SAUTEED CHICKEN WITH CHERRY TOMATOES
Adapted from Spices of Life by Nina Simonds.The wine and shallots make this delicious. It is quick to prepare and great for people watching their calories.
Provided by cookiedog
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 12 inch skillet, Dutch oven or casserole with lid. Pour in oil and heat until quite hot. Line pan with a batch of chicken breasts and fry over high heat until golden brown on one side, about 2 1/2 to 3 minutes. Turn over and brown other side. Remove with tongs and continue browning remaining pieces. Set chicken aside.
- Reduce heat to medium, put garlic and shallots in pan, and saute until fragrant, about 15 seconds. Add oregano, white wine, salt and pepper and saute uncovered about 4 to 4 1/2 minutes, shaking pan from time to time.Add tomatoes and return chicken to pan, cover and cook about 10 to 15 minutes, or until chicken is done. Taste for seasoning and adjust if necessary.
- Scoop chicken out onto a platter and serve with rice or over mashed potatoes.
BAKED CHICKEN WITH POTATOES, CHERRY TOMATOES AND HERBS
For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.
Provided by Julia Moskin
Categories dinner, lunch, roasts, main course
Time 4h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
- Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
- Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
- Discard basil sprigs. Garnish with shredded basil and serve immediately.
Nutrition Facts : @context http, Calories 1264, UnsaturatedFat 53 grams, Carbohydrate 60 grams, Fat 80 grams, Fiber 9 grams, Protein 73 grams, SaturatedFat 20 grams, Sodium 1939 milligrams, Sugar 6 grams, TransFat 0 grams
LEMON AND GARLIC CHICKEN WITH CHERRY TOMATOES
This is a summery dish to make in the middle of a cold winter (or early spring), but you can find decent cherry tomatoes even now, from Florida or from Mexico. I marinate the breasts in lemon juice, olive oil, garlic and rosemary before I pound them. This makes them very flavorful, a great savory contrast to the sweet tomato topping.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they weigh 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.
- Remove chicken from marinade and pat dry with paper towels (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
- Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
- Turn oven on low. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some off into a jar or bowl.
- Turn heat on burner down to medium-high. Add wine to pan and stir with a wooden spoon to deglaze. Add cherry tomatoes and cook, stirring often or tossing in the pan, until they begin to shrivel and burst. Add sugar and salt and pepper to taste and continue to cook, tossing the tomatoes in the pan and stirring often, for 5 to 10 minutes, until tomatoes have collapsed but are still intact. Top chicken breasts with the tomatoes, sprinkle with parsley and with Parmesan if using, and serve.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 2 grams, Sodium 629 milligrams, Sugar 3 grams, TransFat 0 grams
BAKED ITALIAN CHICKEN WITH POTATOES
Turn every day ingredients into something special! The chicken does not need to be marinated because this recipe makes a wonderful sauce, but if you do then it will be even more tasty. I like to par boil the potatoes because I really love how it sucks up the flavour of the Italian Dressing. But you can skip this step if you prefer to cook it all in the oven - refer to Note 4 for steps.
Provided by Nagi | RecipeTin Eats
Categories Baked
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 350F/180C.
- Mix together Italian Dressing ingredients.
- Boil or microwave the potatoes until slightly undercooked - about 5 minutes boiling / 5 minutes on high in a steamer in the microwave. Use a fork to rough the potatoes up a bit - this allows the potatoes to absorb more of the dressing flavour - and sprinkle with a pinch of salt and pepper.
- Meanwhile, season the chicken on both sides with salt and pepper. Heat 1/2 tbsp olive oil in large oven proof skillet over high heat.
- Add chicken and brown well on both sides - around 5 minutes each side.
- Remove skillet from heat, and pour off the excess fat.
- Place potatoes around the chicken and pour over the crushed tomatoes. Season with a pinch of salt and pepper and drizzle the Italian Dressing all over.
- Place cherry tomatoes on top and bake for 25 - 30 minutes or until chicken is cooked through.
- Remove from oven and sprinkle on cheese, then bake for a further 5 minutes until the cheese is melted and golden.
- Let stand for 5 to 10 minutes before serving. Garnish with basil leaves if you wish.
