SUN-DRIED TOMATO CHICKEN ROLL-UPS
"All the filling ingredients complement each other to give these roll-ups a really great burst of flavor." Christine Maddox - Prattville, AL
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/4-in. thickness. Place egg and bread crumbs in separate shallow bowls. Dip chicken in egg, then coat with bread crumbs., Combine cheese and tomatoes. Place 1/4 cup cheese mixture down the center of each chicken breast; top with each with bacon. Roll up from a short side; secure with toothpicks., Place on a greased baking sheet; drizzle with oil. Bake at 400° for 20-25 minutes or until chicken juices run clear. Discard toothpicks before serving.
Nutrition Facts : Calories 416 calories, Fat 19g fat (5g saturated fat), Cholesterol 167mg cholesterol, Sodium 545mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 45g protein.
FETTA, BACON AND SUNDRIED TOMATO STUFFED CHICKEN ROLLS
Succulent Chicken thighs stuffed with tender bacon, Spinach and Sundried Tomato Pesto, grilled to perfection and ready to serve with your choice of side dish. Weight Watchers: 6pp per chicken roll
Provided by Karina - Cafe Delites
Number Of Ingredients 9
Steps:
- Preheat your oven to 220C | 425F.
- Place the chicken on a board/work surface. Lay each fillet flat and sprinkle with 1/2 teaspoon vegetable stock powder per fillet, salt to season and the garlic powder (enough to suit your taste buds). Rub the seasonings into the fillet.
- Spread 1/2 tablespoon of the tomato pesto (or paste) per fillet, onto each chicken thigh.
- Lay a slice of bacon over each chicken fillet, and four spinach leaves per fillet. Place 2 cubes of fetta cheese onto each thigh (you can crumble the fetta with your fingertips for even distribution).
- Firmly roll up each chicken breast (with the smallest width/side facing you) and secure with 2 or 3 toothpicks.
- Lightly rub a little extra salt and garlic powder on the outside of each chicken roll and drizzle with a small amount of garlic olive oil.
- Place the stuffed chicken rolls into an oven proof baking dish, and cover with foil.
- Bake for about 25 - 30 minutes, or until the chicken is cooked through.
- Uncover and change oven settings to grill/broil on medium heat, and grill your chicken for a further 5 minutes on each side, or until each roll is nice and golden in colour.
- Remove and serve.
Nutrition Facts : Calories 230 kcal, Carbohydrate 2 g, Protein 31 g, Fat 13 g, ServingSize 1 serving
SUN-DRIED TOMATO PESTO CHICKEN ROLL-UPS
The inspiration for this recipe was RitaL's "Sun Dried Tomato, Pine Nuts and Basil Stuffed Chicken Breasts". I didn't have the same ingridents but it made me think about the combo of flavors. This is easy and tasty.
Provided by A la Carte
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- One by one put each chicken breast in a large ziplock baggie and pound it to 1/4 inch thickness.
- To make pesto: put the sundried tomatos, garlic, pecans, parmesan and olive oil into a mini-chopper or blender and puree until smooth.
- Lay the chicken flat and place a tablespoon of the pesto on each. Roll it up and secure with wooden toothpicks.
- Heat the butter in a heavy large frying pan. Add the chicken and saute until browned and done, about 30 minutes, turning several times.
- Meanwhile, add the cream and sour cream to a small saucepan and heat through. Add the remaining pesto to this and heat until bubbly, but not boiling.
- Pour sauce into the frying pan with the chicken. Be sure to scrape up any pan drippings and heat this well through.
- I served this over spinach.
Nutrition Facts : Calories 712.2, Fat 52.6, SaturatedFat 19.1, Cholesterol 164.7, Sodium 732.9, Carbohydrate 18, Fiber 3.8, Sugar 8.8, Protein 44.8
SUN-DRIED TOMATO & SPINACH-STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: whole wheat pasta, boneless, skinless chicken breasts, olive oil, pepper, salt, garlic, shredded mozzarella cheese, baby spinach, sundried tomato, marinara sauce, baby spinach
Provided by Mel Boyajian
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
- Season the chicken breasts with olive oil, pepper, and salt.
- Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
- In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
- Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
- Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
- Serve chicken on top of whole wheat pasta and spinach marinara sauce.
- Enjoy!
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