Best Sun Dried Tomato Pesto And Feta Stuffed Chicken Breasts Recipes

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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!

BREADED CHICKEN STUFFED WITH SUN-DRIED TOMATO PESTO AND FETA



Breaded Chicken Stuffed With Sun-Dried Tomato Pesto and Feta image

Feta and sun-dried tomatoes stuffed into chicken which is then breaded and baked. Easy and yummy. Adapted from Kalyn's Kitchen.com.

Provided by Krista Roes

Categories     Chicken Breast

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts
1/4 cup sun-dried tomato pesto
1/4 cup crumbled feta
1 cup breadcrumbs or 1 cup panko breadcrumbs
1/4 cup parmesan cheese
2 eggs, beaten

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.

Nutrition Facts : Calories 324.9, Fat 9.2, SaturatedFat 4, Cholesterol 188, Sodium 509.5, Carbohydrate 20.3, Fiber 1.2, Sugar 2.3, Protein 37.7

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

CHICKEN BREAST STUFFED WITH FETA CHEESE, SUN-DRIED TOMATO



Chicken Breast Stuffed With Feta Cheese, Sun-Dried Tomato image

A stuffed chicken breast where the sweetness of the sun-dried tomatoes harmonizes with the saltiness of the Feta cheese.

Provided by Terrence Maguire

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts, pounded thin
1 medium red bell pepper, diced
6 garlic cloves, minced
5 large sun-dried tomatoes, diced
1 teaspoon thyme
8 ounces feta cheese, crumbled finely
1/2 cup breadcrumbs (I use Italian style)
olive oil
salt
pepper
toothpick (or Butcher String)
green onion, chopped (for garnish)

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.

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

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

SUN-DRIED TOMATO AND FETA-STUFFED CHICKEN BREASTS SBD



Sun-Dried Tomato and Feta-Stuffed Chicken Breasts Sbd image

Super simple South Beach Chicken recipe from the South Beach SuperCharged book.... Feta & Chicken- how could you go wrong??

Provided by Kellys Kravings

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1/3 cup reduced-fat feta cheese
2 sun-dried tomatoes, finely chopped
1 garlic clove, minced
1/2 teaspoon dried basil
fresh ground black pepper
4 boneless skinless chicken breasts
salt
2 teaspoons extra virgin olive oil

Steps:

  • Heat the oven to 425.
  • In a small bowl, combine cheese, tomatoes, garlic, and basil. Season with pepper and mash together well with a fork.
  • Butterfly chicken by carefully slicing horizontally along the long edge of each breast, three-quarters of the way through. Open up each breast and spread inside with one-fourth of the feta mixture. Close breast over filling and press edges together to seal. Season lightly with salt and pepper.
  • In a large ovenproof skillet, heat oil over medium-high heat. Add chicken and cook until browned on both sides, about 2 minutes per side. Transfer skillet to oven and cook until chicken is cooked through, about 20 minutes. Remove from oven and serve warm.

Nutrition Facts : Calories 158.3, Fat 5.3, SaturatedFat 1, Cholesterol 75.5, Sodium 158.1, Carbohydrate 0.8, Fiber 0.2, Sugar 0.4, Protein 25.3

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.

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