Best Breaded Chicken Stuffed With Sun Dried Tomato Pesto And Feta Recipes

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SUN DRIED TOMATO FETA STUFFED CHICKEN



Sun Dried Tomato Feta Stuffed Chicken image

Amazingly flavorful pan-grilled chicken that is stuffed with a mixture of sun-dried tomatoes and feta cheese and rubbed with fresh pesto.

Provided by Lyuba Brooke

Categories     dinner     Main Course

Time 35m

Number Of Ingredients 8

3 boneless (skinless chicken breasts)
3 oz feta cheese
2/3 cup diced sun dried tomatoes
1 Tbsp fresh Italian parsley (minced)
1 tsp olive oil
Salt (fresh cracked pepper)
3 Tbsp pesto
2 Tbsp vegetable oil (for cooking)

Steps:

  • Lay chicken breast flat on the cutting board. Carefully, slide the knife (hold it sideways with blade facing away from you) at the top (wider part) of the chicken breast, in the center, and cut a pocket in the middle. DO NOT slice all the way through the bottom or the sides of the chicken breast. Your ultimate goal is to create a pocket inside the breast with opening at the top. Repeat with all three breasts.
  • In a small bowl, mix minced sun dried tomatoes, Feta cheese, oil, parsley, salt and pepper. Mix well until evenly combined.
  • Stuff each chicken breast with equal amount of tomato/feta mixture, making sure it is evenly distributed through the pocket. Lightly press each chicken breast.
  • Rub each chicken with about a tablespoon of pesto.
  • Preheat a large cooking pan on medium heat and add vegetable oil. Place stuffed chicken breasts in the pan.
  • Cook over medium/ medium-low heat until done making sure that both sides get nice and golden (lots of flavor comes from the chicken cooked to golden brown). This could take 20-30 minutes, depending on thickness of the chicken.

Nutrition Facts : Calories 409 kcal, Carbohydrate 12 g, Protein 42 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 128 mg, Sodium 585 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

SUN-DRIED TOMATO PESTO AND FETA STUFFED CHICKEN BREASTS



Sun-Dried Tomato Pesto and Feta Stuffed Chicken Breasts image

This a very simple recipe to throw together and it tastes delicious. I just served ours over a salad but it would also work sliced over pasta with a sauce.

Provided by The Flying Chef

Categories     Chicken Breast

Time 38m

Yield 2 serving(s)

Number Of Ingredients 5

2 chicken breasts
4 sun-dried tomatoes, sliced in half
3 tablespoons sun-dried tomato pesto
80 -100 g feta cheese, sliced (depending on size of breasts)
4 -6 slices prosciutto, to secure chicken (depending on the width of each slice)

Steps:

  • Pre-Heat oven to 180 degrees Celsius.
  • Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
  • Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.
  • Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min's or until cooked through.

CHICKEN BREASTS STUFFED WITH PERFECTION



Chicken Breasts Stuffed with Perfection image

What's not to love about anything with feta, spinach, sun-dried tomatoes, garlic and mushrooms in it? The best thing about these is that they are easily prepared a day ahead or frozen and eaten later. These are perfect to have for company along with a nice salad and the Chocolate Lava Cakes for dessert.

Provided by PREGOCOOK

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 2h45m

Yield 6

Number Of Ingredients 14

6 skinless, boneless chicken breast halves - pounded thin
1 (8 ounce) bottle Italian-style salad dressing
8 slices of stale wheat bread, torn
¾ cup grated Parmesan cheese
1 teaspoon chopped fresh thyme
⅛ teaspoon pepper
1 ½ cups feta cheese, crumbled
½ cup sour cream
1 tablespoon vegetable oil
3 cloves garlic, minced
4 cups chopped fresh spinach
1 bunch green onions, chopped
1 cup mushrooms, sliced
1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped

Steps:

  • Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
  • Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.
  • In a large bowl, stir together the feta and sour cream. Set aside.
  • Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.
  • Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.
  • Bake, uncovered, in a preheated oven for 25 minutes.

Nutrition Facts : Calories 622.4 calories, Carbohydrate 34.7 g, Cholesterol 119 mg, Fat 35.2 g, Fiber 5.1 g, Protein 43.4 g, SaturatedFat 13 g, Sodium 1516.6 mg, Sugar 8.6 g

CHICKEN BREASTS STUFFED WITH FETA & SUN-DRIED TOMATOES



Chicken Breasts Stuffed With Feta & Sun-Dried Tomatoes image

The soaking water from the sun-dried tomatoes can be refrigerated for several days. The liquid adds a layer of flavor to salad dressings, or can be used in place of part of the chicken or vegetable broth in recipes.