EASY TOMATO BAKED BONELESS CHICKEN BREAST
Add a splash of sweet balsamic vinegar and a sprinkle of cheese to Easy Tomato-Baked Boneless Chicken Breast. This delicious dish is a smart choice.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 425ºF.
- Spread onions onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chicken.
- Combine tomatoes, dressing and garlic powder; pour over chicken. Sprinkle with cheese.
- Bake 30 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
CREAMY TUSCAN CHICKEN
Brightened up that chicken dinner with this Creamy Tuscan Chicken recipe.
Categories dinner poultry creamy chicken tuscan chicken best chicken breast recipe best chicken recipe best chicken dinner Italian chicken easy chicken recipe
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.
- In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
- Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.
- Serve with lemon wedges.
Nutrition Facts : Calories 380 calories
BAKED CHICKEN WITH CHERRY TOMATOES
Juicy chicken breasts, sweet smoky tomatoes and all made in the oven. This mediterranean inspired Baked Chicken with Cherry Tomatoes, is packed with flavour and so simple to prepare.
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F/230ºC.
Nutrition Facts : Calories 217 kcal, Carbohydrate 6 g, Protein 13 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 36 mg, Sodium 662 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
BAKED CHICKEN THIGHS WITH CHERRY TOMATOES
Steps:
- Preheat the oven: Set the oven to 375°F (190°C).
- Prep the cherry tomatoes: Cut the cherry tomatoes in half. Place in a bowl with the whole garlic cloves. Sprinkle with balsamic vinegar and olive oil.
Nutrition Facts : Calories 348 kcal, Carbohydrate 4 g, Cholesterol 192 mg, Fiber 1 g, Protein 36 g, SaturatedFat 6 g, Sodium 370 mg, Sugar 2 g, Fat 22 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
TOMATO BASIL BAKED CHICKEN
Tomato Basil Baked Chicken is fresh and light and so easy to make! Marinated chicken breasts are topped with mozzarella cheese and baked to perfection. Fresh or canned tomatoes can be used in this easy chicken breast recipe that is packed with flavor!
Provided by Trish - Mom On Timeout
Number Of Ingredients 17
Steps:
- In a large bowl or ziploc bag, mix the chicken and chicken ingredients together to marinate in the refrigerator for at least 30 minutes (or overnight, if preparing ahead).
- Preheat your oven to 425 degrees.
- Pour 2 tablespoons of olive oil into the bottom of a 9x13 baking dish. Place the cherry tomato ingredients into the bottom of your dish and toss to combine. Lay the chicken across the bed of tomatoes. ).
- Top the chicken with the shredded mozzarella cheese and season with salt and pepper to your liking.
- Place the thyme sprigs on top of the cheese and bake in the oven for 35-38 minutes (or until the internal temperature of your chicken reaches 165 degrees.
- Once the chicken is cooked through, remove from the oven and top with fresh sliced basil before serving. Enjoy!
Nutrition Facts : Calories 499 kcal, Carbohydrate 11 g, Protein 58 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 175 mg, Sodium 518 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
GARLIC TOMATO BASIL CHICKEN
Grape tomatoes burst and cook through a buttery garlic sauce in the Garlic Tomato Basil Chicken recipe! Dinner on the table in minutes!
Provided by Karina
Categories Dinner
Time 20m
Number Of Ingredients 8
Steps:
- Lightly pound chicken breasts between 2 sheets of parchment paper until they are all the same thickness. Season with salt, pepper and garlic powder.
- Heat 2 teaspoons of oil and 2 teaspoons of butter in a skillet or pan over medium-high heat. Fry breasts on both sides until golden browned and completely cooked through (about 5-6 minutes per side, depending on the thickness of your fillets). Once cooked, transfer to a plate and tent with foil to keep warm.
- Heat remaining butter and oil in the pan. Fry garlic until fragrant (about one minute). Add the tomatoes and cook for two minutes, or until they just begin to soften. Turn off the heat and stir through basil.
- Season with any extra salt and pepper, if needed. Add the chicken back into the pan, and spoon the pan juices and tomato/garlic mixture all over the chicken!
- Perfect to serve with a salad, garlic bread, rice or pasta! Serve with balsamic glaze for extra flavour! (Use store bought, or bring 1/2 cup balsamic vinegar to a simmer over low heat until thickened.)
