Best 8 Sun Dried Tomato Pine Nuts And Basil Stuffed Chicken Breasts Recipes

SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY

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!

SUN-DRIED TOMATO, PINE NUTS AND BASIL STUFFED CHICKEN BREASTS

Steps:

• Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Rub pepper & salt over the breasts. Place 2 slices of tomato 1 teaspoon pine nuts and about 4 basil leaves in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close. Heat the oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
• Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
• Remove the chicken breasts from the skillet and keep in a warm oven or under a foil tent. Continue to cook the sauce until it is reduced to a thick syrup.
• Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast. Garnish with fresh basil.

CHICKEN WITH SUN-DRIED TOMATO, EGGPLANT AND BASIL

Steps:

• Drizzle 1 tablespoon olive oil over the eggplant halves in a microwave-safe bowl and sprinkle with salt. Cover with a microwave-safe plate and cook on high for 5 minutes.
• Meanwhile, toast the pine nuts in a skillet over high heat, about 1 minute; transfer to a bowl and add the remaining 3 tablespoons olive oil to the skillet. Season the chicken cutlets with salt and pepper and dredge in the flour, shaking off the excess. Add to the skillet and cook until brown on one side, 2 to 3 minutes. Flip the chicken, add the garlic and cook 2 more minutes. Remove the eggplant from the microwave, cool slightly and slice into chunks. Reduce the skillet heat to medium-low; add the sun-dried tomatoes, eggplant, basil, nuts and chicken broth to the skillet and bring to a simmer.
• Transfer the chicken to plates; top each with ricotta and the eggplant mixture. Serve with the bread.

CHICKEN BREAST WITH SUN-DRIED TOMATOES

Steps:

• Bring 1/2 cup broth to a boil; remove from the heat. Stir in sun-dried tomatoes; let stand for 10 minutes. In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and 1 teaspoon garlic for 1 minute. Stir in the remaining broth; cook 2 minutes longer or until mushrooms are tender. Remove mushroom mixture and set aside., Rub chicken with remaining garlic. In the same skillet, brown chicken in oil for 3 minutes on each side. Stir in tomato mixture; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear. Remove chicken; slice and keep warm., In a small bowl, combine the cornstarch, basil, salt and pepper. Stir in milk until smooth; add to tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in mushroom mixture. Spoon over chicken. Serve with pasta if desired.

STUFFED TOMATO BASIL CHICKEN

Steps:

• Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes.
• Preheat oven to 500 degrees F (260 degrees C).
• Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast.
• Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.

BASIL PESTO STUFFED CHICKEN BREASTS WITH SUN-DRIED TOMATO CREAM

Steps:

• For Pesto, wash basil and remove stems. In food processor mix basil, garlic, pine nuts, pepper and Parmesan. Blend until smooth and slowly add oil.
• Pound chicken breasts to 1/4 inch thickness. Place one slice prosciutto and 1 T. pesto on chicken breast. Tuck in ends and roll jelly style. Secure with toothpicks.
• Drizzle with 2 T. lemon juice, chopped garlic and olive oil. You may either grill these or bake at 350 for 30 minute.
• While breasts are cooking make basil cream.
• Sauté shallots in butter. Add wine and bring to a boil.
• Cook until liquid is reduced to 1/4 cup Add cream and return to boil. Cook 8- 10 minute or until sauce is reduced to 1 cup.
• Whisk continually, add tomatoes and cook 2 minute Whisk in basil and lemon.
• Cook until heated thoroughly. To thicken sauce add cornstarch mixture slowly.
• Remove toothpick and cut the chicken breasts in slices to show off the center. Drizzle the chicken with sauce.
• **Serve this with your choice of pasta and dbl the sauce, or when it's just Dereck and I, I only make 2 chicken breasts and there is enough sauce for our pasta.

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!

PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS

Steps:

• Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
• Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
• Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.