Type what you have

Ingredients

• ✓ sun-dried tomato
• cedar plank
• salmon fillet
• parsley
• sun-dried tomato and oregano salad dressing
• olive oil

Instructions

1. 1 Soak the cedar planks in water for several hours or overnight.
2. 2 Preheat an outdoor grill for high heat. Brush the planks with olive oil.
3. 3 Cut the salmon fillet into three portions. Brush with olive oil and sprinkle parsley and sun-dried tomatoes over the top. Drizzle with salad dressing.
4. 4 Place the planks on the preheated grill and let them heat up for about 5 minutes. Place the salmon fillets on the planks. Cover and cook for 15 to 20 minutes. Fish is done when it can be flaked with a fork. Remove quickly to avoid over cooking and drying out the fish. Serve piping hot.

By Ben Shapiro

Ingredients

• ✓ sun-dried tomato
• toothpick
• cream cheese
• garlic
• cilantro
• banana pepper
• bacon

Instructions

1. 1 Soak toothpicks in water for 15 minutes.
2. 2 Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a 'T'. Remove seeds, as desired, using a paring knife.
5. 5 Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed.
6. 6 Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.

By Paulie

Ingredients

• ✓ sun-dried tomato
• ramen noodle
• spinach
• water
• pasta sauce
• olive oil
• parmesan cheese

Instructions

1. 1 Break block of ramen into 4 equal pieces. Place in a medium microwave-safe bowl and top with spinach. Fill bowl with water until noodles are covered. Microwave on high until noodles are cooked and spinach is wilted, 3 1/2 minutes.
2. 2 Pour out excess water. Add pasta sauce, sun-dried tomatoes, and olive oil; mix until noodles are coated. Microwave again until sauce is warm, about 30 seconds. Top with Parmesan cheese.

By rebeccalm89

Ingredients

• ✓ sun-dried tomato
• penne pasta
• shrimp
• scallop
• artichoke heart
• heavy cream
• parmesan cheese
• kalamata olive

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta, and sprinkle olives on top.

By Traci

Ingredients

• ✓ sun-dried tomato
• hazelnut
• spaghetti
• olive oil
• pepperoncini pepper
• garlic
• anchovy paste
• marsala wine
• kalamata olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.
2. 2 Bake in the preheated oven until hazelnuts become fragrant, about 10 minutes. Allow hazelnuts to cool completely on baking sheet. Rub cooled hazelnuts between your palms to remove the bitter paper-like skins. Transfer hazelnuts to a resealable bag and close. Crush nuts using a rolling pin.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain.
4. 4 Pour enough olive oil into a skillet over medium heat to coat the bottom; cook and stir pepperoncini peppers and garlic in the hot oil until garlic is golden, about 3 minutes. Add sun-dried tomatoes, hazelnuts, and anchovy paste; cook and stir until warmed, about 2 minutes.
5. 5 Transfer spaghetti to the hazelnut mixture; add Marsala wine. Toss mixture in skillet over medium heat until evenly combined and wine is slightly evaporated, 2 to 3 minutes. Split spaghetti mixture onto 2 plates; top with olives.

By Patrick Lipo

Ingredients

• ✓ sun-dried tomato
• olive oil
• chicken breast
• heavy cream
• chicken broth
• garlic powder
• italian seasoning
• parmesan cheese
• spinach

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat and cook chicken until no longer pink in the middle, 5 to 10 minutes. Transfer to a plate and set aside.
2. 2 Pour cream and chicken broth into the skillet. Add garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium-high heat until sauce starts to thicken, about 5 minutes. Add spinach and sun dried tomatoes and simmer until spinach starts to wilt, 3 to 5 minutes.
3. 3 Return chicken to sauce in the skillet and heat through, about 3 minutes. Season with salt and pepper.

