Stuffed Chicken Breast With Mozzarella, Sun Dried Tomatoes and Basil
I use this stuffing technique for chicken, steak and pork chops. Be creative about what you put inside: try sautéed spinach and mushrooms or capers, parsley and lemon zest.
Serves 4
6 sun dried tomatoes halves in oil, drained and chopped
2 ounces fresh mozzarella, chopped
10 large basil leaves, chopped
Zest from 1 lemon
2 8-ounce boneless, skinless chicken breasts, trimmed of extra fat
2 teaspoons olive oil
Salt and pepper
Preheat oven to 350 degrees. In a small bowl, mix together tomatoes, mozzarella, basil, and lemon zest. Taste and season with salt and pepper if desired.
Using a pairing knife, start a thickest part of chicken and make a pocket lengthwise in the chicken. Using fingers, stuff chicken with mozzarella filling. Repeat with remaining chicken breast. Season chicken with salt.
Heat a medium stainless steel skillet over medium high heat. Add olive oil and once hot, add chicken breasts. Sear on both sides until brown. Place chicken on a rimmed baking sheet and bake until centers are hot and reach 160 degrees on an instant read thermometer, about 15 to 20 minutes. Let chicken rest 5 minutes. Slice chicken into rounds and serve hot.
Nutritional information per serving:
Calories: 179; total fat: 6g; cholesterol: 75mg; sodium (not including additional seasoning): 127mg; carbohydrate: 1g; total dietary fiber: 0g; protein: 29g
Creamy Tuscan Chicken in 30 Minutes
Creamy Tuscan chicken is one of the tastiest recipes I have had, yet it's so simple to make. All you need is a few simple ingredients which you will probably have in your pantry and fridge. For example, the recipe calls for chicken breasts, cream, salt, pepper, oregano, butter, garlic, cherry tomatoes, baby spinach, parmesan cheese, and of course less than 30 minutes of your time. Yes, folks, that's all. This makes It such a great midweek meal.
I use boneless, skinless chicken breast as they are healthy and easy to get, but you can use the cut of your choice. Just adjust the cooking time accordingly. You can always alter the spices to meet your tastes too. For example, if you're a garlic or oregano lover simply add more. If not, add less.
The dish goes great with a. nice salad and a glass of white wine.
Watch the video, give our creamy Tuscany chicken a try, and let us know what you think.
For the full, printable recipe, please visit:
???? Video Chapters:
0:00 Introduction
0:42 Seasoning and preparing the chicken breasts
1:14 Frying the chicken
1:55 Making the cream
3:19 Placing the chicken back in
3:56 The outcome
4:08 Taste test
4:43 Conclusion
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Creamy Tomato Basil Chicken Breasts | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Made in partnership with Dairy Farmers of Manitoba.
Ingredients
2 tablespoons canola oil
2 boneless skinless chicken breasts (roughly 1 lb or 454 grams)
salt and pepper
1 tablespoon minced garlic (2-3 cloves)
¾ teaspoon salt
½ teaspoon dried basil
¼ teaspoon black pepper
1 pinch crushed red pepper flakes (optional but adds great flavor!)
398 ml canned diced tomatoes with Italian herbs
¾ cup tomato pasta sauce (marinara or other seasoned tomato sauce)
¾ cup whipping cream (whole milk or half and half also work*)
1 tablespoon corn starch
2 tablespoons freshly chopped basil (1 tablespoon basil pesto is a great substitute if you can't find basil)
freshly grated Parmesan for garnish as desired
Instructions
Halve chicken breasts the long way, so that you have two thin pieces of chicken breast (see video for a visual) -- this helps them to cook more evenly. (You can also use 4 chicken breasts flattened to the same thickness, but you will need a large skillet to cook them)
Heat oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper.
Brown chicken breasts on each side. This will take about 2-4 minutes per side.
Remove chicken breasts from the pan and keep covered.
