HERBED CHICKEN AND TOMATOES
Rebecca Popke of Largo, Florida puts a tangy spin on chicken by adding just a few easy ingredients. "Recipes such as this are really a plus when you work a full-time job but still want to put a healthy, satisfying meal on the table," she explains.
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a 3-qt. slow cooker, combine the chicken, tomatoes, soup mix and sugar. Cover and cook on low for 5-6 hours or until chicken is no longer pink. Serve with pasta; sprinkle with cheese.
Nutrition Facts :
HERBED CHICKEN & TOMATOES
Just like it's done in a restaurant - chicken cutlets seasoned with Italian herbs in a chunky tomato sauce served over pasta.
Yield 6 Servings
Number Of Ingredients 11
Steps:
- Cook pasta as directed on package. Drain well. Meanwhile, mix seasonings in shallow dish. Reserve 2 teaspoons. Stir 2 tablespoons of the flour into remaining seasoning mixture in dish. Coat chicken in seasoned flour. Discard any remaining seasoned flour.
- Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add chicken in batches; cook 2 minutes per side or until golden brown and cooked through. Add additional 1 tablespoon oil as needed. Remove chicken from skillet; keep warm.
- Heat remaining 1 tablespoon oil in skillet. Add onion; cook and stir 3 minutes or until softened. Stir in remaining 1 tablespoon flour. Add tomatoes, stock and reserved seasoning mixture; bring to boil, stirring occasionally. Reduce heat to medium-low; simmer 5 minutes. Stir in half-and -half. Return chicken to skillet; cook until heated through. Serve with pasta.
HERBED CHICKEN AND TOMATOES
This dish is easy and quick-to-fix on the stovetop. The herbs make it special! Recipe & photo: mccormick.com
Provided by Ellen Bales
Categories Chicken
Time 35m
Number Of Ingredients 11
Steps:
- 1. Cook the pasta according to package directions; drain well. Mix the seasonings in a shallow dish. Reserve 2 tsp. Stir 2 Tbsp. flour into remaining seasoning mixture in dish. Coat the chicken in seasoned flour; discard any remaining seasoned flour.
- 2. In a large skillet, heat oil on medium heat and add the chicken in batches. Cook for 5 minutes on each side or until golden brown and cooked through. Add additional 1 Tbsp. oil as needed. Remove chicken from skillet and keep warm.
- 3. Heat the remaining 1 Tbsp. oil in skillet. Add onion; cook and stir for 3 minutes or until softened. Stir in 1 Tbsp. flour. Add tomatoes, stock and reserved seasoning mixture. Bring to a boil, stirring occasionally, then reduce heat to low and simmer for 5 minutes. Stir in the half-and-half. Return chicken to skillet. Cook until heated through. Serve over pasta.
HERB-ROASTED CHICKEN WITH MELTED TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees. Pulse the onion, parsley, cilantro, tarragon, 2 tablespoons dill, the walnuts and garlic in a food processor. Add 3 tablespoons olive oil, the vinegar, 2 teaspoons salt, and pepper to taste; pulse until smooth.
- Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate.
- Season the chicken inside and out with salt and pepper. Loosen the skin with your fingers; rub some of the remaining herb paste under the skin and the rest on the outside of the bird. Truss the chicken. Place in a roasting pan; roast until the skin turns golden, about 30 minutes.
- Reduce the oven temperature to 375 degrees. Toss the tomatoes with the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Baste the chicken with the drippings and add the tomatoes, cut-side down, to the pan. Continue roasting until a thermometer inserted in the thickest part of the thigh registers 155 degrees, about 1 hour. Season with salt and pepper; let the chicken rest 10 minutes before carving.
- Arrange the chicken and tomatoes on a platter; sprinkle with the remaining 2 tablespoons dill. Serve with the yogurt sauce.
HERBED CHICKEN MARSALA
Smothered in low-calorie sauteed mushrooms and sun-dried tomatoes, this dish is both healthy and satisfying. A little bit of butter goes a long way in the sauce-just a touch adds creamy richness.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the chicken cutlets between 2 pieces of plastic wrap and pound with a meat mallet (or the flat side of a chef's knife) until about 1/3-inch thick. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Put the flour on a medium plate. Heat the oil in a large nonstick skillet over medium-high heat. Dredge the chicken in the flour to fully coat, shaking off any excess. Add the chicken to the skillet and fry until fully cooked and golden brown, about 4 minutes per side. Transfer to a platter and tent with foil to keep warm.
