Chicken Breasts With Tomato Sauce Recipes

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TENDER TOMATO CHICKEN BREASTS



Tender Tomato Chicken Breasts image

This is a light, juicy, flavorful dish. Being a mom of a 7 month old, I've learned to take a lot of shortcuts and still be able to cook quality food. This is quick, easy, and tasty. If you absolutely must use fresh veggies, that's ok, but frozen veggies, in my opinion, work a little bit better. Serve with rice, if desired. To kick it up a bit, add chopped green peppers in with the tomatoes.

Provided by Erin

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 3

Number Of Ingredients 8

1 tablespoon olive oil
3 skinless, boneless chicken breast halves
1 tablespoon ground black pepper, or to taste
3 tablespoons onion powder, or to taste
1 (28 ounce) can chopped stewed tomatoes, 1/2 the liquid reserved
1 (14 ounce) can chicken broth
1 (10 ounce) package frozen mixed vegetables
¼ cup water

Steps:

  • Heat the oil in a skillet over medium heat. Season chicken breasts on both sides with pepper and onion powder, and arrange in the skillet. Cook 2 minutes on each side, just until browned. Pour tomatoes and reserved liquid over the chicken. Pour in broth. Cover skillet, and continue cooking 15 minutes on each side, until chicken juices run clear.
  • While the chicken is cooking, place the frozen mixed vegetables and water in a pot. Scoop about 3/4 cup liquid from the skillet, and mix into the pot. Bring to a boil, and cook 5 minutes, or until vegetables are tender; drain. Arrange chicken breasts over the vegetables, and drizzle with liquid from the skillet to serve.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 36.2 g, Cholesterol 64.1 mg, Fat 8.3 g, Fiber 7.3 g, Protein 30 g, SaturatedFat 1.5 g, Sodium 1301.9 mg, Sugar 12.2 g

CHICKEN BREASTS WITH TOMATO-BASIL SAUCE



Chicken Breasts With Tomato-Basil Sauce image

This quick, easy and delicious dish is perfect for after-work or any busy day. This goes really well with garlic mashed potatoes. Adapted from The Marshall Field's Cookbook.

Provided by Hey Jude

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves
salt, to taste
fresh ground black pepper, to taste
1/4 cup flour
1 tablespoon olive oil
3 tablespoons butter, at room temp
1 shallot, minced
2 garlic cloves, minced
2 tablespoons balsamic vinegar
3/4 cup chicken broth
16 grape tomatoes, halved
1/4 cup fresh basil, thinly sliced

Steps:

  • Season the chicken breasts on both sides with salt and pepper. Dredge in the flour and shake off any excess.
  • Combine the oil and 1 T. of the butter in a large saute pan over medium-high heat. When the oil is hot, place the chicken in the pan and cook, turning once, for 4 to 5 minutes on each side, until golden brown and cooked through. Remove from the pan and keep warm.
  • Add the shallot and garlic to the hot pan; saute for 1 minute, then add the vinegar to deglaze the pan, using a wooden spoon to scrape up all the browned bits on the bottom. Add the chicken broth and tomatoes and cook for 1 to 2 minutes, until reduced by half. Remove the pan from the heat. Stirring constantly, add the basil, remaining 2 T. butter and salt and pepper to taste. Stir until the butter is incorporated into the sauce.
  • Place a chicken breast on each plate and pour the sauce over. Serve at once.

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

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     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 3

Number Of Ingredients 17

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 WITH GARLIC-TOMATO SAUCE



Chicken with Garlic-Tomato Sauce image

My husband and I made up this recipe as we went along, and we love the way it turned out. It reminds us me something found at Italian restaurants. -Angela Schellenberg of Steinbach, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon pepper
2 teaspoons olive oil, divided
2 plum tomatoes, seeded and chopped
2 garlic cloves, minced
2 medium carrots, halved and thinly sliced
1 cup Italian tomato sauce
3/4 cup reduced-sodium chicken broth
1/4 cup tomato paste
1 teaspoon dried rosemary, crushed
Hot cooked pasta

Steps:

  • Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.

Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 510mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

CHICKEN BREASTS WITH TOMATOES AND CAPERS



Chicken Breasts With Tomatoes and Capers image

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

4 boneless, skinless chicken breasts (about 2 1/4 pounds)
Salt and freshly ground white pepper to taste
2 tablespoons olive oil
2 tablespoons butter
6 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
1/4 cup red wine vinegar
1/4 cup drained capers
1 cup dry white wine
2 tablespoons tomato paste
1/4 cup chopped fresh parsley leaves

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

BAKED CHICKEN BREAST WITH BALSAMIC TOMATO PUREE



Baked Chicken Breast with Balsamic Tomato Puree image

This is such a quick, delicious baked chicken recipe. Season to taste. I served mine with rice pilaf, but pasta also works.

Provided by TerraBear

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 8

1 (16 ounce) can crushed tomatoes
½ small white onion, thinly sliced
3 tablespoons balsamic vinegar
½ teaspoon ground cumin
4 skinless, boneless chicken breast halves
½ tablespoon Italian seasoning
½ tablespoon lemon pepper seasoning
½ teaspoon garlic salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine crushed tomatoes, onion, vinegar, and cumin in a small bowl.
  • Place chicken breasts in a baking dish. Season with Italian seasoning, lemon pepper, and garlic salt. Pour the tomato mixture on top.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 169.9 calories, Carbohydrate 11.4 g, Cholesterol 60.8 mg, Fat 2.9 g, Fiber 2.6 g, Protein 25 g, SaturatedFat 0.7 g, Sodium 601 mg, Sugar 2.1 g

CHICKEN BREASTS WITH TOMATO-HERB PAN SAUCE



Chicken Breasts with Tomato-Herb Pan Sauce image

The key to this sauté: Cook the tomatoes with the bits of chicken left over after you've seared it in the pan. When the tomatoes burst, swirl in the remaining marjoram butter to finish the pan sauce.

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Tomato     Sauté     Quick & Easy     Dinner     Lunch     Summer     Healthy     Oregano     Paprika     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 8

2 tablespoons (1/4 stick) unsalted butter, room temperature
1 garlic clove, minced
1 1/2 teaspoons chopped fresh marjoram or oregano
1/2 teaspoon sweet paprika
Kosher salt and freshly ground black pepper
2 skinless, boneless chicken breasts
2 cups mixed cherry tomatoes (11-12 ounces)
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Mash butter, garlic, marjoram, and paprika in a small bowl to blend. Season marjoram butter to taste with salt and pepper.
  • Melt 1 tablespoon marjoram butter in a medium heavy skillet over medium heat. Season chicken with salt and pepper. Add chicken to skillet, cover, and cook until no longer pink in center, about 5 minutes per side. Transfer chicken to a plate. Tent chicken with foil to keep warm.
  • Increase heat to high. Add tomatoes to skillet and cook, stirring occasionally, until they begin to char and burst, about 5 minutes. Add remaining marjoram butter to skillet. Crush tomatoes slightly to release juices; stir 1 minute. Season sauce to taste with salt and pepper. Spoon tomato sauce over chicken. Garnish with parsley.

CHICKEN IN TOMATO SAUCE RECIPE



Chicken in Tomato Sauce Recipe image

Quick and easy one-skillet dish with pan seared chicken breasts cooked in a flavorful and creamy tomato sauce with capers. It's a perfect midweek meal that takes only 30 minutes to make!

