CHICKEN IN TOMATO-CAPER SAUCE
This is what I call an easy crowd-pleaser. I like to serve this entree with pasta and a nice salad. If you don't have capers, try using diced green olives instead. -Shemaine Rohrbach, Allentown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Pound chicken breasts with a meat mallet to 1/4-in. thickness; sprinkle with pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Brown chicken on both sides; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, spinach, capers, basil and cayenne. Return chicken to pan. Cook, covered, 8-10 minutes or until chicken is no longer pink., Sprinkle with cheeses. Remove from heat; let stand, covered, until cheese is melted.
Nutrition Facts : Calories 392 calories, Fat 16g fat (5g saturated fat), Cholesterol 111mg cholesterol, Sodium 545mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 5g fiber), Protein 45g protein. Diabetic Exchanges
EASY CREAMY CHICKEN IN TOMATO SAUCE
Juicy chicken breasts in tomato sauce is an easy, delicious dinner recipe that will be ready in 20 minutes.
Provided by Alida Ryder
Categories Dinner
Time 20m
Number Of Ingredients 13
Steps:
- Place chicken breasts on a chopping board in front of you and with a sharp knife, carefully slice each in half resulting in two thin fillets.
- Drizzle with olive oil and season generously with salt, pepper and paprika on both sides.
- Heat a large frying pan over medium-high heat.
- Add the chicken and cook for 2-3 minutes per side until the chicken is golden brown and cooked through. Remove from the pan and set aside.
- In the same pan, fry the onion, garlic and oregano in a splash of olive oil until soft and fragrant.
- Pour in the passata/tomatoes and cream.
- Season with salt and pepper and allow to simmer gently for 5 minutes. Stir in the Parmesan cheese.
- Add the chicken back to the pan along with any resting juices and allow to simmer for another minute or two.
- Top with basil and serve.
Nutrition Facts : Calories 240 kcal, Carbohydrate 13 g, Protein 29 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 97 mg, Sodium 760 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
THE BEST ROASTED CHICKEN
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
Provided by Patricia Feeney Monson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
- Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
- Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg
CHICKEN BREASTS WITH TOMATOES AND CAPERS
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams
ROASTED CHICKEN WITH TOMATO, CHILLI AND CAPER SAUCE
I made this recipe up while trying to think of inexpensive ways to feed 10 people that were coming over for dinner. Whole chicken thighs or chicken marylands are the best cut for this, and the whole recipe can be made ahead and reheated very easily. I served this with garlic, herb and lemon fettucine, a loaf of sourdough bread, and a green salad.
Provided by peachy_pie
Categories Chicken
Time 35m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180 degrees Celcius.
- Place the chicken pieces on a roasting tray with a rack, skin side up. Rub the skin with a little salt.
- Roast for 30 minutes or until chicken is cooked and the skin is fairly crispy.
- Meanwhile, warm the garlic and onion in the oil until fragrant. Add the chilli and capers and stir for a minute or two. Add all remaining ingredients except herbs, and lower heat. Leave to simmer while the chicken continues to cook, which will probably be about twenty minutes. It will start to thicken and become more full bodied in flavour.
- Place the chicken on a serving plate and pour the sauce over the top. Scatter with the fresh herbs and serve.
Nutrition Facts : Calories 250.9, Fat 15.9, SaturatedFat 4.3, Cholesterol 79, Sodium 314.8, Carbohydrate 7.5, Fiber 1.5, Sugar 4.1, Protein 17.5
CHICKEN AND CAPERS IN TOMATO SAUCE
If you like tons of sauce then double all ingredients, this can also be cooked in the oven instead of on top of the stove using an oven proof skillet, this is even better better the second day! --- see my recipe#136292
Provided by Kittencalrecipezazz
Categories Chicken
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Season the chicken pieces with seasoning salt (or regular salt) and pepper.
- Place the flour in a heavy plastic bag; add in chicken pieces and coat completely with flour.
- Heat oil in a large heavy skillet or Dutch oven over medium heat (I use my large electric frypan for this).
- Add in the chicken pieces to the skillet and brown for about 4 minutes on each side.
- Transfer to a plate.
- Pour off some of the fat, and leave a little in the skillet.
- Add in mushrooms, green bell peppers, chopped garlic, onion, crushed red pepper flakes and oregano; saute until onion is tender (about 10 minutes).
- Add/mix in marinara sauce, chicken broth, wine and capers.
- Return the chicken to the skillet, tossing the sauce over the chicken; bring sauce to a boil, reduce heat to medium low.
- Cover skillet and simmer until chicken is tender (about 35 minutes, or more).
