Baked Chicken Stuffed With Sun Dried Tomato Pesto Goat Cheese Recipes

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SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY



Sun-dried Tomato Stuffed Chicken Recipe by Tasty image

Here's what you need: chicken breasts, ball of mozzarella, sun-dried tomato, fresh basil leaf, salt, black pepper, dried oregano, cocktail stick

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

4 chicken breasts
5 ¼ oz ball of mozzarella
½ jar sun-dried tomato
1 cup fresh basil leaf
salt, to taste
black pepper, to taste
dried oregano, to taste
cocktail stick, or toothpick, as needed

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!

Nutrition Facts : Calories 355 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 54 grams, Sugar 0 grams

CHICKEN WITH GOAT CHEESE AND SUN DRIED TOMATO



Chicken with Goat Cheese and Sun Dried Tomato image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 5

3 boneless chicken breasts, skin-on
4 to 5 ounces garlic-and-herb goat cheese (recommended: Montrachet
3 sun-dried tomatoes, julienned
Good olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

PESTO, GOAT CHEESE, AND SUN-DRIED TOMATOES QUICHE



Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche image

Pesto, goat cheese and sun-dried tomatoes come all together in this quiche that I created myself. This is a perfect combination of flavors that will make you appear like a chef when you serve this plate to your friends.

Provided by Il Max

Categories     Breakfast and Brunch     Eggs     Quiche

Time 45m

Yield 8

Number Of Ingredients 8

4 tablespoons pesto
1 (9 inch) unbaked pie crust
4 tablespoons crumbled goat cheese
3 eggs
½ cup half-and-half cream
1 tablespoon all-purpose flour
8 oil-packed sun-dried tomatoes, drained and cut into strips
salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
  • In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
  • Bake in preheated oven for 30 minutes, or until done.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 13.1 g, Cholesterol 80.6 mg, Fat 16.1 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 235 mg, Sugar 0.3 g

SUN-DRIED TOMATO BAKED CHICKEN



Sun-Dried Tomato Baked Chicken image

Juicy chicken breast is quickly marinated with the lemons, sun-dried tomatoes, and fresh basil, then it's seared and baked with the same lemon, sun-dried tomatoes, and fresh basil marinade.

Provided by lyuba

Categories     Main Course

Time 50m

Number Of Ingredients 6

24 oz boneless, skinless chicken breasts ((about 4 raw chicken breasts))
7 oz sun-dried tomatoes in olive oil
1 large lemon
1/4 cup minced fresh basil (don't pack too tight)
salt
fresh cracked black pepper

Steps:

  • Julianne the sun-dried tomatoes and place the tomatoes and the oil they came in into a mixing bowl (or a gallon zip-lock bag).
  • Slice lemon thinly and add it to the tomatoes.
  • Add minced basil, salt, and pepper to the tomatoes as well.
  • Add chicken breasts to the mixing bowl as well, mix and let it sit for about 20 minutes to marinade. (You can also do the same in the zip-lock bag if preferred.)
  • Preheat a cast iron skillet (or an oven save cooking pan) by adding a little bit of olive oil and preheat it over medium-high heat.
  • Preheat the oven to 350 degrees.
  • Once the skillet it hot, add chicken breasts and let them sear for a couple of minutes on each sides.
  • Add the tomato/lemon/basil mixture that chicken was marinating in right into the pan. Spread everything evenly, bring to simmer, and place into the oven.
  • Bake for 20-30 minutes, until chicken is just done. Bake time depends on thickness of the chicken breasts.
  • Serve with any side dish you desire.

Nutrition Facts : Calories 307 kcal, Carbohydrate 14 g, Protein 38 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 108 mg, Sodium 329 mg, Fiber 3 g, ServingSize 1 serving

BAKED CHICKEN WITH SUN-DRIED TOMATO PESTO



Baked Chicken with Sun-Dried Tomato Pesto image

Make and share this Baked Chicken with Sun-Dried Tomato Pesto recipe from Food.com.

Provided by JamesDeansGirl

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless chicken breasts, with or without skin
1/2 cup sun-dried tomato packed in oil
2 tablespoons oil, from jar of oil-packed sun-dried tomatoes
1/4 cup packed fresh basil leaf
2 1/2 tablespoons grated parmesan cheese
1 clove garlic
1/8 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 500*F.
  • Line a 13x9" baking pan with foil; arrange chicken in the pan.
  • Combine the sun-dried tomatoes, 2 Tbsp.
  • of the oil, basil, Parmesan cheese, garlic, and pepper in a food processor; whirl until smooth.
  • Spread about half (around 1/4 cup) of the pesto over the chicken.
  • Bake about 15-20 minutes, or until juices run clear; remove pan from oven.
  • Heat the broiler.
  • Spread the remaining pesto over the chicken; broil 6" from heat for 3-5 minutes, or until browned.

PESTO TOMATO AND MOZZARELLA STUFFED CHICKEN BREASTS



Pesto Tomato and Mozzarella Stuffed Chicken Breasts image

An easy one skillet dish using chicken breasts, pesto, tomato, mozzarella cheese and spinach! A 30 minute meal with tons of flavor!

Provided by Kathi & Rachel

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 9

4 chicken breasts
8 tablespoons pesto
8 slices tomato
1 cup grated mozzarella cheese
1/2 cup fresh spinach
2 tablespoons olive oil
salt and pepper
1/2 cup greek yogurt
2 tablespoons pesto

Steps:

  • Preheat oven to 400 degrees.
  • Cut chicken breasts horizontally but do not cut all the way through. Open up. (see photo above)
  • Spread entire opens surface of chicken with 2 tablespoons pesto.
  • Add 2 sliced tomatoes to half of the chicken.
  • Top with 1/4 cup of grated mozzarella and a few spinach leaves.
  • Sprinkle with salt and pepper and drizzle on a bit of olive oil.
  • Heat oven proof skillet over medium high heat. Add 1 tablespoon of olive oil.
  • When olive oil is sizzling, carefully add chicken.
  • Sear on each side for 2-3 minutes using tongs to turn.
  • Finish baking in oven for about 8 minutes or until meat thermometer reads 165 degrees.
  • For a dipping sauce: Combine yogurt and pesto and serve over the chicken or on the side.