Nutrition Facts : Calories 206 kcal, Carbohydrate 4 g, Protein 25 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 79 mg, Sodium 160 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
THE 25 BEST CHERRY TOMATO RECIPES
Celebrate summer with this collection of the 25 BEST cherry tomato recipes from around the internet. For a quick and easy side or appetizer, try this roasted cherry tomato recipe.
Provided by GypsyPlate
Categories Vegetable Recipes
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Toss cherry tomato halves with olive oil, salt and pepper in a bowl.
- Spread cherry tomato mixture on a lightly greased baking sheet.
- Bake in preheated oven for 25 minutes.
- Garish with fresh herbs.
Nutrition Facts : Calories 82 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 80 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHICKEN WITH TOMATOES AND FETA
A quick tomato sauce makes a delectable base for baked chicken breasts in this weeknight skillet supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. In a large skillet heat oil over high. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add tomatoes and cook until tomatoes break down, 5 to 10 minutes.
- Season chicken with salt and add to skillet. Transfer to oven. Bake until chicken is cooked through, about 17 minutes. Heat broiler. Sprinkle feta over chicken and broil until feta is softened and browned in spots, 2 minutes. Sprinkle with dill for serving.
ONE-PAN CHICKEN AND CHORIZO WITH CHERRY TOMATOES
This baked chicken & chorizo is the simplest of one pan chicken dinners, but also one of the tastiest. Just pile chicken, tomatoes, chorizo, garlic, basil and seasoning into a baking dish and bake until browned and bubbling. So delicious, and a perfect crowd pleasing easy dinner for the family or guests.
Provided by Helen
Categories Main meal
Time 1h10m
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 180C / 355F.
- Place the chicken thighs in a large baking dish. Scatter the garlic cloves in between/over them, then grind over a generous amount of salt and pepper.
- Scatter the chorizo pieces over the chicken, followed by the basil and then the tomatoes.
- Drizzle over the olive oil and balsamic vinegar (if using), then bake for around an hour until the tomatoes are slightly charred and the chicken is cooked through and slightly browned where it pokes through the sauce. Toss and stir once half way through cooking.
- Serve in dishes with toasted bread with olive oil or with a potato side dish.
Nutrition Facts : Calories 721 kcal, Carbohydrate 14 g, Protein 44 g, Fat 54 g, SaturatedFat 16 g, Cholesterol 216 mg, Sodium 847 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
BALSAMIC BAKED CHICKEN BREAST WITH BALSAMIC TOMATO SAUCE AND MOZZARELLA CHEESE
Baked Chicken Breast rubbed with garlic and herbs, dripping with a tomato balsamic sauce and melted mozzarella cheese! It doesn't get any better than this EASY chicken recipe! Let your oven do ALL the work and have the most delicious Baked Chicken on your table in less than 30 minutes!
Provided by Karina
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 220°C | 430°F.
- Place chicken breasts in a baking dish and drizzle with olive oil. Season with oregano, basil, salt, pepper and 1 tablespoon of minced garlic. Rub seasoning all over each breast. Arrange the tomatoes and red onion around the chicken in the dish.
- Whisk together the balsamic vinegar, sugar and remaining garlic in a jug to combine. Pour over the chicken breasts, flip each breast in the sauce to evenly coat.
- Bake in preheated oven for 20-25 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle. Sprinkle with cheese and broil (or grill) for 4-5 minutes, or until cheese is melted and golden.
- Garnish with parsley, and serve with rice or pasta drizzled with the pan juices.
Nutrition Facts : Calories 408 kcal, Carbohydrate 8 g, Protein 47 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 161 mg, Sodium 985 mg, Sugar 6 g, ServingSize 1 serving
CHERRY CHICKEN
Steps:
- Pat the chicken thighs (or breasts) dry with a paper towel and season with kosher salt. Let it sit out while you prep the rest of the ingredients.
- Whisk together the balsamic, honey, olive oil, shallots, salt and pepper. Place the chicken in a re-sealable plastic bag and pour in the marinade. Seal the bag and make sure all the chicken is coated. Let sit at least 30 min and up to overnight in the fridge. Take out of the fridge 30 minutes before placing in hot oven.
- Meanwhile, pit the cherries and set aside.
