FRESH TOMATO CHICKEN
This is a really quick quick dish. It does benefit from a long marinade but can cope without it. I like the pantry aspect of it, in that I almost always have all of the ingredients required.
Provided by Sassy Syrah
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 287.8, Fat 14.2, SaturatedFat 4.2, Cholesterol 94.5, Sodium 293.1, Carbohydrate 5.4, Fiber 1.3, Sugar 3, Protein 33.3
SUNDAY CHICKEN IN FRESH TOMATO AND VINEGAR SAUCE
Steps:
- Set peeled tomatoes in a saucepan. Bring to a simmer and cook until mixture has broken down and has reduced to a 1 cup of puree. Pat chicken dry; salt each piece lightly. Heat oil over medium heat. When hot, add thigh and drumstick pieces and unpeeled garlic and sear in hot fat for 3 minutes a side. Add breast and wing pieces and sear those as well until golden brown, about 3 minutes a side.
- Remove breast and wing pieces and continue to saute leg and thigh pieces so flesh continues to brown as it cooks, about 10 minutes, add reserved breast and wing pieces and cover. Continue to cook, over gentle heat for another 15 minutes or until juices of the chicken run clear when the thigh piece is pricked.
- Remove chicken to a platter and keep it warm, loosely covered with foil. Discard all but 1 tablespoon of fat and add 1 tablespoon of butter (if all the fat is too dark, replace it with fresh butter). Mash garlic against the sides of the pan and skins should slide off easily; discard skins. Add vinegar, fresh cup of reduced tomato puree and red wine.
- Bring liquid to a boil. Reduce it over high eat until only 1 cup remains, mashing garlic into sauce; season with 1 teaspoon of salt and freshly ground black pepper. Remove skin and fat from chicken pieces and return them to sauce and turn chicken in sauce (*recipe can be made ahead of time up until this point). Reheat chicken, over gentle heat for 4 minutes. Stir in parsley and turn the chicken over in the sauce to ensure pieces are well coated. Garnish with watercress
CHICKEN PARMIGIANA WITH FRESH TOMATO SAUCE
Make the sauce from Chicken Parmigiana with Fresh Tomato Sauce in less than ten minutes. The fresh tomato sauce really complements the crispy chicken!
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Add Parmesan to coating mix in shaker bag; shake gently to combine. Coat chicken with Parmesan mixture, then bake as directed on package.
- Meanwhile, cook onions in dressing in large skillet on medium-high heat 4 min. or until onions are crisp-tender. Stir in tomatoes; cook 2 to 3 min. or until heated through, stirring occasionally. Stir in basil. Keep warm.
- Top chicken with sauce and cheese.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1020 mg, Carbohydrate 21 g, Fiber 2 g, Sugar 5 g, Protein 34 g
CHICKEN WITH FRESH TOMATO CILANTRO CREAM SAUCE
This dish is light and so tasty! It has a mexican-like flavor. Its versatile enough that you could change up ingredients, adding more veggies, maybe red and yellow peppers, adding cheeses, but its really yummy as is too! Great for a dinner party, presentation is beautiful! Enjoy!
Provided by cooking in cairo...
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- To prepare the sauce:.
- Heat 2 tablespoons of butter and a bit of olive oil in a pan. Add chopped onions, pepper, garlic and sauté until tender. Add 2-3 teaspoons of tomato paste, stir around until all coated. Add chopped tomato, stir around, add a bit of water, like ½ cup or so to give some liquid. Add lemon juice. Add salt and pepper to taste. Add a tablespoon of cumin. Add a few dashes of Red Hot.
- A tumeric and a dash of dry adobo spice if you are using. Add fresh, chopped cilantro, approx.1/2 cup or so, you can't go wrong on amount.
- Cover and simmer until almost a liquid, approximately 30 minutes. If it gets too thick, you can always add some water.
- When sauce is finished, it should be a semi-thick consistency. Add two tablespoons of cream cheese and stir until melted, stir in one tablespoon of heavy cream, cover and keep warm. (if too thick, add a little water to loosen).
