone. Wrap 3 slices of the prosciutto around each chicken breast and the toppings.
- Place the chicken breasts on the same baking sheet with the roasted tomatoes and bake for another 20 minutes. Set aside.
- For the salad: Toss the arugula with the extra-virgin olive oil and lemon juice in a large bowl.
- Divide the tomatoes among plates, top each with the chicken and the arugula salad. Enjoy!
SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, ball of mozzarella, sun-dried tomato, fresh basil leaf, salt, black pepper, dried oregano, cocktail stick
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 355 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 54 grams, Sugar 0 grams
CHICKEN, FETA, PESTO AND SUN DRIED TOMATO STUFFED CROISSANT
This will be a hit at your next party! It's easy appetizer to prepare and full of flavor. I really liked the pesto/sun-dried tomato combination. Guests will love these!
Provided by Darci Juris
Categories Poultry Appetizers
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. Heat oven to 350 degrees.
- 2. Cut chicken into small cubes.
- 3. In a medium frying pan, heat oil and cook chicken until done. Transfer to medium bowl.
- 4. With a blender or food processor, blend together all Pesto ingredients until creamy.
- 5. Pour over chicken. Add the tomatoes and feta, toss well.
- 6. Open crescent rolls and separate. Add a spoonful of mixture to the center and roll croissant closed, pressing the ends together to close up any openings. Place on slightly greased cookie sheet.
- 7. Bake for 15 minutes, or until croissants are golden brown.
BREADED CHICKEN STUFFED WITH SUN-DRIED TOMATO PESTO AND FETA
Feta and sun-dried tomatoes stuffed into chicken which is then breaded and baked. Easy and yummy. Adapted from Kalyn's Kitchen.com.
Provided by Krista Roes
Categories Chicken Breast
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven at 350 degrees.
- Combine the pesto and feta in a bowl.
- Slice the chicken longways and open them up, making a thin and wide chicken breast.
- Put 2 tablespoons or so of the pesto/feta combination into the center of the chicken.
- Close the chicken around the filling and secure it closed with toothpicks.
- Combine breadcrumbs and parmasean cheese in a bowl.
- Wisk the eggs together.
- Roll the stuffed chicken into the egg, and then coat with the breadcrumb mixture.
- Bake at 350 degrees for 40 minutes.
Nutrition Facts : Calories 324.9, Fat 9.2, SaturatedFat 4, Cholesterol 188, Sodium 509.5, Carbohydrate 20.3, Fiber 1.2, Sugar 2.3, Protein 37.7
STUFFING STUFFED CHICKEN BREASTS
I found this recipe in a magazine. It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat! -Carol Mead, Los Alamos, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.
Nutrition Facts : Calories 200 calories, Fat 6g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 368mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
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