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.
LEMON AND GARLIC CHICKEN WITH CHERRY TOMATOES
This is a summery dish to make in the middle of a cold winter (or early spring), but you can find decent cherry tomatoes even now, from Florida or from Mexico. I marinate the breasts in lemon juice, olive oil, garlic and rosemary before I pound them. This makes them very flavorful, a great savory contrast to the sweet tomato topping.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 30m
Yield Serves 4
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 2 grams, Sodium 629 milligrams, Sugar 3 grams, TransFat 0 grams
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
SAUTEED CHICKEN WITH CHERRY TOMATOES
Adapted from Spices of Life by Nina Simonds.The wine and shallots make this delicious. It is quick to prepare and great for people watching their calories.
Provided by cookiedog
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 12 inch skillet, Dutch oven or casserole with lid. Pour in oil and heat until quite hot. Line pan with a batch of chicken breasts and fry over high heat until golden brown on one side, about 2 1/2 to 3 minutes. Turn over and brown other side. Remove with tongs and continue browning remaining pieces. Set chicken aside.
- Reduce heat to medium, put garlic and shallots in pan, and saute until fragrant, about 15 seconds. Add oregano, white wine, salt and pepper and saute uncovered about 4 to 4 1/2 minutes, shaking pan from time to time.Add tomatoes and return chicken to pan, cover and cook about 10 to 15 minutes, or until chicken is done. Taste for seasoning and adjust if necessary.
- Scoop chicken out onto a platter and serve with rice or over mashed potatoes.
CHICKEN MILANESE WITH SLOW-ROASTED CHERRY TOMATOES AND ARUGULA
This recipe, from Gwyneth Paltrow, is a very basic and yummy chicken milanese, which is made special with the addition of the roasted cherry tomatoes and arugula salad. Arugula is like a super food. It's so healthy for you! The chicken couldn't be easier and the salad topping is such a nice complement. Simple and satisfying!
Provided by LifeIsGood
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the Slow Roasted Cherry Tomatoes & Arugula:.
- Preheat the oven to 400 degrees F.
- Put the tomatoes on a rimmed cookie sheet and drizzle with 1 tablespoon of the olive oil and a pinch of salt. Roast for about 30 minutes (depending on your oven, they may be done in as little as 20 minute or as long as 40 min.), stirring occasionally, until the tomatoes are split and blistered. Which means they are super sweet.
- While the chicken is cooking, toss the arugula with the remaining tablespoon of olive oil, the vinegar and pinch of salt. Fold the tomatoes into the arugula.
- Chicken:.
- Put the chicken breasts in between two sheets of wax paper and pound them with a mallet, until they are very, very thin - you should be able to almost see through them - about 1/6 inch thick.
- Mix the oregano, salt and pepper into the bread crumbs or panko and set on a plate.
- Put the milk into a shallow bowl.
- Dip each chicken piece into the milk and then dredge in the bread crumbs. You should have a thin, even coating.
- Heat 1/4 cup of olive oil in a large nonstick skillet. Cook the chicken for about 4 minutes on the first side, or until evenly browned and crisp. Flip and cook for another 2-3 minutes or until the other side is browned and crisp and the chicken is firm to the touch.
- Place a piece of chicken on each plate and mound a handful of the arugula mix over each piece.
Nutrition Facts : Calories 712.8, Fat 42.3, SaturatedFat 7.4, Cholesterol 84.1, Sodium 1013.2, Carbohydrate 47, Fiber 4.1, Sugar 6.7, Protein 35.9
CHICKEN-AND-BRIE SANDWICH WITH ROASTED CHERRY TOMATOES
Yum ! This is a great way to use up left over chicken. Although, its good enough to cook some up just for this. I love the brie in this, it gets just slightly melty and with the roasted tomatoes-sheer bliss. Tastes decadent, but is actually healthy, and low cal
Provided by AZRT8871
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 300°.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add tomatoes; cook 4 minutes, stirring once. Remove from heat; stir in 2 tablespoons vinegar. Sprinkle tomatoes with thyme, 1/4 teaspoon salt, and pepper. Wrap handle of pan with foil; bake at 300° for 15 minutes. Keep warm.
- Combine mayonnaise, mustard, and garlic in a small bowl. Spread mayonnaise mixture evenly over top half of bread loaf. Spoon tomatoes evenly over bottom half of loaf. Arrange Brie over tomatoes; top with chicken. Combine 2 teaspoons oil, 1 teaspoon vinegar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add spinach, tossing gently to coat. Top chicken with spinach mixture; replace top half of bread. Cut loaf into 6 pieces.
Nutrition Facts : Calories 219.3, Fat 11.8, SaturatedFat 4.3, Cholesterol 73, Sodium 286.4, Carbohydrate 2.9, Fiber 1, Sugar 1.5, Protein 24.7
TUSCAN CHICKEN WITH CHERRY TOMATOES
This easy recipe has a flavorful sauce that uses the bounty of cherry tomatoes from the garden. Serve over rice or with noodles, or with garlic bread or bruschetta.
Provided by Angie Bergman
Categories Chicken Main Dishes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Season chicken with cayenne, salt, and pepper. Add chicken to the hot skillet and brown for 4 minutes on each side. Remove chicken to a plate; it will not be cooked through yet.
- Add onion to the hot skillet; saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cherry tomatoes; cook until skins begin to wrinkle, about 2 minutes. Add spinach and cook until wilted, 1 to 2 minutes.
- Add coconut cream and Parmesan cheese; simmer for 7 to 10 minutes. Return chicken to the pan and simmer, basting with the sauce as it cooks, until the juices run clear, another 7 to 10 minutes.
Nutrition Facts : Calories 620.2 calories, Carbohydrate 14.3 g, Cholesterol 72.9 mg, Fat 49.5 g, Fiber 3.9 g, Protein 34.8 g, SaturatedFat 33.3 g, Sodium 421.4 mg, Sugar 1 g
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