Provided by Katerina | Diethood

Categories     Dinner

Time 30m

Number Of Ingredients 15

2 tablespoons olive oil
4 boneless skinless chicken breasts
1 teaspoon dried basil
salt and fresh ground pepper (to taste)
1 tablespoon butter
1 yellow onion (finely diced)
2 cloves garlic (minced)
1 cup dry white wine
1 can (14 ounces) no-salt added diced tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/3 cup half & half (you can also use light cream, heavy cream, or evaporated milk)
1/4 cup drained capers
1/4 cup chopped fresh parsley (for garnish)

Steps:

  • Heat olive oil in a large skillet.
  • Season chicken with dried basil, salt, and pepper.
  • Add the chicken breasts to the skillet and cook over medium-high heat, 3 to 4 minutes per side, or until lightly browned.
  • Remove chicken breasts from skillet; set aside.
  • Add butter to the skillet and melt.
  • Add diced onions and cook for 2 minutes.
  • Stir in garlic and cook for 30 seconds.
  • Stir in the wine to dissolve the brown pieces found at the bottom of the skillet; continue to cook for 4 minutes, or until reduced.
  • Mix in the tomatoes, tomato paste, oregano, basil, half & half, and capers.
  • Place chicken back in the skillet.
  • Bring to a boil; cover and simmer over medium-low heat for 8 minutes, or until chicken is cooked through.
  • Remove from heat.
  • Garnish with parsley and serve.

Nutrition Facts : Calories 334 kcal, Carbohydrate 12 g, Protein 26 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 87 mg, Sodium 679 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

BAKED CHICKEN BREASTS WITH TOMATOES AND CHEESE



Baked Chicken Breasts With Tomatoes and Cheese image

Provided by Craig Claiborne

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 skinless, boneless chicken breast halves, about 1 pound total weight
Freshly ground pepper to taste
2 tablespoons olive oil
1 teaspoon finely chopped garlic
3/4 cup bottled thinly sliced sweet pepper slices without salt
1 cup chopped canned no-salt tomatoes
1 teaspoon dried crumbled oregano
1/4 teaspoon dried hot red pepper flakes
1/4 pound grated no-salt cheese such as Gouda, about 1 1/2 cups

Steps:

  • Preheat oven to 400 degrees.
  • Sprinkle chicken pieces with generous grinding of black pepper.
  • Heat oil in skillet and add chicken pieces. Cook about 2 minutes on one side until lightly browned. Turn and cook about 3 minutes.
  • Transfer chicken pieces in 1 layer to baking dish.
  • Add garlic to skillet and cook briefly. Add sweet pepper slices, tomatoes, oregano and pepper flakes. Let simmer about 5 minutes.
  • Pour sauce over the chicken and sprinkle with cheese. Bake 10 minutes.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 7 grams, Sodium 489 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN WITH GARLIC-TOMATO SAUCE



Chicken With Garlic-Tomato Sauce image

I originally made this using a recipe I found in an italian cookbook. I don't have the book anymore, so I've had to make this from memory, and it gets better everytime! If they're in season, you can add fresh tomatoes. Serve this over pasta, rice, mashed potatoes, whatever you choose. Refrigerates and reheats well.

Provided by RachelSometimes

Categories     Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 boneless skinless chicken breasts, cut into chunks
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/3 cup dry white wine (use more or less depending on your preference)
1 large yellow onion, sliced into strips
2 green peppers, sliced into strips
1 (15 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
salt (to taste)
pepper (to taste)

Steps:

  • Season chicken with salt and pepper to taste.
  • Brown chicken with olive oil until cooked through.
  • Remove chicken and set aside for later.
  • In same pan, add garlic and wine. Simmer for 3 minutes.
  • Add onions and green peppers. Cook covered until onions and peppers are tender.
  • Add tomatoes, tomato sauce, and chicken. Stir.
  • Simmer covered until all flavors combine.
  • Enjoy!

Nutrition Facts : Calories 383.8, Fat 12.9, SaturatedFat 2.1, Cholesterol 102.7, Sodium 817, Carbohydrate 19.9, Fiber 4.2, Sugar 10.5, Protein 44.1

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

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

CHICKEN BREAST WITH TOMATO SAUCE AND MOZZARELLA



Chicken Breast With Tomato Sauce and Mozzarella image

I developed this, and the great thing about this recipe is that you can coat the breasts, brown them in oil and then refrigerate for up to 8 hours before continuing with the remainder of the recipe, which makes this a great recipe to serve to dinner guests, 30 minutes before serving just drizzle with the marinara sauce and bake! I use recipe#136292 that I make and freeze to use in recipes or recipe#71273 can also be used, your own favorite marinara or pasta sauce can also be used. If you are using more than 7 chicken breasts you will need a larger baking dish and breadcrumb mixture and marinara sauce will need to be increased. It is best to use fresh not frozen thawed breasts for this, with previous experience cooking frozen thawed breasts sometimes tend to create a soggy crust, if you are using frozen thawed make certain that your chicken breasts are completely thawed with no extra moisture left in them. You will love this dish!