Provided by Dancer

Categories     Chicken Breast

Time 31m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup sun-dried tomato (not packed in oil)
1 tablespoon olive oil
1/2 cup chopped red onion
1/4 cup basil leaves, chopped
1/3 cup crumbled feta
4 (4 ounce) boneless chicken breasts

Steps:

  • Soak sun-dried tomatoes in enough boiling water to just cover them.
  • Set aside.
  • Heat oil in nonstick skillet over medium high.
  • Add onion and cook, stirring, for 3 to 4 minutes, or until softened.
  • Remove skillet from heat and transfer onions to small bowl.
  • Drain tomatoes, discarding the soaking liquid or reserving it for another use.
  • Add chopped tomatoes to onions and stir in basil and feta.
  • Cut a horizontal slit in each chicken breast to form a pocket.
  • Stuff each with 1/4 of cheese mixture.
  • Return skillet to medium-high heat.
  • Add the chicken breasts and saute for 6 minutes.
  • Carefully turn them and cook another 6 minutes, or until chicken is cooked through.

Nutrition Facts : Calories 275.8, Fat 16.7, SaturatedFat 5.4, Cholesterol 83.7, Sodium 282.6, Carbohydrate 4.4, Fiber 0.8, Sugar 2.6, Protein 26.3

FETA STUFFED PESTO CHICKEN



Feta Stuffed Pesto Chicken image

This is a few different recipes thrown together. I had a bunch of feta cheese that needed to be used and we really wanted a chicken dinner. This is what we up with.

Provided by Wrecks143

Categories     Meat

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 10

5 -6 boneless skinless chicken breasts
1 cup feta cheese
1/2 a diced tomato
2 tablespoons diced onions
2 garlic cloves
1/2 jalapeno pepper (optional)
1 teaspoon oregano
1/2 teaspoon basil
salt and pepper
3/4 cup pesto sauce

Steps:

  • Pre-heat oven to 350.
  • In a bowl, combine feta, tomato, onion, garlic, jalapeno, oregano, basil salt and pepper. Set aside.
  • Using a sharp knife, cut into the fatest part of each breast and create a pocket. Be careful not to cut straight through.
  • Put the pesto in a large ziplock bag and place the chicken in with it. Mix it around until the chicken is thoroughly coated.
  • Place the coated chicken in a greased glass pan.
  • Stuff the feta mix into the pockets of each chicken breast.
  • Arrange the chicken so the openings of the pockets are on an angle (facing upward) so once they start baking the mix doesn't ooze out.
  • Cook for 45 minutes.

STUFFED ITALIAN CHICKEN WITH SUN-DRIED TOMATO PESTO



Stuffed Italian Chicken with Sun-Dried Tomato Pesto image

Provided by Stuart O'Keeffe

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 19

6 Roma tomatoes, halved lengthwise
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
1 cup drained sun-dried tomatoes packed in oil
1 cup loosely packed basil leaves
3/4 cup freshly grated Parmesan
1/4 cup pine nuts, toasted
2 cloves garlic
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
1/2 cup extra-virgin olive oil
4 boneless skinless chicken breasts
8 slices provolone cheese
1/4 cup freshly grated Parmesan
12 slices prosciutto
4 cups arugula
1 tablespoon extra-virgin olive oil
1/2 lemon, juiced

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!

MEDITERRANEAN PUFF PASTRY CHICKEN



Mediterranean Puff Pastry Chicken image

Chicken marinated in garlic, layered with sun-dried tomatoes, pesto, spinach, and feta cheese, and wrapped in flaky puff pastry. Delicious! I cook a lot and often look for other recipes, so I decided to try my own simple dish. It was a hit!

