Easy Australian Stuffed Chicken W Prosciutto Sun Dried Tomato Recipes

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PROSCIUTTO WRAPPED CHICKEN BREAST RECIPE



Prosciutto Wrapped Chicken Breast Recipe image

A flavorful, EASY prosciutto wrapped chicken recipe! Chicken and prosciutto with sun-dried tomato goat cheese filling looks fancy, but needs only 15 minutes prep time.

Provided by Maya Krampf

Categories     Main Course

Time 43m

Number Of Ingredients 9

4 medium Chicken breasts
2 tbsp Sea salt
1/2 tsp Sea salt
1/4 tsp Black pepper
4 oz Goat cheese ((crumbled))
1/4 cup Sun-dried tomatoes ((chopped))
1 tbsp Fresh thyme
2 cloves Garlic ((minced))
12 sliced Prosciutto ((or 16 if your chicken breasts are large))

Steps:

  • To brine the chicken breasts, place them in a large bowl with enough water to cover them. Add sea salt and stir to mostly dissolve. Let sit for 10 minutes at room temperature, or for up to a day in the refrigerator.
  • Meanwhile, preheat the oven to 450 degrees F (232 degrees C).
  • Season both sides of the chicken breasts with salt and pepper.
  • In a small bowl, mix together the goat cheese, sun-dried tomatoes, minced garlic, and fresh thyme leaves.
  • Cut a slit horizontally in each chicken breast, not cutting all the way through, to form a pocket. Stuff the inside with the goat cheese mixture and press lightly to prevent filling from falling out.
  • Lay out 3 slices of prosciutto flat (or 4 slices if your chicken breasts are large), slightly overlapping. Place a stuffed chicken breast on top upside down (so that the nicer looking side is face down) and wrap in prosciutto, covering all sides, including the slit. Place into a 9x13 baking dish, preferably with the prosciutto ends mostly tucked underneath.
  • Wrap the remaining chicken pieces in prosciutto and place into the baking dish, so that the pieces are not touching or just barely touching.
  • Bake for 18-20 minutes, until cooked through or internal temperature reaches 165 degrees F(74 degrees C). Rest for 5 minutes before serving.

Nutrition Facts : Calories 365 kcal, Carbohydrate 4.9 g, Protein 47.2 g, Fat 13.5 g, SaturatedFat 4.2 g, Cholesterol 13 mg, Sodium 3900.6 mg, Fiber 1.1 g, Sugar 2.9 g, ServingSize 1 serving

CHEESE & PROSCIUTTO-STUFFED CHICKEN



Cheese & Prosciutto-Stuffed Chicken image

Prosciutto, sun-dried tomatoes and a herb cream cheese make a delectable surprise when you cut into these lovely chicken rolls. They're topped with a yummy blue cheese sauce. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 17

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup spreadable garlic and herb cream cheese
4 thin slices prosciutto
1/4 cup chopped oil-packed sun-dried tomatoes
8 fresh basil leaves
1/4 cup all-purpose flour
2 eggs
2/3 cup dry bread crumbs
3 tablespoons grated Romano cheese
3 tablespoons olive oil
SAUCE:
1 cup heavy whipping cream
1 tablespoon finely chopped shallot
3/4 cup crumbled Gorgonzola cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh basil

Steps:

  • Preheat oven to 350°. Flatten chicken breasts to 1/4-in. thickness; spread 2 tablespoons cream cheese down the center of each. Top with one slice of prosciutto, 1 tablespoon of tomatoes and two basil leaves. Roll up and tuck in ends; secure with toothpicks., Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and Romano cheese. Dip chicken in flour, eggs, and then coat with bread crumb mixture., In a large skillet, brown chicken in oil in batches. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, 35-40 minutes or until a thermometer reads 165°., In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan. Stir in Gorgonzola cheese, salt and pepper. Cook 4-6 minutes or until cheese is melted, stirring occasionally. , Discard toothpicks. Drizzle chicken with sauce; sprinkle with minced basil.

Nutrition Facts : Calories 757 calories, Fat 55g fat (27g saturated fat), Cholesterol 307mg cholesterol, Sodium 1111mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 50g protein.

