ROASTED PARMESAN CHICKEN AND TOMATOES
Bursting Campari tomatoes pair perfectly with parmesan and panko-covered chicken cutlets.
Categories chicken recipe chicken dinner chicken and tomatoes healthy chicken recipe dinner dinner recipe main dish tomatoes chicken parmesan cheese healthy
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Arrange chicken breast fillets on an aluminum foil-lined baking sheet. Season with kosher salt and black pepper. Stir together panko breadcrumbs, grated Parmesan, olive oil, chopped parsley, and chopped garlic clove. Spread Dijon mustard on each chicken breast. Sprinkle with breadcrumb mixture.
- Arrange Campari tomatoes around chicken. Bake until chicken is just cooked through, 14 to 16 minutes. Serve with a side salad and garlic bread.
BAKED CHICKEN WITH CHERRY TOMATOES
Juicy chicken breasts, sweet smoky tomatoes and all made in the oven. This mediterranean inspired Baked Chicken with Cherry Tomatoes, is packed with flavour and so simple to prepare.
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F/230ºC.
Nutrition Facts : Calories 217 kcal, Carbohydrate 6 g, Protein 13 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 36 mg, Sodium 662 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CRISP ITALIAN CHICKEN & POLENTA
Try this delicious chicken, tomato, rosemary and polenta recipe - gluten free and ready in just 30 minutes
Provided by Jane Hornby
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Using your fingers, roughly break up the polenta into small chunks and scatter in the bottom of a small roasting tin. Tip in the parmesan and mix. Sit the chicken breasts, cherry tomatoes, rosemary and garlic on top of the polenta, drizzle with olive oil, then season to taste.
- Roast for 25 mins until the chicken skin is crisp and golden, and the polenta and cheese are turning crusty around the edges. Serve with a green salad.
Nutrition Facts : Calories 513 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 4.63 milligram of sodium
ROAST CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES, AND PAPRIKA
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
Provided by Bon Appétit Test Kitchen
Categories Sandwich Chicken Tomato Roast Kid-Friendly Quick & Easy High Fiber Dinner Chickpea Fall Spring Winter Family Reunion Healthy Potluck Bon Appétit Quick and Healthy Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
- Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.
- *Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
ROAST CHICKEN BREASTS WITH CHICKPEAS AND TOMATOES
This dish comes together fast. The precise cut of chicken you use in this recipe is not crucial. You can use skinless breasts (to cut fat) or boneless (to cut cooking time), or you can use chicken thighs (in which case you should figure on about 10 additional minutes of cooking time). Adapted from a recipe I originally found in Bon Appétit.
Provided by Primordial
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F
- Mix the first five ingredients in a medium bowl. Pour 1 teaspoon of the spiced oil mixture into a small bowl, whisk in the yogurt and set this aside for the table sauce.
- Place the chicken on a rimmed sheet or baking dish large enough to accommodate all the pieces without overlap. Rub 2 tablespoons of the spiced oil mixture over the chicken.
- Add the chickpeas, cherry tomatoes, and 1/2 cup of the cilantro to the remaining spiced oil mixture and toss to coat. Pour the mixture around the chicken pieces. Season everything with salt and pepper.
- Roast until the chicken is cooked through, about 20-30 minutes. If you are using skin-on cuts, you can place the dish under the broiler for a minute or two (no more!) for a final browning. Remove from the oven and sprinkle with remaining 1/2 cup cilantro.
- When plating up, dress each chicken piece with a generous spoonful of the chickpea and tomatoes. Serve with the yogurt sauce. This dish goes well with rice or a loaf of good crusty bread.
FRESH TOMATO AND BASIL CHICKEN OVER SUPER CREAMY POLENTA
Make and share this Fresh Tomato and Basil Chicken over Super Creamy Polenta recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Bring 3 cups chicken broth to a boil in a saucepan.
- While the stock is coming to a boil; heat a large nonstick skillet over med-high heat with the olive oil.
- Season the chicken with salt, pepper, and red pepper flakes; add chicken to the hot skillet and cook 3-4 minutes or until the chicken is lightly browned.
- Scoot the chicken over to the edges of the skillet, then add in the onions and garlic; continuing to cook for 3 more minutes.
