Chicken Involtini With Sun Dried Tomatoes Pine Nuts And Spinach Recipes

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PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS



Pasta with Chicken, Sun-Dried Tomatoes, Gorgonzola and Pine Nuts image

Categories     Cheese     Chicken     Nut     Pasta     Poultry     Tomato     Sauté     Dinner     Blue Cheese     Ham     Pine Nut     Prosciutto     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 9

1/ 2 cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
2 skinless boneless chicken breast halves (about 9 ounces total)
1 pound gnocchi pasta or medium shell pasta
4 garlic cloves, minced
1/2 cup chopped fresh basil
1/2 cup canned low-salt chicken broth
1/2 cup crumbled Gorgonzola cheese (about 2 ounces)
1/4 cup chopped prosciutto
1/4 cup pine nuts, toasted

Steps:

  • Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
  • Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
  • Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.

GRILLED CHICKEN INVOLTINI



Grilled Chicken Involtini image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/3 cup extra-virgin olive oil
1/4 cup chopped parsley
1 teaspoon lemon zest, from 1 lemon
1/4 teaspoon salt
3/4 teaspoon kosher salt
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
8 chicken breast cutlets
8 slices Prosciutto di Parma
8 slices provolone picante cheese
8 oil-cured sundried tomatoes
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat a charcoal grill to medium-high heat. Move the coals to the side so that one part of the grill has indirect heat.
  • In a small bowl stir together the olive oil, parsley, lemon zest and salt. Set aside.
  • In a separate small bowl, mix together the salt, oregano and red pepper flakes.
  • Lay the chicken cutlets flat on a cutting board, lengthwise, and season all sides with the salt mixture. Place a piece of prosciutto on each cutlet. Fold each piece of provolone in half and place on top of the prosciutto. Follow with 1 sundried tomato.
  • Working one at a time, roll the chicken up, in a continuous spiral roll, and seal by sticking 2 parallel skewers through the roll. Proceed with the remaining chicken, sticking 2 rolls on each pair of skewers for easy flipping. Drizzle the chicken with the olive oil and grill starting directly over the coals. Sear the chicken on all sides flipping as needed, until golden brown, about 10 minutes. Move the skewers to indirect heat and continue to cook until cooked through, about an additional 10 minutes or. Remove from the grill and allow to rest for 5 minutes. Remove the skewers from the involtini, slice and serve, drizzled with the parsley oil.

OLIVE GARDEN'S CHICKEN INVOLTINI



Olive Garden's Chicken Involtini image

This i got from Olive Garden's website. I love Italian food. There's just something about sun dried tomato's spinach and Fontina cheese. I only downloaded the recipe for the chicken, not the pasta that's in the pic.

Provided by Jody Wood @jodywood1967

Categories     Chicken

Number Of Ingredients 10

FOR THE STUFFING:
1/4 cup(s) sun-dried tomatoes
2 tablespoon(s) pine nuts, slightly toasted
1 cup(s) frozen spinach, chopped
1/2 cup(s) fontina cheese, shredded
2 cup(s) breadcrumbs
1 tablespoon(s) butter, melted
1 tablespoon(s) flat leaf parsley, chopped
4 - boneless chicken breasts, with skin
- salt and pepper to taste

Steps:

  • Pre-heat oven to 400ºF. COMBINE stuffing ingredients together in a bowl. Set aside.
  • PLACE chicken breasts on a cutting board and cover with plastic wrap. With a mallet or the palm of your hand, slightly flatten out breasts. SHAPE handful of stuffing into a ball and place in center of each chicken breast. WRAP breast around the stuffing, starting with one side. Roll the breast, tucking the opposite side underneath. Season top of chicken breast (skin side) with salt and pepper.
  • ROAST in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.

CHICKEN INVOLTINI WITH SUN-DRIED TOMATOES, PINE NUTS AND SPINACH



Chicken Involtini With Sun-Dried Tomatoes, Pine Nuts and Spinach image

Make and share this Chicken Involtini With Sun-Dried Tomatoes, Pine Nuts and Spinach recipe from Food.com.

Provided by ElizabethKnicely

Categories     Chicken Breast

Time 1h10m

Yield 4 stuffed chicken breasts, 4 serving(s)

Number Of Ingredients 10

1/4 cup sun-dried tomato
2 tablespoons pine nuts, slightly toasted
1 cup frozen spinach, chopped
1/2 cup Fontina cheese, shredded
2 cups breadcrumbs
1 tablespoon butter, melted
1 tablespoon flat leaf parsley, chopped
4 boneless chicken breasts, with skin-on
salt, to taste
ground black pepper, to taste

Steps:

  • Pre-heat oven to 400°F.
  • COMBINE stuffing ingredients together in a bowl. Set aside.
  • PLACE chicken breasts on a cutting board and cover with plastic wrap. With a mallet or the palm of your hand, slightly flatten out breasts.
  • SHAPE handful of stuffing into a ball and place in center of each chicken breast.
  • WRAP breast around the stuffing, starting with one side. Roll the breast, tucking the opposite side underneath. Season top of chicken breast (skin side) with salt and pepper.
  • ROAST in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.

Nutrition Facts : Calories 589.4, Fat 26.6, SaturatedFat 9.2, Cholesterol 116.1, Sodium 720.1, Carbohydrate 43.2, Fiber 4.2, Sugar 5.2, Protein 43.4

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