Stuffed Chicken With Marinated Tomatoes Recipes

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CHICKEN-STUFFED TOMATOES



Chicken-Stuffed Tomatoes image

Nancy MacLeod of Boynton Beach, Florida turns garden-fresh tomatoes into a sensational summer meal when she fills them with this creamy chicken salad. "I came up with this recipe when I had a lot of fresh tomatoes on hand," she relates. "It's great for lunch or dinner with a side salad and some crusty bread."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

4 medium tomatoes
2-3/4 cups cubed rotisserie chicken
1/2 cup shredded carrot
1/4 cup chopped green onions
1/3 cup mayonnaise
1/3 cup ranch salad dressing
1/4 cup chopped walnuts

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. , In a small bowl, combine the chicken, carrot and onions. Combine mayonnaise and ranch dressing; stir into chicken mixture. Spoon into tomatoes. Sprinkle with walnuts.

Nutrition Facts : Calories 548 calories, Fat 42g fat (7g saturated fat), Cholesterol 90mg cholesterol, Sodium 826mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.

STUFFED TOMATO BASIL CHICKEN



Stuffed Tomato Basil Chicken image

This recipe is a great twist to everyday chicken. I was bored one afternoon and came up with this idea for dinner! This recipe can be reduced in fat by omitting the cheese and bacon.

Provided by Jodi Hanlon

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 4

Number Of Ingredients 7

4 (6 ounce) boneless, skinless chicken breasts
½ (12 ounce) bottle garlic and herb marinade
16 fresh basil leaves
1 large tomato, thinly sliced
4 slices provolone cheese
12 slices bacon
¼ cup freshly grated Parmesan

Steps:

  • Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes.
  • Preheat oven to 500 degrees F (260 degrees C).
  • Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast.
  • Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.

Nutrition Facts : Calories 720.6 calories, Carbohydrate 7 g, Cholesterol 179.9 mg, Fat 49 g, Fiber 0.6 g, Protein 58.7 g, SaturatedFat 18.9 g, Sodium 1850.1 mg, Sugar 5.2 g

CHEESY BROCCOLI-STUFFED CHICKEN WITH TOMATO RICE



Cheesy Broccoli-Stuffed Chicken with Tomato Rice image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 small shallot, minced
3/4 cup converted white rice
1 8-ounce can tomato sauce
1 cup finely chopped broccoli florets and tender stalks
1/4 cup garlic-and-herb cheese spread (such as Boursin)
1/2 teaspoon grated lemon zest
Kosher salt and freshly ground pepper
4 small skinless, boneless chicken breasts (6 to 8 ounces each)
1/2 teaspoon paprika
1/4 cup roughly chopped fresh parsley

Steps:

  • Preheat the oven to 450 degrees F. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in the rice until well coated. Add the tomato sauce and 3/4 cup water. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from the heat and set aside, covered.
  • Meanwhile, mix the broccoli, cheese spread, lemon zest, 1 teaspoon olive oil and a pinch each of salt and pepper in a small bowl; set aside.
  • Line a rimmed baking sheet with foil. Cut three deep slits across the top of each chicken breast at an angle (do not cut through). Rub the chicken with the remaining 2 teaspoons olive oil and season with salt, pepper and the paprika. Stuff the broccoli mixture into the slits and transfer to the prepared baking sheet. Roast until the chicken is just cooked through, 12 to 15 minutes.
  • Fluff the rice with a fork. Stir in the parsley and season with salt and pepper. Serve with the chicken.

Nutrition Facts : Calories 450, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 122 milligrams, Sodium 498 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 46 grams, Sugar 4 grams

STUFFED CHICKEN WITH MARINATED TOMATOES



Stuffed Chicken with Marinated Tomatoes image

I invented this roast chicken to prove goat cheese really is delish. I served it to my skeptical family without telling them, and they gobbled it up. But any soft cheese will do. -Gilda Lester, Millsboro, DE

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (6 ounces each)
3/4 cup Italian salad dressing, divided
1 log (4 ounces) fresh goat cheese
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups grape tomatoes, quartered
1/2 cup thinly sliced fresh basil

Steps:

  • Cut a pocket horizontally in the thickest part of each chicken breast; place in a bowl. Toss with 1/4 cup dressing; refrigerate, covered, 30 minutes. , Preheat oven to 425°. Crumble goat cheese; reserve 1/2 cup cheese for serving. Divide remaining cheese among chicken pockets; secure with toothpicks. Place in a greased 15x10x1-in. pan; sprinkle with salt and pepper., Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Toss tomatoes with remaining dressing; let stand while chicken is cooking., Add basil to tomato mixture; serve over chicken. Top with remaining cheese.

