Double Tomato Chicken Food

LEMON AND GARLIC CHICKEN WITH CHERRY TOMATOES

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.

DOUBLE TOMATO BRUSCHETTA

Steps:

• Preheat the oven on broiler setting.
• In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
• Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
• Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
• Broil for 5 minutes, or until the cheese is melted.

DOUBLE TOMATO CHICKEN

Steps:

• Dredge chicken pieces in flour.
• In large non-stick skillet, heat half of the oil over medium-high heat; brown chicken about 4 minutes on each side.
• Transfer to plate, keep warm.
• Drain fat from skillet.
• Add remaining oil to pan; reduce heat to medium.
• Add onion, garlic, oregano, fennel seed and hot pepper flakes; cook, stirring occasionally, until onion is softened, about 5 minutes.
• Add wine, diced tomatoes, sun-dried tomatoes, salt and pepper; boil for 5 minutes.
• Return chicken to pan; cook uncovered, basting chicken often, until juices run clear, about 20-25 minutes.
• Sprinkle with parsley.

DOUBLE TOMATO CHICKEN

Steps:

• in large nonstick skillet, heat half of oil over med-high heat. brown chicken pieces for about 10 minutes. transfer to plate, and pour off fat from pan.
• add remaining oil to pan, reduce heat to medium, add onion, garlic, oregano, fennel seeds and hot pepper flakes, cook stirring occasionally until onion is soft.
• add wine, diced and sun-dried tomatoes, salt and pepper, boil for 5 minutes. return chicken to pan, cook basting chicken often, until juices run clear when chicken is pierced with fork, about 20 to 25 minutes.
• sprinkle with parsley, and serve.

QUICK DOUBLE TOMATO CHICKEN WITH ARTICHOKE HEARTS AND OLIVES

Steps:

• Cook pasta according to package directions; drain, reserving 1/4 cup cooking water.
• In nonstick skillet over medium-high heat, heat 2 tablespoons of oil drained from sun-dried tomatoes. Sprinkle chicken with salt and pepper to taste. Add chicken to skillet and cook until golden, 3-4 minutes.
• Add remaining ingredients and reserved pasta water. Bring to a boil. On medium, cook 4 minutes.
• Add pasta and heat through. If desired, sprinkle with Parmesan chees and chopped basil.

DOUBLE LEMON CHICKEN

Steps:

• Prepare the chicken: In a large bowl, whisk together the egg whites, soy sauce, cornstarch (cornflour), 1/2 teaspoon salt and a good grind of pepper just until there aren't any lumps, about 30 seconds. Working one breast at a time, place the chicken between 2 pieces of parchment paper and use a meat mallet (or the bottom of a pan) to pound the chicken evenly so it's a scant 1/2-inch/1-centimeter thick. Transfer to the egg white bowl and continue with the remaining. Stir everything together gently to coat, and refrigerate to marinate for at least an hour (or overnight if you're getting ahead).
• Meanwhile make the preserved lemon paste: Add all the ingredients to a small, lidded saucepan set over medium-high heat. Bring to a simmer, then lower the heat to medium-low, cover and cook for 12 to 14 minutes, or until the rinds start to look translucent and the juice has reduced by about half. Set aside to cool slightly, then transfer everything to a small food processor and blitz until you have a smooth, spreadable paste. (You should have about 1/4 cup.) Set aside 3 tablespoons for the sauce, then store the rest in a sealed container in the fridge for up to 4 weeks.
• Make the sauce: Add the 3 tablespoons preserved lemon paste, the stock, butter, garlic, sugar, turmeric and half the cumin to a medium saucepan, then place it over medium-high heat. Bring to a boil, then cook, stirring occasionally, for 15 minutes, until reduced by about a third. Measure out roughly 3 tablespoons of the sauce into a small bowl, then add the cornstarch (cornflour) and whisk until there are no lumps. Whisk this back into the sauce pot and cook for 1 minute, whisking continuously, until smooth and thickened slightly. Remove from the heat.
• Heat the oil in a large high-sided frying pan over a medium-high heat. Once hot (a sprinkle of cornstarch dropped into the oil should sizzle right away), fry two of the chicken breasts for 3 minutes per side, or until nicely browned and just cooked through. It should release easily from the skillet with a little help from a metal spatula. Transfer to a paper towel-lined plate and continue with the remaining 2 breasts. It might spit, so turn down the heat if needed. Wipe out the frying pan, add the sauce and bring to a simmer over medium-high heat. Add back all the chicken breasts and cook for just 3 minutes, gently turning them halfway. Remove from the heat and stir in the 2 tablespoons of lemon juice.
• Transfer the chicken breasts (cut them into strips, if you like) to a large serving platter with a lip and pour the sauce all over. Sprinkle with the remaining cumin. In a small bowl, toss together the spring onion, cilantro and remaining 2 tablespoons of lemon juice, and spoon this all over.

DOUBLE MUSHROOM CHICKEN

Steps:

• Preheat oven to 375°F.
• In a nonstick saucepan over medium heat, sauté garlic in olive oil. Add mushrooms. Add cornstarch-chicken broth mixture, salt and pepper and bring to a boil, stirring constantly. Remove from heat. Set aside.
• Rinse chicken pieces. Pat dry. Set aside on parchment paper placed in a large pan.
• Lightly run cold water through porcini mushrooms and drain well. Place them on paper towels and pat until absolutely dry. (Air-dry for a while.) Cut any large pieces by hand. Put them in a food processor. Process well. Add bread crumbs. Process until mixture becomes crumb-like.
• Combine mayonnaise, mustard, 1 1/2 teaspoons paprika and curry powder. Coat chicken pieces, returning the coated pieces to the pan. Sprinkle with mushroom crumbs and additional paprika to give colour.
• Place chicken, uncovered, in oven. After 20 to 25 minutes, baste with half the mushroom sauce. After another 30 minutes add remaining sauce. Do not overcook chicken. Depending on the size of the chicken pieces, chicken should be cooked for about an hour and then checked.

FRESH TOMATO CHICKEN

Steps:

• Arrange chicken in an ovenproof dish.
• They should not overlap.
• In a bowl combine everything else but the cheese.
• Mix well.
• Cover the chicken with the mixture.
• Cover with foil.
• Leave this until you want it, it works well if you do it in the morning but it is not necessary.
• Bake at 180C for 45 minutes.
• Remove foil.
• Sprinkle with cheese and bake for 15 minutes.
• The cheese does not need to brown unless you really want it to, I like it just oozy.
• Serve one breast per person on rice or pasta or couscous.
• Even mashed potato could be nice although I've never tried it.