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 55m

Yield 8 chicken breats

Number Of Ingredients 10

7 boneless skinless chicken breasts
2 large eggs, slightly beaten
2 cups dry breadcrumbs (use dry breadcrumbs only!)
1/4 cup grated parmesan cheese
1/2-1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1 -2 teaspoon seasoning salt
1/2 teaspoon black pepper (or to taste)
2 -3 cups marinara sauce (use about 1/3 cup sauce for each breast, but can use more)
7 -14 slices mozzarella cheese (or to taste)

Steps:

  • Grease a 13 x 9-inch baking pan.
  • In a shallow dish mix together the breadcrumbs with the next 5 ingredients.
  • In another small shallow dish whisk the eggs.
  • Heat oil in a skillet over medium-high heat (use enough oil to coat bottom of the skillet).
  • Dip the breasts first in the egg (shaking off any excess egg) and then coat in the breadcrumbs mixture.
  • Place in oil and cook on both sides until browned (about 3-4 minutes on each side, do not cook the breasts completely just until the outside breadcrumb coating is lightly browned).
  • Place the browned breasts single layer in the greased casserole dish.
  • At this point you can cool and refrigerate until ready to bake.
  • Spread about 1/4 to 1/3 cup the marinara sauce over the browned breasts (not too much sauce or it will cause the outside breading to turn soggy and soft, if you do not mind that then use as much sauce as you like!).
  • Set oven to 350 degrees, oven rack set to bottom position.
  • Bake for about 35 for smaller thin breasts and 45 minutes for thicker-sized breasts or until the chicken is done (if you are baking the chicken from refrgerated then cooking time might take a little longer, cooking time will vary depending on the size of the chicken breasts).
  • Remove the chicken and place 1 or 2 slices of mozzeralla cheese on top of each cooked breast then return to oven for anout 4-5 minutes or until cheese is hot and bubbly or place under the broiler to melt cheese.
  • Delicious.

CHICKEN WITH TOMATO-CREAM SAUCE



Chicken with Tomato-Cream Sauce image

A creamy tomato sauce makes plain chicken an extraordinary dish for guests. It's easy to double the recipe when cooking for a crowd. -Agnes Cooper, Newark, Delaware

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

8 boneless skinless chicken breast halves
1/4 cup butter
1 small onion, thinly sliced
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon salt
2 tablespoons all-purpose flour
1 cup sour cream
2/3 cup grated Parmesan cheese
Hot cooked noodles

Steps:

  • In a large skillet, brown chicken in butter on each side. Remove and set aside. Add onion and garlic; saute until tender. Stir in tomatoes and salt. Bring to a boil. Reduce heat; return chicken to pan. Cover and simmer for 30 minutes or until chicken juices run clear., Remove chicken and keep warm. Combine the flour and sour cream. Reduce heat to low; stir in sour cream mixture and Parmesan cheese. Heat through (do not boil). Serve chicken and sauce over noodles.

Nutrition Facts : Calories 301 calories, Fat 16g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 621mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.

CHICKEN FLORENTINE WITH TOMATO SAUCE



Chicken Florentine with Tomato Sauce image

Stuffed chicken breasts on a bed of Florentine with a rich tomato sauce.

