STUFFED CHICKEN BREAST WITH VEGGIES AND SUN-DRIED TOMATO
The multiple flavors in the stuffing blend well together and keep the breast moist and tender. My favorite chicken recipe--goes great with steamed asparagus and steamed potato.
Provided by bggio
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Slice the chicken breast in half not going all the way through and spread open, lightly tap down flat with mallet.
- Salt and pepper breast on both sides to taste.
- Heat olive oil in a frying pan and add onion, pepper, 3 garlic cloves, mushrooms and sauté until mushrooms and onions soften.
- Now add spinach and basil leaves until spinach softens.
- Remove combination from frying pan and place in a bowl to add the feta cheese, the last garlic clove, salt and pepper to taste; mix completely.
- Place equal amounts of mixture on the breast and roll the breast. Secure with toothpick or string.
- Grease a cookie sheet with butter (any pan will do) and place in the oven for 20-25 minutes.
Nutrition Facts : Calories 455.5, Fat 29.1, SaturatedFat 10.9, Cholesterol 128.5, Sodium 629, Carbohydrate 9.3, Fiber 2.3, Sugar 5.2, Protein 39.1
SUN-DRIED TOMATO & VEGGIE STUFFED CHICKEN CUTLETS
Sun-dried tomatoes are the star of this dish! They really add a nice tanginess to the chicken. But the caramelized onions add a hint of sweetness that cuts the tart of the tomatoes. With the perfect amount of seasoning, this is a simple but elegant dinner the family will love.
Provided by Lori Ann
Categories Chicken
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Shred zucchini. Add olive oil, zucchini, onion powder and garlic powder to skillet and saute until cooked. Set aside and let cool.
- 2. Place sliced onion in a small skillet and cook on low until carmelized. Set aside and let cool.
- 3. Place chicken cutlets on baking pan and season both sides with seasoned salt and pepper. Spread each cutlet (one side only) with sun-dried tomato spread. I use a little over a teaspoon on each cutlet.
- 4. Place a layer of the cooked zuchinni on each cutlet.
- 5. Sprinkle each cutlet with the carmelized onion.
- 6. Fold each cutlet in half and skewer with a toothpick. Sprinkle top with a little onion powder and paprika (optional) for color.
- 7. Roast at 375 degrees for about 30-35 minutes.
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