How To make Sun Dried Tomato Mozzarella Appetizers
1 pt Cherry tomatoes
1/4 lb Mozzarella cheese, part
-skim milk, diced 1/4 c Olive oil
1 Garlic clove, minced
2 tb Fresh basil leaf, minced
1/4 c Sun-dried tomatoes,
-oil-packed * Black pepper * If using oil-packed tomatoes, drain well and pat dry. Mince. If using dehydrated, soak in water for a few minutes according to directions on package. Dry, then mince. Cut mozzarella into 1/4-inch cubes. Chop fresh basil leaves finely. Mince garlic clove; use more garlic if preferred. Combine the cheese, basil, garlic, sun-dried tomatoes and black pepper in small bowl. Add the olive oil and blend well. Cover and refrigerate 1 hour to blend flavors. Just before serving, prepare cherry tomatoes by removing the stem end, cutting a thin slice from bottom of tomato to keep it setting straight and removing center from tomatoes with melon baller or small spoon. Sprinkle inside of tomatoes very lightly with salt and invert on paper towels to drain briefly. Stuff the tomatoes with the cheese mixture, garnish with small basil leaves and serve immediately. NOTES : For best flavor fresh tomatoes should not be refrigerated; plan on serving these soon after filling.
How To make Sun Dried Tomato Mozzarella Appetizers's Videos
Sun Dried Tomato and Cheese Stuffed Chicken Rollatini
Stuffed with Sun Dried Tomato Bruschetta, mozzarella and spinach rolled, breaded and baked in the oven. Easy to make, and the chicken comes out so juicy and DEEELISH!
6 Smart Points • 267 Calories
See the full recipe here:
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Sun-Dried Tomato & Mozzarella-Stuffed Chicken
INGREDIENTS:
¼ c. baby spinach
2 tbsp. sun-dried tomatoes
2 ½ oz. chicken breast
1 tsp. garlic
2 tbsp. butter
1 oz. mozzarella
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Sundried Tomato & Basil Cream Cheese Spread
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30 Minutes Creamy Sun Dried Tomato Pasta with Chicken and Mozzarella
Sun-dried tomato pasta is hearty, rich, flavorful chicken pasta recipe that can be made in under 30 minutes. It has a chewy, sweet intense tomato flavor sun-dried tomato with creamy chicken, and loads of baby spinach.
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4 servings
Ingredients
1 pound pasta (used any shape you like)
1 pound chicken breasts
4 oz sun dried tomatoes soaked in olive oil
1 tablespoon butter
3 cloves garlic
2 tablespoon flour
1/4 cup dry white wine
1 cup half and half
3/4 – 1 teaspoon smoked paprika(divided)
1 teaspoon salt (divided)
1/4 teaspoon pepper
1 teaspoon Italian seasoning
6 oz baby spinach
1 tablespoon fresh basil leaves
1/2 teaspoon red pepper flakes
3/4 cup Mozzarella cheese
1 cup Parmesan cheese
Instructions
Cook pasta according to packet instructions, until al-dente. Reserve 1/2 cup of pasta cooked water. Drain pasta and set aside.
In a large skillet or pot drain out olive oil in which sun dried tomatoes are soaking. Heat the oil, add chicken breasts, and sprinkle 1/2 teaspoon of smoked paprika and 1/4 teaspoon of salt over the chicken.
Constantly stir and cook chicken for 2 to 3 minutes until chicken turns white.
Add butter to the pan along with minced garlic.
Sauté and cook for 30 seconds.
Add drained sun dried tomatoes and cook for a minute until fragrant.
Sprinkle flour, stirring constantly, and cook for 2 minutes until flour is cooked through. Remember to keep stirring to prevent flour from burning at the bottom of the pan.
Pour white wine, stir, and allow it to simmer down for 1 to 2 minutes or until the sauce in the pan begins to thicken.
Reduce heat to medium, pour half and half, and stir well.
Season sauce with 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon smoked paprika, and 1 teaspoon Italian seasoning.
If the sauce begins to thicken a lot, adjust by pouring little pasta water.
Recipe link -
Sun Dried Tomato & Smoked Mozzarella Bruschetta Recipe - Laura Vitale - Laura in the Kitchen Ep 384
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