Best Chicken Feta Pesto And Sun Dried Tomato Stuffed Croissant Recipes

SUN-DRIED TOMATO PESTO AND FETA STUFFED CHICKEN BREASTS

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, FETA, PESTO AND SUN DRIED TOMATO STUFFED CROISSANT

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.

STUFFED CHICKEN BREAST WITH VEGGIES AND SUN-DRIED TOMATO

Steps:

• Preheat oven to 350 degrees.
• Slice the chicken breast in half not going all the way through and spread open, lightly tap down flat with mallet.
• Salt and pepper breast on both sides to taste.
• Heat olive oil in a frying pan and add onion, pepper, 3 garlic cloves, mushrooms and sauté until mushrooms and onions soften.
• Now add spinach and basil leaves until spinach softens.
• Remove combination from frying pan and place in a bowl to add the feta cheese, the last garlic clove, salt and pepper to taste; mix completely.
• Place equal amounts of mixture on the breast and roll the breast. Secure with toothpick or string.
• Grease a cookie sheet with butter (any pan will do) and place in the oven for 20-25 minutes.

FETA STUFFED PESTO CHICKEN

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.

BREADED CHICKEN STUFFED WITH SUN-DRIED TOMATO PESTO AND FETA

Steps:

• Preheat the oven at 350 degrees.
• Combine the pesto and feta in a bowl.
• Slice the chicken longways and open them up, making a thin and wide chicken breast.
• Put 2 tablespoons or so of the pesto/feta combination into the center of the chicken.
• Close the chicken around the filling and secure it closed with toothpicks.
• Combine breadcrumbs and parmasean cheese in a bowl.
• Wisk the eggs together.
• Roll the stuffed chicken into the egg, and then coat with the breadcrumb mixture.
• Bake at 350 degrees for 40 minutes.

CHICKEN BREAST STUFFED WITH FETA CHEESE, SUN-DRIED TOMATO

Steps:

• Sauté garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to"combine" the flavors).
• Put aside to cool.
• In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture.
• Toss until well mixed (this will be your "stuffing").
• Lay a flattened piece of chicken breast on a cutting board or your counter.
• Put a 1/4 of the above mixture on the flattened chicken breast like you would be making a burrito and roll as tight as you can get it.
• Secure it with a toothpick or butcher string.
• Place chicken breast "roll" on a baking sheet (I spray it with Pam so it doesn't stick), brush with olive oil (this gives it a nice golden brown texture), and season with salt and pepper.
• Preheat oven to 350°F.
• Cook for about 35 minutes or until the internal temperature reaches 180°F.
• I guess you could try it on a grill, but I never attempted it yet!
• Garnish with chopped green onion and serve hot.

CHICKEN BREASTS STUFFED WITH FETA & SUN-DRIED TOMATOES

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.

MEDITERRANEAN PUFF PASTRY CHICKEN

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.

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!