Chicken Breasts Stuffed With Sun Dried Tomatoes Feta Olives And Pine Nuts Recipes

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FETA AND SUN-DRIED TOMATO STUFFED CHICKEN



Feta and Sun-Dried Tomato Stuffed Chicken image

This is an easy stuffed chicken breast that is absolutely yummy. I listed the olives as optional because I do not like olives, but I have made it with them for my husband (who loves olives) and he said it was very good. This dish goes really nicely with couscous and a Greek-style salad.

Provided by Alyssa

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 2

Number Of Ingredients 10

⅓ cup lemon juice
⅓ cup extra-virgin olive oil
2 tablespoons Greek seasoning
2 teaspoons lemon zest
2 (6 ounce) skinless, boneless chicken breast halves
1 (4 ounce) package crumbled feta cheese
6 chopped sun-dried tomatoes
10 pitted and coarsely chopped kalamata olives
1 tablespoon oil from the sun-dried tomatoes
4 strips roasted red pepper

Steps:

  • Whisk together the lemon juice, extra-virgin olive oil, Greek seasoning, and lemon zest in a bowl. Pound the chicken breasts between sheets of wax paper or plastic wrap to a thickness of 1/4 inch. Marinate the chicken in the lemon marinade at least 30 minutes. Meanwhile, stir together the feta cheese, sun-dried tomatoes, kalamata olives, and 1 tablespoon of oil from the jar of sun-dried tomatoes in a small bowl; set aside.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Divide the stuffing mixture onto each piece of chicken. Fold the edges of the chicken over the filling, and secure with toothpicks. Place onto a baking dish, seam-side down, and place two roasted pepper strips onto each stuffed breast.
  • Bake in the preheated oven until the chicken is no longer pink, about 30 minutes. Remember to remove the toothpicks before serving.

Nutrition Facts : Calories 838.2 calories, Carbohydrate 15.7 g, Cholesterol 147.3 mg, Fat 65.8 g, Fiber 2.1 g, Protein 45.6 g, SaturatedFat 16.4 g, Sodium 2641.8 mg, Sugar 6.2 g

COUSCOUS STUFFED CHICKEN BREAST WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES



Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives image

Provided by Guy Fieri

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon olive oil
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
4 tablespoons sun-dried tomatoes, drained and chopped
4 tablespoons kalamata olives, chopped
2 cups chicken stock
1 (10-ounce) box couscous
Salt and pepper
1/2 pound feta cheese, crumbled
4 (6-ounce) boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1/2 cup white wine
1/2 lemon, juiced
6 tablespoons julienned sun-dried tomatoes
4 tablespoons roughly chopped kalamata olives
2 tablespoons butter
1/4 pound feta cheese, crumbled, for garnish

Steps:

  • For the couscous: In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add olives and chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.)
  • For the chicken: Preheat oven to 400 degrees F.
  • Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper.
  • Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes.
  • While chicken is baking, make the sauce.
  • For the sauce: In saute pan that you cooked chicken breasts in, heat and add garlic. Deglaze with white wine and add lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, add the olives, turn off heat, add the butter and stir to combine.
  • To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.

CHICKEN BREAST STUFFED WITH FETA CHEESE, SUN-DRIED TOMATO



Chicken Breast Stuffed With Feta Cheese, Sun-Dried Tomato image

A stuffed chicken breast where the sweetness of the sun-dried tomatoes harmonizes with the saltiness of the Feta cheese.

Provided by Terrence Maguire

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts, pounded thin
1 medium red bell pepper, diced
6 garlic cloves, minced
5 large sun-dried tomatoes, diced
1 teaspoon thyme
8 ounces feta cheese, crumbled finely
1/2 cup breadcrumbs (I use Italian style)
olive oil
salt
pepper
toothpick (or Butcher String)
green onion, chopped (for garnish)

Steps:

  • Sauté garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to"combine" the flavors).
  • Put aside to cool.
  • In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture.
  • Toss until well mixed (this will be your "stuffing").
  • Lay a flattened piece of chicken breast on a cutting board or your counter.
  • Put a 1/4 of the above mixture on the flattened chicken breast like you would be making a burrito and roll as tight as you can get it.
  • Secure it with a toothpick or butcher string.
  • Place chicken breast "roll" on a baking sheet (I spray it with Pam so it doesn't stick), brush with olive oil (this gives it a nice golden brown texture), and season with salt and pepper.
  • Preheat oven to 350°F.
  • Cook for about 35 minutes or until the internal temperature reaches 180°F.
  • I guess you could try it on a grill, but I never attempted it yet!
  • Garnish with chopped green onion and serve hot.