By KKraft

Ingredients

• ✓ sun-dried tomato
• olive oil
• onion
• chicken leg quarter
• garlic
• chicken stock
• balsamic vinegar
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet, heat oil over medium heat. Add onion and reduce heat to low. Allow onion to caramelize, stirring only enough to prevent sticking and to be sure that all sides are fully cooked. Add garlic and saute briefly.
3. 3 Increase heat to medium. Add chicken hindquarters to skillet and brown on both sides. Remove chicken, onion and garlic and place in a 9x13 inch baking dish.
4. 4 Combine the stock and vinegar. Deglaze the skillet with this mixture, then bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened. Pour mixture over chicken and stir in the sun dried tomatoes. Cover dish tightly and bake in the preheated oven for 15 to 20 minutes, or until chicken is done and juices run clear.

By GYPSY-WITCH

Ingredients

• ✓ sun-dried tomato
• pesto
• pie crust
• goat cheese
• egg
• half-and-half
• flour
• oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
2. 2 In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
3. 3 Bake in preheated oven for 30 minutes, or until done.

By Il Max

Ingredients

• ✓ sun-dried tomato
• italian herb
• olive oil
• balsamic vinegar
• garlic
• sun-dried tomato oil
• white sugar
• monkfish tail fillet
• salt
• black pepper
• butter
• parsley

Instructions

1. 1 Combine sun-dried tomatoes, 2 tablespoons olive oil, balsamic vinegar, garlic, sun-dried tomato oil, and sugar in a small bowl; set aside.
2. 2 Remove purple translucent membrane from each fillet using a sharp knife. Cut each fillet, crosswise, into 3 to 4 pieces; season with salt and black pepper.
3. 3 Heat remaining 1 tablespoon olive oil and butter in a large skillet over medium-high heat. Add monkfish; sear until golden brown, about 3 minutes. Flip; continue cooking until opaque throughout, 2 to 3 minutes more. Reduce heat to low, transfer monkfish to a plate; cover with aluminum foil to keep warm.
4. 4 Add sun-dried tomato mixture to the skillet; quickly stir until just warmed, about 20 seconds. Spoon over monkfish; garnish with parsley.

By France Cevallos

Ingredients

• ✓ sun-dried tomato
• portobello mushroom
• olive oil
• oregano
• sea salt
• black pepper
• red bell pepper
• garlic
• olive oil
• spinach leaf
• avocado
• parmesan cheese

Instructions

1. 1 Soak sun-dried tomatoes in a bowl of hot water until softened, about 20 minutes. Drain.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Line a baking sheet with parchment paper.
4. 4 Rub the caps of the portobello mushrooms with 2 tablespoons olive oil, or as needed; arrange mushrooms gill sides up on the prepared baking sheet. Season mushrooms with oregano, sea salt, and black pepper.
5. 5 Bake mushrooms in the preheated oven until tender, 8 to 10 minutes.
6. 6 Place the mushroom stems, sun-dried tomatoes, red bell pepper, and garlic cloves in a food processor; pulse until finely chopped.
7. 7 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook and stir sun-dried tomato mixture in the hot oil until fragrant, about 2 minutes.
8. 8 Stir spinach into the skillet; cover, reduce heat to medium-low, and cook until spinach is wilted, about 3 minutes more, stirring occasionally. Drain excess liquid from skillet.
9. 9 Spoon spinach mixture over baked mushroom caps.
10. 10 Divide diced avocado atop stuff mushrooms and sprinkle with Parmesan cheese to serve.

By tamiru

Ingredients

• ✓ sun-dried tomato
• rosemary
• basil
• garlic
• black pepper
• olive oil
• pork chop
• lemon juice
• feta cheese
• basil

Instructions

1. 1 In a small bowl, stir together rosemary, basil, garlic, and pepper.
2. 2 Heat olive oil in a large skillet over medium heat. Dip pork chops in lemon juice, and sprinkle both sides with herb mixture. Place pork chops in skillet, and sear both sides, about 7 minutes per side. Reduce heat to low. Sprinkle feta on top of chops; cover skillet, and cook until cheese begins to melt, about 5 minutes.

