Chicken Feta Pesto And Sun Dried Tomato Stuffed Croissant Recipes

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SPINACH TOMATO FETA STUFFED CHICKEN BREAST



Spinach Tomato Feta Stuffed Chicken Breast image

This Spinach Tomato Feta Stuffed Chicken Breast is filled with a flavorful spinach, sun dried tomato, and feta cheese mixture, seared in a skillet, and then baked to perfection.

Provided by Gina

Categories     Dinner     Lunch

Time 35m

Number Of Ingredients 15

4 organic boneless (skinless chicken breasts, about 6 oz each)
3/4 tsp kosher salt
3/4 tsp paprika
1/2 tsp garlic powder
1 cup baby spinach (chopped)
2/3 cup sundried tomatoes in oil (drained and chopped)
2/3 cups crumbled feta cheese
1 medium shallot (chopped)
1 large garlic clove (minced)
1/4 cup chopped fresh basil
2 tablespoons plain or gluten-free panko
1 tablespoon chopped fresh oregano
1 tablespoon grated Parmesan cheese
1/4 teaspoon kosher salt
1 tablespoon olive oil (divided)

Steps:

  • Preheat oven to 425 degrees F.
  • Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the spinach mixture to go.
  • Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
  • In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.
  • Mix well and set aside.
  • Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.
  • Heat a large, oven-safe or cast iron skillet over medium heat.
  • Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
  • Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.
  • Remove from oven and tent with foil for 5 minutes before eating.
  • Remove toothpicks and eat right away.

Nutrition Facts : ServingSize 1 stuffed breast, Calories 407 kcal, Carbohydrate 7 g, Protein 44.5 g, Fat 22 g, SaturatedFat 6.5 g, Cholesterol 148 mg, Sodium 830 mg, Fiber 1.5 g, Sugar 3.5 g

SUN DRIED TOMATO FETA STUFFED CHICKEN



Sun Dried Tomato Feta Stuffed Chicken image

Amazingly flavorful pan-grilled chicken that is stuffed with a mixture of sun-dried tomatoes and feta cheese and rubbed with fresh pesto.

Provided by Lyuba Brooke

Categories     dinner     Main Course

Time 35m

Number Of Ingredients 8

3 boneless (skinless chicken breasts)
3 oz feta cheese
2/3 cup diced sun dried tomatoes
1 Tbsp fresh Italian parsley (minced)
1 tsp olive oil
Salt (fresh cracked pepper)
3 Tbsp pesto
2 Tbsp vegetable oil (for cooking)

Steps:

  • Lay chicken breast flat on the cutting board. Carefully, slide the knife (hold it sideways with blade facing away from you) at the top (wider part) of the chicken breast, in the center, and cut a pocket in the middle. DO NOT slice all the way through the bottom or the sides of the chicken breast. Your ultimate goal is to create a pocket inside the breast with opening at the top. Repeat with all three breasts.
  • In a small bowl, mix minced sun dried tomatoes, Feta cheese, oil, parsley, salt and pepper. Mix well until evenly combined.
  • Stuff each chicken breast with equal amount of tomato/feta mixture, making sure it is evenly distributed through the pocket. Lightly press each chicken breast.
  • Rub each chicken with about a tablespoon of pesto.
  • Preheat a large cooking pan on medium heat and add vegetable oil. Place stuffed chicken breasts in the pan.
  • Cook over medium/ medium-low heat until done making sure that both sides get nice and golden (lots of flavor comes from the chicken cooked to golden brown). This could take 20-30 minutes, depending on thickness of the chicken.

Nutrition Facts : Calories 409 kcal, Carbohydrate 12 g, Protein 42 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 128 mg, Sodium 585 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

SUN-DRIED TOMATO PESTO AND FETA STUFFED CHICKEN BREASTS



Sun-Dried Tomato Pesto and Feta Stuffed Chicken Breasts image

This a very simple recipe to throw together and it tastes delicious. I just served ours over a salad but it would also work sliced over pasta with a sauce.