- Add 1/2 cup of the broth, the sun-dried tomatoes and rosemary to any remaining drippings in the skillet and cook, stirring frequently, for 1 minute to plump the tomatoes. Add the mushrooms, 1/4 teaspoon salt and 1/2 teaspoon pepper and cook until the mushrooms are soft, about 5 minutes. Add the marsala and bring to a boil. Add the remaining 1/4 cup broth and the butter and simmer until the butter is fully melted, about 30 seconds.
- Spoon the mushroom mixture and sauce over the chicken, sprinkle with the parsley and serve.
HERBED CHICKEN SALAD STUFFED TOMATO
This Herbed Chicken Salad for two is creamy, crunchy and tasty. Oh, and did we mention it's a HEALTHY LIVING recipe and takes just 10 minutes to prep?
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 2 servings.
Number Of Ingredients 6
Steps:
- Combine chicken, celery and onions in medium bowl. Add combined dressing and basil; mix lightly. Cover and refrigerate at least 1 hour.
- Cut tomatoes into wedges, starting at the top of each tomato but being careful to not cut all of the way through to bottom of tomato.
- Place 1 tomato on each salad plate; gently separate wedges. Fill evenly with the chicken salad.
Nutrition Facts : Calories 160, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
HERBED CHICKEN TENDERS WITH TOMATO SAUCE
Make and share this Herbed Chicken Tenders With Tomato Sauce recipe from Food.com.
Provided by redsoxgirl09
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Sauce.
- 1 Heat the olive oil in a pot over medium-high heat. Sauté the onions, stirring often, until translucent, about 3 minutes. Add the garlic and cook another minute.
- 2 Add the tomato paste, mix well and cook for 1-2 minutes more. The tomato paste should darken to a brick-red color.
- 3 Add the tomato sauce or crushed tomatoes, salt and sugar and bring to a boil. Cook this for 5 minutes if using tomato sauce, 10 minutes if using crushed tomatoes.
- 4 Put the sauce into a blender and purée until smooth. Hold your hand over the blender lid to keep it from popping off, and start the blender at a low setting and work up to the highest.
- The sauce will keep in the fridge for up to a week.
- The Tenders.
- 1 Soak tenders in buttermilk for 15-30 minutes. While the tenders are soaking, make the sauce (see sauce directions above).
- 2 Mix together the breadcrumbs, Italian seasoning, and salt in a shallow bowl.
- 3 Heat oven to 500°F Line a roasting pan with foil. Brush the top of the foil with vegetable oil to help prevent sticking, or use a Silpat sheet. One by one, remove the chicken tenders from the buttermilk and place in the bowl with breadcrumbs, coating them on all sides with the breadcrumbs. Place on the roasting pan.
- 4 Drizzle a little melted butter over each chicken tender. Place in the oven and bake for about 12 minutes, until the chicken is cooked through, and the pieces are lightly browned.
- Serve with a bowl of the sauce for dipping.
Nutrition Facts : Calories 467.3, Fat 16.7, SaturatedFat 5.9, Cholesterol 150.6, Sodium 1810.2, Carbohydrate 19.8, Fiber 2.1, Sugar 11.3, Protein 57.9
HERBED TOMATOES, CHICKEN & RICE
This simple chicken and rice skillet is easy to make, delicious and-with chopped tomatoes and cilantro-awfully nice to look at too.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Heat dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 min. on each side or until chicken is browned on both sides. Remove chicken from skillet; set aside.
- Add canned tomatoes and water to skillet; stir in rice. Bring to boil; simmer, uncovered, on low heat 10 min. Return chicken to skillet. Top with cheese; cover.
- Cook 5 min. or until chicken is done (165ºF); top with remaining ingredients.
Nutrition Facts : Calories 430, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 38 g
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- Mash butter, garlic, marjoram, and paprika in a small bowl to blend. Season marjoram butter to taste with salt and pepper.
- Melt 1 tablespoon marjoram butter in a medium heavy skillet over medium heat. Season chicken with salt and pepper. Add chicken to skillet, cover, and cook until no longer pink in center, about 5 minutes per side. Transfer chicken to a plate. Tent chicken with foil to keep warm.
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