- Using long tongs transfer the chicken to a large serving platter.
- Boil the sauce until slightly thickened (about another 5 minutes).
- Spoon the sauce over chicken.
- Serve with grated Parmesan cheese.
- Delicious!
Nutrition Facts : Calories 1501, Fat 99, SaturatedFat 24.2, Cholesterol 325.1, Sodium 1343.7, Carbohydrate 54.8, Fiber 5.5, Sugar 18.3, Protein 89.4
ROASTED CHICKEN
This tender chicken is a real time-saver on a busy weekend. A simple blend of seasonings makes it a snap to prepare, and it smells heavenly as it roasts. -Marian Platt, Sequim, Washington
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Mix seasonings., Place chickens on a rack in a roasting pan, breast side up. Rub seasonings over outside and inside of chickens. Tuck under wings; tie together drumsticks. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. (Cover loosely with foil if chickens brown too quickly.), Remove from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 293 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 370mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn't burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it's brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
- Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
- Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 30 grams, Carbohydrate 17 grams, Fat 45 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1297 milligrams, Sugar 8 grams, TransFat 0 grams
CHICKEN IN TOMATO CHILLI SAUCE
pieces of chicken in chopped tomatoes, onions, chilli and garlic! Very quick recipe, easy to cook and very filling!
Provided by kate_potter
Time 37m
Yield Serves 4
Number Of Ingredients 8
Steps:
- short your ingredients, cut and chop what needs to be: - first chop your chicken into pieces -chop your garlic -chop your onion how you like - chop chillies- keep seeds if you like.
- - use a little oil; fry the chicken in a pan until cooked *add tarragon when chicken is nearly cooked - put into a big deep pan (including juices etc) -add tinned tomatoes and put on a low light
- - add everything else in the pan and let it cook through! ** until everything is cooked etc :)
- This serves really big portions so can serve 5 people - can serve with mash, wedges and rice! -
STUFFED CHICKEN WITH LEMON, CAPERS & CHILLI
Stuff chicken breasts with cream cheese, lemon and capers and serve on a bed of garlicky tomato sauce
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut a slit in the side of each chicken breast, then use your finger to make a pocket. In a small bowl, mix together the ricotta, half the lemon zest, Parmesan, capers, chilli flakes and some seasoning. Push the mixture into the pockets, then secure each opening with a toothpick.
- Put the chicken in an ovenproof dish, drizzle over 1 tbsp of the oil and season. Bake for 15-20 mins until cooked through.
- Meanwhile, make the sauce. Heat the remaining oil in a saucepan, add the garlic and cook for 2 mins until golden. Add the tomatoes, season and simmer for 10 mins more until thickened. Spoon onto 2 plates, top with the chicken and scatter over the parsley and remaining zest. Serve with potatoes, if you like.
Nutrition Facts : Calories 500 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 1 milligram of sodium
ROSEMARY CHICKEN WITH TOMATO SAUCE
This Italian-style casserole will warm you up, and it's great value too
Provided by Good Food team
Time 35m
Number Of Ingredients 9
Steps:
- Heat half the oil in a non-stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.
- In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season and serve with a crisp green salad and crusty bread.
Nutrition Facts : Calories 275 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Protein 44 grams protein, Sodium 1.09 milligram of sodium
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- Heat 2 Tbsp. oil in a large skillet over medium-high until shimmering. Cook chicken, turning occasionally, until it has rendered some of its fat and skin is golden brown all over, 7–10 minutes. Transfer chicken to a plate. You’ll have a pool of fat left in the pan. Spoon out all but 3 Tbsp. fat from pan. (Use it for roasted potatoes, in cooked bitter greens, or add to stewy beans.)
- Reduce heat to medium and add garlic and anchovies to skillet. Cook, stirring often, until garlic is softened and anchovies have disintegrated, 2–3 minutes. Sprinkle in red pepper flakes, then stir in tomato paste. Cook, stirring occasionally, until tomato paste begins to split and stick to pan, about 3 minutes. Add olives, wine, capers, bay leaves (if using), and lemon peel and bring to a simmer (still over medium heat). Cook, stirring occasionally, until most of the wine has evaporated, 5–7 minutes.
- Snuggle chicken (skin side up) into sauce in a single layer. Pour in 1 cup water and bring to a simmer. Transfer skillet to oven and bake, uncovered, until sauce is thickened and chicken is cooked through, 20–25 minutes (if using whole legs, it’ll take closer to 30–35 minutes). Taste a spoonful of the sauce—it should be plenty salty between the anchovies and capers, so you most likely won’t need to season with more salt.
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