By MBC

Ingredients

• ✓ sun-dried tomato
• olive oil
• garlic
• eggplant
• penne pasta
• cream cheese
• milk
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 While the pasta is cooking, add enough olive oil to coat the bottom of a large frying pan. Heat over medium heat. Add garlic to hot oil and saute until tender, but not brown, 1 to 2 minutes. Add eggplant, salt, and pepper. Increase heat to medium-high and cook until eggplant is tender and browned, about 15 minutes.
2. 2 While the eggplant is cooking, bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.
3. 3 Add cream cheese and 1/2 cup milk to the eggplant; stir to combine. Add more milk if necessary to make a smooth cream sauce. Add sun-dried tomatoes and cook until warmed through, 1 to 2 minutes.
4. 4 Serve eggplant mixture over pasta and sprinkle with Parmesan cheese.

By vegiewings

Ingredients

• ✓ sun-dried tomato
• mint
• red wine vinegar
• water
• rose water
• salt
• black pepper
• tomato
• red onion
• cucumber
• green bell pepper

Instructions

1. 1 Whisk mint, vinegar, water, rose water, salt, and pepper together in a bowl until dressing is smooth.
2. 2 Mix tomatoes, onion, cucumber, green bell pepper, and sun-dried tomatoes together in a bowl. Pour dressing over tomato mixture and stir to coat.

By carolfromsweden

Ingredients

• ✓ sun-dried tomato
• egg
• chicken breast
• spinach
• bacon
• cheddar cheese
• mozzarella cheese
• mayonnaise
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Whisk egg in shallow bowl. Dip and coat chicken breasts in the egg.
3. 3 Heat a nonstick pan over medium-high heat. Brown chicken, flipping to ensure both sides are cooked, 5 to 7 minutes total.
4. 4 Meanwhile, combine spinach, bacon, tomatoes, Cheddar cheese, mozzarella cheese, mayonnaise, and garlic in a medium bowl.
5. 5 Remove chicken from the pan. Slice into the meatiest, thickest side of each breast carefully in a butterfly-cut, creating a "pocket" for the stuffing. Stuff liberally with spinach mixture.
6. 6 Place stuffed chicken into a baking dish, with stuffing mixture at the top. If pieces cannot stand on their own, lean against each other or the side of the baking dish to ensure stuffing remains inside chicken. Sprinkle each with salt and pepper. Cover the dish.
7. 7 Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 40 minutes.

By beansontoast

Ingredients

• ✓ sun-dried tomato
• olive oil
• chicken breast
• salt
• black pepper
• yellow onion
• garlic
• thyme
• flour
• chicken broth
• oil

Instructions

1. 1 Heat oil in a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper and add to hot oil. Cook for 4 minutes, then flip and cook until browned, about 4 minutes more. Remove chicken to a plate.
2. 2 Add onion, garlic, and thyme leaves to the skillet. Cook, stirring frequently, for 3 minutes. Stir in flour; mix until combined. Add broth and sun-dried tomatoes. Return chicken to the skillet and bring mixture to a boil. Reduce heat, cover, and simmer until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By rayne drops

Ingredients

• ✓ sun-dried tomato
• forest mushroom blend
• shiitake mushroom
• olive oil
• pheasant
• garlic
• basil
• butter
• shallot
• portobello mushroom
• arrowroot powder
• salt

Instructions

1. 1 In a small bowl, reconstitute dried mushrooms in water according to package instructions. Drain, and reserve the water. Chop reconstituted mushrooms into small pieces.
2. 2 Heat olive oil in a large heavy skillet over medium heat. Saute pheasant meat with garlic and basil until lightly browned. Remove meat from pan with a slotted spoon, and set aside. Add butter to oil in skillet. Saute shallots, reconstituted mushrooms and portobello mushroom until golden brown. Stir in sun-dried tomatoes, and all but 1/4 cup of the mushroom soaking water. Dissolve arrowroot powder in water, and stir into mushroom mixture. Return pheasant meat to skillet, and simmer 30 minutes.