- To cook chicken: about 30 min before, take it out of the fridge so chicken can come to room temperature. Preheat oven to 400 degrees F. Place chicken thighs (or breasts) skin side up in a shallow roasting dish or cast iron skillet. Nestle the rosemary springs in between the chicken pieces of top with the pitted cherries, moving them around so they fall in between the chicken pieces leaving as much as the skin exposes as possible. The pour the marinade over the chicken. The marinade should generously cover the bottom of the pan.
- Slide the pan into the oven and rotate every 10-12 minutes.
- Cooking times; for breasts: cook 20 minutes; for thighs: cook 45minutes. If using both remove the breasts while the dark meat continues cooking.
- When the dark meat is tender at the bone and cooked through, return breasts to the pan and increase oven to 450 F. Let the sauce reduce and the chicken skin get dark and crispy, about 12 minutes. Move the cherries around again in needed to expose more chicken skin. Brush the chicken with the marinade from the pan every 3-4 minutes to glaze them.
- Serve warm, with crunchy sea salt and freshly grinded black pepper.
SIMPLE CHICKEN AND TOMATOES SKILLET WITH GARLIC AND CAPERS
Easy, flavor-packed ONE PAN chicken and tomatoes skillet dinner. Chicken breasts cooked with garlic and burst fresh tomatoes. A healthy, 30-minute meal!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Lightly pound the chicken breasts to an even thickness. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large, heavy-bottomed skillet, heat 1 tablespoon olive oil over medium high. Once hot, add the chicken breasts, top-side down, and let cook undisturbed for 4 minutes, until lightly browned. Flip and cook an additional 4 minutes. Turn again and continue cooking 3 to 5 additional minutes, flipping every few minutes, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The total cooking time will vary depending upon the thickness of your chicken. Remove to a plate and cover to keep warm.
- Without wiping the pan, reduce the skillet heat to medium. Add the remaining tablespoon olive oil, swirl to coat the pan, then add the red onion and let cook until slightly softened, about 3 minutes, scraping the browned bits off the bottom of the pan as it cooks. Add the garlic and let cook 30 seconds until fragrant, then add the tomatoes, capers, red wine vinegar, honey, and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Let cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the pan. Sprinkle with fresh parsley and serve.
Nutrition Facts : ServingSize 1 (of 4), 1 chicken breast + about 1/3 cup tomato mixture, Calories 224 kcal, Carbohydrate 8 g, Protein 29 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 69 mg, Sodium 588 mg, Fiber 2 g, Sugar 3 g
ROASTED BALSAMIC CHICKEN WITH BABY TOMATOES
I love this recipe. It's great paired with salad and/or brown basmati rice. So Paleo. So delicious!
Provided by KissRiss
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h50m
Yield 4
Number Of Ingredients 8
Steps:
- Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Place the chicken breasts in the vinegar mixture.
- Marinate chicken in the refrigerator for at least 4 hours.
- Preheat oven to 400 degrees F (200 degrees C).
- Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Sprinkle lemon zest and drizzle lemon juice over the chicken.
Nutrition Facts : Calories 322.7 calories, Carbohydrate 9.8 g, Cholesterol 129.2 mg, Fat 9.1 g, Fiber 0.9 g, Protein 48 g, SaturatedFat 2 g, Sodium 259.6 mg, Sugar 4.6 g
TUSCAN CHICKEN WITH CHERRY TOMATOES
This easy recipe has a flavorful sauce that uses the bounty of cherry tomatoes from the garden. Serve over rice or with noodles, or with garlic bread or bruschetta.
Provided by Angie Bergman
Categories Chicken Main Dishes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Season chicken with cayenne, salt, and pepper. Add chicken to the hot skillet and brown for 4 minutes on each side. Remove chicken to a plate; it will not be cooked through yet.
- Add onion to the hot skillet; saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cherry tomatoes; cook until skins begin to wrinkle, about 2 minutes. Add spinach and cook until wilted, 1 to 2 minutes.
- Add coconut cream and Parmesan cheese; simmer for 7 to 10 minutes. Return chicken to the pan and simmer, basting with the sauce as it cooks, until the juices run clear, another 7 to 10 minutes.
