Pine Nut Stuffed Basil Tomatoes Recipes

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BASIL TOMATOES



Basil Tomatoes image

We love to eat these at the end of summer when we have lots of fresh tomatoes and fresh basil. From Quick and Healthy Recipes and Ideas.

Provided by lazyme

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 4

2 large tomatoes, sliced
1 teaspoon dried basil
1 teaspoon garlic, chopped
1/8 teaspoon pepper

Steps:

  • Mix ingredients and let sit at room temperature at least one hour.
  • Serve plain or on a lettuce leaf.

SUN-DRIED TOMATO, PINE NUTS AND BASIL STUFFED CHICKEN BREASTS



Sun-Dried Tomato, Pine Nuts and Basil Stuffed Chicken Breasts image

This healthy meal is very flavorful quick and easy. Chicken stuffed with fresh basil, pine nuts, sun dried tomatoes with a syrupy balsamic sauce.

Provided by Rita1652

Categories     Poultry

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts, about 4 to 6 ounces each
1/2 teaspoon pepper
1 teaspoon garlic salt or 1 teaspoon garlic powder, if watching your salt
4 teaspoons pine nuts, toasted
8 marinated sun-dried tomatoes, drained
1/2 bunch basil
1 1/2 tablespoons olive oil
1/4 cup balsamic vinegar
3/4 cup chicken stock

Steps:

  • Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Rub pepper & salt over the breasts. Place 2 slices of tomato 1 teaspoon pine nuts and about 4 basil leaves in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close. Heat the oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
  • Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
  • Remove the chicken breasts from the skillet and keep in a warm oven or under a foil tent. Continue to cook the sauce until it is reduced to a thick syrup.
  • Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast. Garnish with fresh basil.

Nutrition Facts : Calories 242, Fat 10.7, SaturatedFat 1.7, Cholesterol 76.9, Sodium 289.4, Carbohydrate 7.7, Fiber 0.7, Sugar 4.7, Protein 27.4

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.

STUFFED MUSHROOMS WITH GOAT CHEESE AND SUN-DRIED TOMATOES



Stuffed Mushrooms with Goat Cheese and Sun-Dried Tomatoes image

This easy stuffed mushrooms recipe is made with a garlicky goat cheese, sun-dried tomato, pine nut and basil filling and topped with crispy toasted breadcrumbs. See notes above for fun ingredient variations to try too!

Provided by Ali

Time 50m

Number Of Ingredients 11

20 large baby bella (cremini) mushrooms
3 tablespoons olive oil, divided
fine sea salt and freshly-cracked black pepper
1/3 cup Panko breadcrumbs
2 scallions, thinly sliced with white and green parts divided
4 cloves garlic, minced
4 ounces cream cheese
2 ounces goat cheese
1/4 cup finely-chopped sun-dried tomatoes
1/4 cup toasted pine nuts
3 tablespoons finely-chopped fresh basil

Steps:

  • Place a wire rack (if using*) on top of a large baking sheet and mist with cooking spray. Carefully remove and transfer the mushroom stems to a cutting board and finely chop. Cluster the mushroom caps close together cavity-side-up on the prepared baking rack. Drizzle the mushroom caps evenly with 1 tablespoon (or more) olive oil and season evenly with a few twists of black pepper and a pinch of sea salt.
  • Heat 1 tablespoon oil in a sauté pan over medium-high heat. Add Panko and toss to combine. Cook for 2 to 3 minutes, stirring frequently, until lightly golden. Transfer the Panko to a bowl, then briefly wipe down the sauté pan to remove any remaining crumbs.
  • Heat the remaining 1 tablespoon oil over medium-high heat. Add the white parts of the scallions and sauté for 3 minutes, stirring occasionally. Add the garlic and chopped mushroom stems and sauté for 3 to 5 more minutes until tender. Remove pan from heat.
  • Combine the garlic-mushroom mixture, cream cheese, goat cheese, sun-dried tomatoes, pine nuts and basil in a mixing bowl (or you can combine them in the same sauté pan) and stir until evenly combined.
  • Heat oven to 350°F (180°C). Use a small spoon to scoop the filling mixture evenly into the prepared mushroom caps, pressing the filling into the cavities as much as possible. Dip the mushrooms upside-down in the Panko mixture so that it coats the filling, then place the mushrooms back on the wire rack spaced at least 1 inch apart.
  • Bake for 20 to 25 minutes, or until the mushroom caps are tender. (Baking time will vary based on the size of your mushrooms.)
  • Remove baking sheet from the oven and serve the stuffed mushrooms warm, sprinkled with extra fresh basil if you would like. Enjoy!

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