SUN-DRIED TOMATO CHICKEN ROLL-UPS
"All the filling ingredients complement each other to give these roll-ups a really great burst of flavor." Christine Maddox - Prattville, AL
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/4-in. thickness. Place egg and bread crumbs in separate shallow bowls. Dip chicken in egg, then coat with bread crumbs., Combine cheese and tomatoes. Place 1/4 cup cheese mixture down the center of each chicken breast; top with each with bacon. Roll up from a short side; secure with toothpicks., Place on a greased baking sheet; drizzle with oil. Bake at 400° for 20-25 minutes or until chicken juices run clear. Discard toothpicks before serving.
Nutrition Facts : Calories 416 calories, Fat 19g fat (5g saturated fat), Cholesterol 167mg cholesterol, Sodium 545mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 45g protein.
SUN-DRIED TOMATO PESTO CHICKEN ROLL-UPS
The inspiration for this recipe was RitaL's "Sun Dried Tomato, Pine Nuts and Basil Stuffed Chicken Breasts". I didn't have the same ingridents but it made me think about the combo of flavors. This is easy and tasty.
Provided by A la Carte
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- One by one put each chicken breast in a large ziplock baggie and pound it to 1/4 inch thickness.
- To make pesto: put the sundried tomatos, garlic, pecans, parmesan and olive oil into a mini-chopper or blender and puree until smooth.
- Lay the chicken flat and place a tablespoon of the pesto on each. Roll it up and secure with wooden toothpicks.
- Heat the butter in a heavy large frying pan. Add the chicken and saute until browned and done, about 30 minutes, turning several times.
- Meanwhile, add the cream and sour cream to a small saucepan and heat through. Add the remaining pesto to this and heat until bubbly, but not boiling.
- Pour sauce into the frying pan with the chicken. Be sure to scrape up any pan drippings and heat this well through.
- I served this over spinach.
Nutrition Facts : Calories 712.2, Fat 52.6, SaturatedFat 19.1, Cholesterol 164.7, Sodium 732.9, Carbohydrate 18, Fiber 3.8, Sugar 8.8, Protein 44.8
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!
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