- Add the remaining cup of chicken broth and cook 3-4 minutes or until reduced by half.
- While the sauce is reducing, whisk the quick-cooking polenta into the boiling broth in the saucepan until it masses; stir in the mascarpone cheese and Parmigiano and season with salt and pepper; you want the polenta to be slightly loose; if it gets too tight, stir in some more broth to loosen it up a little.
- To finish the chicken, add in the yellow and red grape tomatoes, stir to combine and continue to cook for 1-2 minutes or until the tomatoes are heated through and starting to burst.
- Add in the basil and toss with the chicken and tomatoes.
- Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.
CHICKEN WITH ROASTED TOMATO AND RED ONIONS
Steps:
- Preheat oven to 400 degrees F.
- In a medium bowl, combine tomatoes, onions, garlic, olive oil, herbs de Provence, red pepper flakes, 1/4 teaspoon salt and black pepper.
- Toss to evenly coat and transfer to a sheet pan lightly sprayed with olive oil.
- Roast for 12 to 15 minutes.
- Meanwhile, cut the chicken breast in half lengthwise into 2 thin cutlets.
- Season both sides with 1/4 teaspoon salt and pepper.
- Spray a large non-stick grill pan or skillet with olive oil over medium-high heat.
- When hot add chicken and cook about 1 1/2 to 2 minutes per side.
- To serve: Top chicken with roasted veggies and garnish with remaining basil.
Nutrition Facts : ServingSize 1 cutlet with veggies, Calories 179 kcal, Carbohydrate 7 g, Protein 25 g, Fat 5.5 g, Cholesterol 87 mg, Sodium 417 mg, Fiber 1.5 g, Sugar 3 g
BAKED CHICKEN CAPRESE
Steps:
- For the cutlets, place the bread cubes, lemon zest, chile pepper, parsley, grated cheese, salt and pepper in the food processor, and pulse until finely blended.
- Add the pine nuts and pulse just until the nuts are coarsely chopped and dump mixture into a shallow bowl.
- Beat the eggs in a separate shallow bowl.
- Working 1 piece of chicken at a time, dip into the eggs, and then breadcrumbs pressing down with your fingertips to help the crumbs adhere.
- Place the breaded cutlets on a baking sheet, and refrigerate the for 1 hour to allow the crumb coating to set.
- In a small bowl, mix together the tomato topping ingredients and set aside until needed.
- Preheat oven to 400 degrees F.
- Line a large baking pan with aluminum foil, then place the butter and oil on top.
- Place the pan in the oven for a few minutes to melt the butter.
- Turn the pan to coat evenly with the butter mixture, then place the chicken on top.
- Bake for 15 minutes, then turn and bake another 10 minutes until cooked through.
- Remove the chicken from the oven and place the mozzarella on top to cover.
- Turn the oven broiler to high, then return the pan to the oven and broil until the cheese is melted and bubbly.
- Place the chicken onto a platter, then drizzle with the pesto sauce and spoon the tomato mixture on top.
- Serve immediately.
ROAST CHICKEN BREAST WITH POLENTA AND CHERRY TOMATOES
Steps:
- Preheat the oven to 400 degrees F. Spray a baking dish with nonstick cooking spray.
- Place about 5 slices of the polenta in an even layer on the bottom of the baking dish. Sprinkle with salt, pepper and 1 tablespoon olive oil. Place the chicken breasts on top of the polenta slices and sprinkle with salt and pepper. Top each with the Italian seasoning and Parmesan. Arrange the garlic cloves and tomatoes around the chicken. Sprinkle with salt and pepper and drizzle with the remaining 4 tablespoons olive oil.
- Bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 30 minutes. Garnish with Parmesan and olive oil to taste. Serve warm.
HERB AND TOMATO POLENTA
Provided by Katie Lee Biegel
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium-high heat. Add the olive oil and tomatoes. Cook the tomatoes, stirring occasionally, until they start to blister and release some of their juices, 8 to 10 minutes. Toss in the garlic and season generously with salt and pepper. Cook another 1 minute, then remove from the heat.
- In a saucepan over low heat, stir the Parmesan and butter into the Cooked Polenta, thinning with milk as desired. Turn off the heat, stir in the lemon zest, taste for seasoning and add salt if necessary.
