Baked Chicken Breasts In Cinnamon Tomato Sauce Recipes

BAKED CHICKEN BREASTS IN CINNAMON-TOMATO SAUCE

Baked Chicken Breasts in Cinnamon-Tomato Sauce image

A delicious and nutritious way to eat chicken breasts! Since this makes a lot of sauce too, it's really great served over brown rice, garlic mashed potatoes--or my favorite, polenta! Top with a grating of Romano or Asiago cheese just before serving for the best results!

Provided by Kim

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h25m

Yield 3

Number Of Ingredients 17

Ingredients

1 teaspoon ground cinnamon
¾ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
¼ teaspoon cumin
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
3 (5 ounce) skinless, boneless chicken breasts
2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 carrot, minced
1 stalk celery, minced
1 (8 ounce) package fresh mushrooms, sliced
½ cup dry white wine
1 (6 ounce) can tomato paste
½ cup low-sodium chicken stock

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Mix together cinnamon, salt, black pepper, oregano, cumin, garlic powder, and onion powder in a bowl. Pat the seasoning onto all sides of chicken. Reserve extra seasoning for sauce.
Heat vegetable oil in a large, oven-safe skillet over medium heat until oil begins to slightly shimmer. Place chicken breasts in skillet and cook until browned, about 3 minutes. Flip and cook an additional 3 minutes. Remove chicken breasts from pan and set aside.
Add onion, garlic, carrot, celery, and mushrooms to skillet. Cook until onions become slightly translucent, about 3 minutes. Add in wine and scrape browned bits off the bottom of the pan. Allow wine to reduce slightly, about 1 minute. Stir in tomato paste, chicken broth, and reserved seasoning. Cover skillet with aluminum foil or an oven-safe lid.
Bake in the preheated oven for 35 minutes. Uncover and bake until sauce is bubbling and chicken is no longer pink in the center, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 372.4 calories, Carbohydrate 22.6 g, Cholesterol 80.5 mg, Fat 13.2 g, Fiber 5.3 g, Protein 35.9 g, SaturatedFat 2.5 g, Sodium 1050 mg, Sugar 11.5 g

EASY TOMATO BAKED BONELESS CHICKEN BREAST

Easy Tomato Baked Boneless Chicken Breast image

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

Ingredients

1 small red onion, thinly sliced
4 small boneless skinless chicken breasts (1 lb.)
1 can (14-1/2 oz.) diced tomatoes, drained
1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing
1/4 tsp. garlic powder
1/4 cup KRAFT Grated Parmesan Cheese

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

BAKED CHICKEN BREASTS IN CINNAMON-TOMATO SAUCE

Baked Chicken Breasts in Cinnamon-Tomato Sauce image

A delicious and nutritious way to eat chicken breasts! Since this makes a lot of sauce too, it's really great served over brown rice, garlic mashed potatoes--or my favorite, polenta! Top with a grating of Romano or Asiago cheese just before serving for the best results!

Provided by Kim

Categories Chicken Breasts

Time 1h25m

Yield 3

Number Of Ingredients 17

Ingredients

1 teaspoon ground cinnamon
¾ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
¼ teaspoon cumin
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
3 (5 ounce) skinless, boneless chicken breasts
2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 carrot, minced
1 stalk celery, minced
1 (8 ounce) package fresh mushrooms, sliced
½ cup dry white wine
1 (6 ounce) can tomato paste
½ cup low-sodium chicken stock

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Mix together cinnamon, salt, black pepper, oregano, cumin, garlic powder, and onion powder in a bowl. Pat the seasoning onto all sides of chicken. Reserve extra seasoning for sauce.
Heat vegetable oil in a large, oven-safe skillet over medium heat until oil begins to slightly shimmer. Place chicken breasts in skillet and cook until browned, about 3 minutes. Flip and cook an additional 3 minutes. Remove chicken breasts from pan and set aside.
Add onion, garlic, carrot, celery, and mushrooms to skillet. Cook until onions become slightly translucent, about 3 minutes. Add in wine and scrape browned bits off the bottom of the pan. Allow wine to reduce slightly, about 1 minute. Stir in tomato paste, chicken broth, and reserved seasoning. Cover skillet with aluminum foil or an oven-safe lid.
Bake in the preheated oven for 35 minutes. Uncover and bake until sauce is bubbling and chicken is no longer pink in the center, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 372.4 calories, Carbohydrate 22.6 g, Cholesterol 80.5 mg, Fat 13.2 g, Fiber 5.3 g, Protein 35.9 g, SaturatedFat 2.5 g, Sodium 1050 mg, Sugar 11.5 g

CHICKEN BREAST WITH TOMATO OLIVE SAUCE

Chicken Breast With Tomato Olive Sauce image

I got a calendar for 2007 with a recipe and food picture on each month. This is the first one that caught my eye!

Provided by Alisa Lea

Categories Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3/4 teaspoon dried basil
6 boneless skinless chicken breasts
1/4 teaspoon garlic powder
2 tablespoons butter
3/4 teaspoon dried thyme
2 tablespoons olive oil
1/2 teaspoon black pepper
3 tablespoons butter
12 ripe olives, pitted and sliced
1/3 cup onion, chopped
6 green olives, pitted and sliced
3 garlic cloves, minced
salt and pepper, to taste
1 1/4 cups canned Italian plum tomatoes, drained and chopped

Steps:

Mix basil, garlic powder, thyme and pepper and rub into both sides of chicken. Cover and let stand for 30 minutes.
Melt 2 Tbs. butter and olive oil in a heavy skillet over high heat. Add chicken and saute until golden brown, about 5 minutes per side. Transfer to plate.
Melt 3 Tbs. butter in heavy skillet over medium-high heat. Add onion and saute until softened.
Add garlic and tomatoes and cook 2 minutes.
Add olives and cook 5 minutes more, stirring frequently.
Season with salt and pepper to taste and serve over chicken breasts.

Nutrition Facts : Calories 287.3, Fat 18.6, SaturatedFat 7.6, Cholesterol 101, Sodium 330.9, Carbohydrate 3.8, Fiber 1.2, Sugar 1.4, Protein 25.9

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