Best 3 Sun Dried Tomato Stuffed Chicken Recipe By Tasty Recipes
If you're looking for a flavorful and impressive dinner recipe, look no further than sun dried tomato stuffed chicken. This dish combines the tangy sweetness of sun dried tomatoes with tender, juicy chicken for a delightful meal. With a few simple ingredients and a little bit of time, you can create a restaurant-quality dish in the comfort of your own home. So gather your ingredients and get ready to make a delicious and satisfying meal that will surely impress your family and friends.
Here are our top 3 tried and tested recipes!
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-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!
FETA AND SUN-DRIED TOMATO STUFFED CHICKEN
This is an easy stuffed chicken breast that is absolutely yummy. I listed the olives as optional because I do not like olives, but I have made it with them for my husband (who loves olives) and he said it was very good. This dish goes really nicely with couscous and a Greek-style salad.
Provided by Alyssa
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 2
Number Of Ingredients 10
Steps:
- Whisk together the lemon juice, extra-virgin olive oil, Greek seasoning, and lemon zest in a bowl. Pound the chicken breasts between sheets of wax paper or plastic wrap to a thickness of 1/4 inch. Marinate the chicken in the lemon marinade at least 30 minutes. Meanwhile, stir together the feta cheese, sun-dried tomatoes, kalamata olives, and 1 tablespoon of oil from the jar of sun-dried tomatoes in a small bowl; set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Divide the stuffing mixture onto each piece of chicken. Fold the edges of the chicken over the filling, and secure with toothpicks. Place onto a baking dish, seam-side down, and place two roasted pepper strips onto each stuffed breast.
- Bake in the preheated oven until the chicken is no longer pink, about 30 minutes. Remember to remove the toothpicks before serving.
Nutrition Facts : Calories 838.2 calories, Carbohydrate 15.7 g, Cholesterol 147.3 mg, Fat 65.8 g, Fiber 2.1 g, Protein 45.6 g, SaturatedFat 16.4 g, Sodium 2641.8 mg, Sugar 6.2 g
Tips:
- Choose ripe, flavorful tomatoes for sun-drying. Look for tomatoes that are firm and have no blemishes.
- Slice the tomatoes thinly and evenly. This will help them dry evenly.
- Place the tomatoes in a single layer on a baking sheet. Do not overcrowd the sheet, or the tomatoes will not dry properly.
- Season the tomatoes with salt, pepper, and herbs. This will help to enhance their flavor.
- Dry the tomatoes in a warm, sunny place for several days. The tomatoes are done drying when they are leathery and wrinkled.
- Store the sun-dried tomatoes in an airtight container in the refrigerator for up to 6 months.
- Use sun-dried tomatoes in a variety of dishes, such as salads, pasta dishes, and pizzas.
Conclusion:
Sun-dried tomatoes are a delicious and versatile ingredient that can be used in a variety of dishes. They are a great way to add flavor and nutrition to your meals. If you have never tried sun-dried tomatoes, I encourage you to give them a try. You might just be surprised at how much you enjoy them!
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