Provided by The Flying Chef

Categories     Chicken Breast

Time 38m

Yield 2 serving(s)

Number Of Ingredients 5

2 chicken breasts
4 sun-dried tomatoes, sliced in half
3 tablespoons sun-dried tomato pesto
80 -100 g feta cheese, sliced (depending on size of breasts)
4 -6 slices prosciutto, to secure chicken (depending on the width of each slice)

Steps:

  • Pre-Heat oven to 180 degrees Celsius.
  • Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
  • Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.
  • Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min's or until cooked through.

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

STUFFED ITALIAN CHICKEN WITH SUN-DRIED TOMATO PESTO



Stuffed Italian Chicken with Sun-Dried Tomato Pesto image

Provided by Stuart O'Keeffe

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 19

6 Roma tomatoes, halved lengthwise
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
1 cup drained sun-dried tomatoes packed in oil
1 cup loosely packed basil leaves
3/4 cup freshly grated Parmesan
1/4 cup pine nuts, toasted
2 cloves garlic
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
1/2 cup extra-virgin olive oil
4 boneless skinless chicken breasts
8 slices provolone cheese
1/4 cup freshly grated Parmesan
12 slices prosciutto
4 cups arugula
1 tablespoon extra-virgin olive oil
1/2 lemon, juiced

Steps:

  • For the roasted tomatoes: Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
  • Arrange the tomatoes cut-side up on the prepared baking sheet. Sprinkle with the salt and pepper and drizzle with the olive oil. Bake for 15 minutes. Set aside and leave the oven on.
  • While the tomatoes roast, make the pesto: Combine the sun-dried tomatoes, basil, Parmesan, pine nuts, garlic, red pepper flakes and salt in a food processor. With the machine running, stream in the olive oil and process until the pesto is emulsified.
  • For the chicken: Spread 1 tablespoon of the pesto over each chicken breast, sprinkle with Parmesan and then top each with 2 slices of the provolone. Wrap 3 slices of the prosciutto around each chicken breast and the toppings.
  • Place the chicken breasts on the same baking sheet with the roasted tomatoes and bake for another 20 minutes. Set aside.
  • For the salad: Toss the arugula with the extra-virgin olive oil and lemon juice in a large bowl.
  • Divide the tomatoes among plates, top each with the chicken and the arugula salad. Enjoy!

FETA CHICKEN



Feta Chicken image

Chicken wrapped around tomato-basil feta cheese--simple, succulent, and sensational.

Provided by Debbie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 6

Number Of Ingredients 3

6 skinless, boneless chicken breast halves
6 ounces tomato basil feta cheese, crumbled
¼ cup Italian-style dry bread crumbs, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.
  • Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.
  • Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 223.8 calories, Carbohydrate 4.6 g, Cholesterol 93.7 mg, Fat 7.8 g, Fiber 0.2 g, Protein 32 g, SaturatedFat 4.7 g, Sodium 481 mg, Sugar 1.4 g

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

BREADED CHICKEN STUFFED WITH SUN-DRIED TOMATO PESTO AND FETA



Breaded Chicken Stuffed With Sun-Dried Tomato Pesto and Feta image

Feta and sun-dried tomatoes stuffed into chicken which is then breaded and baked. Easy and yummy. Adapted from Kalyn's Kitchen.com.

Provided by Krista Roes

Categories     Chicken Breast

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts
1/4 cup sun-dried tomato pesto
1/4 cup crumbled feta
1 cup breadcrumbs or 1 cup panko breadcrumbs
1/4 cup parmesan cheese
2 eggs, beaten

Steps:

  • Preheat the oven at 350 degrees.
  • Combine the pesto and feta in a bowl.
  • Slice the chicken longways and open them up, making a thin and wide chicken breast.
  • Put 2 tablespoons or so of the pesto/feta combination into the center of the chicken.
  • Close the chicken around the filling and secure it closed with toothpicks.
  • Combine breadcrumbs and parmasean cheese in a bowl.
  • Wisk the eggs together.
  • Roll the stuffed chicken into the egg, and then coat with the breadcrumb mixture.
  • Bake at 350 degrees for 40 minutes.

Nutrition Facts : Calories 324.9, Fat 9.2, SaturatedFat 4, Cholesterol 188, Sodium 509.5, Carbohydrate 20.3, Fiber 1.2, Sugar 2.3, Protein 37.7

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.

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