Time 45m Yield 8 Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees F (190 degrees C). Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes. Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth. Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently. Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.
Time 20m Number Of Ingredients 12 Steps:
Breast: Cut chicken in half horiztonally to form 2 thin steaks. Sprinkle chicken with salt and pepper. Heat oil from sun dried tomat jar in a large skillet over high heat. Add the chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm. Add the garlic and cook for 15 seconds until light golden. Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine. Let the wine simmer for 1 minute or so until the smell of alcohol is gone which means it has evaporated. Mix in mustard, then add the chicken broth, cream, parmesan and sun dried tomatoes. Bring to simmer, then reduce heat to medium and simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve parmesan cheese. Taste sauce and add more salt and pepper if needed. Stir through basil leaves, then return chicken into pan. Spoon sauce over and simmer 1 minute. Serve immediately! Great served over mashed potato, Creamy Mashed Cauliflower or pasta. Or serve with bread on the side to mop up sauce!
Time 1h10m Yield 4 servings. Number Of Ingredients 11 Steps:
In a large skillet, saute onion and garlic in butter for 3-4 minutes or until tender. Stir in the tomatoes, wine or broth and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until liquid is absorbed, stirring occasionally. Remove from the heat; stir in basil., Flatten chicken to 1/4-in. thickness. Spread each with 1/4 cup tomato mixture to within 1/2 in. of edges. Crumble goat cheese over tomato mixture. Roll up jelly-roll style, starting with a short side; secure with a toothpick or small metal skewer. Sprinkle with salt and pepper. , Place chicken in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until juices run clear. Spoon pan juices over chicken and remove toothpicks before serving.
Time 32m Yield Makes 4 servings. Number Of Ingredients 6 Steps:
Cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet. Add chicken to skillet; cook on medium-high heat 2 min. on each side or until browned on both sides. Pour dressing over chicken; sprinkle with basil. Cook on low heat 4 to 5 min. on each side or until done (165ºF). Transfer chicken to platter, reserving dressing mixture in skillet; cover chicken to keep warm. Add tomatoes to skillet; stir. Cook on medium-high heat 3 min. or until heated through, stirring occasionally. Stir in bacon; spoon over chicken. Top with cheese.
Time 1h Yield 4 serving(s) Number Of Ingredients 11 Steps:
Pound chicken between two sheets of wax paper, flattening to 1/4 inch thickness using a rolling pin or mallet. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix together cream cheese, two-thirds of garlic, and sun-dried tomatoes; then spread cream cheese filling over one side of each chicken breast. Sprinkle 3/4 teaspoon basil and 1/4 cup parmesan cheese over breasts; roll up and secure with a toothpick in each breast. Place in an 8-inch-square baking pan coated with cooking spray and bake at 350 for 40-45 minutes. Remove from oven and let stand for 10 minutes. While chicken is cooking (or standing), combine plum tomatoes, olive oil, red wine vinegar, 1/4 teaspoon salt, rest of minced garlic, 1/4 teaspoon pepper, and 3/4 teaspoon basil. Cut chicken into slices; serve bruschetta (tomato mix) over the slices. Any leftover bruschetta can be served with toasted or grilled French/Italian bread slices on another day for a great snack/appetizer!
Time 25m Yield 2 Number Of Ingredients 12 Steps:
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Meanwhile, toss chicken tenders and Cajun seasoning in a bowl until well seasoned. Melt butter in a skillet over medium-high heat and saute chicken until browned, 7 to 8 minutes. Add cream, sun- dried tomatoes, green onions, Parmesan cheese, salt, basil, black pepper, and garlic powder. Cook and stir until completely heated, 2 to 3 minutes. Drain fettuccine. Serve chicken and sauce over the cooked fettuccine.
Yield 4 servings Number Of Ingredients 8 Steps:
Preheat your oven to 400°F, Gas Mark 6 (200°C.) Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves. Season the chicken breasts with salt, pepper and dried oregano. Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with. Stuff to the brim with the fillings Use a few cocktail sticks to hold the chicken together and place on a baking tray. Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast. Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear. Remove the cocktail sticks. Enjoy!
Yield 6 servings Number Of Ingredients 11 Steps:
Season chicken thighs with salt and pepper. Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside. Melt 1 tablespoon of butter in the skillet. Add garlic. Stir until fragrant, then add chicken broth, heavy cream, sun-dried tomatoes, dried oregano, dried thyme, and fresh basil and reduce heat to low. Return chicken to the skillet and baste well. Bake at 400˚F (200˚C) for 25 minutes. Serve immediately and drizzle remaining broth mix over chicken. Enjoy!
Time 45m Yield 4 servings. Number Of Ingredients 13 Steps:
Bring 1/2 cup broth to a boil; remove from the heat. Stir in sun-dried tomatoes; let stand for 10 minutes. In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and 1 teaspoon garlic for 1 minute. Stir in the remaining broth; cook 2 minutes longer or until mushrooms are tender. Remove mushroom mixture and set aside., Rub chicken with remaining garlic. In the same skillet, brown chicken in oil for 3 minutes on each side. Stir in tomato mixture; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear. Remove chicken; slice and keep warm., In a small bowl, combine the cornstarch, basil, salt and pepper. Stir in milk until smooth; add to tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in mushroom mixture. Spoon over chicken. Serve with pasta if desired.
Time 25m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees F. Slice each breast in half lengthwise and pound to approximately 1/2 inch thick. Season with salt and pepper. Place the bread crumbs, sun-dried tomatoes and garlic in a food processor and pulse. Place flour in shallow bowl. Mix eggs and water in a third shallow bowl. Dredge both sides of chicken in flour, then egg mixture, then crumb mixture. Pat crumb mixture into both sides of chicken and place on a plate. Heat oil, in an oven proof skillet, over medium high heat. Saute chicken for about 3 minutes on one side, flip it over, then place in oven. Bake in the oven for 8-10 minutes, or until cooked through, this will depend on how thin you pounded your chicken. Let rest for 5 minutes before serving.
