Chevre And Sun Dried Tomato Chicken Recipes

CHICKEN WITH GOAT CHEESE AND SUN DRIED TOMATO

Steps:

• Preheat the oven to 375 degrees F.
• Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

SUN DRIED TOMATO CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
• Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth.
• Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently. Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.

CHEVRE & SUN-DRIED TOMATO CHICKEN

Steps:

• Preheat oven to 375°F.
• Drain tomatoes. Save 1 Tbsp of the oil.
• Finely chop and stir into goat cheese.
• Using your fingers tuck a rounded Tbsp between skin and meat of each breast and push to centre of breast.
• Using your palm gently press down on chicken skin until cheese is evenly distributed.
• Rub a small amount of stuffing over skin for great tasting skin.
• Place breasts skin side up on an 9 x 13 pan treated with cooking spray.
• Drizzle with reserved tomato oil, spread evenly over chicken with fingers.
• Roast in centre of oven for 50 - 60 minutes, basting occasionally. Until skin is rich golden brown.
• Skim fat from pan and drizzle pan juice over chicken.