Tomato And Balsamic Chicken Recipes
TOMATO BALSAMIC CHICKEN
I came up with this saucy chicken during a particularly busy holiday season. As new parents, my husband and I both appreciate having a go-to dinner that's easy, homemade and delicious. -Anne Colvin, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place carrots and shallots in a 3- or 4-qt. slow cooker; top with chicken. In a bowl, whisk flour and broth until smooth; stir in tomatoes, vinegar, oil, garlic and seasonings. Pour over chicken. Cook, covered, on low until chicken and carrots are tender, 6-8 hours., Remove chicken; cool slightly. Discard bay leaf and, if desired, skim fat from carrot mixture., Remove chicken from bones; shred slightly with two forks. Return to slow cooker and heat through. Serve with orzo. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 235 calories, Fat 11g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 433mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
ROASTED BALSAMIC CHICKEN WITH BABY TOMATOES
I love this recipe. It's great paired with salad and/or brown basmati rice. So Paleo. So delicious!
Provided by KissRiss
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h50m
Yield 4
Number Of Ingredients 8
Steps:
- Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Place the chicken breasts in the vinegar mixture.
- Marinate chicken in the refrigerator for at least 4 hours.
- Preheat oven to 400 degrees F (200 degrees C).
- Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Sprinkle lemon zest and drizzle lemon juice over the chicken.
Nutrition Facts : Calories 322.7 calories, Carbohydrate 9.8 g, Cholesterol 129.2 mg, Fat 9.1 g, Fiber 0.9 g, Protein 48 g, SaturatedFat 2 g, Sodium 259.6 mg, Sugar 4.6 g
BALSAMIC BAKED CHICKEN BREAST WITH BALSAMIC TOMATO SAUCE AND MOZZARELLA CHEESE
Baked Chicken Breast rubbed with garlic and herbs, dripping with a tomato balsamic sauce and melted mozzarella cheese! It doesn't get any better than this EASY chicken recipe! Let your oven do ALL the work and have the most delicious Baked Chicken on your table in less than 30 minutes!
Provided by Karina
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 220°C | 430°F.
- Place chicken breasts in a baking dish and drizzle with olive oil. Season with oregano, basil, salt, pepper and 1 tablespoon of minced garlic. Rub seasoning all over each breast. Arrange the tomatoes and red onion around the chicken in the dish.
- Whisk together the balsamic vinegar, sugar and remaining garlic in a jug to combine. Pour over the chicken breasts, flip each breast in the sauce to evenly coat.
- Bake in preheated oven for 20-25 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle. Sprinkle with cheese and broil (or grill) for 4-5 minutes, or until cheese is melted and golden.
- Garnish with parsley, and serve with rice or pasta drizzled with the pan juices.
Nutrition Facts : Calories 408 kcal, Carbohydrate 8 g, Protein 47 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 161 mg, Sodium 985 mg, Sugar 6 g, ServingSize 1 serving
BALSAMIC CHICKEN WITH ROASTED TOMATOES
This entree is a fantastic way to savor fresh tomatoes, especially during the warm summer months. It's quite simple, but the sweet, tangy tomato glaze is so good. -Karen Gehrig, Concord, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a small bowl, mix honey and 1 tablespoon oil. Add tomatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake 5-7 minutes or until softened., Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat remaining oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Serve with roasted tomatoes; drizzle with glaze.
Nutrition Facts : Calories 306 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 384mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
TOMATO-BALSAMIC BARBECUED CHICKEN
This Mediterranean-inspired recipe was posted in my local paper. This chicken has a flavorful, tangy glaze that takes advantage of pre-seasoned tomato paste and the complex sweet acidity of balsamic vinegar. Enjoy.
Provided by CarolAT
Categories Chicken Thigh & Leg
Time 55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- To make the sauce: In a small bowl, whisk together the tomato paste, balsamic vinegar, olive oil, garlic, sugar, salt and pepper. Set aside.