CHICKEN ROULADE STUFFED WITH PROSCIUTTO, SPINACH AND SUN-DRIED TOMATOES WITH WHITE TRUFFLE POTATOES



Chicken Roulade Stuffed with Prosciutto, Spinach and Sun-Dried Tomatoes with White Truffle Potatoes image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 21

6 (6-ounce) boneless chicken breasts, skin on
Salt
Freshly ground black pepper
6 slices prosciutto ham
18 leaves fresh spinach
24 pieces sun-dried tomatoes
1 teaspoon chopped garlic
1/4 cup red wine
2 cups beef stock
1/4 cup tomato puree
1 cup demi-glace (brown sauce)
3 to 6 whole eggs, as needed
1 to 2 cups half-and-half, as needed
2 cups all-purpose flour, or as needed
2 cups Italian flavored breadcrumbs, or as needed
1 liter canola oil
4 medium to large potatoes, peeled and cut into chunks
1/2 bunch chives, chopped
1/2 stick (4 tablespoons) unsalted butter, plus 1 tablespoon for potatoes
1 teaspoon chopped fresh thyme leaves
White truffle oil, to taste (2 or 3 tablespoons)

Steps:

  • Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you "butterfly" them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. Pound chicken thin.
  • Lay 1 slice of prosciutto ham on each breast. Add 3 leaves of spinach and 4 pieces of sun-dried tomatoes on each breast. Fold in each end and roll tightly. Place on sheet tray and freeze until firm. (It does not have to be frozen completely hard, but this makes it easier to handle when breading.)
  • Preheat a deep-fryer to 350 degrees F. Preheat the oven to 325 degrees F.
  • While the chicken roulade is hardening in the freezer, prepare the tomato demi-glace. In a saucepan, saute garlic and then deglaze the pan with the wine. Add stock and tomato puree. Boil over medium heat until reduced by half. Add the demi-glace (brown sauce) and let simmer until thickened ("medium thickness").
  • When the chicken is firm, set up a breading station. Whisk together 3 eggs and 1 cup of the half-and-half for the egg wash. (Begin with this amount and whisk more together if needed.) Then set up a bowl each of: flour, then egg wash, and then Italian bread crumbs. Evenly coat rolled frozen chicken with flour (not too much or bread crumbs won't stick). Dip floured rolled chicken into egg wash, then into bread crumbs. In a deep-fat fryer, lightly fry until golden brown. Finish in the oven for 15 minutes until completely cooked through. Remove from oven and let rest.
  • Boil the potatoes until tender. Then mash the potatoes and whip chopped chives, butter, salt and freshly ground pepper into the potatoes with a beater.
  • Re-heat the tomato demi-glace and to finish remove from heat, and immediately whisk in fresh thyme and 1 tablespoon butter.
  • Slice each chicken roll to expose the stuffed interior. Place mashed potatoes in center of each plate, drizzle white truffle oil over the potatoes. Lay chicken roulade over potatoes.

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

SUN-DRIED TOMATO & SPINACH-STUFFED CHICKEN RECIPE BY TASTY



Sun-dried Tomato & Spinach-stuffed Chicken Recipe by Tasty image

Here's what you need: whole wheat pasta, boneless, skinless chicken breasts, olive oil, pepper, salt, garlic, shredded mozzarella cheese, baby spinach, sundried tomato, marinara sauce, baby spinach

Provided by Mel Boyajian

Categories     Dinner

Yield 2 servings

Number Of Ingredients 11

4 cups whole wheat pasta, cooked
2 boneless, skinless chicken breasts
2 teaspoons olive oil
pepper, to taste
salt, to taste
2 cloves garlic, sliced
½ cup shredded mozzarella cheese
2 oz baby spinach
½ cup sundried tomato
2 cups marinara sauce
4 oz baby spinach

Steps:

  • Preheat oven to 375˚F (190˚C).
  • With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
  • Season the chicken breasts with olive oil, pepper, and salt.
  • Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
  • In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
  • Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
  • Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
  • Serve chicken on top of whole wheat pasta and spinach marinara sauce.
  • Enjoy!

GRILLED SUN-DRIED TOMATO STUFFED CHICKEN BREASTS



Grilled Sun-Dried Tomato Stuffed Chicken Breasts image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

4 skinless, boneless chicken breasts (about 8 ounces each)
1/4 cup chopped sun-dried tomatoes, plus 3 tablespoons oil from the jar
2 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
1 zucchini, thinly sliced
4 ounces smoked mozzarella, thinly sliced
12 large basil leaves
Vegetable oil, for the grill

Steps:

  • Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
  • Make the garlic-tomato oil: Mix the sun-dried tomato oil and garlic in a bowl; season with salt and pepper.
  • Season the pounded chicken on both sides with salt and pepper and brush with half of the garlic-tomato oil; top with the zucchini, chopped sun-dried tomatoes, mozzarella and basil, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush with the remaining garlic-tomato oil.
  • Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

EASY AUSTRALIAN STUFFED CHICKEN W/ PROSCIUTTO, SUN-DRIED TOMATO



Easy Australian Stuffed Chicken W/ Prosciutto, Sun-Dried Tomato image

GREAT, EASY GOURMET FOR DINNER PARTIES. This dish will impress your friends! My family are all from South Eastern and Western Australia. When I was a young lad I vaguely remember a dish similar to this. With a few modifications, using sun-dried tomatoes, prosciutto, mushrooms and red pepper; this recipe is phenomenal!

