Chicken Breasts Stuffed With Fontina Artichokes And Sun Dried Tomatoes Food

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CHICKEN BREASTS STUFFED WITH FONTINA, ARTICHOKES, AND SUN-DRIED TOMATOES

2007-12-21



Chicken Breasts Stuffed with Fontina, Artichokes, and Sun-Dried Tomatoes image

Provided by Amy Finley

Categories     Chicken     Tomato     Bake     Kid-Friendly     Quick & Easy     Low Cal     High Fiber     Dinner     Artichoke     Healthy     Fontina     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients:

  • 1 12-ounce jar marinated artichokes, drained, coarsely chopped
  • 1 cup grated Fontina cheese
  • 1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
  • 1 tablespoon dried basil
  • 4 5-ounce skinless boneless chicken breast halves
  • 2 tablespoons olive oil

Steps:

  • Preheat oven to 375°F. Mix artichokes, cheese, tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide 1 cup cheese mixture among chicken pockets (reserve remainder for frittata). Press edges to seal. Sprinkle chicken with salt and pepper.
  • Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer skillet to oven. Bake until cooked through, about 10 minutes.

CHICKEN BREASTS STUFFED WITH FONTINA, ARTICHOKES AND SUN-DRIED T

2010-01-19



Chicken Breasts Stuffed With Fontina, Artichokes and Sun-Dried T image

Makes a lovely presentation without too much effort. Taken from February 2008's Bon Appetit. Recipe makes extra stuffing which can be used in a couple extra breasts or sprinkle over eggs in a frittata.

Provided by 5thCourse

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients:

  • 1 (12 ounce) jar marinated artichokes, drained, coarsely chopped
  • 1 cup grated Fontina cheese
  • 1/2 cup sun-dried tomato, drained, coarsely chopped
  • 1 tablespoon basil, dried
  • 4 boneless skinless chicken breasts
  • olive oil

Steps:

  • Preheat oven to 375°F.
  • Mix artichokes, cheese, tomatoes and basil together.
  • Using a small sharp knife, cut a 2-inch slit in each chicken breast horizontally along one side. Move knife back and forth inside the slit to create a pocket.
  • Divide one cup of stuffing among the four breasts.
  • Press edges to seal and sprinkle with salt and pepper.
  • Heat about two tablespoons oil over high heat in ovenproof skillet. Cook chicken two minutes.
  • Turn chicken over and transfer skillet to oven. Bake until cooked through, about 10 minutes.

CHICKEN BREASTS STUFFED WITH FONTINA AND SUN-DRIED TOMATO SAUCE

2008-03-10



Chicken Breasts Stuffed With Fontina and Sun-Dried Tomato Sauce image

Make and share this Chicken Breasts Stuffed With Fontina and Sun-Dried Tomato Sauce recipe from Food.com.

Provided by lazyme

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients:

  • 2 boneless skinless chicken breasts, whole, cut in half
  • 4 ounces Fontina cheese, cut into finger-sized pieces
  • 8 sun-dried tomatoes packed in oil, chopped
  • 1 tablespoon fresh basil, chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/3 cup flour, for dredging
  • 1 tablespoon olive oil
  • 1 tablespoon shallot, chopped
  • 2 garlic cloves, chopped
  • 4 sun-dried tomatoes packed in oil, chopped
  • 1 1/2 cups chicken broth
  • 1 tablespoon fresh basil, chopped
  • 1/8 teaspoon cayenne
  • 2 tablespoons butter (optional)

Steps:

  • Preheat the oven to 375 degrees F.
  • TO MAKE CHICKEN:
  • Cut a pocket in each chicken breast.
  • Place the cheese, sun-dried tomato, and basil in the pocket. In a large sauté pan over medium heat, heat the oil.
  • Season the chicken breasts with salt, then lightly dredge them in flour.
  • Sauté the chicken breasts until lightly browned on both sides.
  • Transfer the chicken to a baking sheet and bake for 20 minutes.
  • FOR TOMATO SAUCE:.
  • In a medium saucepan over medium heat, heat the oil.
  • Add the shallots and sauté for 1 minute.
  • Then add the garlic and the sun-dried tomatoes and cook for 5 minutes.
  • Add the chicken broth, and bring it to a boil, and continue boiling until the liquid is reduced to half the original volume, about 3/4 cup.
  • Place the mixture in a blender.
  • Add the basil and cayenne, then process until smooth.

Nutrition Facts : Calories 340.7, Fat 21.6, SaturatedFat 7.4, Cholesterol 67.1, Sodium 867, Carbohydrate 11.8, Fiber 0.9, Sugar 0.8, Protein 24.4

Top Asked Questions

  1. How to cook chicken and sun dried tomatoes?
    Stick toothpicks through the chicken breast to seal it. Lightly oil and season the tops of the breasts. Drizzle or spray a touch of olive oil over the tops of the chicken breasts and lightly season with salt and pepper. Bake! What to goes well with a chicken and sun dried tomato recipe?
  2. What do you put on a stuffed chicken breast?
    Chicken breast slathered with an Italian dressing then stuffed with sun dried tomato, spinach and cheese. The chicken breast stays beautifully juicy because it cooks faster than whole chicken breast, even though this is stuffed.
  3. What do you put on chicken fettichini?
    Used black olives, chicken breast tenders, 3 cloves of garlic, Juliane cut sun-dried tomatoes with herbs, and served over spinach fettichini sprinkled with feta. So flavorful, will definitely make this for company. Read More Easy to make and delicious!
  4. How do you cook with artichokes and tomatoes?
    In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine.

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