Nutrition Facts : ServingSize 1 chicken breast, Calories 585 kcal, Carbohydrate 5.9 g, Protein 31.6 g, Fat 50 g, Cholesterol 97.1 mg, Sodium 896 mg, Fiber 2.1 g, Sugar 1.9 g

BAKED CHICKEN STUFFED WITH SUN-DRIED TOMATO PESTO, GOAT CHEESE,



Baked Chicken Stuffed With Sun-Dried Tomato Pesto, Goat Cheese, image

This recipe is great for all phases of the South Beach diet. But it's so yummy you can eat it even if you're not counting carbs!

Provided by Food Fetish

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 5

6 chicken breasts
6 ounces goat cheese, log type
6 ounces sun-dried tomato pesto (purchased or homemade)
1/2 cup fresh basil, finely chopped
3/4 cup parmesan cheese, freshly grated using fine grater

Steps:

  • Preheat oven to 350°F
  • Trim all visible fat and tendons from chicken breasts. Pound chicken until 1/4 inch thick.
  • Put pesto, goat cheese, and chopped basil in food processor and buzz a few times until mixture is combined but not completely blended.
  • Spread 1/6 of pesto/basil/goat cheese mixture on each chicken breast. Roll up chicken, starting with smallest end, tucking in loose pieces (you can secure with tootpicks if necessary).
  • Put parmesan cheese in flat dish, and roll each rolled up chicken breast in the cheese, patting on so you get as much cheese sticking on as you can.
  • Spray glass casserole dish with nonstick spray and arrange chicken so pieces are not touching. Bake 30-40 minutes, or until chicken is slightly browned and firm, but not hard to the touch.
  • Serve hot and enjoy!

Nutrition Facts : Calories 407.5, Fat 25.5, SaturatedFat 11.9, Cholesterol 126.2, Sodium 428.9, Carbohydrate 1.3, Fiber 0.1, Sugar 0.8, Protein 41.3

CHICKEN BREASTS STUFFED WITH GOAT CHEESE, BASIL AND SUN-DRIED TOMATOES



Chicken Breasts Stuffed with Goat Cheese, Basil and Sun-Dried Tomatoes image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/2 cup goat cheese
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1 tablespoon chopped shallot
1 teaspoon minced garlic
3 or 4 fresh basil leaves, cut in thin strips
4 5-ounce boneless chicken breast halves with skin
Kosher salt and ground black pepper
2 tablespoons olive oil
1/4 cup butter
2 tablespoons lemon juice
Fresh basil leaves, cut in thin strips

Steps:

  • Preheat oven to 375 degrees F. In a medium bowl, mix goat cheese, tomatoes, shallot, garlic, and the 3 to 4 leaves of basil.
  • Using a small sharp knife and working with one chicken breast at a time, cut a 2-inch-long horizontal slit into the thick side of chicken breast. Move knife back and forth in slit to form a pocket. Divide cheese mixture among chicken pockets. Press edges closed and secure with a toothpick to seal. Sprinkle chicken with salt and pepper.
  • Heat oil in large ovenproof skillet over high heat. Add chicken, skin-side down; cook for 3 minutes or until skin is brown. Turn chicken over; transfer skillet to oven. Bake until cooked through (170 degrees F), about 10 minutes.
  • Meanwhile, in a heavy small saucepan, melt butter over medium heat. Remove from heat and stir in lemon juice. Slice chicken and place on a serving plate. Drizzle lemon butter over chicken. Garnish with additional basil.

ONE-PAN CHICKEN WITH CREAMY SUN-DRIED TOMATO PESTO SAUCE



One-Pan Chicken with Creamy Sun-Dried Tomato Pesto Sauce image

Provided by Heidi

Number Of Ingredients 11

2 cups dried fusilli pasta
3-4 skinless (boneless chicken breasts (1 3/4 to 2 pounds))
kosher salt and freshly ground black pepper
10 baby bella or cremini mushrooms (cleaned, stemmed and sliced)
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 1/3 cup half and half
1 jar DeLallo Simply Pesto Sun-Dried Tomato with Olive (6.35 ounces)
2 cups fresh baby spinach leaves
1/4 cup crumbled goat cheese (1-2 ounces)
Italian flat leaf parsley for garnish

Steps:

  • Cook pasta according to package directions, drain and set aside.
  • In a large skillet heat 1 tablespoon of the oil and 1 tablespoon of the butter over medium heat. Add the mushrooms and cook for 3-4 minutes, stirring once or twice then transfer to a bowl.
  • Meanwhile, season chicken with kosher salt and freshly ground black pepper. Heat the remaining tablespoon of oil to the pan and add the chicken. Cook for about 12-15 minutes or until no longer pink (165 degrees F), turning once. Remove the chicken from the skillet and transfer to a plate.
  • Add the half and half to the skillet and whisk in the DeLallo Simply Pesto Sun-Dried Tomato with Olive. Season with kosher salt to taste and cook for 2 to 3 minutes then return the mushrooms and chicken to the sauce and mix to coat. Cook for 3 to 5 minutes or until sauce has reduced slightly. Mix in the spinach. If desired add the cooked pasta to the pan and stir to coat or serve the chicken and sauce over the plain pasta. Garnish with crumbles of goat cheese and parsley.

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