Lightly Fried Chicken Breasts With Basil Tomatoes Food

CHICKEN BREASTS WITH TOMATOES AND CAPERS

Steps:

• Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
• Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
• Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

CHICKEN MILANESE WITH TOMATO, MOZZARELLA AND BASIL SALAD

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.

LIGHT AND CRISPY FRIED CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl mix together the buttermilk, hot sauce and salt and pepper, to taste. Add the chicken parts and turn to coat completely. Cover and marinate in the refrigerator for 30 minutes to 2 hours.
• In a deep heavy-bottomed skillet, heat the canola oil over medium-high heat to 350 degrees F.
• Put the flour in a shallow baking dish or pie plate, stir in the baking soda, poultry seasoning, cayenne pepper, and salt and pepper, to taste.
• Working in 2 batches, shake off excess buttermilk and put the chicken pieces into flour mixture, coating thoroughly. Carefully add them, in batches, to the hot oil and fry until golden brown on the outside and cooked through, about 5 to 7 minutes. Remove from oil and drain on a paper lined sheet tray. Transfer to a baking sheet with a rack and bake in the oven for 10 to 12 minutes. Remove from the oven and transfer to a serving platter to serve.

CHICKEN BREASTS STUFFED WITH CHEESE, TOMATO, AND BASIL

Steps:

• Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
• On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.
• Close pockets, using 2 to 3 toothpicks per breast; arrange, skin side up, on baking sheet. Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding bone) reads 165 degrees, 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving.

CHICKEN WITH GARLIC, BASIL, AND PARSLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
• Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

TOMATO CHICKEN PARMESAN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
• In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
• Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

BRUSCHETTA 'N CHEESE-STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 350ºF.
• Combine tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.
• Place 2 chicken breasts in freezer-weight resealable plastic bag. Pound chicken to 1/4-inch thickness. Remove chicken from bag; place, top sides down, on work surface. Repeat with remaining chicken breasts. Spoon stuffing mixture over chicken.
• Roll chicken breasts up, starting at one short end of each. Place, seam sides down, in 13x9-inch baking dish; drizzle with dressing. Bake 40 min. or until chicken is done (165°F). Top with remaining cheese; bake 5 min. or until melted.

GARLIC TOMATO BASIL CHICKEN

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.)

LIGHTLY FRIED CHICKEN BREASTS WITH BASIL TOMATOES

Steps:

• Rinse and thoroughly dry chicken breasts. Pound them to a more even consistency, if needed.
• Mix flour, corn meal, chili powder, coriander, and lemon pepper.
• Heat 1 T of olive oil in a pan at medium-high heat.
• Dip each chicken breast in egg and then thoroughly dredge in flour mixture (I like to sprinkle some additional chili powder on each chicken breast before it goes in the pan).
• Fry the chicken breasts on the first side for about 7 or 8 minutes, or whenever they are about half-cooked.
• Turn chicken breasts.
• After a minute or two, add the remaining olive oil and the garlic to the pan. Put the tomato chunks in the pan, keeping them separate from the chicken but allowing them to benefit from the drippings in the pan. Sprinkle basil over tomatoes. Do not stir.
• Cook until chicken is cooked through (another 5 - 7 minutes).
• Serve with corn bread, roasted red potatoes, or a side salad. I wouldn't serve this with rice as it might absorb the tomato/ chicken juices.

PARMESAN CRUSTED CHICKEN BREASTS WITH TOMATO AND BASIL AND POTATOES WITH PEPPERS AND ONIONS

Steps:

• Preheat oven to 500 degrees F.
• Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left whole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
• Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
• While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
• While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
• Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

CHICKEN WITH TOMATOES AND GARLIC

Steps:

