Sanibel Stuffed Chicken From Tommy Bahamas Copycat Recipe 435 Recipes

SANIBEL STUFFED CHICKEN FROM TOMMY BAHAMAS COPYCAT RECIPE - (4.3/5)

Steps:

• PREPARE CHICKEN CHIPOTLE RANCH MIXTURE: Place ranch dressing a medium bowl and combine the 3 tablespoons chopped chipotle peppers, 1 teaspoon ground cumin, lime juice with the ranch mix and stir until completely mixed. Add the diced onion, chives and cilantro. Chicken: Fill a medium bowl halfway with Extra Virgin Olive Oil and completely submerge each chicken breast. Fill a medium/large freezer bag with bread crumbs and shake chicken until it is fully covered with the bread crumbs. Cut pockets into chicken breasts and spread a liberal amount of the cream cheese and stuff with the chipotle ranch and shredded mozzarella cheese Saute chicken in skillet with olive oil for 5 to 7 minutes each side (or until the crust is crispy and brown). Remove from skillet and grill over medium high heat for 10 to 15 minutes on each side, or until juices run clear. Serve with remainder of the chipotle ranch mixture as a sauce/topping.

SANIBEL ISLAND CHICKEN

Steps:

• Cook rice according to package directions; keep warm.
• Flatten chicken breasts slightly using a meat mallet.
• Combine flour, curry powder, paprika and salt; dredge chicken in flour mixture.
• Melt butter in large skillet over medium heat; add chicken and cook 5 minutes each side.
• Remove chicken and keep warm.
• Wipe skillet with paper towels.
• Add artichoke hearts, wine and whipping cream to skillet; cook, stirring often 3 to 5 minutes or until thickened.
• Serve chicken over rice.
• Spoon sauce over top.

ALOUETTE ALMOND ZUCCHINI STUFFED CHICKEN RECIPE - (4.3/5)

Steps:

• COMBINE ALOUETTE, ZUCCHINI, PARSLEY, OLIVE OIL, AND ALMONDS AND SALT AND PEPPER IN FOOD PROCESSOR. STUFF CHICKEN BREASTS WITH MIXTURE. DREDGE CHICKEN BREASTS IN EGG AND THEN BREAD CRUMBS AND SAUTE ON ONE SIDE UNTIL JUST BROWNED. TRANSFER TO A RIMMED BAKING SHEET. BAKE AT 400 DEGREES UNTIL DONE. REMOVE FROM OVEN, CUT BREASTS IN HALF AND SERVE.

CHICKEN TORTILLA SOUP (INSPIRED BY TOMMY BAHAMA'S) RECIPE - (3.5/5)

Steps:

• Directions 1. Heat olive oil and butter in large pot over medium heat. Add onions, garlic and green pepper and cook, stirring occasionally, until tender and just starting to brown, about 15 minutes. (Turn heat to medium-low if mixture is browning too quickly.) 2. Add cut corn tortillas, chili powder and cumin; continue to cook, stirring occasionally, a few minutes more. Add chicken stock, salt and cayenne pepper and bring to a boil. Turn heat down to low and simmer with lid slightly ajar for about 20 minutes. Off heat, use hand-held blender to puree until completely smooth (you can also do this in a blender in batches; just be careful to open the steam hole and cover with kitchen towel to avoid splatters). Stir in chicken if using, then ladle soup into bowls and garnish as you like. *I usually use leftover or rotisserie chicken, but if you want to cook the chicken from scratch, buy two bone-in chicken breasts. Preheat oven to 425 degrees. Place chicken breasts on foil-lined baking sheet, season with salt and pepper, then cook 35-40 minutes or until done. Let cool, then pull meat off the bone and cut into bite-sized pieces. Leftover soup will thicken in refrigerator...just add a bit of water to thin it out if necessary.