Nutrition Facts : Calories 620.2 calories, Carbohydrate 14.3 g, Cholesterol 72.9 mg, Fat 49.5 g, Fiber 3.9 g, Protein 34.8 g, SaturatedFat 33.3 g, Sodium 421.4 mg, Sugar 1 g
More about "baked chicken with cherry tomatoes food"
47 RECIPES TO USE UP THAT PINT OF CHERRY TOMATOES
From tasteofhome.com
Author Kristin Sutter
BAKED CHICKEN WITH FETA, CHERRY TOMATOES AND ... - MY FOOD BAG
From myfoodbag.co.nz
Servings 4-5Energy 2017 kj482 kcalCarbohydrate 25.9gFat 26.9g
CHERRY TOMATO PASTA WITH CHICKEN - MAD ABOUT FOOD
From madaboutfood.co
5/5 (4)Total Time 30 minsCategory DinnerCalories 471 per serving
- Mince garlic cloves and set aside for later. Mix salt, pepper, and oregano in a small bowl. Slice chicken breasts in half horizontally and season on all sides with the mixture.
- Cook the chicken for 4-5 minutes on each side. Remove chicken from the pan and reduce the heat to medium-low. At this point, add your pot of water to the stove to boil the water for the pasta.
- Add the tomatoes to the skillet to blister. Increase the heat to medium. You want to hear the tomatoes sizzle, but not burn. If they start to burn, reduce the heat. Allow the tomatoes to blister for 5 minutes.
HONEY-ROSEMARY CHICKEN WITH CHERRY TOMATOES - FOOD & WINE
From foodandwine.com
5/5 Servings 4
- Preheat the oven to 425°. In a 9-by-13-inch enameled cast-iron or glass baking dish, toss the garlic with 1 tablespoon of the oil. Bake in the oven for 5 minutes, or until sizzling but not browned.
- Place the chicken on a sheet of wax paper, skin side down. Season with salt and pepper and spread with half of the honey. Remove the dish from the oven and push the garlic to the side. Arrange the chicken breasts in the hot dish, skin side up. Season with salt and pepper and spread with the remaining honey.
- Surround the chicken with the cherry tomatoes, 6 of the rosemary sprigs and the dried chiles. Drizzle the remaining 1 tablespoon olive oil on top and season with salt and pepper. Bake for about 25 minutes, occasionally basting with the pan juices, until the chicken is cooked through. Transfer the chicken, tomatoes, and garlic to plates. Stir the vinegar into the baking dish and spoon the sauce over the chicken. Garnish each serving with a rosemary sprig.
PAN ROASTED CHICKEN THIGHS WITH CHERRY TOMATOES - BUNNY'S ...
From bunnyswarmoven.net
Cuisine AmericanCategory DinnerServings 4Estimated Reading Time 5 mins
- Preheat your oven to 424 degrees. Season the chicken with salt and place in a 9 inch baking dish.
- Smash the garlic cloves with the side of a knife and peel them. Grate one garlic clove and put it into a small bowl. Add 2 Tablespoons olive oil,1 1/2 Tablespoons lemon juice, paprika, oregano, brown sugar and cumin to the bowl with the grated garlic. Mix the ingredients together until well combined. Pour the mixture over the chicken in the baking dish and toss to coat the chicken thighs.Add the tomatoes and remaining smashed, peeled garlic cloves to the dish spreading them out around the chicken thighs. Season the cherry tomatoes lightly with salt and drizzle with a little more olive oil. Place the baking dish in the oven and roast for about 30 to 35 minutes or until the chicken thighs are golden and cooked through. Half way through the cooking time (about 15 minutes) remove the baking pan from the oven and stir the tomatoes in the pan without moving the chicken thighs, place the pan back into the oven to cook for the remaining time.When the chicken is done, place the cooked thighs on
BAKED ITALIAN CHICKEN WITH CHERRY TOMATOES - A SAUCY KITCHEN
From asaucykitchen.com
4.7/5 (44)Total Time 30 minsCategory MainsCalories 222 per serving
- Add all of the remaining ingredients to a large bowl and mix together. Make sure to evenly coat the chicken and tomatoes in all the spices.
- Remove the chicken from the bowl and lay out on the prepared baking sheet. Place in the oven and bake for 15 minutes.
- Remove the chicken from the oven and add the remaining tomatoes, olives and juices to the pan surrounding the chicken.