By Sarah

Ingredients

• ✓ sun-dried tomato
• ground beef
• green onion
• garlic
• green pepper
• egg
• bread crumb
• worcestershire sauce
• hot pepper sauce
• salt
• pepper
• vegetable oil
• english muffin

Instructions

1. 1 Mix the beef, sun-dried tomato, green onions, garlic, bell pepper, egg, bread crumbs, Worcestershire sauce, salt, and pepper together in a bowl using your hands to assure the ingredients are equally integrated. Form into 8 1/2-inch thick patties.
2. 2 Heat the vegetable oil in a skillet over medium-high heat. Cook the burgers in the hot skillet until cooked to your desired degree of doneness, 5 to 6 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on the toasted English muffins.

By Chester

Ingredients

• ✓ sun-dried tomato
• olive oil
• yellow onion
• dill
• garlic
• spinach
• dry sherry
• curry powder
• cayenne pepper
• chickpea
• vegetable broth
• whole wheat couscous
• salt

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
2. 2 Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.

By justine

Ingredients

• ✓ sun-dried tomato
• butter
• olive oil
• shallot
• garlic
• shrimp
• red pepper flakes
• salt
• pepper
• oil
• cognac
• half-and-half

Instructions

1. 1 Heat butter and olive oil in a large skillet over medium-high heat. Add shallots and garlic; cook until lightly browned. Add shrimp; season with pepper flakes, salt, and black pepper. Add sun-dried tomatoes; cook, stirring occasionally, until shrimp begin to brown, about 5 minutes.
2. 2 Pour cognac into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Reduce heat to low. Add half-and-half; simmer until slightly thickened, about 5 minutes.

By jade

Ingredients

• ✓ sun-dried tomato
• cheese tortellini
• chicken breast
• salt
• black pepper
• garlic
• tomato
• whipping cream
• white wine
• spinach
• basil
• heavy cream
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top but skin is nearly soft, about 2 minutes. Drain well.
2. 2 Slice sun-dried tomatoes thinly. Heat 1 tablespoon reserved tomato oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to the skillet; saute until golden, 3 to 4 minutes. Add garlic and stir for 30 seconds. Pour in sun-dried tomatoes, diced tomatoes, cream, and white wine; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is just cooked through, about 3 minutes.
3. 3 Transfer chicken to a separate dish. Add spinach and basil to the skillet and stir. Increase heat slightly and boil until sauce thickens enough to coat the back of a spoon, about 3 minutes. Season sauce with salt and pepper. Return chicken and cooked tortellini to skillet; cook and stir over medium heat until heated through, about 2 minutes more. Stir in Parmesan cheese.

By dat1guy

Ingredients

• ✓ sun-dried tomato
• farfalle pasta
• olive oil
• shallot
• garlic
• white wine
• gorgonzola cheese
• chicken stock
• salt
• black pepper
• rotisserie chicken
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
2. 2 Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
3. 3 Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.

By Brian Graves

Ingredients

• ✓ sun-dried tomato
• chicken breast
• salt
• pepper
• butter
• garlic
• italian seasoning
• red pepper flakes
• white wine
• chicken broth
• heavy cream
• basil

Instructions

1. 1 Place chicken breasts in a resealable plastic bag and pound to an even thickness. If breasts are very large, cut them in half. Season lightly with salt and pepper.
2. 2 Melt 4 tablespoons butter in a large nonstick skillet over medium heat and cook 1/2 of the chicken breasts until they are no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet and set aside. Melt another 4 tablespoons butter and repeat with the remaining chicken breasts. Set aside.
3. 3 Melt remaining 2 tablespoons butter in the same skillet and add garlic, Italian seasoning, and red pepper flakes. Cook, stirring constantly, for 1 minute. Pour in wine and bring to a boil. Reduce heat and simmer for 2 minutes. Pour in chicken broth, return to a boil, reduce heat, and simmer for 5 minutes. Stir in cream and sun-dried tomatoes. Simmer for 5 minutes.
4. 4 Stir in basil and return chicken to the skillet. Cook until chicken is thoroughly heated and sauce has thickened, about 5 minutes.

