Keyword: stuffed chicken breast w/ sun-dried tomatoes

Sun-dried tomato recipes are — for some — just a ‘90s fad food. But for plenty of us, their very unique flavor pairs well with a variety of dishes making them staples in our everyday cooking.  Sun-dried tomatoes represent a gourmet touch coming from an ancient tradition of the cuisine of Southern Italy. Italians originally dried salted tomatoes on their ceramic roof tops in the summer sun. This process removes all the water content, resulting in the tomatoes becoming richer in color and taste with more concentrated minerals and vitamins. On the other hand, it is possible to oven dry tomatoes but the difference in taste is enormous. The fast-drying process will not allow the natural acidity of the tomatoes to disappear, giving them a sharp acidic after taste. True sun-dried tomatoes have a sweet taste from beginning to end. 

The popularity of sun-dried tomatoes in North America surged in the late 1980’s to early 1990’s. At that time, they were classed as a gourmet ingredient found only in the specialty isle of the grocery store. Today that is no longer the case.

Depending on how they’re packed and stored, sun-dried tomatoes can last in your pantry, fridge, or freezer for anywhere from weeks to years, and if you’re wondering how to use sun-dried tomatoes, the answer is simple: There’s no wrong way. My choice today is to use them in a stuffing with some gouda cheese for chicken breast.

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Stuffed Turkey Breast w/ Lime Salsa Gouda & Sun Dried Tomatoes

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Course

Main Dish

Keyword

stuffed chicken breast w/ sun-dried tomatoes

Servings

MetricUS Imperial

Ingredients

Turkey Breast

• 454 gm gm boneless/skinless turkey breast OR with skin, your choice.
• 1 tsp EACH salt & pepper
• 1/2 tsp ginger powder
• 1/2 tsp garlic powder
• 1 Tbsp olive oil
• 2-3 cloves garlic, thinly sliced

Stuffing

• 85 gm Lime Salsa Gouda cheese, finely grated
• 1/2 cup sundried tomatoes, sliced in seasoned oil
• 1/2 small zucchini, thinly sliced
• reserved seasoned oil

Course Main Dish Keyword stuffed chicken breast w/ sun-dried tomatoes Servings MetricUS Imperial Ingredients Turkey Breast 454 gm gm boneless/skinless turkey breast OR with skin, your choice. 1 tsp EACH salt & pepper 1/2 tsp ginger powder 1/2 tsp garlic powder 1 Tbsp olive oil 2-3 cloves garlic, thinly sliced Stuffing 85 gm Lime Salsa Gouda cheese, finely grated 1/2 cup sundried tomatoes, sliced in seasoned oil 1/2 small zucchini, thinly sliced reserved seasoned oil

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Turkey Breast

1. Slice the turkey breast in half lengthwise then slice each piece in the middle (don't cut all the way through). The second slice should have formed a 'pocket' for the stuffing.
2. Mix together salt, pepper, ginger, garlic powder & olive oil. Brush the mixture on the turkey inside & out. Set aside to marinate for at least 30 minutes.

Stuffing

1. Finely grate Gouda cheese. Drain sundried tomatoes on paper towel. Thinly slice zucchini.

Assembly

1. Preheat oven to 350 F. Line a small baking pan with foil paper. Set aside.
2. In the pocket of each turkey breast piece, place 1/2 of the cheese, 1/2 of the tomatoes & 1/2 of the zucchini slices.
3. Seal each stuffed breast with toothpicks threaded along the edges of the turkey. Heat some of the reserved seasoned oil in a small saucepan. Add the sliced garlic & sauté for a couple of minutes. Carefully add the stuffed turkey breasts & sear each piece on both sides.
4. Place the breasts on a foil lined baking pan. Bake for about 25-30 minutes or when 165 F. is reached on an instant thermometer.