Tomato Topped Chicken Food
TOMATO-TOPPED CHICKEN
Tomato slices and basil give garden-fresh flavor to this moist, tender chicken from Ruth Andrewson of Leavenworth, Washington. "I keep a resealable bag of individually frozen chicken breasts in my freezer, so it's easy to take out just two for this recipe," she notes.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place chicken in a shallow bowl; pour 1/4 cup dressing over chicken. Cover and refrigerate for 2 hours. , Transfer chicken to a shallow baking dish; discard marinade. Drizzle with remaining dressing. Cover and bake at 400° for 10 minutes. Top each chicken breast with tomato slices, crumbs, basil and cheese. Cover and bake for 10 minutes. Uncover and bake 10-15 minutes longer or until a thermometer reaches 170°,
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 64mg cholesterol, Sodium 790mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
TOMATO CHICKEN
This is a delicious recipe. I have been enjoying this for a long time.
Provided by sandradxb
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Combine the chicken, tomatoes, garlic, ginger, chili powder, turmeric, and salt in a large, heavy pot over high heat; cook and stir until the chicken begins to brown; reduce heat to medium-low and allow mixture to simmer until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. Sprinkle with coconut oil to serve.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 5.4 g, Cholesterol 105.6 mg, Fat 19.8 g, Fiber 0.8 g, Protein 30.2 g, SaturatedFat 5.8 g, Sodium 769.7 mg, Sugar 0.1 g
NO-PEEK TOMATO CHICKEN
This pantry basics dump dinner magically comes together in the oven. The steam trapped inside the baking dish does the cooking - don't lift the foil too soon or it will escape!
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
- Combine the rice, dried basil, garlic powder, 1/2 teaspoon salt (see Cook's Note) and a few grinds pepper in the baking dish. Add the diced tomatoes and tomato soup and stir to evenly disperse.
- Place the chicken breasts on top of the rice mixture side-by-side in a single layer. Sprinkle the chicken breasts with 1/2 teaspoon salt and a few grinds of pepper. Sprinkle the onion soup mixture over the top of the entire dish, concentrating a little more heavily on the chicken (the onions will brown more evenly there and flavor the chicken).
- Cover the baking dish tightly with aluminum foil and bake until the chicken and rice are cooked through, about 1 hour and 25 minutes. Let sit, still covered, for 15 minutes to allow the rice to absorb any remaining liquid. Uncover and serve.
SHEET-PAN CHICKEN WITH TOMATOES AND MOZZARELLA
Call it "Pizza Chicken" and the whole family will love this fresh take on those classic Italian-American flavors in one-pan chicken dinner form.
Provided by Anna Stockwell
Categories Tomato Vinegar Garlic Oregano Chicken Mozzarella Onion One-Pot Meal Small Plates Kid-Friendly Back to School Fall Summer Wheat/Gluten-Free Quick & Easy Sheet-Pan Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Toss tomatoes, oil, vinegar, garlic, 1 Tbsp. oregano, and 1 tsp. salt on an 18x13" rimmed baking sheet.
- If using skinless, boneless chicken breasts, slice them into 4 cutlets: Holding knife blade parallel to board, cut breast in half, slicing along a long side, to make 2 pieces.
- Season chicken on all sides with pepper and remaining 1 tsp. salt and 1 tsp. oregano. Nestle chicken into tomato mixture. Roast until chicken is almost fully cooked through and tomatoes are starting to burst, 8-10 minutes. Arrange mozzarella rounds over chicken and tomatoes. Return to oven and roast until cheese is melted and chicken is fully cooked through, 2-4 minutes. Top with onion and peperoncini.
CHICKEN AND TOMATO TOPPED POTATOES
Make plain old potatoes into a crowd-pleasing meal with shredded rotisserie chicken, tomatoes and cheddar cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Scrub potatoes; prick several times with fork. Place potatoes on microwavable plate. Microwave on High for 15 to 17 minutes or until fork-tender.
- Meanwhile, in medium bowl, mix chicken, cheese and tomatoes.
- Split each potato in half lengthwise; place on microwavable plate. Mash each potato slightly. Sprinkle each with garlic-pepper blend; top with sour cream. Spoon 1/2 cup chicken mixture on each potato. Sprinkle with bacon pieces. Microwave on High for 2 to 3 minutes or until hot and cheese is melted. Serve warm.
Nutrition Facts : Calories 530, Carbohydrate 41 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 4 g, Protein 34 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 5 g, TransFat 1/2 g
EASY TOMATO BAKED BONELESS CHICKEN BREAST
Add a splash of sweet balsamic vinegar and a sprinkle of cheese to Easy Tomato-Baked Boneless Chicken Breast. This delicious dish is a smart choice.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 425ºF.