Provided by Matybmw

Categories     One Dish Meal

Time 22m

Yield 2 serving(s)

Number Of Ingredients 8

2 chicken breasts
100 g prosciutto, thinly sliced
2 tablespoons extra virgin olive oil
8 sun-dried tomatoes, thinly sliced
2 small brown button mushrooms, thinly sliced
1/4 red pepper, thinly sliced
2 garlic cloves
1 teaspoon dried basil

Steps:

  • Slice the red pepper very thin sliced about two inches long.
  • Slice the mushrooms very thinly.
  • Slice the sun-dried tomatoes very thinly.
  • Crush the garlic and put into small bowl.
  • Put sun-dried tomatoes into small bowl.
  • Pour 2 tbsp of olive oil into small bowl Add basil, then mix ingredients together.
  • Butterfly the chicken breasts, then spread them apart to be stuffed.
  • Spread mixture inside of chicken breasts.
  • Place prosciutto, red peppers, and mushrooms inside of chicken breasts.
  • Close chicken breasts.
  • Brush olive oil onto top of breast.
  • Sprinkle with basil.
  • Cook for about 15 minutes or so at 400°F, then turn oven up to full for 2 minutes to brown the top.
  • Serve with your favourite vegetables.

STUFFED CHICKEN BREASTS WITH BRIE, BASIL AND SUN-DRIED TOMATO



Stuffed Chicken Breasts With Brie, Basil and Sun-Dried Tomato image

The juices of the chicken mixed with the brie make a wonderful combination. You can use skinless breasts, but the cripiness of browned skin tastes terrific.

Provided by Hag chef

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

6 boneless chicken breasts, with skin (or skinless if you prefer)
6 ounces brie cheese, sliced
12 leaves fresh basil
12 sun-dried tomatoes, rehydrated
salt and pepper

Steps:

  • Preheat oven to 350.
  • Slice open each chicken breast to create a pocket.
  • Place a slice of Brie, 2 leaves of basil, and 2 sundried tomatoes in each chicken breast.
  • Season with salt and pepper.
  • Roast the chicken for 25 - 30 minutes, until juices run clear.
  • Some of the cheese may run out onto the pan, simply scoop it over the chicken when serving.

Nutrition Facts : Calories 354.7, Fat 21.4, SaturatedFat 8.8, Cholesterol 121.2, Sodium 353.5, Carbohydrate 2.4, Fiber 0.5, Sugar 1.6, Protein 36.7

AVOCADO PRAWN AND SUN-DRIED TOMATO STUFFED CHICKEN



Avocado Prawn and Sun-Dried Tomato Stuffed Chicken image

I had some prawns I wanted to use and there was not enough to make a meal out of so I decided to stuff some chicken breasts with them. These were really easy for me as the rest of the ingredients was all stuff I had in my fridge. I served ours over asparagus with a hollandaise sauce to accompany.

Provided by The Flying Chef

Categories     Chicken

Time 40m

Yield 2 serving(s)

Number Of Ingredients 7

2 chicken breasts
100 g prawns
4 sun-dried tomatoes, sliced
1/2 avocado, sliced thinly
1/2 cup parmesan cheese
1 tablespoon basil, chopped finely
2 garlic cloves, crushed

Steps:

  • Pre-heat oven to 180 degrees Celsius.
  • Slice chicken breast down the centre length ways, open out, pound with a meat mallet until roughly of equal thickness.
  • Lay sun-dried tomatoes down one side, of breast, top with prawns, avocado, basil, garlic and lastly cheese. splitting the ingredients as evenly as possible between the 2 breasts.
  • Fold chicken breast over the filling, secure with toothpicks. Heat a little olive oil in a fry pan, brown breasts on both sides. (This just looks more appealing when serving to have the colour on the breasts, can cook them entirely in the oven if you like.).
  • Place breasts in an oven proof dish, drizzle with a little olive oil, bake for about 25 Minutes or until cooked through.
  • I served ours over asparagus with a hollandaise sauce.

PENNE WITH PROSCIUTTO, SUN DRIED TOMATOES & CREAM



Penne with prosciutto, sun dried tomatoes & cream image

Make and share this Penne with prosciutto, sun dried tomatoes & cream recipe from Food.com.

Provided by Vicki in AZ

Categories     < 30 Mins

Time 25m

Yield 1 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1/3 cup finely chopped yellow onion
3 ounces prosciutto, cut into thin strips
2 tablespoons coarsely chopped sun-dried tomatoes packed in oil
1 3/4 cups heavy cream
salt & freshly ground black pepper
crushed red pepper flakes
1/4 cup freshly ground parmesan cheese

Steps:

  • Cook onions until soft.
  • Add proscuitto and cook until begins to brown.
  • Add tomatoes and cream and cook until reduced by about half.
  • Check seasonings.
  • Prosciutto can be very salty.
  • Serve over cooked pasta and top with grated cheese.
  • Very easy and quick!

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