Chicken Breasts Stuffed With Sun Dried Tomatoes Feta Olives And Pine Nuts Recipes

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COUSCOUS STUFFED CHICKEN BREAST WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES



Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives image

Provided by Guy Fieri

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon olive oil
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
4 tablespoons sun-dried tomatoes, drained and chopped
4 tablespoons kalamata olives, chopped
2 cups chicken stock
1 (10-ounce) box couscous
Salt and pepper
1/2 pound feta cheese, crumbled
4 (6-ounce) boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1/2 cup white wine
1/2 lemon, juiced
6 tablespoons julienned sun-dried tomatoes
4 tablespoons roughly chopped kalamata olives
2 tablespoons butter
1/4 pound feta cheese, crumbled, for garnish

Steps:

  • For the couscous: In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add olives and chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.)
  • For the chicken: Preheat oven to 400 degrees F.
  • Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper.
  • Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes.
  • While chicken is baking, make the sauce.
  • For the sauce: In saute pan that you cooked chicken breasts in, heat and add garlic. Deglaze with white wine and add lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, add the olives, turn off heat, add the butter and stir to combine.
  • To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.

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.

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

CHICKEN BREASTS STUFFED WITH SUN-DRIED TOMATOES, FETA, OLIVES AND PINE NUTS



CHICKEN BREASTS STUFFED WITH SUN-DRIED TOMATOES, FETA, OLIVES AND PINE NUTS image

Categories     Chicken     Quick & Easy     Dinner

Yield 4 servings

Number Of Ingredients 10

1/2-cup finely chopped red onion
2 tablespoons olive oil
1 1/2 teaspoons minced garlic
1/2 cup pitted Kalamata olives or other brine-cured black olives, cut into thin strips
1/4-cup pine nuts, toasted lightly
1/2-cup drained oil-packed sun dried tomatoes, rinsed, patted dry, and cut into thin strips
1/4 pound Feta cheese, crumbled (about 1 cup)
2 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh marjoram or 1 teaspoon dried marjoram, crumbled
2 whole boneless chicken breasts with skin, halved

Steps:

  • Preheat oven to 350 F In a large ovenproof skillet cook onion in 1 tablespoon oil over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Transfer mixture to a bowl and let cool. Stir in olives, pine nuts, tomatoes, cheeses, marjoram, and salt and pepper to taste, stirring until combined. Insert a sharp paring knife into thicker end of each chicken breast half and cut a lengthwise pocket carefully, making it as wide as possible without puncturing sides. Fill each breast half with one fourth of filling. In the cleaned skillet heat remaining 1 tablespoon oil over moderately high heat until hot not not smoking and brown chicken, skin sides down. Leaving chicken skin sides down, transfer skillet to oven and bake until cooked through, about 12 minutes.

COUSCOUS STUFFED CHICKEN BREAST WITH FETA & SUN-DRIED TOMATO



Couscous Stuffed Chicken Breast With Feta & Sun-Dried Tomato image

Recipe courtesy Guy Fieri, 2008 Show: Guy's Big Bite Episode: Mediterranean Marination Read more at: http://www.foodnetwork.com/recipes/guys-big-bite-/couscous-stuffed-chicken-breast-with-feta-sun-dried-tomatoes-and-kalamata-olives-recipe/index.html?oc=linkback

Provided by Melanie W.

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
4 tablespoons sun-dried tomatoes, drained and chopped
2 cups chicken stock
1 (10 ounce) box couscous
salt and pepper
1/2 lb feta cheese, crumbled
4 (6 ounce) boneless skinless chicken breasts
salt & freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
1/2 cup white wine
1/2 lemon, juiced
6 tablespoons julienned sun-dried tomatoes
2 tablespoons butter
1/4 lb feta cheese, crumbled, for garnish

Steps:

  • For the couscous:.
  • Directions.
  • In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.).
  • For the chicken:.
  • Preheat oven to 400 degrees F.
  • Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper.
  • Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes.
  • While chicken is baking, make the sauce.
  • For the sauce:.
  • In saute pan that you cooked chicken breasts in, heat and add garlic. Deglaze with white wine and add lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, turn off heat, add the butter and stir to combine.
  • To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.

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

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