• Cut chicken breasts into tenders. Sprinkle with 1/2 tsp oregano, 1/2 tsp salt and pepper to taste. Gently toss around to coat evenly. Slice tomatoes and chop garlic.
• Preheat large ceramic non-stick skillet on medium heat and swirl a bit of oil to coat. Add half of chicken and cook for 5 minutes or until golden brown on each side. Transfer to a dish and cook remaining chicken this way.
• Reduce heat to low, add garlic and 1/2 tsp oregano. Cook for 1 minute, stirring frequently (add a bit of oil if there was none left from cooking chicken).
• Layer tomatoes on top, sprinkle with 1/4 tsp salt and pepper to taste. Turn up the heat to medium and cook tomatoes for about 5 minutes, gently tossing them around (if tomatoes aren't juicy enough, add a splash of water).
• When tomatoes have released their juices and turned into fresh tomato sauce, turn off the heat and return chicken back to skillet. Gently tuck it in between tomatoes and sprinkle with fresh basil or parsley.
• Serve warm with whole wheat spaghetti, quinoa, brown rice or buckwheat.

TOMATO BASIL BAKED CHICKEN

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!

BASIL CHICKEN WITH ROASTED TOMATOES

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.

TOMATO-BASIL CHICKEN BREASTS

Steps:

• In a shallow bowl, combine the flour, salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, brown chicken in oil over medium heat; drain. , Cook pasta according to package directions. Meanwhile, pour soup over chicken. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until chicken juices run clear. Drain pasta; top with chicken and sauce. Sprinkle with basil if desired. ,

SIMPLE CHICKEN AND TOMATOES SKILLET WITH GARLIC AND CAPERS

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.

CREAMY SUN-DRIED TOMATO CHICKEN BREASTS

Steps:

• Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
• In a large pan, on medium heat, saute garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant.
• Remove sun-dried tomatoes and garlic from the pan, leaving the olive oil in the pan.
• Add chicken breasts, halved horizontally, salted and lightly covered in paprika (for color).
• Cook the chicken on medium heat for about 5 minutes on each side.
• Cover the pan with the lid, remove from heat, and let the chicken sit, cooking in its own juices, with heat off, until completely cooked through and no longer pink in the center.
• Remove the chicken from the skillet. Chicken could have released juices - in my case it was 1/2 cup of juices. Remove the juices from the skillet, to avoid greasiness.
• To the same skillet (from which you removed the chicken and the juices), add back sun-dried tomatoes and garlic.
• Add 1 cup of heavy cream, bring to boil.
• Add 1 cup of mozzarella cheese, immediately reduce to simmer, constantly stirring to melt the cheese.
• Add 1 cup of milk gradually, whisking until nice and smooth, while on simmer.
• Add basil and crushed red pepper - mix to combine.
• Add cooked chicken breasts. Season with salt. Reheat until warm.

CHICKEN WITH TOMATO AND BASIL CREAM SAUCE

Steps:

• Heat oven to 250F degrees.

CHICKEN AND TOMATO

Steps:

• Add 1tbsp of the oil to a large saucepan and gently fry the chicken on a medium/high heat until browned, then add the onion, courgette and the pepper. Then add the garlic and continue frying for about 1 minute.
• Pour in the can of chopped tomatoes and reduce the heat. Throw in the sweetcorn and add in the remaining olive oil, balsamic vinegar, sugar and basil. Let the mixture bubble away until hot and ready to serve. Season with salt and pepper.
• Can be served with pasta, rice or as a tortilla wrap filling.

GRILLED BASIL CHICKEN AND TOMATOES

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.

CHICKEN BREAST WITH BASIL WINE SAUCE

Steps:

• Cover each chicken breast with plastic wrap and lightly flatten with a rolling pin. Season well with freshly ground pepper.
• Melt butter in a large frying pan on medium.
• Cook chicken breasts for 3 minutes each side, until golden and almost cooked through. Remove to a platter and keep warm.
• Reduce heat to low and add onion. Cook for 5 minutes, stirring, until soft.
• Increase heat to medium and add wine. Simmer for 1 minute.
• Stir in cream. Cook for another 3 minutes, until reduced slightly.
• Add basil and season.
• Return chicken to pan for 1 minute, until heated through.

BAKED BASIL PESTO CHICKEN RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).

CHICKEN WITH TOMATOES AND FETA

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.