Poultry Essentials Tomato Braised Chicken Breasts Recipes

BRAISED BALSAMIC CHICKEN

Steps:

• Season both sides of chicken breasts with garlic salt and pepper.
• Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
• Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

POULTRY ESSENTIALS: CHEESY TOMATO & CHICKEN BAKE

Steps:

• 1. PREP/PREPARE
• 2. Two of my favorite brands of tomatoes are Meir Glen, or Cento; however, another great (more common) brand is Hunts. My favorite brand of marinated artichoke hearts is Mezzetta, and they come packed in oil. Drain the oil before chopping. My favorite brand of diced green chilies, are Hatch. They come in small cans of 5 ounces (142g).
• 3. Gather your Ingredients (mise en place).
• 4. Chef's Tip: I recommend brining the chicken breasts for an hour or two, but that is totally up to you.
• 5. Chef's Note: You will notice that in the photos, I am placing the chicken breasts into individual serving dishes. If you wish, you can place both breasts into a single baking dish, or you could cook the whole thing in an ovenproof skillet. Now that is what I call easy/peasy.
• 6. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 7. Add the butter and oil to a skillet over medium heat.
• 8. When the foaming subsides, add the onions.
• 9. Cook until the onions soften, and turn translucent, about 4 - 5 minutes.
• 10. Add the garlic, and cook until fragrant, about 60 seconds.
• 11. Reduce the heat to medium low, then add the tomatoes, artichokes, chilies, oregano, basil, parsley, and cumin, and stir to combine with the onions and garlic.
• 12. Allow to simmer until it reduces a bit, and beings to thicken, about 8 - 10 minutes.
• 13. Chef's Note: Add a bit of salt and pepper, to taste.
• 14. Place the tomato sauce into individual, oven-proof baking dishes, or a single dish. Sprinkle the chicken breasts with salt and pepper, and push them into the tomato sauce.
• 15. Place into the preheated oven, and bake until the internal temperature of the chicken breasts reaches 165f (75c), about 30 - 35 minutes
• 16. Add the Dubliner cheese to the top, and pop under the broiler until the cheese is bubbly, and beginning to brown in spots, about 2 - 3 minutes.
• 17. PLATE/PRESENT
• 18. Remove from the oven, sprinkle with the Parmesan cheese, and serve while nice and warm. With maybe a small side salad, and some crusty bread. Enjoy.
• 19. Keep the faith, and keep cooking.

TENDER TOMATO CHICKEN BREASTS

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.