Nutrition Facts : Calories 334 calories, Fat 14g fat (4g saturated fat), Cholesterol 113mg cholesterol, Sodium 797mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 38g protein.

STUFFED CHICKEN BREASTS POACHED IN TOMATO CONSOMME



Stuffed Chicken Breasts Poached In Tomato Consomme image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons fresh lemon juice
1 teaspoon apple cider vinegar
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 cup cooked wild rice
1/4 cup minced celery leaves
1/4 cup ground hazelnuts, lightly toasted
4 5-ounce chicken breasts
4 very thin slices prosciutto
1 quart tomato broth (see recipe)
1 tablespoon Port

Steps:

  • Combine lemon juice, vinegar, salt and pepper in a glass or ceramic bowl. Add the rice, 2 tablespoons of the celery leaves and 2 tablespoons of the hazelnuts. Toss and set aside.
  • Put each chicken breast in a large plastic bag or between two sheets of plastic wrap and gently pound with a rolling pin until each piece is 1/4 inch thick. Lay the paillard skin side down, season with salt and pepper and spread with 3 tablespoons of the rice mixture. Cover with a thin sheet of prosciutto. Carefully roll the breast like a jellyroll. Tuck in the ends and tie with string in 4 or 5 places so that the breast will stay intact during poaching.
  • Heat the tomato broth to a boil and skim. Slide the chicken rolls into the broth. Lower heat and cook gently for 10 minutes, turning frequently. Make sure that the chicken remains covered with liquid. Remove the chicken and set aside. Add the Port and continue cooking the tomato broth until it is thick and measures about 2 cups, about 5 minutes.
  • Use a knife to remove the ties from the chicken. Carefully slice each breast into pieces 1 1/2 inches thick. Fan each in a circle on a plate. Ladle 1/2 cup of reduced tomato broth over each, sprinkle with the remaining celery leaves and hazelnuts and serve.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 3 grams, Sodium 604 milligrams, Sugar 1 gram, TransFat 0 grams

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 CHICKEN THIGHS WITH RED PEPPER-TOMATO SAUCE



Stuffed Chicken Thighs with Red Pepper-Tomato Sauce image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon extra-virgin olive oil
1 clove garlic, peeled, whole
1 dried bay leaf
1 cup diced red bell peppers, about 1 large pepper, 3/4-inch dice
1 cup vine ripened tomatoes, about 2 medium, 3/4-inch dice
1 cup cold water
1 teaspoon finely chopped fresh oregano leaves
Salt and freshly ground black pepper
3 garlic cloves
1 1/2 teaspoons finely chopped fresh oregano leaves
1 cup kalamata olives, pitted
4 to 5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 chicken thighs, boned
4 chicken legs
1/4 cup water
3/4 pounds fettuccine
1 tablespoon finely chopped flat-leaf parsley
2 tablespoons freshly grated Parmesan

Steps:

  • To make the sauce: Heat olive oil in a large non-reactive saucepan over high heat. Add the garlic clove, bay leaf, peppers, tomatoes, and water and bring to a boil. Lower the heat to medium and simmer until the peppers are tender, about 25 minutes. Add the oregano halfway through cooking. Transfer the mixture to a blender or food processor and puree until smooth. Season the puree with salt and pepper and return it to the pan to keep warm. You should have about 11/2 cups. The sauce can be covered and refrigerated for 1 to 2 days.
  • To make the stuffing: Drop the garlic, oregano, olives, and 1 tablespoon of the olive oil into a food processor and process until very finely chopped. Season with salt and pepper, pulse again, and scrape into a small bowl. The stuffing mixture can be made ahead to this point and refrigerated for several days.
  • Preheat the oven to 400 degrees F.
  • Season the inside of the thighs with salt and pepper. Put about 1 1/2 teaspoons of the olive paste inside each thigh. Tie closed with kitchen string and season with salt and pepper. Season the chicken legs with salt and pepper.
  • Heat 2 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat until hot. Lower the heat to medium, add the chicken thighs and legs skin side down and saute until lightly brown all over. Put the skillet in the oven until the chicken is opaque throughout, about 20 minutes. Transfer to a plate and keep warm.
  • Pour off the fat from the pan, add the water, place over medium heat, and stir and scrape up all the browned bits from the bottom and sides of the pan. Simmer until slightly reduced. Add 1 cup of the sauce and reheat gently. Add any juices from around the chicken.
  • Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain and return to the pasta pot. Add the remaining sauce and toss well to coat.
  • Divide the fettuccine among 4 plates. Slice the thighs and arrange slices and 1 leg next to the fettuccine. Sprinkle with parsley and grated Parmesan. Serve immediately.