Provided by DeLacy

Categories     Stuffed Chicken Breasts

Time 1h15m

Yield 4

Number Of Ingredients 9

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup chopped onion
½ cup cream cheese, softened
3 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
2 cups spaghetti sauce
2 teaspoons ground black pepper, divided
1 teaspoon crushed garlic
4 (5 ounce) skinless, boneless chicken cutlets, pounded to 1/4-inch thickness

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 1 1/2-quart loaf pan.
  • Combine spinach, onion, cream cheese, butter, and Parmesan cheese in a medium bowl. Lay 1/2 of the spinach mixture over the bottom of the prepared pan.
  • Combine spaghetti sauce, 1 teaspoon pepper, and garlic in another bowl.
  • Stuff each chicken cutlet with 1/4 of the remaining spinach mixture. Fold in half and place in the pan. Sprinkle with remaining pepper and pour spaghetti sauce mixture over top.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 50 minutes.

Nutrition Facts : Calories 493.7 calories, Carbohydrate 25.7 g, Cholesterol 140 mg, Fat 26.7 g, Fiber 6.3 g, Protein 38 g, SaturatedFat 14.2 g, Sodium 822.7 mg, Sugar 13.3 g

CHICKEN BREASTS WITH TOMATO SAUCE



Chicken Breasts With Tomato Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 skinless, boneless chicken breasts, about 1 1/2 pounds
Salt to taste if desired
Freshly ground pepper to taste
2 eggs
1 tablespoon finely chopped fresh rosemary leaves or half the amount dried
2 tablespoons water
1/2 cup flour
2 tablespoons olive oil
2 tablespoons butter
Tomato sauce (see recipe)

Steps:

  • Open up the chicken breasts on a flat surface and slice each down the center to provide 2 portions. Trim off and discard membranes and fat. Pound each chicken breast half lightly with a flat mallet. Sprinkle with salt and pepper.
  • Put the eggs in a mixing bowl and add the rosemary, water, salt and pepper. Beat well.
  • Coat the chicken pieces with flour and shake off excess.
  • Heat the oil and butter in a large, heavy skillet.
  • As the oil heats, dip the chicken breast halves in the egg mixture. Coat well and let the excess drip off.
  • When the oil mixture is hot add half of the chicken pieces. Cook about 3 minutes on one side over moderately high heat. When golden brown on one side, turn the pieces. Continue cooking about 2 minutes on the second side. The total cooking time for each piece is 5 to 6 minutes.
  • Serve the chicken hot with the tomato sauce on the side.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 27 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 9 grams, Sodium 534 milligrams, Sugar 0 grams, TransFat 0 grams

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CHICKEN BREASTS WITH FRESH TOMATO SAUCE RECIPE - MAGIC SKILLET
chicken-breasts-with-fresh-tomato-sauce-recipe-magic-skillet image
Instructions: In a large saucepan, heat olive oil over medium heat. Add diced onion, garlic, bay leaf, salt, and cook, stirring often, until onion is soft and translucent, for about 10 minutes. Stir in tomato paste and cook, stirring occasionally, for a …
From magicskillet.com


COOKING CHICKEN BREASTS WITH TOMATO SAUCE - FOOD RECIPES
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cooking videos for dinner. Tasty food recipes.. how to make simple snacks for begginers. chicken breasts with TOMATO sauce. A simple yummy and quick food vid...
From youtube.com


GRILLED CHICKEN BREASTS WITH TOMATO-CAPER SAUCE RECIPE
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Step 2. To prepare sauce: Heat 1 1/2 tsp. oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Stir in tomatoes, wine, capers, and 1/4 tsp. each salt and pepper; cook until the liquid …
From eatingwell.com


CHICKEN BREAST WITH TOMATO SAUCE AND MASHED POTATOES RECIPE
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Peel the carrot peel and cut into 1 cm (approximately 1/2 inch) cubes. Trim the celery, rinse and cut into bite-size pieces. Clean the mushrooms and cut in halves or quarters.
From eatsmarter.com


10 BEST CHICKEN BREAST TOMATO SAUCE PASTA RECIPES | YUMMLY
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tomato sauce, tomatoes, salt, butter, water, sugar, ground black pepper and 1 more CAROLYNE'S SPAGHETTI SAUCE CarlonCathey dried basil, dried thyme, bay leaf, fresh parsley, dried oregano and 8 more
From yummly.com


