ROC (Repeat Old Classics) Tuesday

With all of these new recipes I have been trying, I have realized just how much I miss some of the classics that I return to again and again.  Here are a few chicken breast recipes that I have made regularly over the years.  Get ready for YUM (and easy)!

**This first one is one of my favorites.  I have actually never given the recipe to anyone.  Lucky you!

Sun-dried Tomato and Basil Stuffed Chicken Breasts

Makes 4 Servings

  • 4 boneless skinless chicken breasts
  •  Handful sun-dried tomatoes, finely chopped
  • 4 garlic cloves, finely chopped
  • 3-4 fresh basil leaves, sliced (can substitute with dried basil)
  • 3-4 TBSP Extra Virgin Olive oil or Almond Oil (better for high-heat)
  • 1 tsp Dried parsley
  • Salt and pepper
  • Freshly grated parmesan (if you are not dairy-free)

Pre-heat the oven to 375 degrees.  Grease bottom of a 13×9″ pan using TBSP of oil.  Using a meat mallet, pound each chicken breast until thin.  Brush olive oil onto each side of the chicken breasts and sprinkle each side with salt and pepper, to taste.

In a small bowl, combine sun-dried tomatoes, basil, garlic and remaining oil.  Mix well.  (Mixing in a  blender or food processor would also work).

Place about 1/4 of the mixture throughout the length of each chicken breast.  Roll the chicken breasts and use a toothpick to secure, if needed.

Put each breast in greased pan, width side down, and sprinkle with dried parsley.  Bake for 15-20 minutes until cooked through.  Sprinkle with grated parmesan. For a nice presentation, slice each breast into 4-5 circular pieces that will showcase the stuffing.

Serve with your favorite sides.  (Suggestion: Roasted Garlic Green Beans and Mashed Yukon Gold Potatoes)

This next ROC recipe is one passed down from my mom.  We ate this about once a week and it tastes like home.

Corn-Flake Crusted Baked Chicken

Makes 4 Servings

  • 4 Boneless Skinless Chicken Breasts
  • 3/4- 1 cup Corn Flake Crumbs (can substitute with finely crushed rice chex or corn chex)
  • Dairy free Margarine (or butter if eating dairy)
  • 1-2 TBSP Canola oil or Almond oil
  • Salt and pepper

Pre-heat oven to 350 degrees.  Grease 13×9″ pan with oil.

In a large zip lock bag, combine corn flake crumbs and salt and pepper to taste.  Add chicken breasts one at a time and shake well until the chicken breast is completely covered.  Repeat with remaining chicken breasts.

Place chicken breasts in greased pan.  If there are leftover crumbs, spread evenly over the top of chicken breasts. Top with a slice of margarine.

Bake 15-20 minutes until cooked through.

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One thought on “ROC (Repeat Old Classics) Tuesday

  1. […] Monday: Sun-Dried Tomato Basil Stuffed Chicken Breasts […]

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