Provided by Rose

Categories     World Cuisine Recipes     European     Greek

Time 4h50m

Yield 4

Number Of Ingredients 8

3 tablespoons crushed garlic
1 egg yolk
2 cups chopped fresh spinach
2 boneless skinless chicken breast halves
2 tablespoons basil pesto
⅓ cup chopped sun-dried tomatoes
¼ cup crumbled herbed feta cheese
1 frozen puff pastry sheet, thawed, cut in half

Steps:

  • In a small bowl, use a fork to combine crushed garlic and egg yolk. Place chicken breasts in a shallow glass dish and spread both sides with egg mixture. Cover dish with plastic wrap and refrigerate 4 hours, or overnight (recommended).
  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Place one half of the puff pastry sheet on a lightly floured board. Place 1/2 cup spinach in the center of the pastry sheet. Remove one chicken breast from marinade, shaking off any excess, and place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with half the sun-dried tomatoes, sprinkle with half the feta cheese, and top with 1/2 cup spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place chicken seam side down on baking sheet. Repeat steps with the second half of the puff pastry sheet and remaining chicken breast.
  • Bake 35 to 40 minutes. Test for doneness by cutting through center of chicken breast; if juices run clear, chicken is cooked.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 33.6 g, Cholesterol 101.3 mg, Fat 32.6 g, Fiber 2.1 g, Protein 22.4 g, SaturatedFat 9.9 g, Sodium 523.7 mg, Sugar 2.9 g

SPINACH-STUFFED CHICKEN POCKETS



Spinach-Stuffed Chicken Pockets image

With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 cups fresh baby spinach
2 teaspoons plus 1/4 cup olive oil, divided
1 garlic clove, minced
1/2 cup garlic-herb spreadable cheese
2/3 cup plus 1/4 cup seasoned bread crumbs, divided
1/2 teaspoon salt, divided
4 boneless skinless chicken breast halves (6 ounces each)
1 egg, lightly beaten
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.

Nutrition Facts : Calories 539 calories, Fat 35g fat (13g saturated fat), Cholesterol 182mg cholesterol, Sodium 819mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein.

BASIL PESTO STUFFED CHICKEN BREASTS WITH SUN-DRIED TOMATO CREAM



Basil Pesto Stuffed Chicken Breasts With Sun-Dried Tomato Cream image

You might have trouble pounding the chicken flat enough to make the jelly-roll presentation, but that's ok...just fold it over once to make it look like a big clam :)

Provided by Grimms Restaurant T

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 21

4 boneless skinless chicken breasts
4 slices prosciutto
1/4 cup pesto sauce
2 tablespoons lemon juice
1 1/2 garlic cloves, chopped
fresh ground black pepper
1/8 cup olive oil
1/2 cup fresh basil, with stems removed
1 garlic clove
1/4 cup pine nuts, toasted
1/8 teaspoon ground black pepper
1/2 cup freshly grated parmesan cheese
1/8 cup olive oil
1/4 cup chopped shallot
2 tablespoons butter
1/3 cup dry white wine (I prefer Sauvignon Blanc or Reisling)
1 1/2 cups heavy cream
1/4 cup shredded fresh basil
1/8 cup sun-dried tomato packed in oil, drained
1 tablespoon lemon juice
1 tablespoon cornstarch, mixed with equal amount of water

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.

CHICKEN, FETA, PESTO AND SUN DRIED TOMATO STUFFED CROISSANT



Chicken, feta, pesto and sun dried tomato stuffed Croissant image

This will be a hit at your next party! It's easy appetizer to prepare and full of flavor. I really liked the pesto/sun-dried tomato combination. Guests will love these!

Provided by Darci Juris

Categories     Poultry Appetizers

Time 1h10m

Number Of Ingredients 12

2 chicken breasts
1 c sun-dried tomatoes, diced
1 c feta cheese
2 pkg pillsbury crescent roll dough
2 Tbsp olive oil
PESTO SAUCE
1 c fresh basil
2 clove garlic
1 Tbsp lemon juice
1/4 c heavy cream
1/4 c parmesan cheese
1/4 c olive oil

Steps:

  • 1. Heat oven to 350 degrees.
  • 2. Cut chicken into small cubes.
  • 3. In a medium frying pan, heat oil and cook chicken until done. Transfer to medium bowl.
  • 4. With a blender or food processor, blend together all Pesto ingredients until creamy.
  • 5. Pour over chicken. Add the tomatoes and feta, toss well.
  • 6. Open crescent rolls and separate. Add a spoonful of mixture to the center and roll croissant closed, pressing the ends together to close up any openings. Place on slightly greased cookie sheet.
  • 7. Bake for 15 minutes, or until croissants are golden brown.

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