CHICKEN BREAST WITH TOMATOES AND GARLIC RECIPE - IFOODREAL.COM
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2021-02-11 Instructions. Cut chicken breasts into tenders. Sprinkle with 1/2 tsp oregano, 1/2 tsp salt and pepper to taste. Gently toss around to coat evenly. Slice tomatoes and chop garlic. Preheat large ceramic non-stick skillet on medium …
From ifoodreal.com


CHICKEN AND TOMATO SAUCE RECIPES - CREATE THE MOST AMAZING …
Slow Cooker Chicken in Italian Tomato Sauce - McCormick. 1 Place chicken and mushrooms in slow cooker. 2 Mix stewed tomatoes, tomato sauce, spaghetti sauce mix, Italian seasoning, garlic powder and wine or water until blended. Pour over chicken and mushrooms. Cover. 3 Cook 8 hours on LOW or 4 hours on HIGH.
From recipeshappy.com


CHICKEN WITH CHERRY TOMATO SAUCE RECIPE | COOKING LIGHT
Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté for 3 minutes on each side or until done. Transfer to a serving platter. Add coarsely chopped garlic cloves to pan; sauté for 1 minute, stirring constantly. Stir in cherry tomatoes and chicken broth, and bring to a boil. Cook 5 minutes, stirring occasionally.
From cookinglight.com


MOZZARELLA CHICKEN IN TOMATO SAUCE - CAFE DELITES
2019-02-28 Preheat the broiler/grill to a medium heat setting. Combine the herbs in a shallow bowl with salt and pepper and oil. Coat both sides of each chicken fillet with the oil. Heat a large heavy oven-proof skillet over high heat. Add the fillets and pan fry on each side until golden (about 3 minutes on each side).
From cafedelites.com


CHICKEN BREASTS WITH TOMATO-HERB PAN SAUCE RECIPE | BON APPéTIT
2011-06-13 Melt 1 tablespoon marjoram butter in a medium heavy skillet over medium heat. Season chicken with salt and pepper. Add chicken to skillet, cover, and cook until no longer pink in center, about 5 ...
From bonappetit.com


CHICKEN BREAST WITH TOMATO SAUCE AND MOZZARELLA RECIPES
tomato sauce, dried oregano, black pepper, sugar, granulated garlic and 3 more Homemade Pizza Sauce from Tomato Sauce Alison's Allspice basil, garlic cloves, nutritional yeast, vegetable broth, olive oil and 4 more
From yummly.com


GRILLED CHICKEN BREASTS WITH ROASTED YELLOW TOMATO SAUCE
In a small frying pan, heat the olive oil over medium heat. Add the garlic and saute until softened, about 1 minute. Remove from the heat and set aside. In a blender or food processor, combine the tomatoes, garlic, oil and vinegar. Pulse until well-blended. Stir in 1 tablespoon basil and 1/8 teaspoon of the pepper.
From mayoclinic.org


BROWN BUTTER CHICKEN BREASTS : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHICKEN BREASTS WITH TOMATO BALSAMIC PAN SAUCE - BLUE JEAN CHEF
2019-10-08 Instructions. Season the chicken breasts with salt and freshly ground black pepper. Pre-heat a skillet over medium-high heat. Add the olive oil and butter sear chicken breast until nicely browned, about 6 to 8 minutes on each side. Remove chicken from the …
From bluejeanchef.com


CHICKEN BREASTS WITH BROWN BUTTER-GARLIC TOMATO SAUCE RECIPE
Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken to pan; cook 4 to 5 minutes on each side or until done. Remove from pan; keep warm. Do not wipe pan clean. Step 3. Reduce heat to medium. Add remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, butter, and garlic to drippings in pan; cook ...
From cookinglight.com