By Cooking44

Ingredients

• ✓ sun-dried tomato
• chicken thigh
• salt
• black pepper
• olive oil
• garlic
• thyme
• rosemary
• chicken broth
• oil
• heavy cream
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Season chicken thighs with salt and pepper.
2. 2 Heat an oven-proof skillet over high heat. When hot, add 1 tablespoon oil, then add chicken. Cook until well seared, about 3 minutes per side. Transfer chicken to a plate and reduce the heat to medium.
3. 3 Add remaining 1/2 tablespoon oil, then add garlic, thyme, and rosemary; let spices bloom for 1 minute. Pour in chicken broth, then add sun-dried tomatoes, then add cream. Stir well, then blend in Parmesan cheese. Bring to a light simmer. Return chicken to the pan.
4. 4 Transfer the skillet to the preheated oven and bake, uncovered, until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Remove from the oven and allow to cool slightly to let the sauce thicken before serving, about 5 minutes.

By Christine Watson

Ingredients

• ✓ sun-dried tomato
• olive oil
• fettuccine pasta
• greek yogurt
• sour cream
• garlic
• tomato
• sugar
• tomato paste
• salt
• black pepper
• spinach
• red pepper flakes

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1 cup of pasta water, and set noodles aside.
2. 2 Mix together Greek yogurt and sour cream in a small bowl.
3. 3 Meanwhile, heat remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add sun-dried tomatoes and garlic and saute until fragrant, about 2 minutes. Reduce heat to medium-low and mix in diced tomatoes, sugar, and tomato paste. Stir until well combined. Whisk in yogurt mixture swiftly. You'll want to slowly add it in, but whisk fast to get it all incorporated well. Increase heat to medium-high and simmer until sauce starts to thicken, 5 to 7 minutes. Season with salt and pepper.
4. 4 Add baby spinach to sauce and cook until wilted, about 2 minutes. Add cooked fettuccine and remove skillet from heat. Toss to coat pasta with sauce. If sauce seems too thick, thin with some of the reserved pasta water, 1 tablespoon at a time. Top with crushed red pepper to taste.

By ybseball

Ingredients

• ✓ sun-dried tomato
• goat cheese
• garlic and herb seasoning blend
• herb
• flour
• salt
• black pepper
• chicken thigh
• butter
• olive oil
• sage
• chicken broth
• white wine
• lemon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine goat cheese and sun-dried tomatoes in a small bowl. Combine flour, salt, and pepper in a second small bowl.
3. 3 Place chicken thighs onto a cutting board and cover with a layer of plastic wrap. Pound thighs gently with a meat mallet to flatten. Spread an equal amount of goat cheese mixture evenly down the middle of each thigh. Starting at the short end, roll meat around filling and secure with toothpicks or kitchen twine.
4. 4 Dredge each chicken roll in the flour mixture, then shake off any excess and place onto a plate.
5. 5 Heat 2 tablespoons butter and olive oil in a skillet over medium-high heat. Place chicken into the pan and cook until browned, about 2 minutes per side. Transfer to an oven-safe dish.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium heat until bubbly and brown. Add sage and swirl the pan until sage becomes fragrant. Pour in broth, wine, and lemon juice. Bring to a simmer, then reduce the heat to low.
8. 8 Transfer chicken back to the skillet and cook in the sauce for about 2 minutes, turning frequently to coat. Transfer to plates and spoon sauce over top.

By Kim's Cooking Now

Ingredients

• ✓ sun-dried tomato
• chicken breast
• italian seasoning
• salt
• pepper
• olive oil
• butter
• garlic
• cream of chicken soup
• milk
• italian seasoning
• salt
• pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
3. 3 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.
4. 4 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.

By JS_UPenn

Ingredients

• ✓ sun-dried tomato
• chicken breast
• salad dressing
• wheat bread
• parmesan cheese
• thyme
• pepper
• feta cheese
• sour cream
• vegetable oil
• garlic
• spinach
• green onion
• mushroom

Instructions

1. 1 Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
2. 2 Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.
3. 3 In a large bowl, stir together the feta and sour cream. Set aside.
4. 4 Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.
5. 5 Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
6. 6 Preheat the oven to 400 degrees F (200 degrees C).
7. 7 Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.
8. 8 Bake, uncovered, in a preheated oven for 25 minutes.