- Transfer the polenta to a serving bowl. Use a spoon to create a shallow well and top with the tomatoes, torn basil, some black pepper and a drizzle of olive oil.
- Bring 6 cups of water to a rolling boil in a heavy-bottomed 4-quart saucepan over medium-high heat. Reduce the heat to the lowest possible setting, add the baking soda and 1 1/2 teaspoons salt and pour the cornmeal into the water in a very slow stream from a measuring cup, all the while whisking in a circular motion to prevent lumps.
- Cook, vigorously stirring the polenta with a wooden spoon for about 10 seconds once every 5 minutes and making sure to scrape clean the bottom and corners of the pot, until the polenta has lost its raw cornmeal taste and becomes soft and smooth, about 30 minutes. If the polenta looks like it's drying out too quickly, continue cooking with the lid on. Cooked Polenta recipe courtesy of Jeff Mauro.
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- In a large bowl toss together the tomatoes, garlic, olive oil, salt and pepper until the tomatoes are completely coated.
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CHICKEN BREAST WITH POLENTA - WHISK IN THE SOUTHERN
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Cuisine AmericanCategory Middles
- Preheat oven to 400° Drizzle a little olive oil into a9x13 baking dish.Slice Polenta and lay in a single layer into baking dish. Season generously with Salt & pepper.Lay chicken breasts across the top of polenta and season again.Sprinkle with parmesan and italian seasoning.
- Scatter garlic cloves around the chicken and polenta. If you are adding veggies, now is the time.Don't go crazy with salt but you do want to continue to season. Then drizzle whole dish with olive oil.
- Bake until an internal temperature of 165°, about 30 minutes.Garnish with more olive oil and Parmesan. Serve immediately.
HEALTHY TUSCAN CHICKEN WITH ZUCCHINI AND TOMATOES ...
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5/5 (1)Category DinnerAuthor BabsieCalories 270 per serving
- Toss the chicken with the Tuscan seasoning, salt, and pepper. Add it to the hot skillet in a single layer.
- Cook for 3-4 minutes until it browns and easily releases from the pan. Flip the chicken pieces over and brown on the other side until it is cooked through. Remove and set aside.
- Add the zucchini, summer squash, and tomatoes. Cook for 4-5 minutes until the tomatoes begin to burst. Add the garlic and cook for 1 minute until fragrant.
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- Preheat the oven to 350°. In a medium, ovenproof saucepan, bring 2 1/2 cups of water to a boil. Add 1 teaspoon salt, then slowly whisk in the cornmeal over moderate heat until smooth. Simmer, stirring, for 1 minute. Cover and bake in the oven for about 25 minutes, or until thickened; stir vigorously a few times as it bakes. Stir in the butter and Parmesan and season with salt and pepper.
- Spoon the polenta into a lightly oiled 10-by-8-inch baking dish and smooth the top. cover with plastic and refrigerate until firm, at least 2 hours or overnight.
- Preheat the oven to 450°. Cut the polenta into 8 rectangles. Divide the oil between 2 large, heavy-bottomed ovenproof skillets and heat until almost smoking. Season the chicken with salt and pepper and add to one of the skillets, skin side down. Arrange the polenta cakes in the second skillet. Cook both over moderately high heat until the chicken and polenta are golden brown on the bottom, about 8 minutes. Turn the chicken and polenta, transfer the skillets to the oven and bake for about 12 minutes, or until the chicken is just cooked through and the polenta is golden brown.
- Transfer the chicken and polenta to a platter and keep warm. Set the skillet that the chicken cooked in over low heat and add the shallots. Cook, stirring, until softened, about 3 minutes. Add the tomatoes and cook, stirring, for 2 more minutes. Add the basil and season the sauce with salt and pepper.
BEST HERB-ROASTED CHICKEN AND CHERRY TOMATOES RECIPE - HOW ...
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Servings 4Total Time 25 minsEstimated Reading Time 1 minCalories 445 per serving
- Turn; add cherry tomatoes, rosemary and fennel seeds; drizzle with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper, then roast until chicken is just cooked through and tomatoes have begun to break down, 12 to 15 minutes.
CREAMY POLENTA WITH GRILLED STEAK AND ROASTED TOMATOES ...
