Stuffed Sun Dried Tomato And Onion Chicken Wrapped In Bacon Recipes

FETTA, BACON AND SUNDRIED TOMATO STUFFED CHICKEN ROLLS

Steps:

• Preheat your oven to 220C | 425F.
• Place the chicken on a board/work surface. Lay each fillet flat and sprinkle with 1/2 teaspoon vegetable stock powder per fillet, salt to season and the garlic powder (enough to suit your taste buds). Rub the seasonings into the fillet.
• Spread 1/2 tablespoon of the tomato pesto (or paste) per fillet, onto each chicken thigh.
• Lay a slice of bacon over each chicken fillet, and four spinach leaves per fillet. Place 2 cubes of fetta cheese onto each thigh (you can crumble the fetta with your fingertips for even distribution).
• Firmly roll up each chicken breast (with the smallest width/side facing you) and secure with 2 or 3 toothpicks.
• Lightly rub a little extra salt and garlic powder on the outside of each chicken roll and drizzle with a small amount of garlic olive oil.
• Place the stuffed chicken rolls into an oven proof baking dish, and cover with foil.
• Bake for about 25 - 30 minutes, or until the chicken is cooked through.
• Uncover and change oven settings to grill/broil on medium heat, and grill your chicken for a further 5 minutes on each side, or until each roll is nice and golden in colour.
• Remove and serve.

SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Preheat your oven to 400°F, Gas Mark 6 (200°C.)
• Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
• Season the chicken breasts with salt, pepper and dried oregano.
• Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with.
• Stuff to the brim with the fillings
• Use a few cocktail sticks to hold the chicken together and place on a baking tray.
• Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.
• Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.
• Remove the cocktail sticks.
• Enjoy!

STUFFED CHICKEN BREAST WITH BACON, TOMATO, AND CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whisk egg in shallow bowl. Dip and coat chicken breasts in the egg.
• Heat a nonstick pan over medium-high heat. Brown chicken, flipping to ensure both sides are cooked, 5 to 7 minutes total.
• Meanwhile, combine spinach, bacon, tomatoes, Cheddar cheese, mozzarella cheese, mayonnaise, and garlic in a medium bowl.
• Remove chicken from the pan. Slice into the meatiest, thickest side of each breast carefully in a butterfly-cut, creating a "pocket" for the stuffing. Stuff liberally with spinach mixture.
• Place stuffed chicken into a baking dish, with stuffing mixture at the top. If pieces cannot stand on their own, lean against each other or the side of the baking dish to ensure stuffing remains inside chicken. Sprinkle each with salt and pepper. Cover the dish.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 40 minutes.

STUFFED SUN-DRIED TOMATO AND ONION CHICKEN WRAPPED IN BACON

Steps:

• Wash the chicken without drying and pound flat.
• Chop the sun dried tomatoes (removed from oil) and green onions, then mix by hand with cream cheese in a bowl.
• Put enough of the cheese mixture inside the chicken so that it is full but can still be rolled closed.
• Roll the chicken, and then wrap slices of bacon around the chicken making sure the stuffed chicken is completely covered. Secure the bacon with toothpicks.
• Place on wire rack in baking pan.
• Bake at 350 until bacon is crisp, approximately 30-40 minutes.

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F.
• Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.