Chicken Breasts Wsundried Tomato And Garlic Recipes

CREAMY SUN-DRIED TOMATO CHICKEN BREASTS

Steps:

• Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
• In a large pan, on medium heat, saute garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant.
• Remove sun-dried tomatoes and garlic from the pan, leaving the olive oil in the pan.
• Add chicken breasts, halved horizontally, salted and lightly covered in paprika (for color).
• Cook the chicken on medium heat for about 5 minutes on each side.
• Cover the pan with the lid, remove from heat, and let the chicken sit, cooking in its own juices, with heat off, until completely cooked through and no longer pink in the center.
• Remove the chicken from the skillet. Chicken could have released juices - in my case it was 1/2 cup of juices. Remove the juices from the skillet, to avoid greasiness.
• To the same skillet (from which you removed the chicken and the juices), add back sun-dried tomatoes and garlic.
• Add 1 cup of heavy cream, bring to boil.
• Add 1 cup of mozzarella cheese, immediately reduce to simmer, constantly stirring to melt the cheese.
• Add 1 cup of milk gradually, whisking until nice and smooth, while on simmer.
• Add basil and crushed red pepper - mix to combine.
• Add cooked chicken breasts. Season with salt. Reheat until warm.

CHICKEN BREAST WITH SUN-DRIED TOMATOES

Steps:

• Bring 1/2 cup broth to a boil; remove from the heat. Stir in sun-dried tomatoes; let stand for 10 minutes. In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and 1 teaspoon garlic for 1 minute. Stir in the remaining broth; cook 2 minutes longer or until mushrooms are tender. Remove mushroom mixture and set aside., Rub chicken with remaining garlic. In the same skillet, brown chicken in oil for 3 minutes on each side. Stir in tomato mixture; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear. Remove chicken; slice and keep warm., In a small bowl, combine the cornstarch, basil, salt and pepper. Stir in milk until smooth; add to tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in mushroom mixture. Spoon over chicken. Serve with pasta if desired.

CHICKEN BREASTS WITH SUN-DRIED TOMATO AND GARLIC CRUST

Steps:

• Combine breadcrumbs, sun-dried tomatoes, 2 tablespoons oil reserved from tomatoes and garlic in processor. Using on/off turns, process until tomatoes are coarsely chopped. Season to taste with salt and pepper. (Can be made 8 hours ahead. Cover and chill.)
• Preheat oven to 375°F. Sprinkle chicken with salt and pepper. Heat 1 1/2 tablespoons oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken, skin side down, and cook until skin is crisp and golden, about 5 minutes.
• Transfer chicken, skin side up, to heavy rimmed baking sheet. Spoon breadcrumb mixture atop chicken, dividing equally and pressing to adhere. Bake until chicken is cooked through, about 30 minutes.
• Place chicken on plates and serve.

CHICKEN BREASTS WITH SUN-DRIED TOMATOES

Steps:

• Soak sun dried tomatoes in 1 cup chicken broth for 30 minutes.
• Cook the mushrooms, onion and 2 cloves of garlic in 2 Tbsp of chicken broth for 3 minutes. Set aside.
• Cook chicken and other 2 cloves of garlic in olive oil over medium heat until brown on both sides, sprinkling with meat tenderizer and pepper. Add the tomato mixture and simmer over low heat for 10 minutes. Remove chicken from the skillet, slice into thin strips and keep warm.
• Add pasta to boiling water so it will cook while the chicken is simmering.
• Combine the milk, cornstarch and basil. Add to the tomato mixture. Boil and stir for one minute. Stir in the chicken and mushroom mixture.
• Sauce can be served over the pasta, or stir the pasta right in with the sauce.

THE PERFECT ROAST CHICKEN WITH GARLIC AND SUN-DRIED TOMATOES.

Steps:

• Preheat the oven to 450°F.
• Rinse the chicken inside and out with cold water. Pat dry with paper towels.
• Season the cavity of the chicken with salt and pepper and place lemon halves inside. Place the chicken on a rack in a roasting pan. Run your finger under the skin of the breast and thigh to loosen it and then place the sun dried tomatoes, garlic slices and rosemary between the meat and skin. Sprinkle the outside of the chicken with salt, pepper and 1/2 teaspoon of the sugar. Turn the chicken so that it is breast-side down on the rack and roast for 30 minutes. Turn the heat down to 350°F Turn the chicken so that it is breast-side up, sprinkle the breast with the remaining sugar and roast for another 30 to 40 minutes or until a thermometer inserted into the thickest part of the thigh registers 160°F Let the chicken rest for 15 minutes.