Best Sun Dried Tomato Pine Nuts And Basil Stuffed Chicken Breasts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

SUN-DRIED TOMATO, PINE NUTS AND BASIL STUFFED CHICKEN BREASTS



Sun-Dried Tomato, Pine Nuts and Basil Stuffed Chicken Breasts image

This healthy meal is very flavorful quick and easy. Chicken stuffed with fresh basil, pine nuts, sun dried tomatoes with a syrupy balsamic sauce.

Provided by Rita1652

Categories     Poultry

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts, about 4 to 6 ounces each
1/2 teaspoon pepper
1 teaspoon garlic salt or 1 teaspoon garlic powder, if watching your salt
4 teaspoons pine nuts, toasted
8 marinated sun-dried tomatoes, drained
1/2 bunch basil
1 1/2 tablespoons olive oil
1/4 cup balsamic vinegar
3/4 cup chicken stock

Steps:

  • Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Rub pepper & salt over the breasts. Place 2 slices of tomato 1 teaspoon pine nuts and about 4 basil leaves in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close. Heat the oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
  • Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
  • Remove the chicken breasts from the skillet and keep in a warm oven or under a foil tent. Continue to cook the sauce until it is reduced to a thick syrup.
  • Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast. Garnish with fresh basil.

Nutrition Facts : Calories 242, Fat 10.7, SaturatedFat 1.7, Cholesterol 76.9, Sodium 289.4, Carbohydrate 7.7, Fiber 0.7, Sugar 4.7, Protein 27.4

SUN DRIED TOMATO, SPINACH AND FONTINA STUFFED CHICKEN BREASTS



Sun Dried Tomato, Spinach and Fontina Stuffed Chicken Breasts image

My best friend gave me this recipe. I've added some of my own twists to this. Like the garlic, shallots, and sundried tomatoes. =) I've even used jalapenos.

Provided by janderson48

Categories     Chicken Breast

Time 1h

Yield 2 Chicken breasts, 2 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts
1/2 cup Fontina cheese, grated
1 cup fresh spinach, chopped
1/2 cup sun-dried tomato, chopped
4 slices prosciutto
1 1/2 cups dry white wine
1 large shallot, finely chopped
1 garlic clove, minced
fresh basil chiffonade (to garnish)
2 tablespoons olive oil

Steps:

  • Preheat oven to 350.
  • Pound the chicken breast to about ¼ inch, set aside. Lay two slices of prosciutto side by side slightly over lapping. Lay one chicken breast on top lengthwise. Sprinkle with salt and pepper. Cover with half the Fontina, spinach and sun dried tomatoes. Starting at one end carefully roll the chicken breast and prosciutto. Tie the ends with kitchen string or use toothpicks to keep closed. Repeat with the other breast.
  • Add olive oil to a medium large oven proof skillet; heat over medium heat. Add shallots and garlic. Stirring constantly, cook until soft. Add chicken breasts one at a time and brown on all sides. Remove from skillet and set aside on a plate. While the skillet is still hot add white wine scraping the brown bits up. Return the chicken to the skillet and place in the oven.
  • Bake for 30 - 40 minutes, or until done. Remove from the oven and remove string or toothpicks. Slice into 1 inch slices. Serve over angel hair pasta.

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.

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!

GRILLED SUN-DRIED TOMATO STUFFED CHICKEN BREASTS



Grilled Sun-Dried Tomato Stuffed Chicken Breasts image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

4 skinless, boneless chicken breasts (about 8 ounces each)
1/4 cup chopped sun-dried tomatoes, plus 3 tablespoons oil from the jar
2 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
1 zucchini, thinly sliced
4 ounces smoked mozzarella, thinly sliced
12 large basil leaves
Vegetable oil, for the grill

Steps:

  • Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
  • Make the garlic-tomato oil: Mix the sun-dried tomato oil and garlic in a bowl; season with salt and pepper.
  • Season the pounded chicken on both sides with salt and pepper and brush with half of the garlic-tomato oil; top with the zucchini, chopped sun-dried tomatoes, mozzarella and basil, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush with the remaining garlic-tomato oil.
  • Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

STUFFED CHICKEN BREASTS WITH BRIE, BASIL AND SUN-DRIED TOMATO



Stuffed Chicken Breasts With Brie, Basil and Sun-Dried Tomato image

The juices of the chicken mixed with the brie make a wonderful combination. You can use skinless breasts, but the cripiness of browned skin tastes terrific.

Provided by Hag chef

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

6 boneless chicken breasts, with skin (or skinless if you prefer)
6 ounces brie cheese, sliced
12 leaves fresh basil
12 sun-dried tomatoes, rehydrated
salt and pepper

Steps:

  • Preheat oven to 350.
  • Slice open each chicken breast to create a pocket.
  • Place a slice of Brie, 2 leaves of basil, and 2 sundried tomatoes in each chicken breast.
  • Season with salt and pepper.
  • Roast the chicken for 25 - 30 minutes, until juices run clear.
  • Some of the cheese may run out onto the pan, simply scoop it over the chicken when serving.

Nutrition Facts : Calories 354.7, Fat 21.4, SaturatedFat 8.8, Cholesterol 121.2, Sodium 353.5, Carbohydrate 2.4, Fiber 0.5, Sugar 1.6, Protein 36.7

SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY



Sun-dried Tomato Stuffed Chicken Recipe by Tasty image

Here's what you need: chicken breasts, ball of mozzarella, sun-dried tomato, fresh basil leaf, salt, black pepper, dried oregano, cocktail stick

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

4 chicken breasts
5 ¼ oz ball of mozzarella
½ jar sun-dried tomato
1 cup fresh basil leaf
salt, to taste
black pepper, to taste
dried oregano, to taste
cocktail stick, or toothpick, as needed

Steps:

  • Preheat your oven to 400°F, Gas Mark 6 (200°C.)
  • Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
  • Season the chicken breasts with salt, pepper and dried oregano.
  • Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with.
  • Stuff to the brim with the fillings
  • Use a few cocktail sticks to hold the chicken together and place on a baking tray.
  • Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.
  • Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.
  • Remove the cocktail sticks.
  • Enjoy!

Nutrition Facts : Calories 355 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 54 grams, Sugar 0 grams

Related Topics