Add the garlic, salt, basil, pepper and pepper flakes if using. Cook 1 minute -- do not let the garlic burn!
Add diced tomatoes and tomato sauce. Scrape and browned bits off the bottom of the pan with a wooden spoon.
Whisk together the cream and corn starch and add to the pan. Stir to combine.
Add the chicken breasts back to the pan. Bring to a low simmer, then reduce the heat to medium-low and cover. Cook until chicken breasts reach an internal temperature of 165 degrees F and the sauce has thickened slightly. Serve.
This is the tastiest chicken breast I have ever eaten! Creamy and delicious!
Chicken breast recipe | Creamy tomato chicken breast | Creamy chicken breast | Easy chicken breast recipes
Today I'm making a delicious chicken breast recipe that is sure to please! This is a super easy one pot chicken dinner recipe that works perfectly as a meal prep option too. It is tangy, cheesy and loaded with flavour. You can add the whole chicken breast, cut it up or use shredded chicken, the sauce works with everything! The seasoning used for the chicken breast is super important and adds a delicious flavour to the sauce.
I've made a plain sauce here but you can go ahead and load it with bell peppers, mushrooms, spinach or any other veggies you like. Pair this delicious chicken breast recipe with pasta, rice or steamed veggies for the perfect weeknight meal.
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*RECIPE*
INGREDIENTS:
2 large chicken breasts
2 tbsp olive oil
1 tbsp butter
4 cloves garlic
1 small onion
1/2 cup chicken stock or water
1 cup/230 ml tomato puree (fresh or canned)
1 tbsp tomato paste (sub: 1 tbsp ketchup)
1/2 cup heavy/whipping/double cream (sub: fresh cream)
Herbs (basil, parsley, cilantro or coriander)
Optional: 1/4 cup parmesan cheese (or preferred cheese)
Optional: 1 tsp chilli flakes
Optional: 1/2 tsp sugar if sauce is too sour
Seasoning:
1 tsp chilli powder
1/2 tsp black pepper powder
1/2 tsp paprika
1/2 tsp salt
2 tsp olive oil
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SUBSTITUES:
No tomato puree?
- 1/3 cup tomato paste + 2/3 cup water
- 1 cup crushed canned tomatoes
What can be used instead of chicken stock?
- 1/ cup water + 1 stock cube
- Plain water
No fresh herbs?
Substitute with 1 tsp dried herbs of choice
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TIPS:
• Cooking the tomato puree well enhances the flavour of the sauce
• If the sauce feels too sour, add 1/2 tsp sugar
• Adding the cheese makes the sauce even more delicious
• If you like a spicy sauce, add chilli flakes while adding the garlic
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#chicken #chickenbreast #dinner
Slow Cooker Tomato Basil Chicken Breasts | The Recipe Rebel
This Slow Cooker Creamy Tomato Basil Chicken is SO easy and flavorful, you wouldn't believe it only has a few ingredients! The perfect easy dinner recipe for busy weeknights!
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
14 oz can diced tomatoes with Italian herbs
1 cup tomato pasta sauce
3/4 cup evaporated milk or heavy cream
1 tablespoon corn starch
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon black pepper
4 boneless skinless chicken breasts
2 tablespoons finely chopped fresh basil
Instructions
Add tomatoes and pasta sauce to a 3-6 quart slow cooker.
Whisk together cream and corn starch and add to the slow cooker. Stir in garlic, salt, basil and pepper.
Add chicken breasts and press down into the sauce.
Cook on low for 3-5 hours, until a meat thermometer reads 165 degrees F. The exact cook time will depend on your slow cooker -- a fuller slow cooker will take longer to cook, so a larger one will cook faster.
Stir in fresh basil and serve over pasta, rice, or with a salad and veggies!
MOZZARELLA TOMATO & BASIL PESTO CHICKEN RECIPE
Delicious baked Mozzarella, Tomato & Basil Pesto Chicken. A super quick and easy meal idea. 3 minutes prep and 30 minutes in the oven!
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