Rosemary Chicken Strips With Sun Dried Tomatoes Recipes

TUSCAN ROSEMARY CHICKEN AND WHITE BEANS

Tuscan Rosemary Chicken and White Beans image

This delicious, Italian-style dinner is on the table in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

1/3 cup Italian dressing
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup water
2 medium carrots, sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1/4 cup coarsely chopped drained sun-dried tomatoes in oil
1 teaspoon dried rosemary leaves, crushed
1 can (19 oz) Progresso™ cannellini beans, drained, rinsed

Steps:

In 12-inch skillet, heat dressing over medium-high heat. Cook chicken in dressing 2 to 3 minutes on each side or until lightly browned.
Reduce heat to medium-low. Add water, carrots, celery, tomatoes and rosemary to skillet. Cover; simmer about 10 minutes or until carrots are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).
Stir in beans. Cover; cook 5 to 6 minutes or until beans are thoroughly heated.

Nutrition Facts : Calories 390, Carbohydrate 33 g, Cholesterol 85 mg, Fat 1, Fiber 8 g, Protein 42 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 5 g, TransFat 0 g

THE PERFECT ROAST CHICKEN WITH GARLIC AND SUN-DRIED TOMATOES.

The Perfect Roast Chicken With Garlic and Sun-Dried Tomatoes. image

This chicken has sundried tomatoes,fresh rosemary and garlic under the skin. The skin will be crisp, sweet and dark. You can remove the skin, discard it or enjoy it!

Provided by Rita1652

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (4 -5 lb) whole chickens
salt
fresh ground black pepper
1 lemon, cut in 1/2
2 marinated sun-dried tomatoes, sliced
4 garlic cloves, thinly sliced
1 -2 teaspoon fresh rosemary
1 teaspoon sugar

Steps:

Preheat the oven to 450°F.
Rinse the chicken inside and out with cold water. Pat dry with paper towels.
Season the cavity of the chicken with salt and pepper and place lemon halves inside. Place the chicken on a rack in a roasting pan. Run your finger under the skin of the breast and thigh to loosen it and then place the sun dried tomatoes, garlic slices and rosemary between the meat and skin. Sprinkle the outside of the chicken with salt, pepper and 1/2 teaspoon of the sugar. Turn the chicken so that it is breast-side down on the rack and roast for 30 minutes. Turn the heat down to 350°F Turn the chicken so that it is breast-side up, sprinkle the breast with the remaining sugar and roast for another 30 to 40 minutes or until a thermometer inserted into the thickest part of the thigh registers 160°F Let the chicken rest for 15 minutes.

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