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!
CHICKEN BREASTS STUFFED WITH FONTINA, ARTICHOKES, AND SUN-DRIED TOMATOES
Provided by Amy Finley
Categories Chicken Tomato Bake Kid-Friendly Quick & Easy Low Cal High Fiber Dinner Artichoke Healthy Fontina Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Mix artichokes, cheese, tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide 1 cup cheese mixture among chicken pockets (reserve remainder for frittata). Press edges to seal. Sprinkle chicken with salt and pepper.
- Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer skillet to oven. Bake until cooked through, about 10 minutes.
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
SUN DRIED TOMATO, SPINACH AND FONTINA STUFFED CHICKEN BREASTS
My best friend gave me this recipe. I've added some of my own twists to this. Like the garlic, shallots, and sundried tomatoes. =) I've even used jalapenos.
Provided by janderson48
Categories Chicken Breast
Time 1h
Yield 2 Chicken breasts, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Pound the chicken breast to about ¼ inch, set aside. Lay two slices of prosciutto side by side slightly over lapping. Lay one chicken breast on top lengthwise. Sprinkle with salt and pepper. Cover with half the Fontina, spinach and sun dried tomatoes. Starting at one end carefully roll the chicken breast and prosciutto. Tie the ends with kitchen string or use toothpicks to keep closed. Repeat with the other breast.
- Add olive oil to a medium large oven proof skillet; heat over medium heat. Add shallots and garlic. Stirring constantly, cook until soft. Add chicken breasts one at a time and brown on all sides. Remove from skillet and set aside on a plate. While the skillet is still hot add white wine scraping the brown bits up. Return the chicken to the skillet and place in the oven.
- Bake for 30 - 40 minutes, or until done. Remove from the oven and remove string or toothpicks. Slice into 1 inch slices. Serve over angel hair pasta.
SUN-DRIED TOMATO AND CHEESE STUFFED CHICKEN BREASTS
Steps:
- Make 2-inch-long deep cut with knife parallel to cutting board in center of each chicken breast half to form pocket. Evenly stuff pockets with cheese and tomatoes; secure with wooden toothpicks. Sprinkle, if desired, with salt and pepper. Dip chicken breasts in flour.
- Heat oil in 12-inch skillet over medium-high heat and brown chicken. Add garlic and cook, stirring occasionally, 30 seconds. Stir in Sauce and simmer covered 6 minutes or until chicken is thoroughly cooked. Remove toothpicks. Serve, if desired, over hot steamed escarole or spinach.
FONTINA, SUN-DRIED TOMATO AND SPINACH STUFFED CHICKEN BREAST
This recipe came about because of my love for cheese. I am always searching out a new cheese and what it is best paired with. Fontina cheese can be nutty and fruity but it depends on where it is made.
Provided by Shaped By Hand
Categories Chicken Breast
Time 45m
Yield 2 breasts, 2 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the chicken breast and pat dry with a paper towel.
- Cut a slit along one side of the chicken breast with a sharp non-serrated knife being careful not to cut all the way through. Keep the cut as center as possible. Set chicken in the refrigerator.
- Heat 1 tablespoons olive oil in a deep skillet over medium heat and saute the sun dried tomatoes for 2 minutes. Then add the spinach and saute for 1 minute stirring continuously so the spinach doesn't burn. Remove onto plate and let cool.
- Using your fingers stuff the chicken with the Fontina cheese then the sun dried tomato and spinach saute.
- Heat 1 tablespoons olive oil in the same deep skillet over medium heat.
- Coat both sides of the chicken breasts with the herb blend and set breasts in skillet. Cover.
- Cook on each side for 8-12 minutes, covering throughout. Adjust time according to thickens of chicken and type of cooking range.
Nutrition Facts : Calories 518.7, Fat 36.5, SaturatedFat 11.4, Cholesterol 126.3, Sodium 1689.9, Carbohydrate 7.2, Fiber 2.2, Sugar 3.5, Protein 40.8
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