Sun Dried Tomato Veggie Stuffed Chicken Cutlets Recipes

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STUFFED CHICKEN BREAST WITH VEGGIES AND SUN-DRIED TOMATO



Stuffed Chicken Breast With Veggies and Sun-Dried Tomato image

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

6 chicken breasts
8 ounces spinach, chopped
8 ounces feta cheese
8 sun-dried tomatoes
6 large fresh basil leaves, fresh and large sliced
8 ounces mushrooms, sliced
1 red pepper, chopped
1 onion, chopped
4 garlic cloves, chopped
3 tablespoons olive oil
salt and pepper
butter, for greasing pan

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 Tomato & Veggie Stuffed Chicken Cutlets image

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

6 chicken cutlets
2 zucchini, shredded
1 Tbsp onion powder
1/2 tsp garlic powder
1 small onion, sliced thin
sun-dried tomato spread (I use California Sun-Dry brand)
seasoned salt
pepper

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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