CHICKEN BREASTS STUFFED WITH FETA & SUN-DRIED TOMATOES



Chicken Breasts Stuffed With Feta & Sun-Dried Tomatoes image

The soaking water from the sun-dried tomatoes can be refrigerated for several days. The liquid adds a layer of flavor to salad dressings, or can be used in place of part of the chicken or vegetable broth in recipes.

Provided by Dancer

Categories     Chicken Breast

Time 31m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup sun-dried tomato (not packed in oil)
1 tablespoon olive oil
1/2 cup chopped red onion
1/4 cup basil leaves, chopped
1/3 cup crumbled feta
4 (4 ounce) boneless chicken breasts

Steps:

  • Soak sun-dried tomatoes in enough boiling water to just cover them.
  • Set aside.
  • Heat oil in nonstick skillet over medium high.
  • Add onion and cook, stirring, for 3 to 4 minutes, or until softened.
  • Remove skillet from heat and transfer onions to small bowl.
  • Drain tomatoes, discarding the soaking liquid or reserving it for another use.
  • Add chopped tomatoes to onions and stir in basil and feta.
  • Cut a horizontal slit in each chicken breast to form a pocket.
  • Stuff each with 1/4 of cheese mixture.
  • Return skillet to medium-high heat.
  • Add the chicken breasts and saute for 6 minutes.
  • Carefully turn them and cook another 6 minutes, or until chicken is cooked through.

Nutrition Facts : Calories 275.8, Fat 16.7, SaturatedFat 5.4, Cholesterol 83.7, Sodium 282.6, Carbohydrate 4.4, Fiber 0.8, Sugar 2.6, Protein 26.3

CHICKEN BREASTS STUFFED WITH SUN-DRIED TOMATOES, FETA, OLIVES AND PINE NUTS



CHICKEN BREASTS STUFFED WITH SUN-DRIED TOMATOES, FETA, OLIVES AND PINE NUTS image

Categories     Chicken     Quick & Easy     Dinner

Yield 4 servings

Number Of Ingredients 10

1/2-cup finely chopped red onion
2 tablespoons olive oil
1 1/2 teaspoons minced garlic
1/2 cup pitted Kalamata olives or other brine-cured black olives, cut into thin strips
1/4-cup pine nuts, toasted lightly
1/2-cup drained oil-packed sun dried tomatoes, rinsed, patted dry, and cut into thin strips
1/4 pound Feta cheese, crumbled (about 1 cup)
2 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh marjoram or 1 teaspoon dried marjoram, crumbled
2 whole boneless chicken breasts with skin, halved

Steps:

  • Preheat oven to 350 F In a large ovenproof skillet cook onion in 1 tablespoon oil over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Transfer mixture to a bowl and let cool. Stir in olives, pine nuts, tomatoes, cheeses, marjoram, and salt and pepper to taste, stirring until combined. Insert a sharp paring knife into thicker end of each chicken breast half and cut a lengthwise pocket carefully, making it as wide as possible without puncturing sides. Fill each breast half with one fourth of filling. In the cleaned skillet heat remaining 1 tablespoon oil over moderately high heat until hot not not smoking and brown chicken, skin sides down. Leaving chicken skin sides down, transfer skillet to oven and bake until cooked through, about 12 minutes.

CHICKEN BREASTS STUFFED WITH SUN-DRIED TOMATOES, FETA, OLIVES, AND PINE NUTS



CHICKEN BREASTS STUFFED WITH SUN-DRIED TOMATOES, FETA, OLIVES, AND PINE NUTS image

Categories     Chicken     Bake

Yield 4 People

Number Of Ingredients 10

1/2 c finely chopped red onion
2 tbsp olive oil
1 1/2 tsp minced garlic
1/2 c. pitted Kalamata olives OR other brine cured olives, cut into thin strips
1/4 c pine nuts, toasted lightly
1/2 c drained oil packed sundried tomatoes, rinsed, patted dry, cut into thin strips
1/4 lb Feta cheese, crumbled (about 1 c)
2 tbsp freshly grated Parmesan cheese
1 tbsp fresh marjoram OR 1 tsp dried, crumbled
2 whole boneless chicken breasts, with skin, halved

Steps:

  • Preheat oven to 350. In a large ovenproof skillet cook onion in 1 tbsp oil over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 min. Transfer mixture to a bowl and let cool. Stir in olives, pine nuts, tomatoes, cheeses, marjoram, salt, and pepper to taste, stirring until combined. Insert a sharp paring knife into thicker end of each chicken breast half and cut a lengthwise pocket carefully, making it as wide as possible without puncturing sides. Fill each breast half with 1/4 of the filling. In the cleaned skillet heat remaining tbsp oil over moderately high heat until hot, but not smoking, and brown chicken, skin sides down. Leaving chicken skin sides down, transfer skillet to oven and bake until cooked through, about 12 minutes.

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