Best Sanibel Stuffed Chicken From Tommy Bahamas Copycat Recipes

Sanibel Island Chicken image

Provided by LonghornMama

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

1 (5 ounce) package saffron rice mix (such as Mahatma saffron yellow rice)
2 boneless skinless chicken breast halves
2 tablespoons flour
1 teaspoon curry powder
1/2 teaspoon paprika
1/2 teaspoon salt
1 tablespoon butter
1 (14 ounce) can artichoke hearts, drained, quartered
1/4 cup dry white wine
1/2 cup whipping cream

Steps:

Cook rice according to package directions; keep warm.
Flatten chicken breasts slightly using a meat mallet.
Combine flour, curry powder, paprika and salt; dredge chicken in flour mixture.
Melt butter in large skillet over medium heat; add chicken and cook 5 minutes each side.
Remove chicken and keep warm.
Wipe skillet with paper towels.
Add artichoke hearts, wine and whipping cream to skillet; cook, stirring often 3 to 5 minutes or until thickened.
Serve chicken over rice.
Spoon sauce over top.

Chipotle Stuffed Chicken Breast Recipe - (4.3/5) image

Provided by calicat

Number Of Ingredients 7

4 boneless, skinless chicken breast halves
1-3/4 cups (7 oz.) Sargento® Bistro® Blends Shredded Chipotle Cheddar Cheese, divided
1 jar (2 oz.) chopped pimiento, drained or 1/4 cup chopped, drained, bottled roasted red bell pepper
2 Tbsp. chopped cilantro or green onion tops
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic salt

Steps:

1. Using a sharp, thin knife, cut a parallel slit in the side of each chicken breast, forming a pocket, taking care not to cut through top or bottom of chicken. 2. Combine 1 cup cheese, pimientos and cilantro; stuff into pockets of chicken. Place chicken on a foil-lined baking sheet. Combine chili powder, cumin and garlic salt; rub mixture over both sides of chicken. Coat chicken lightly with cooking spray or brush with canola oil. 3. Bake in a preheated 400°F oven 20 minutes or until chicken is cooked through. Sprinkle remaining cheese over chicken. Continue baking 2 to 3 minutes or until cheese has melted. Nutrition Facts Serving Size 149 g Calories 326 Protein 37g Carbohydrates 4g Dietary Fiber 1g Total Fat 17.3 g Saturated Fat 9.1g Monounsaturated Fat 4.7g Polyunsaturated Fat 1.4g Cholesterol 95mg Vitamin A 36RE Vitamin C 5mg Calcium 349mg Iron 2mg Sodium 657mg

Sanibel Stuffed Chicken from Tommy Bahamas Copycat Recipe - (4.3/5) image

Provided by MJH

Number Of Ingredients 23

Extra Virgin Olive Oil
1/2 purple onion, diced
4 ounces of diced chives
3-4 ounces of chopped cilantro
Mozzarella cheese
Bread Crumbs
4 ounces of cream cheese
2-4 skinless, boneless organic chicken breast halves
Ranch Dressing mix packet
2 1/2 cups of sour cream
1/2 lime, squeezed
1 tsp ground cumin
3 tbsp chopped chipotle peppers
1 1/2 cups extra virgin olive oil
4 ounces diced chives
3 to 4 ounces of chopped cilantro
4 ounces mozzarella cheese, grated
1 1/2 cups bread crumbs
4 ounces cream cheese
4 skinless, boneless organic chicken breast halves
1 ranch dressing mix packet
1 teaspoon ground cumin
3 tablespoons chopped chipotle peppers

Steps:

PREPARE CHICKEN CHIPOTLE RANCH MIXTURE: Place ranch dressing a medium bowl and combine the 3 tablespoons chopped chipotle peppers, 1 teaspoon ground cumin, lime juice with the ranch mix and stir until completely mixed. Add the diced onion, chives and cilantro. Chicken: Fill a medium bowl halfway with Extra Virgin Olive Oil and completely submerge each chicken breast. Fill a medium/large freezer bag with bread crumbs and shake chicken until it is fully covered with the bread crumbs. Cut pockets into chicken breasts and spread a liberal amount of the cream cheese and stuff with the chipotle ranch and shredded mozzarella cheese Saute chicken in skillet with olive oil for 5 to 7 minutes each side (or until the crust is crispy and brown). Remove from skillet and grill over medium high heat for 10 to 15 minutes on each side, or until juices run clear. Serve with remainder of the chipotle ranch mixture as a sauce/topping.