SUN-DRIED TOMATO & SPINACH-STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: whole wheat pasta, boneless, skinless chicken breasts, olive oil, pepper, salt, garlic, shredded mozzarella cheese, baby spinach, sundried tomato, marinara sauce, baby spinach
Provided by Mel Boyajian
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
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!
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
CHEESE & PROSCIUTTO-STUFFED CHICKEN
Prosciutto, sun-dried tomatoes and a herb cream cheese make a delectable surprise when you cut into these lovely chicken rolls. They're topped with a yummy blue cheese sauce. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Flatten chicken breasts to 1/4-in. thickness; spread 2 tablespoons cream cheese down the center of each. Top with one slice of prosciutto, 1 tablespoon of tomatoes and two basil leaves. Roll up and tuck in ends; secure with toothpicks., Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and Romano cheese. Dip chicken in flour, eggs, and then coat with bread crumb mixture., In a large skillet, brown chicken in oil in batches. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, 35-40 minutes or until a thermometer reads 165°., In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan. Stir in Gorgonzola cheese, salt and pepper. Cook 4-6 minutes or until cheese is melted, stirring occasionally. , Discard toothpicks. Drizzle chicken with sauce; sprinkle with minced basil.
Nutrition Facts : Calories 757 calories, Fat 55g fat (27g saturated fat), Cholesterol 307mg cholesterol, Sodium 1111mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 50g protein.
CHICKEN ROULADE STUFFED W PROSCIUTTO, SPINACH, SUN-DRIED TOMATO
Make and share this Chicken Roulade Stuffed W Prosciutto, Spinach, Sun-Dried Tomato recipe from Food.com.
Provided by Hag chef
Categories Chicken Breast
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you "butterfly" them.
- To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. Pound chicken thin.
- Lay 1 slice of prosciutto ham on each breast. Add 3 leaves of spinach and 4 pieces of sun-dried tomatoes on each breast. Fold in each end and roll tightly.
- Place on sheet tray and freeze until firm. (It does not have to be frozen completely hard, but this makes it easier to handle when breading.).
- Preheat a deep-fryer to 350 degrees F. Preheat the oven to 325 degrees F.
- While the chicken roulade is hardening in the freezer, prepare the tomato demi-glace. In a saucepan, saute garlic and then deglaze the pan with the wine. Add stock and tomato puree. Boil over medium heat until reduced by half. Add the demi-glace (brown sauce) and let simmer until thickened ("medium thickness").
- When the chicken is firm, set up a breading station. Whisk together 3 eggs and 1 cup of the half-and-half for the egg wash. (Begin with this amount and whisk more together if needed.) Then set up a bowl each of: flour, then egg wash, and then Italian bread crumbs.
- Evenly coat rolled frozen chicken with flour (not too much or bread crumbs won't stick). Dip floured rolled chicken into egg wash, then into bread crumbs.
- In a deep-fat fryer, lightly fry until golden brown. Finish in the oven for 15 minutes until completely cooked through. Remove from oven and let rest.
- Re-heat the tomato demi-glace and to finish remove from heat, and immediately whisk in fresh thyme and 1 tablespoon butter.
- Slice each chicken roll to expose the stuffed interior.
Nutrition Facts : Calories 737.8, Fat 27.5, SaturatedFat 10.1, Cholesterol 221.9, Sodium 932.8, Carbohydrate 66.6, Fiber 4.6, Sugar 6.2, Protein 52
More about "chicken roulade stuffed with prosciutto spinach and sun dried tomatoes with white truffle potatoes recipes"
CHICKEN PROSCIUTTO ROULADE - THE KITCHEN WHISPERER
From thekitchenwhisperer.net
CHICKEN ROULADE STUFFED WITH PROSCIUTTO, SPINACH AND SUN …
From cookingchanneltv.com
Cuisine EuropeanTotal Time 1 hr 55 minsCategory Main-DishCalories 396 per serving
MEDITERRANEAN CHICKEN ROULADE | BELLA SUN LUCI
From bellasunluci.com
THIS CHICKEN ROULADE RECIPE IS FULL OF COLOR AND FLAVOR …
From foodal.com
10 BEST CHICKEN ROULADE RECIPES | YUMMLY
From yummly.com
CHICKEN ROULADES WITH TAPENADE AND PROSCIUTTO - JUST …
From justataste.com
CHICKEN ROULADE RECIPE - MON PETIT FOUR®
From monpetitfour.com
CHICKEN ROULADE STUFFED WITH PROSCIUTTO, SPINACH AND SUN-DRIED …
From recipenet.org
5/5
CREAMY CHICKEN ROULADE WITH SPINACH AND MUSHROOMS
From aheadofthyme.com
CHICKEN ROULADE WITH SUN-DRIED TOMATO, SPINACH AND GOAT …
From momtastic.com
ROASTED CHICKEN ROULADE WITH SUN-DRIED TOMATO, SPINACH AND …
From latimes.com
CHICKEN ROULADE STUFFED WITH PROSCIUTTO, SPINACH AND SUN-DRIED …
From pinterest.com
SUN DRIED TOMATO, SPINACH & CHEESE BAKED STUFFED CHICKEN BREAST
From recipetineats.com
CHICKEN ROULADES WITH SPINACH, FETA AND SUN DRIED TOMATOES
From delishdlites.com
CHICKEN ROULADE STUFFED WITH PROSCIUTTO, SPINACH AND SUN-DRIED …
From paul30.keystoneuniformcap.com
CHICKEN ROULADE STUFFED WITH PROSCIUTTO SPINACH AND SUN DRIED …
From findrecipes.info
BEST CHICKEN ROULADE STUFFED WITH PROSCIUTTO SPINACH AND SUN …
From alicerecipes.com
You'll also love