- Spread onions onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chicken.
- Combine tomatoes, dressing and garlic powder; pour over chicken. Sprinkle with cheese.
- Bake 30 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
ONION-TOPPED CHICKEN
"I throw together this saucy combination of tender chicken and potatoes when family or friends come to visit," relates Kay Faust of Deerwood, Minnesota. "French-fried onions add golden crunch to the casserole," she notes.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a greased 9-in. square baking dish. Arrange potatoes around chicken. Combine soup and sour cream; spread over chicken and potatoes. Bake, uncovered, at 350° for 1-1/4 hours. Sprinkle with onions; bake 10 minutes longer.
Nutrition Facts : Calories 619 calories, Fat 27g fat (12g saturated fat), Cholesterol 117mg cholesterol, Sodium 852mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 4g fiber), Protein 35g protein.
MOZZARELLA TOPPED CHICKEN WITH ROASTED TOMATO AND BASIL SAUCE
This is a super easy weeknight meal, very few ingredients, but is quite lovely, I think sometimes simple is great. Makes for an easy meal to make and kind on the wallet but very satisfying. I served mine with pasta, it would also pair well with gnocchi or rice.
Provided by The Flying Chef
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 200c.
- Combine tomatoes, garlic and oil in an ovenproof baking dish. Roast uncovered, about 20 Min's or until tomatoes soften. When garlic is cool enough to handle squeeze out flesh.
- Cook chicken in a pan, until nicely browned and cooked through.
- When chicken is close to being finished, blend or process garlic and all but 12 tomatoes until smooth.
- Place in a medium saucepan with basil and cream and cook stirring over a low heat, until heated through. Keep sauce warm on stove.
- Top each breast with a slice of mozzarella and place under grill until cheese melts.
- To Serve: Place chicken on a plate top with sauce and garnish with tomatoes (3 per plate) and basil leaves if desired. I served mine with tri colour pasta.
Nutrition Facts : Calories 543.5, Fat 36.5, SaturatedFat 14.4, Cholesterol 149.3, Sodium 420.3, Carbohydrate 10.1, Fiber 2.4, Sugar 5.5, Protein 43.6
CHICKEN AND TOMATO TOPPED POTATOES
Make and share this Chicken and Tomato Topped Potatoes recipe from Food.com.
Provided by carolinafan
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Scrub potatoes; prick several times with fork. Place potatoes on microwaveable plate. Microwave on High for 15 to 17 minutes or until fork tender.
- Meanwhile, in medium bowl, mix chicken, cheese and tomatoes.
- Split each potato in half lengthwise; place on microwaveable plate. Mash each potato slightly. Sprinkle each with garlic pepper blend; top with sour cream.
- Spoon 1/2 cup chicken mixture on each potato. Sprinkle with bacon pieces. Microwave on High for 2 to 3 minutes or until hot and cheese is melted. Serve warm.
Nutrition Facts : Calories 351.5, Fat 20.2, SaturatedFat 11.7, Cholesterol 57.7, Sodium 336.1, Carbohydrate 30.9, Fiber 3, Sugar 4.1, Protein 12.8
CHICKEN PAVED WITH TOMATOES
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat a grill or broiler. Brush the chicken breasts with one-and-a-half tablespoons of the oil. Grill or broil the chicken until it is lightly browned on both sides and just cook through, six to eight minutes on each side.
- Spread the olives or olive paste on the top of each chicken breast and cover with overlapping slices of tomato. Brush with remaining olive oil and season with pepper.
- If you used a grill, move the hot coals to one side and place a sheet of heavy-duty foil on the grill rack not directly over the coals. Place the chicken breasts on the foil, tomato side up, and cover the grill for five minutes, just long enough to allow the tomatoes to warm. If you used a broiler, turn it off and return the chicken breasts to the broiler for about five minutes.
- Sprinkle the chicken with basil and serve.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 15 grams, Carbohydrate 2 grams, Fat 21 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 5 grams, Sodium 128 milligrams, Sugar 1 gram, TransFat 0 grams
TOMATO & CRISPY CRUMB CHICKEN
An easy midweek supper dish that's low in fat but high in flavour
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Split the chicken breasts almost in half and open out like a book. Place in a non-stick roasting tin. Whizz the bread into crumbs in a food processor, then mix with the herbs. Mix the tomatoes with the garlic, vinegar and tomato purée. Spread the sauce over the chicken, sprinkle with the crumbs, then bake for 20-25 mins until the chicken is tender.
- While the chicken is cooking, boil the frozen beans for 3-5 mins until just tender. Serve the chicken, sprinkled with parsley, on a bed of beans.
Nutrition Facts : Calories 238 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Protein 39 grams protein, Sodium 0.66 milligram of sodium
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