CREAMY SUN-DRIED TOMATO CHICKEN BREASTS
Skinless, boneless Chicken Breasts with Creamy Sun-Dried Tomato Sauce cooked in a skillet. Easy, one-pan recipe. Chicken breasts are tender, moist and never dry thanks to a rich, silky creamy sauce. Make the sauce by roasting garlic and sun-dried tomatoes in the skillet, adding the cream, shredded Mozzarella cheese, and just the right amount of spices (basil and crushed red pepper)! One of the best ways to cook chicken breasts!
Provided by Julia
Categories Main Course
Time 40m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 632 kcal, Carbohydrate 30 g, Protein 39 g, Fat 41 g, SaturatedFat 20 g, Cholesterol 182 mg, Sodium 463 mg, Fiber 5 g, Sugar 19 g, ServingSize 1 serving
BALSAMIC-GLAZED STUFFED CHICKEN BREASTS WITH PESTO AND PARMESAN
Skinless chicken breasts stuffed with pesto, sun-dried tomatoes, mozzarella, and Parmesan cheese with a garlic-balsamic vinegar glaze.
Provided by TomOB
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut a pocket 3/4 of the way through the thickest side of each chicken breast. Season chicken with oregano, basil, salt, and pepper. Pour 1 teaspoon sun-dried tomato oil on each breast, rubbing it and some of the seasoning inside each pocket. Fill each breast with 1 tablespoon Parmesan cheese, 2 tablespoons basil pesto, 2 teaspoons sun-dried tomatoes, and 1/4 cup mozzarella cheese. Insert 3 to 4 toothpicks diagonally into each breast to seal.
- Heat remaining 2 teaspoons sun-dried tomato oil in a cast iron skillet over medium heat. Add stuffed chicken breasts and cook until golden, about 2 minutes per side.
- While the chicken is cooking, mix together balsamic vinegar, brown sugar, and garlic in a small bowl. Pour into the skillet around the chicken. Bring to a simmer and cook, stirring occasionally, until the balsamic glaze has thickened slightly, about 5 minutes. Spoon some glaze over each breast.
- Transfer the skillet to the preheated oven and cook until cheese has melted and chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes.
- Remove toothpicks and drizzle with pan juices to serve.
Nutrition Facts : Calories 505.2 calories, Carbohydrate 15.4 g, Cholesterol 94.3 mg, Fat 31.6 g, Fiber 1.4 g, Protein 39.2 g, SaturatedFat 10.2 g, Sodium 651.6 mg, Sugar 9.6 g
CHICKEN BREAST WITH SUN-DRIED TOMATOES
Sun-dried tomatoes provide intense flavor in this delightful chicken entree. If you have all the ingredients for this dish ready before you start to cook, the recipe comes together quickly.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 190 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 416mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
GRILLED SUN-DRIED TOMATO STUFFED CHICKEN BREASTS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
- Make the garlic-tomato oil: Mix the sun-dried tomato oil and garlic in a bowl; season with salt and pepper.
- Season the pounded chicken on both sides with salt and pepper and brush with half of the garlic-tomato oil; top with the zucchini, chopped sun-dried tomatoes, mozzarella and basil, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush with the remaining garlic-tomato oil.
- Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.
SUN-DRIED TOMATO-GLAZED CHICKEN BREASTS
Oven-baked chicken breasts turn out tender, moist and flavorful when topped with sun-dried tomatoes, cream cheese and a sprinkling of Parmesan.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Process egg, cream cheese and tomatoes in food processor until blended.
- Place chicken in 2-qt. baking dish sprayed with cooking spray; top with cream cheese mixture. Sprinkle with Parmesan.
- Bake 20 min. or until chicken is done (165°F).
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 155 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g
SUN-DRIED TOMATO CRUSTED CHICKEN
I will admit that I have not made this yet. But this recipe looked so good, I wanted to post and share with others. If the breast halves are small, you may have to use 4.
Provided by Jellyqueen
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Slice each breast in half lengthwise and pound to approximately 1/2 inch thick.