CHICKEN WITH CHERRY TOMATOES AND BASIL PASTA - TALKING MEALS
From talkingmeals.com
Ratings 5Calories 512 per servingCategory Main Course
- Cut chicken into 1 inch by 2 inch pieces (16oz chicken should yield between 20-25 pieces of chicken). Season with salt, pepper, and Italian seasoning. If you are doing this step in advance, store it in an airtight container in the fridge.
- In a large pot of boiling salted water, add a tsp of extra virgin olive oil and cook pasta to al dente, about 7-8 minutes. Drain well, but save a cup of the cooking pasta water for later.
ONE PAN BAKED ITALIAN CHICKEN & TOMATOES - REAL HOUSEMOMS
From realhousemoms.com
4/5 (51)Total Time 35 minsCategory Main DishCalories 238 per serving
- Preheat oven to 400 degrees. Combine chicken, oil, Italian seasoning, salt and pepper, lemon juice, and cherry tomatoes in a large bowl and toss to combine.
- Uncover, add tomatoes and lemon slices to pan, and return to oven uncovered for 10-12 minutes or until chicken is cooked all the way through.
SAUTEED CHICKEN WITH CHERRY TOMATOES - RECIPES
From delish.com
Cuisine French, ItalianEstimated Reading Time 1 minServings 6
- Add half the chicken and cook until golden brown, about 6 minutes total, turning midway through cooking time.
- Set aside. Reduce heat to medium. Add garlic and shallots, and sauté until fragrant, about 15 seconds.
CREAMY TUSCAN CHICKEN WITH CHERRY TOMATOES - THE …
From thehouseonsilverado.com
4.2/5 (4)Total Time 40 minsCategory Main CourseCalories 380 per serving
BAKED CHICKEN WITH FETA, CHERRY TOMATOES AND ... - MY FOOD BAG
From myfoodbag.co.nz
Servings 4-5Energy 1946 kj465 kcalCarbohydrate 30.6gFat 20.0g
PASTA SHELLS WITH CHORIZO, CHERRY TOMATOES AND CORN | RICARDO
From ricardocuisine.com
Servings 4Total Time 32 minsCategory Main Dishes
CHICKEN COUSCOUS WITH CHERRY TOMATOES RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
Servings 4Calories 346 per serving
OVEN BAKED BALSAMIC CHICKEN {WITH CHERRY TOMATOES ...
From feelgoodfoodie.net
Ratings 50Servings 4Cuisine AmerianCategory American
MUSHROOM CHICKEN WITH SPINACH AND CHERRY TOMATOES RECIPE
From recipes.sparkpeople.com
4/5 (7)Calories 200 per servingServings 4
20 MINUTE FLORENTINE BUTTER CHICKEN WITH BURST CHERRY ...
From halfbakedharvest.com
4.3/5 (369)Total Time 20 minsServings 4Calories 553 per serving
PAN ROASTED CHICKEN THIGHS WITH LEMON AND CHERRY TOMATOES ...
From foodandwine.com
4/5 (6)Total Time 55 minsCategory Chicken Thighs
BAKED CAPRESE CHICKEN - THIS HEALTHY TABLE
From thishealthytable.com
CHICKEN RECIPES WITH CHERRY TOMATOES - ALL INFORMATION ...
From therecipes.info
BAKED CHICKEN WITH CHERRY TOMATOES RECIPES
From tfrecipes.com
GRILLED CHICKEN AND BRIE SANDWICH - ALL INFORMATION ABOUT ...
From therecipes.info
BAKED PICCOLO CHERRY TOMATOES & CHICKEN WITH MOZZARELLA CHEESE
From annabelkarmel.com
PARBOILED CHICKEN WINGS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN AND TOMATO RECIPES | BBC GOOD FOOD
"FRIED" TOMATOES RECIPE WITH GARLIC: A HEALTHY SAUTéED RED ...
From 30seconds.com
10 BEST CHICKEN CHERRY TOMATOES PASTA RECIPES | YUMMLY
From yummly.com
OVEN-BAKED CHICKEN WITH CHERRY TOMATOES - 3 RECIPES ...
From tastycraze.com
MEDITERRANEAN CHICKEN WITH CHERRY TOMATOES - ALL ...
From therecipes.info
DISCOVER CHICKEN RECIPES WITH CHERRY TOMATOES 'S POPULAR ...
From tiktok.com
16 CHERRY TOMATO RECIPES - FOOD.COM
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love