From jocooks.com
4.8/5 (8)Total Time 40 minsCategory DinnerCalories 1480 per serving
- In a bowl, whisk the ingredients for the steak marinade; minced garlic, olive oil and oregano. Season steaks with salt and pepper then rub the garlic marinade over them.
- In a baking dish toss the tomatoes together with the olive oil, balsamic vinegar and salt and pepper. Roast them in the oven for about 15 minutes.
- To make the polenta, heat the butter together with olive oil. Add minced garlic and continue cooking just until you can smell the garlic. Add heavy cream and water and continue to cook until it starts boiling.
CRISP POLENTA WITH ROASTED CHERRY TOMATOES - FOOD & WINE
From foodandwine.com
5/5 Total Time 30 minsServings 8
- Lightly spray a 9-by-13-inch baking dish with cooking spray. In a large saucepan, bring the water and 2 tablespoons of the olive oil to a boil. Gradually whisk in the polenta and cook over low heat, whisking, until thick, about 5 minutes; season with salt and pepper. Scrape the polenta into the baking dish and smooth the top. Cover with plastic wrap and refrigerate until firm, 2 hours.
- Preheat the oven to 375°. Line a large rimmed baking sheet with parchment paper. Gently toss the tomatoes with 1 1/2 tablespoons of the olive oil and season with salt and pepper. Arrange the tomatoes on the baking sheet and scatter the thyme sprigs on top. Roast for 20 minutes, until the tomatoes begin to burst; discard the thyme.
- Meanwhile, turn the polenta out onto a work surface and trim 1/2 inch off all sides. Cut the polenta into 8 rectangles. Heat a large nonstick skillet. Brush both sides of the polenta with the remaining 3 tablespoons of olive oil and season with salt. Working in 2 batches, cook the polenta over moderately high heat, turning once, until golden and crisp, about 10 minutes. Transfer the polenta to plates and sprinkle with the goat cheese. Arrange the roasted tomatoes over the polenta and serve.
11 CHEAP, MOUTH-WATERING LEFTOVER CHICKEN RECIPES
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Author Baker, LucyPublished 2016-05-05Estimated Reading Time 4 mins
- Pesto Chicken Polenta Bowls with Burst Tomatoes. Instant polenta is a great pantry staple for home cooks short on time — and cash. In this recipe, top bowls of cheesy polenta with shredded rotisserie chicken, spinach and basil pesto, as well as oven-roasted cherry tomatoes.
- Gluten-Free Chicken Tetrazzini. This rich, cheesy chicken tetrazzini is… incredibly healthy? It’s true! Tofu fettuccini replaces traditional pasta, and the filling is loaded with kale, leftover shredded chicken breast and only a modest amount of mozzarella.
- Chicken Alfredo Stuffed Peppers. The secret to these five-ingredient stuffed peppers? Store-bought Alfredo sauce and leftover cooked chicken. Just toss them together with orzo and cheese and bake to gooey perfection.
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- Pesto Chicken and Veggie-Stuffed Spaghetti Squash. This is not only a one-bowl meal, the bowl itself is edible. Mind: blown. Leftover cooked chicken and store-bought pesto make this recipe a breeze, and you can also roast the spaghetti squash a few days ahead to get a jump start on a weeknight dinner.
- Thai Chicken Zucchini Noodle Salad with Sesame Vinaigrette. Spiralizer? $ 30. Stuffing yourself with “pasta” and never feeling guilty about it again? Priceless.
- Chicken Ranch Tacos. Think of this dish as a chef salad — taco-ified. Take cooked cubed chicken, crumbled bacon, tomatoes, lettuce and cheese, drizzle it with creamy ranch dressing and stuff it inside a warm flour tortilla.
SHEET PAN CHICKEN DINNER WITH POLENTA - SOOOO GOOD ...
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Cuisine AmericanTotal Time 50 minsCategory EntréeCalories 627 per serving
- Preheat the oven to 425˚F, positioning one rack about 4 inches from the broiler and another in the center of the oven.
- Arrange the polenta rounds on the sheet pan, spacing them evenly. Drizzle with 2 tablespoons of olive oil and season lightly with salt and pepper.
- In a small-sized mixing bowl, whisk together the remaining 4 tablespoons of olive oil, Italian seasoning, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
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