- To prepare chicken/potatoes:.
- In a large frying pan, melt 2 tablespoons of butter and a bit of olive oil.
- Add sliced, salt and peppered potato slices and fry on each side until golden brown.
- Transfer to platter and cover with foil to keep warm and to get a bit soft from the steam being covered.
- In same pan add sliced onions, brown in oil until done, spoon atop potato slices, cover to keep warm.
- In same pan, add more butter/oil. Add chicken breasts and sauté on each side on low heat, keeping covered, then uncovering when almost done to brown nice.
- Transfer these to platter and arrange on top of potato/onion slices.
- Drizzle the sauce atop these and around the platter.
- Serve extra sauce in a dish on top of a plate decorated with colored tortilla chips.
- Garnish chicken platter edges with sliced tomatoes and springs of fresh cilantro if you like.
CHICKEN WITH FRESH TOMATO SAUCE
Make and share this Chicken with Fresh Tomato Sauce recipe from Food.com.
Provided by charlened
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- heat the oil in a nonstick skillet.
- sprinkle both sides of the chicken with the rosemary and salt and add to the skillet.
- saute the chicken until browned and cooked through and remove to platter.
- then add the shallot and garlic to the same skillet.
- cook 2 minutes till softened, add the vinegar and stir to scrape up browned bits.
- cook till almost evaporated.
- stir in tomatoes and chicken broth, bring to a boil.
- reduce heat and simmer uncovered until the tomatoes just begin to soften, abouth 3 minutes.
- stir in basil, spoon sauce over chicken.
Nutrition Facts : Calories 180, Fat 4.5, SaturatedFat 0.9, Cholesterol 75.5, Sodium 482.6, Carbohydrate 7, Fiber 1.2, Sugar 4.3, Protein 26.5
CHICKEN WITH FIRE-ROASTED TOMATOES
My skillet chicken with the colors and flavors of Italy is so easy. The fire-roasted tomatoes sound complicated, but all you have to do is open a can! -Margaret Wilson, Sun City, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Mix seasoning ingredients; sprinkle over both sides of chicken breasts. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until a thermometer inserted in chicken reads 165°. , Meanwhile, in a 2-qt. microwave-safe dish, combine green beans and water; microwave, covered, on high for 3-4 minutes or just until tender. Drain., Remove chicken from skillet; keep warm. Stir butter and beans into tomato mixture. Serve with chicken and, if desired, pasta.
Nutrition Facts : Calories 294 calories, Fat 10g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 681mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges
TOMATO CHICKEN
This is a delicious recipe. I have been enjoying this for a long time.
Provided by sandradxb
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Combine the chicken, tomatoes, garlic, ginger, chili powder, turmeric, and salt in a large, heavy pot over high heat; cook and stir until the chicken begins to brown; reduce heat to medium-low and allow mixture to simmer until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. Sprinkle with coconut oil to serve.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 5.4 g, Cholesterol 105.6 mg, Fat 19.8 g, Fiber 0.8 g, Protein 30.2 g, SaturatedFat 5.8 g, Sodium 769.7 mg, Sugar 0.1 g
FRESH TOMATO SPAGHETTI SAUCE
This is a great sauce i add 1 lb hot italian sausage and 1 lb ground beef browned together as well as 2 tablespoons fressh oregano
Provided by lauralie41
Categories Lunch/Snacks
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To cook pasta sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
- Add onion, basil, garlic oregano and salt.
- Saute until onion is tender, approximately 5 minutes.
- Add tomato, parsley and sugar; heat to a boil; reduce heat and simmer, uncovered for about 2 hours, stirring often or until sauce has thickened.
- Remove parsley.
- Brown meat add to sauce.
- If needed add tomato sauce for consistency
- Serve over cooked spaghetti or other Italian pasta and top with Parmesan cheese.
Nutrition Facts : Calories 584.2, Fat 41.7, SaturatedFat 13.1, Cholesterol 94.5, Sodium 1368.4, Carbohydrate 21.5, Fiber 4.6, Sugar 12.3, Protein 31.8
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