Three Cheese And Tomato Stuffed Chicken Breasts Recipes

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.

CHICKEN BREASTS STUFFED WITH CHEESE, TOMATO, AND BASIL

Steps:

• Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
• On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.
• Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving.

THREE-CHEESE CHICKEN BREASTS IN TOMATO SAUCE

Steps:

• Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet;sauté until outside is white, about 1 minute per side; transfer to plate. Add onion, garlic and oregano to skillet and sauté until onion begins to soften, about 4 minutes. Add tomato sauce, stewed tomatoes with their juices, wine and bay leaves and cook until sauce thickens, breaking up tomatoes with spoon, about 8 minutes; discard bay leaves.
• Line prepared dish with penne. Arrange chicken over. Spoon sauce over, covering chicken and pasta completely. Mix cheeses in small bowl. Sprinkle cheeses over sauce. Bake until chicken is just cooked through and sauce bubbles, about 20 minutes.

BAKED CHICKEN BREASTS WITH TOMATOES AND CHEESE

Steps:

• Preheat oven to 400 degrees.
• Sprinkle chicken pieces with generous grinding of black pepper.
• Heat oil in skillet and add chicken pieces. Cook about 2 minutes on one side until lightly browned. Turn and cook about 3 minutes.
• Transfer chicken pieces in 1 layer to baking dish.
• Add garlic to skillet and cook briefly. Add sweet pepper slices, tomatoes, oregano and pepper flakes. Let simmer about 5 minutes.
• Pour sauce over the chicken and sprinkle with cheese. Bake 10 minutes.