STUFFED CHICKEN BREAST MARINARA



Stuffed Chicken Breast Marinara image

If you have large enough chicken breasts you can slit a hole in the side and stuff instead of pounding the breasts thin, also alfredo sauce may be used in place of marinara. You can prepare the cheese mixture, roll up into the chicken breasts and place into the baking dish, cover with plastic wrap and refrigerate up to 24 hours in advance, or just prepare the cheese mixture a day ahead

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 15

8 boneless skinless chicken breasts (pounded thin)
seasoning salt
black pepper
2 cups marinara sauce or 2 cups alfredo sauce
1 cup shredded mozzarella cheese (or to taste)
1 (15 ounce) ricotta cheese
1 teaspoon dried Italian seasoning (rubbed between fingers to release flavors)
2 tablespoons finely chopped onions
0.5 (10 ounce) package frozen spinach (thawed and hand-squeezed dry)
2 teaspoons fresh minced garlic
2 eggs, lightly beaten
1/4 cup grated parmesan cheese
1/2 cup grated mozzarella cheese
seasoning salt
black pepper

Steps:

  • Set oven to 350 degrees.
  • Butter a 13 x 9-inch baking dish.
  • In a large bowl combine all filling ingredients together until well blended then season with seasoned salt and pepper to taste.
  • Divide the cheese mixture into 8 even servings.
  • Place one breast onto a plate, then place a serving of the cheese filling on the top of the breast.
  • Roll up jellyroll fashion, then season outside of the rolled breasts with seasoned salt and pepper.
  • Place into the baking dish seam-side down.
  • Repeat with the remaining seven breasts.
  • Drizzle the marinara sauce or alfredo sauce over the rolled breasts (you will not have to cover each breast completely with the sauce).
  • Bake for about 40-45 minutes.
  • Sprinkle top with about 1 cup mozzarella cheese (or to taste) and return to oven until the cheese melts (about 3-4 minutes).

Nutrition Facts : Calories 388.8, Fat 18.9, SaturatedFat 9.4, Cholesterol 170.9, Sodium 658.7, Carbohydrate 12.5, Fiber 2.3, Sugar 6.4, Protein 40.6

BAKED CHICKEN-STUFFED TOMATOES



Baked Chicken-Stuffed Tomatoes image

This is a delicious and attractive way to use up leftover roast chicken. It makes a wonderful dish to serve for lunch or supper. Deliciossso!!!

Provided by Ms. Ayons dishes

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 tomatoes, about (2 lbs. each)
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 3/4 cups chicken, diced and roasted
1/2 cup celery, finely-diced
1/4 cup green onion, sliced
1/4 cup almonds, chopped and salted
1/2 cup cheddar cheese, shredded
seasoning salt, to taste
pepper, to taste

Steps:

  • Cut a slice off top of each tomato and scoop out pulp, reserve for other use.
  • Sprinke inside of tomatoes with salt and turn upside down to drain.
  • In small saucepan melt butter and blend in flour. Cook, stirring until bubbly.
  • Off heat, stir in milk. Put back over low heat and cook, stirring until smooth and thickened.
  • Stir in chicken, celery, onions, nuts and 1/4 cup cheese.
  • Season to taste with seasoned salt and pepper.
  • Fill tomato shells with the mixture. Arrange in shallow baking dish or pie plate.
  • Sprinkle with remaining 1/4 cup cheese.
  • Bake at 375 degrees for 15-20 minute or until golden brown on top.

Nutrition Facts : Calories 238, Fat 17.5, SaturatedFat 8.4, Cholesterol 38.6, Sodium 214.9, Carbohydrate 13.3, Fiber 2.9, Sugar 4.1, Protein 9.1

TOMATOES WITH CHICKEN STUFFING



Tomatoes With Chicken Stuffing image

Provided by Jacques Pepin

Categories     dinner, weekday, roasts, main course

Time 1h25m

Yield 6 servings

Number Of Ingredients 15

6 very ripe tomatoes, about 2 1/2 pounds
3 slices bread
1/2 cup milk
1 egg
3/4 teaspoon freshly ground black pepper
1 teaspoon salt
3/4 cup chopped onion (about 1 medium-size onion)
1 1/2 teaspoons crushed and chopped garlic (2 to 3 cloves)
3 tablespoons chopped parsley
2 cups diced leftover chicken (other meat may be used)
2 tablespoons olive oil
3 cloves garlic, peeled and sliced thin
1/2 teaspoon sugar
Dash cayenne pepper
1/2 cup water

Steps:

  • Preheat oven to 375 degrees.
  • Cut off the very top of the tomatoes at the stem end to create a 1/4-inch lid. Set aside. With a measuring spoon, scoop out the insides of the tomatoes and place in a bowl. Gently squeeze the tomatoes to loosen any remaining juice and seeds and add to the contents of the bowl. Coarsely chop or process the juice, seeds and pulp briefly in a food processor and set aside for use in the sauce. There should be about 2 cups.
  • To make the stuffing, mix the bread and milk together in a bowl, mashing the bread with your fingers to help it absorb the milk. Stir in the egg, 1/2 teaspoon pepper and 1/2 teaspoon salt. Add the onion, chopped garlic, chives and leftover chicken; mix gently to combine. Stuff the tomatoes evenly with the stuffing mixture, mounding it on top. Set the little lids on top of each filled tomato.
  • To make the tomato sauce, pour the reserved chopped tomato mixture into a gratin dish. Stir in the olive oil, sliced garlic, sugar, remaining 1/4 teaspoon pepper, cayenne, remaining 1/2 teaspoon salt and water.
  • Arrange the stuffed tomatoes on top of the sauce and put in oven about 1 hour, until tender and cooked through. Serve immediately, or set aside and serve later at room temperature.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 522 milligrams, Sugar 6 grams, TransFat 0 grams

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Instructions. Skin and bone the chicken breasts, keeping the breasts whole. Place the whole breasts between 2 sheets of waxed paper or plastic wrap and pound to an even thickness. Mix all the marinade ingredients together and marinate the chicken breasts in the refrigerator for at least 6 hours, or preferably overnight.
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PESTO MOZZARELLA AND TOMATO STUFFED CHICKEN BREASTS (WITH VIDEO)
Top with 1/4 cup of grated mozzarella and a few spinach leaves. Sprinkle with salt and pepper and drizzle on a bit of olive oil. Heat oven proof skillet over medium high heat. Add 1 tablespoon of olive oil. When olive oil is sizzling, carefully add chicken. Sear on each side for 2-3 minutes using tongs to turn.
From laughingspatula.com


STUFFED CHICKEN WITH MARINATED TOMATOES RECIPE: HOW TO …
I invented this roast chicken to prove goat cheese really is delish. I served it to my skeptical family without telling them, and they gobbled it up. But …
From stage.tasteofhome.com


SUNDRIED TOMATO STUFFED CHICKEN - SKINNYTASTE
2017-01-17 Preheat oven to 450°F. Lightly spray a 9 x 12 baking dish with non-stick spray. Place each cutlet on a work surface such as a cutting board and spread 1 tbsp sun-dried tomato bruschetta, 1 tablespoon mozzarella cheese, 1 tbsp spinach leaves and 2 to 3 slices red onion in the center. Roll and place seam side down on a work surface.
From skinnytaste.com


STUFFED CHICKEN WITH MARINATED TOMATOES RECIPE | EAT YOUR BOOKS
Save this Stuffed chicken with marinated tomatoes recipe and more from Taste of Home Quick Cooking Annual Recipes 2018 to your own online collection at …
From eatyourbooks.com


CHEESY SPINACH & SUNDRIED TOMATO STUFFED CHICKEN - MY …
2021-11-03 Preheat oven to 375 degrees F. Carefully cut chicken horizontally, but not all the way through. Open chicken breasts and layer on sundried tomatoes, spinach, feta, …
From myincrediblerecipes.com


MOZZARELLA AND TOMATO STUFFED CHICKEN - JULIA'S CUISINE
2018-06-06 Preheat oven to 350 degrees F and have ready a deep sided baking dish. In a large skillet set over medium heat, add the olive oil and garlic. Let sizzle for just a minute. Add the chopped tomatoes and give a good stir. Cook, stirring occasionally, for about 10 – 15 minutes or until the tomatoes are completely softened.
From juliascuisine.com


BONELESS, SKINLESS CHICKEN THIGHS WITH TOMATOES, BASIL AND GARLIC
2020-07-31 Add the olive oil to a large deep skillet or casserole over medium high heat. Once oil is hot, add the garlic and chicken thighs. Cook the chicken thighs about 7 minutes per side, until they release easily from the pan and are starting to …
From finefoodsblog.com


BASIL CHICKEN SALTIMBOCCA WITH MARINATED TOMATOES AND BURRATA.
2019-06-03 Heat a few tablespoons of oil in a large skillet over medium-high. When the oil shimmers, add the chicken and cook until the bottom side is golden brown, about 3-4 minutes. Carefully flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a plate and season with salt. 5.
From halfbakedharvest.com


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