Stuffed Red Wine And Cilantro Chicken Recipes

Steps:

• Pat chicken breasts dry and sprinkle with 1/2 the Cajun seasoning, salt, and pepper. Set aside.
• Heat olive oil in a large skillet over medium-high heat. Add chicken to the very hot oil and cook, turning occasionally, until juices run clear when chicken is pricked with a fork and both sides are browned, 5 to 7 minutes. Transfer chicken to a plate and set aside, reserving drippings in the skillet.
• Add green onions and bell pepper to the drippings in the skillet. Cook until tender, about 1 minute. Add chicken broth and wine and bring to a boil, about 5 minutes. Simmer until juices have reduced to about 3/4 cup, about 5 minutes more. Add cream and continue to simmer to reduce slightly, 1 to 2 minutes. Stir in tomatoes and cilantro, plus remaining Cajun seasoning. Season with salt and pepper.
• Add chicken to the skillet, cover, and cook until heated through, about 3 minutes more.

Steps:

• Make 3-inch-long cut in one long side of each chicken breast to form pocket, being careful to not cut all the way though to opposite side of chicken. Place chicken in bowl; drizzle with 1/4 cup dressing. Refrigerate 30 min. to marinate.
• Heat oven to 375°F. Combine cracker crumbs, 1/4 cup cilantro, garlic and remaining dressing. Remove chicken from marinade; discard marinade. Spoon about 3 Tbsp. crumb mixture into pocket in each chicken breast; place on foil-covered baking sheet sprayed with cooking spray.
• Bake 25 min. or until chicken is done (165ºF). About 5 min. before chicken is done, cook tomatoes just until warmed.
• Combine cheese and remaining cilantro. Top chicken with tomatoes; sprinkle with cheese mixture.

Steps:

• Preheat broiler and lightly brush a shallow baking pan with some oil. Finely chop garlic and in a small bowl stir together with cilantro and salt. Pat chicken dry and trim any fat.
• To form a pocket in chicken for cilantro filling: Put a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket. (Opening will only be about 1 inch wide.) Make pockets in remaining chicken breast halves in same manner. Put about 1/2 tablespoon filling into each pocket and with finger spread evenly. Transfer chicken to baking pan and brush with remaining oil. Season chicken with salt and pepper and broil 5 to 6 inches from heat 7 minutes. Turn chicken over and broil until just cooked through, 3 to 5 minutes more.
• Serve chicken with sauce.

Steps:

• Cut a pocket in each chicken breast, almost like you were butterflying it, being careful not to cut all the way through.
• In a blender, combine wine, lemon juice, water, dressing, cilantro, garlic, parsley, salt, pepper, red pepper, sugar, and splenda. Blend to chop garlic and mince herbs. Place marinade in a large resealable plastic bag. Add chicken breasts. Marinate in the refrigerator for 2-8 hours. Remove from refrigerator 30 minutes prior to cooking chicken.
• In a small bowl, combine dip, peppers, and cheeses. Stuff each breast with 1/2 of the mixture. You may use toothpicks to secure the pocket closed, or you can leave it alone and some filling will ooze out and crisp up next to the chicken.
• Preheat oven to 425*. Place chicken in a parchment- or foil-lined baking dish and bake for 12-18 minutes depending on the thickness of your chicken until the juices run clear when breast is pierced. Remove from oven and allow chicken to rest for 5 minutes (you can cover it with foil if you like to keep it from cooling too much). Slice and serve.
• Note: I sometimes "mark" the chicken on a grill pan on the outsides before stuffing and baking it.