Best Artichoke And Sun Dried Tomato Stuffed Chicken Breast Recipes
ARTICHOKE AND SUN-DRIED TOMATO STUFFED CHICKEN BREAST
Steps:
- In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.
- Remove from the heat and allow to cool before stuffing the chicken breast.
- Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.
- Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing.
- Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.
- Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
- Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.
ARTICHOKE AND SUN-DRIED TOMATO STUFFED CHICKEN BREAST
Categories Chicken
Number Of Ingredients 12
Steps:
- In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley. Remove from the heat and allow to cool before stuffing the chicken breast. Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing. Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing. Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine. Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes. Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.
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Artichoke and sun-dried tomato stuffed chicken breast recipe is a popular dish among food lovers. This recipe involves the use of fresh and flavorful ingredients to create a delicious and healthy meal. The tender chicken breast is filled with a stuffing mixture made of artichokes, sun-dried tomatoes, cheese, and seasonings.
Ingredients
For the chicken:
- 4 boneless and skinless chicken breasts
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the stuffing:
- 1 can of artichoke hearts (14 oz)
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup shredded mozzarella cheese
- 1 clove garlic, minced
- 2 tablespoons chopped fresh basil
- Salt and pepper to taste
For the sauce:
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 clove of garlic, minced
- 1/4 cup grated parmesan cheese
- Salt and pepper to taste
Instructions
Preparing the chicken:
1. Preheat the oven to 375 degrees Fahrenheit. 2. Cut a pocket in each chicken breast. To do this, lay the chicken breast flat and use a sharp knife to make a horizontal cut along the thick end of the breast, being careful not to cut all the way through. 3. Season the chicken breasts with garlic powder, salt, and pepper.Preparing the stuffing:
1. Drain the artichoke hearts and chop them into small pieces. 2. In a mixing bowl, combine the chopped artichokes, sun-dried tomatoes, mozzarella cheese, minced garlic, and chopped basil. 3. Season with salt and pepper to taste. 4. Mix well until all the ingredients are combined.Stuffing the chicken:
1. Use a spoon to fill the pocket in each chicken breast with the stuffing mixture. 2. Secure the opening with toothpicks to prevent the stuffing from falling out. 3. Place the stuffed chicken breasts in a baking dish.Preparing the sauce:
1. In a small saucepan, heat chicken broth and minced garlic over medium heat. 2. Add heavy cream to the saucepan and whisk until well combined. 3. Stir in grated parmesan cheese and season with salt and pepper to taste.Baking the chicken:
1. Pour the sauce over the stuffed chicken breasts in the baking dish. 2. Bake the chicken in the preheated oven for 25-30 minutes or until fully cooked (internal temperature of 165 degrees Fahrenheit). 3. Let the chicken cool for a few minutes before serving.Conclusion
In conclusion, the artichoke and sun-dried tomato stuffed chicken breast recipe is an easy-to-make and flavorful dish that can be prepared for any occasion. The chicken breasts are tender and juicy, filled with a rich and creamy stuffing mixture, and topped with a delicious sauce. This recipe is sure to impress your guests or make a satisfying meal for your family.
Artichoke and sun dried tomato stuffed chicken breast is an elegant and flavorful recipe that can impress your guests for any special occasion. However, making this dish requires some expertise and time. By following valuable tips and tricks, you can make this recipe with ease and perfection.
Tip 1: Choose the right ingredients
Choosing the right ingredients is crucial for making artichoke and sun dried tomato stuffed chicken breast recipe. Here are the key ingredients you will need:- Chicken breast: Choose chicken breasts that are large enough to stuff and have even thickness. You can also use chicken thighs or drumsticks.
- Artichoke hearts: Use fresh or canned artichoke hearts that are drained and chopped into small pieces.
- Sun-dried tomatoes: Use sun-dried tomatoes that are packed in oil for extra flavor and moistness.
- Cheese: Use a combination of soft and hard cheese, such as cream cheese and Parmesan, for a creamy and tangy flavor.
- Herbs and spices: Use a variety of herbs such as thyme, basil, and oregano for a flavorful stuffing. Salt and pepper are also essential for seasoning the chicken.
- Breadcrumbs: Use breadcrumbs to bind the stuffing and give it a crunchy texture.
- Butter or oil: Use butter or oil to sear the chicken and give it a golden brown crust.
Tip 2: Prepare the chicken breast
Preparing the chicken breast properly is essential for making artichoke and sun dried tomato stuffed chicken breasts. Here are some tips to follow:- Trim the chicken breast: Remove any excess fat, skin, or bones from the chicken breast with a sharp knife.
- Pound the chicken breast: Pound the chicken breast with a meat mallet or rolling pin to even out the thickness. This helps the chicken cook evenly and makes it easier to stuff.
- Make a pocket: Use a sharp knife to cut a pocket in the thickest part of the chicken breast. Be careful not to cut through the other side. The pocket should be large enough to stuff the filling without it spilling out.
Tip 3: Make the stuffing
Making the stuffing is the most crucial step when making artichoke and sun dried tomato stuffed chicken breast recipes. Here are some tips to follow:- Use a food processor: Use a food processor to mix the artichoke hearts, sun-dried tomatoes, cheese, breadcrumbs, and herbs until you get a cohesive mixture. This makes it easier to stuff the chicken.
- Preheat the oven: Preheat the oven to 375°F before stuffing the chicken.
- Stuff the chicken: Spoon the stuffing into the chicken breast pocket until it is full but not overflowing. Use toothpicks or kitchen twine to secure the pocket closed.
Tip 4: Sear the chicken
Searing the chicken breast before baking it adds flavor and gives it a golden brown crust. Here are some tips to sear the chicken:- Heat the butter or oil: Heat the butter or oil in a large skillet over medium-high heat.
- Add the chicken: Add the chicken breasts to the skillet and cook for 2-3 minutes on each side until they develop a golden brown crust.
- Remove the chicken: Once the chicken is seared, remove it from the skillet and place it in a baking dish.
Tip 5: Bake the chicken
Baking the chicken breast in the oven ensures that it is fully cooked and gives the stuffing time to meld together. Here are some tips to bake the chicken:- Bake the chicken: Place the baking dish in the oven and bake for 25-30 minutes, or until the chicken is fully cooked and the stuffing is heated through.
- Let the chicken rest: Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before slicing it. This allows the juices to redistribute and prevents the stuffing from spilling out.