Olive Garden Chicken Breast Stuffed With Sun Dried Tomatoes Recipes

OLIVE GARDEN-CHICKEN BREAST STUFFED W. SUN-DRIED TOMATO PINE NUT

Olive Garden-Chicken Breast Stuffed W. Sun-Dried Tomato Pine Nut image

At Olive Garden we are passionate about Italian cooking. We are pleased to share with you a collection of our Featured Recipes over the years that you can prepare at home-and share with your friends and family. Link: olivegarden.com

Provided by Starfire aka Wendy

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

prepared stuffing
1/4 cup sun-dried tomato
2 tablespoons pine nuts, slightly toasted
1 cup frozen spinach, chopped
1/2 cup Fontina cheese, shredded
2 cups breadcrumbs
1 tablespoon butter, melted
1 tablespoon flat leaf parsley, chopped
4 boneless chicken breasts, with skin
salt
ground black pepper

Steps:

Pre-heat oven to 400ºF.
COMBINE stuffing ingredients together in a bowl. Set aside.
PLACE chicken breasts on a cutting board and cover with plastic wrap. With a mallet or the palm of your hand, slightly flatten out breasts.
SHAPE handful of stuffing into a ball and place in center of each chicken breast.
WRAP breast around the stuffing, starting with one side. Roll the breast, tucking the opposite side underneath. Season top of chicken breast (skin side) with salt and pepper.
ROAST in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.

Nutrition Facts : Calories 590.2, Fat 26.6, SaturatedFat 9.3, Cholesterol 116.1, Sodium 715.2, Carbohydrate 43.3, Fiber 4.2, Sugar 5.3, Protein 43.5

OLIVE-STUFFED CHICKEN BREASTS

Olive-Stuffed Chicken Breasts image

I haven't made this in a long time but now that we're going back to a lowfat diet, I will. There's a star on the recipe card, so we must like it! There's a note on the card to be sure and use firm olives packed in saltwater or vinegar, NOT in oil. I would double the stuffing and use regular sized breasts, pounded to 1/4 inch. A 3 oz breast must come from a pygmie chicken or something. :) This came from Weight Watchers Simply The Best Italian, and I'm submitting it for ZWTII. Enjoy!

Provided by Chef PotPie

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup fat-free ricotta cheese
4 large green olives, pitted
2 teaspoons thyme leaves
1/4 cup plain dried breadcrumbs
4 (3 ounce) thin-sliced boneless skinless chicken breasts, 1/4 inch thick
1/2 cup chicken broth
1 tablespoon balsamic vinegar
1 tablespoon brown sugar

Steps:

Preheat oven to 350°F.
Puree the ricotta, olives, thyme, and 2 tablespoons of the bread crumbs in food processor.
Spread the puree over the chicken breasts and roll starting at long sides, securing with toothpicks.
Roll the breasts in remaining 2 tablespoons breadcrumbs to coat.
Place breasts in baking dish, spray with olive oil, and bake until cooked through, about 25 minutes.
Meanwhile, bring broth, vinegar, and brown sugar to a boil and boil for 1 minutes.
Cut each chicken breast in 4 slices, arrange on plates, and drizzle with the sauce to serve.

Nutrition Facts : Calories 138.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 49.3, Sodium 201.5, Carbohydrate 8.4, Fiber 0.4, Sugar 3.8, Protein 21.2

OLIVE GARDEN STUFFED CHICKEN PARMIGIANA

Olive Garden Stuffed Chicken Parmigiana image

Need I say more? Olive Garden, great, tasty Italian food for the whole family. My family loves this super easy and Delish recipe. COOKS NOTES: Leftover cheese filling may be kept in refrigerator for 2 weeks or frozen up to 3 months. Also makes good filling for manicotti. If using flat cookie sheet...be sure to form a "rim" so that melted shortening doesn't run off. Using foil helps with clean up:)NOTE: This is an adopted recipe and now that I have tried it myself I can only say: full credit to the previous owner for a wonderful recipe, I am lucky indeed to have become Mama to this one. Enjoy :)

Provided by kiwidutch

Categories Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

6 boneless skinless chicken breasts, trimmed of all fat
2 cups Italian seasoned breadcrumbs
1 egg white
1 (15 -16 ounce) container ricotta cheese
1 (3 ounce) can kraft romano cheese
1 1/2 cups kraft parmesan cheese (may use any brand)
1/2 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 (12 ounce) jar pasta sauce (marinara style sauce)
1/4 cup butter or 1/4 cup margarine
1/4 cup Crisco or 1/4 cup shortening
fresh grated parmesan cheese (optional)

Steps:

Wash chicken breasts, do not dry, and slit lengthwise, almost through -- to make a pocket.
Combine ricotta, Romano, Parmesan, basil, thyme and oregano in mixing bowl. It will be crumbly.
Stuff into pocket of chicken, leaving a small "edge" to seal. Using egg white, rub around edge and pinch to seal. Or may use toothpicks, but be sure to remove before serving.
Line a baking sheet with aluminum foil and melt butter and Crisco in oven at 350 degrees -- about 5 minutes.
Dredge wet chicken in breadcrumbs, coating well, and place on baking sheet. Bake at 400 degrees for 15 minutes.
Turn chicken and bake another 15 to 20 minutes.
While baking, heat pasta sauce until hot. Remove chicken from oven and spoon hot pasta sauce over each.
Before serving, top with grated, fresh Parmesan cheese, if desired.

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