By Adrienne Belaire

Ingredients

• ✓ sun-dried tomato
• fettuccini pasta
• bacon
• garlic
• panko bread crumb
• bay scallop
• italian seasoning
• salt
• black pepper
• white wine
• heavy cream
• baby spinach
• parmesan cheese
• microgreen

Instructions

1. 1 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.
2. 2 Meanwhile, place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until crisp-tender, 3 to 5 minutes. Drain bacon slices on paper towels.
3. 3 Add minced garlic to the remaining bacon grease and cook until fragrant, about 30 seconds. Add bread crumbs and cook until golden, about 30 seconds more. Remove panko-garlic mixture to a small bowl.
4. 4 Blot dry bay scallops with a paper towel. Season bay scallops with Italian seasoning, salt, and pepper.
5. 5 Cook bay scallops in the same skillet until nicely golden, about 2 minutes. Pour in white wine and cream. Stir to combine. Add spinach, Parmesan Cheese, sun-dried tomatoes, and crumble in cooked bacon; stir to combine.
6. 6 Drain pasta, reserving 1/3 cup pasta water. Add fettuccine noodles to the skillet with scallop mixture and mix to combine. If sauce is too thick, add reserved pasta water a little at a time to thin out sauce.
7. 7 Plate fettuccine mixture and garnish with toasted panko and microgreens, if desired. Serve immediately.

By thedailygourmet

Ingredients

• ✓ sun-dried tomato
• butter
• shallot
• garlic
• lemon juice
• white wine
• kosher salt
• black pepper
• artichoke heart
• butter
• all-purpose flour
• seasoned salt
• mahi mahi
• olive oil

Instructions

1. 1 Make sauce: Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir shallot and garlic in butter until soft and fragrant, about 5 minutes.
2. 2 Pour lemon juice and white wine into the skillet; season with kosher salt and black pepper. Simmer, stirring occasionally, until liquid reduces enough to stick to the back of a spoon, 20 to 30 minutes.
3. 3 Stir tomatoes and artichoke hearts into reduced sauce; cook until warmed through, 2 to 3 minutes more. Remove the skillet from heat, add cold butter pieces, and swirl the skillet off heat until butter melts and emulsifies into sauce. Cover and keep warm.
4. 4 Make fish: Stir flour and seasoned salt together in a wide, shallow bowl. Dredge mahi-mahi fillets in flour mixture to coat.
5. 5 Heat olive oil in a separate skillet over medium heat. Fry mahi-mahi in hot oil until fish flakes easily with a fork in the center, 3 to 5 minutes per side. Transfer mahi-mahi to a platter; top with sauce.

By capcomp

Ingredients

• ✓ sun-dried tomato
• chicken breast
• butter
• garlic
• oregano
• thyme
• chicken broth
• bacon
• angel hair pasta
• flour
• parmesan cheese
• whipping cream
• red pepper flakes
• salt

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book to butterfly.
3. 3 Melt butter in a large, oven-safe skillet over medium-high heat. Add garlic, oregano, thyme. Sauté until fragrant, about 30 seconds.
4. 4 Add chicken and cook until golden brown but not fully cooked, 3 to 4 minutes per side.
5. 5 Pour 1/4 cup chicken broth into the skillet and bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, about 15 minutes.
6. 6 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes; chop.
7. 7 At the same time, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
8. 8 Remove skillet from the oven and transfer chicken to a plate, reserving juices in the skillet. Keep chicken warm and place skillet on the stovetop.
9. 9 Whisk flour into the skillet over medium heat. Add remaining chicken broth, Parmesan cheese, and whipping cream. Whisk until combined.
10. 10 Add sun-dried tomatoes, red pepper flakes, and salt. Add bacon and chicken back into the skillet.
11. 11 Serve on top of hot cooked pasta.

By thedailygourmet