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
BASIL CHICKEN WITH ROASTED TOMATOES
Serve a Healthy Living basil chicken dish at dinnertime tonight! Basil Chicken with Roasted Tomatoes is filled with mozzarella for a melty cheese taste.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Make cut in one long side of each chicken breast, being careful to not cut through to opposite side. Fill each pocket with 2 basil leaves and 1 each cheese slice and sun-dried tomato.
- Place chicken on one side of rimmed baking sheet sprayed with cooking spray; add tomatoes to other side of baking sheet. Brush chicken evenly with 1 Tbsp. dressing.
- Bake 30 min. or until chicken is done (165ºF).
- Cut remaining basil leaves into thin slices. Top tomatoes with basil and remaining dressing; toss lightly. Serve chicken topped with tomato mixture.
Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
GRILLED BASIL CHICKEN AND TOMATOES
Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill. It's one of those basil recipes that tastes just like summer. -Laura Lunardi, West Chester, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- For marinade, place first five ingredients in a blender. Cut 4 tomatoes into quarters and add to blender; cover and process until blended. Halve remaining tomatoes for grilling., In a bowl, combine chicken and 2/3 cup marinade; refrigerate, covered, 1 hour, turning occasionally. Reserve remaining marinade for serving., Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat. Grill chicken, covered, until a thermometer reads 165°, 4-6 minutes per side. Grill tomatoes, covered, over medium heat until lightly browned, 2-4 minutes per side. Serve chicken and tomatoes with reserved marinade.
Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 171mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN WITH BASIL AND TOMATOES
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Wipe the chicken pieces dry with paper towels, sprinkle with salt and pepper and brown the pieces a few at a time in the safflower oil in a large skillet. Set the pieces aside and pour off the fat from the skillet.
- Heat the olive oil in the skillet and gently soften the onion with the garlic and carrots over medium heat. Stir in the tomato paste, tomatoes, vinegar, wine and thyme leaves. Add the chicken pieces, cover and simmer over medium heat for 30 to 40 minutes, or until they are cooked. Stir occasionally, turning the pieces over in the sauce.
- Remove the chicken to a serving dish and keep it warm in a low oven. Bring the sauce to a boil, and cook for about 10 minutes to reduce by about one-third. Stir in the creme fraiche and bring to a boil. Cook for five minutes. Correct seasoning and pour the sauce over the chicken pieces. Sprinkle with basil and serve at once.
Nutrition Facts : @context http, Calories 858, UnsaturatedFat 39 grams, Carbohydrate 16 grams, Fat 60 grams, Fiber 4 grams, Protein 53 grams, SaturatedFat 16 grams, Sodium 1664 milligrams, Sugar 8 grams, TransFat 0 grams
BAKED CHICKEN WITH TOMATOES, GARLIC AND BASIL
Inspired by http://ancestral-nutrition.com/20-minute-meal-tomato-basil-chicken/ and http://www.cookthestory.com/2014/04/07/baked-chicken-tomatoes-basil-red-chillies/.
Provided by insulin resistant c
Categories Chicken Thigh & Leg
Time 45m
Yield 4 chicken thighs, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400˚F.
- Place chicken in baking dish.
- Top with tomatoes, garlic and basil leaves.
- Drizzle with olive oil, and season with salt and pepper.
- Bake chicken, uncovered, 40 minutes or until done.
Nutrition Facts : Calories 121.1, Fat 6.2, SaturatedFat 1.2, Cholesterol 57.3, Sodium 61.6, Carbohydrate 2, Fiber 0.5, Sugar 1, Protein 14
TOMATO, BASIL & MOZZARELLA CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, olive oil, salt, pepper, garlic powder, oregano, fresh mozzarella cheese, tomato, fresh basil leaf, dark balsamic vinegar, honey
Provided by Crystal Hatch
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F (200°C).
- On a parchment-lined baking sheet, season both sides of the chicken with olive oil, salt, pepper, garlic powder, and oregano.
- Bake for 30 minutes, or until cooked through and juices run clear.
- While the chicken is in the oven, combine the balsamic vinegar and honey in a sauce pot and simmer, stirring occasionally.
- NOTE: It should take about 20 minutes for the mixture to reduce.
- Once the glaze has reached your desired thickness, remove it from the heat and set aside.
- Remove the chicken from the oven and top with slices of mozzarella and tomato.
- Broil for 8-10 minutes, or until the cheese is melty and the tomatoes are slightly charred.
- While the chicken is broiling, you can chiffonade (cut into thin strips) the basil.
- Drizzle the balsamic glaze over the chicken and top with basil.
- Enjoy!
Nutrition Facts : Calories 883 calories, Carbohydrate 81 grams, Fat 32 grams, Fiber 0 grams, Protein 61 grams, Sugar 77 grams
CHICKEN MILANESE WITH TOMATO, MOZZARELLA AND BASIL SALAD
A classic veal Milanese consists of pounded veal cutlets or chops that have been breaded in crumbs and sometimes Parmesan, then fried until the coating is burnished and brittle. Accompanied by a crisp, bright salad, it's a meal both cooling and rich. In this version, chicken breasts replace the veal, and a salad of tomatoes and mozzarella tossed with garlicky basil oil acts as the foil to the meat. If you want to work ahead, you can coat the cutlets in crumbs up to 4 hours ahead. Store them on a wire rack in the fridge. But try to serve them freshly fried when their coating is at its crunchiest.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.
- In a blender or food processor, combine 2/3 cup oil, basil, garlic and salt to taste; purée until smooth.
- In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.
- Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish.
- In a large skillet, melt butter and remaining 1/4 cup oil over medium heat. As it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining cutlets.
- When oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to a paper towel-lined plate. Sprinkle immediately with salt.
- Taste tomato-mozzarella salad and add more salt and-or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 39 grams, Carbohydrate 22 grams, Fat 59 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 16 grams, Sodium 728 milligrams, Sugar 3 grams, TransFat 0 grams
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