SKILLET CHICKEN IN GARLIC TOMATO SAUCE - SUM OF YUM
2021-02-06 Instructions. Generously season your chicken breasts with salt and pepper on both sides. Heat the olive oil in a large, deep skillet or pan over medium to medium-high heat. Add the chicken breasts to the pan and cook for about 5 minutes per side, or until juices run clear, turning a nice golden brown.
From sumofyum.com


CHICKEN BREAST IN TOMATO SAUCE - POULTRY & CHICKEN RECIPES - LGCM
Add in the tomato paste and stir together. Add in the white wine, tomatoes, and Italian seasoning and mix together. Bring the mixture to a boil, then put the chicken on top of the sauce and close the lid. Reduce heat to medium-low and cook for about 20 minutes, or until the chicken reaches 165ºF internal temperature.
From lakegenevacountrymeats.com


CHICKEN BREAST WITH TOMATO SAUCE IN CROCK POT RECIPES
2022-04-18 tomato sauce, italian seasoning, fresh mushrooms, diced tomatoes and 2 more Crock-Pot Tomato Sauce MOMables tomatoes, carrot, …
From yummly.com


CHICKEN AND TOMATO RECIPES - BBC GOOD FOOD
Chicken Provençal with olives & artichokes. A star rating of 4.4 out of 5. 18 ratings. Cater for a crowd with this easy, hearty chicken casserole that evokes summer in Provence using a fragrant selection of herbs, tomatoes, olives and artichokes. See …
From bbcgoodfood.com


CHICKEN BREASTS WITH TOMATO BALSAMIC PAN SAUCE | CLARA | COPY ME …
Chicken Breasts with Tomato Balsamic Pan Sauce. bluejeanchef.com Clara. I'm a 74 year old mom/grandmother from Massachusetts who loves to cook & bake. So glad I found Copy Me That! So easy to keep recipes all in one place. loading... X. Ingredients. 2 boneless skin-on chicken breasts; salt and freshly ground black pepper; 1 TABLESPOON olive oil; 1 TABLESPOON …
From copymethat.com


HOT SAUCE CHICKEN BREAST RECIPES - THERESCIPES.INFO
Bang Bang Chicken Sliders great www.yummly.com. chicken breasts, kosher salt, fresh black pepper,...
From therecipes.info


CHICKEN IN A SUN DRIED TOMATO CREAM SAUCE - RECIPES ONLINE
2022-01-24 Add garlic to skillet and cook until fragrant, approximately 1 to 2 minutes. Stir in broth and heavy cream, then slowly add grated parmesan, sun dried tomatoes, oregano, and red pepper flakes. Bring mixture to simmer, then return chicken breasts to skillet. Quickly flip chicken a time or two to coat in sauce, then transfer entire skillet to oven.
From mrhealthyalternative.com


CHICKEN IN TOMATO SAUCE RECIPE - RECIPE VIBES
2021-05-20 This takes about 2 minutes. Add in the chopped tomatoes, parsley, thyme, basil, bouillon cube, salt, and chicken broth. Stir and simmer for 5 minutes. If using cream, add it into the pan at this time. Add the pan-seared chicken back into the skillet and let the tomato sauce simmer on low heat for 10-15 minutes.
From recipevibes.com


SKILLET CHICKEN BREASTS WITH TOMATOES AND OLIVES - DIABETES CANADA
Stir in the canned tomatoes, red pepper, and olives. Nestle in the chicken breasts. Top with the cherry tomatoes and tuck in the sprigs of herbs. Bake for 15-20 minutes, until a meat thermometer registers 165°F (74°C) in the thickest part of the breast. Remove the skillet from the oven, letting the chicken rest for a few minutes.
From diabetes.ca


CHICKEN BREASTS WITH TOMATO-OLIVE SAUCE - SEASONED KITCHEN
Stir in the tomatoes, chicken stock, oregano, olives and capers (if using); cook, stirring occasionally, 5 minutes or until the tomatoes are softened. Add 2 tablespoons butter and stir until melted. Season to taste with salt and ground pepper. Stir any accumulated juices from the chicken on the platter into the sauce.
From seasonedkitchen.com


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