- Season with salt and pepper.
- Place the bread crumbs, sun-dried tomatoes and garlic in a food processor and pulse.
- Place flour in shallow bowl.
- Mix eggs and water in a third shallow bowl.
- Dredge both sides of chicken in flour, then egg mixture, then crumb mixture.
- Pat crumb mixture into both sides of chicken and place on a plate.
- Heat oil, in an oven proof skillet, over medium high heat.
- Saute chicken for about 3 minutes on one side, flip it over, then place in oven.
- Bake in the oven for 8-10 minutes, or until cooked through, this will depend on how thin you pounded your chicken.
- Let rest for 5 minutes before serving.
Nutrition Facts : Calories 514.5, Fat 19.2, SaturatedFat 4.3, Cholesterol 152.2, Sodium 836.7, Carbohydrate 56.1, Fiber 3.9, Sugar 6.2, Protein 28.3
CHICKEN BREASTS W/SUN-DRIED TOMATO AND GARLIC
Make and share this Chicken Breasts w/Sun-Dried Tomato and Garlic recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse and cut all visible fat off of chicken breasts.
- Coat a skillet with nonstick cooking spray (nonfat), and preheat over medium heat.
- Mince 2 of the garlic cloves, and place them in the skillet with the chicken breast in the skillet.
- Surround the chicken with the remaining garlic cloves.
- Cook the chicken for 2-4 minutes on each side, or until the chicken and garlic cloves are browned.
- Remove the chicken from the skillet.
- Lay the onions, green peppers, and tomatoes over garlic cloves in baking pan (9"x13").
- Arrange the chicken over the tomatoes, onions, green peppers, and garlic.
- Pour wine and broth over chicken, and sprinkle with oregano and pepper.
- Cover and bake at 350°F for 25-30 minutes.
- Serve chicken breasts with the vegetables and pan juices.
Nutrition Facts : Calories 199.6, Fat 2, SaturatedFat 0.5, Cholesterol 68.4, Sodium 318, Carbohydrate 12.4, Fiber 2.1, Sugar 4.8, Protein 30.1
SPICY GLAZED CHICKEN BREASTS
This one-skillet chicken has a spicy, pleasantly tart and punchy glaze that's built on frying a little tomato paste in garlic- and almond-infused oil, then deglazing with lemon juice. It tastes like you sun-dried lots of tomatoes for weeks. (But you don't need to do that.) The final flourish is the crunchy fried almonds and garlic. You could skip them, but they add a special touch that belies how fast the dish comes together. Besides chicken, the dish also can be made with any other ingredient that browns well, like tofu or even broccoli.
Provided by Ali Slagle
Categories poultry, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat chicken dry and pound to an even ½-inch thickness with a heavy skillet or meat pounder.
- In a large (12-inch) skillet, combine the oil, almonds and garlic. Season with salt, then set over high heat. Once the mixture starts to sizzle, reduce heat to medium and cook, swirling occasionally, until light golden, 3 to 5 minutes. Turn off the heat and use a slotted spoon to transfer the almonds and garlic to a paper towel-lined plate. (Keep the oil in the skillet.)
- Set the skillet over medium-high. Season the chicken all over with 1 teaspoon salt, then add to the skillet and cook until browned underneath and opaque halfway up the sides, 3 to 5 minutes. Reduce the heat to low and transfer the chicken to a plate, seared side up.
- With the skillet still over low heat, add the tomato paste and red-pepper flakes and cook, stirring constantly and scraping up browned bits, until the paste is a shade darker and starts to stick to the skillet, 1 to 2 minutes. Return the chicken, as well as any accumulated juices, seared side up to the skillet, cover, and cook until the chicken is cooked through, 4 to 6 minutes. (The moisture from the chicken will keep the tomato paste from burning, but if you're concerned, add a teaspoon of water as a preventative measure.)
- Uncover, add the lemon juice, then flip and drag the chicken through the tomato-lemon glaze to coat all sides. Transfer to plates, spoon over any remaining glaze and sprinkle with the fried almonds and garlic.
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