- Season the chicken with salt and pepper and place on two, rimmed baking sheets. Bake for 30 minutes.
- Meanwhile, preheat a gas grill to medium-high or prepare a charcoal fire.
- Remove chicken from oven and cool for 5 minutes. If desired, remove the skin. Brush the chicken generously with the tomato-balsamic sauce.
- Grill the chicken, turning and basting frequently until browned and cooked through, about 15 to 20 minutes.
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4.2/5 (19)Total Time 30 minsCategory Main DishCalories 207 per serving
- Pour the balsamic vinegar into a small pot and place over medium-high heat. Reduce until the vinegar reaches the consistency of a syrup.
- Meanwhile, slice the chicken breasts in half parallel to the cutting board to make four thin pieces of chicken. Season the chicken with salt and pepper.
- Heat the oil in a cast iron or other skillet over medium-high heat until nearly smoking. Add the chicken pieces in a single layer and let brown, undisturbed, for 1 minute. Turn the breasts, turn the heat to low, cover the pan, and let cook for 10 minutes. After ten minutes, remove the chicken to a plate next to the stove.
- Turn the heat back up to high and let the liquid in the chicken pan reduce until you can drag a spoon through and leave a trail. Turn the heat back down to medium and add the onions. Let the onions cook for 2 minutes, then add the garlic and cook for a further 30 seconds. Add the halved tomatoes to the pan and saute for 2 minutes.
TOMATO BAKED CHICKEN WITH MOZZARELLA RECIPE | LITTLE SPICE JAR
From littlespicejar.com
4.9/5 (226)Category 30 Minute MealsServings 4Total Time 40 mins
- Marinate: Add all the ingredients except the chicken breasts into a zip top bag along with 1 teaspoon of salt and ½ teaspoon black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken is covered in the marinade, set aside for 10-15 minutes while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 425ºF.
- Balsamic Tomato Pan Sauce: Add all the ingredients except the mozzarella to an oven-safe baking dish, along with a big pinch of salt and pepper, and stir to combine. Move the tomatoes around the edges and place the chicken breasts in the center.
- Bake: Bake uncovered for 18-22 minutes or until the chicken is almost cooked through. Add the mozzarella cheese to the chicken breasts and broil just long enough for the cheese to melt. Top with additional chopped basil or parsley and serve warm with crusty bread, pasta, rice, or steamed veggies!
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From delish.com
5/5 (20)Total Time 20 mins
- Make vinaigrette: In a small bowl, whisk together balsamic, 2 tablespoons oil, honey, mustard, garlic, and red pepper flakes until combined.
- Remove from pan and set aside. To pan, add asparagus and tomatoes, season with more salt and pepper, and cook until asparagus is bright green and tomatoes are slightly wilted, 5 minutes or so.
CHICKEN WITH FRESH TOMATO-BALSAMIC SAUCE | HEALTHY …
From weightwatchers.com
Servings 4Total Time 20 minsCategory Dinner
- Sprinkle chicken with 1/2 teaspoon rosemary, 1/4 teaspoon salt, and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook just until browned and cook through, 2-3 minutes per side. Transfer chicken to platter and keep warm.
- Add shallots and garlic to same skillet; cook over medium heat, stirring, until softened, about 2 minutes. Add vinegar; cook, stirring with wooden spoon and scraping up any brown bits from bottom of pan, until vinegar evaporates.
- Stir in tomatoes, broth, capers, lemon zest, remaining 1 1/2 teaspoons rosemary, and remaining 1/4 teaspoons salt. Cook, stirring frequently, until tomatoes are softened, about 3 minutes. Return chicken and any accumulates juices to skillet; heat through.
TOMATO BASIL PASTA WITH BALSAMIC GRILLED CHICKEN - RECIPE ...
From reciperunner.com
4.4/5 (28)Total Time 1 hr 38 minsCategory PastaCalories 482 per serving
- Place the chicken breasts in a freezer bag along with all the marinade ingredients. Seal the bag, pressing out the air as you do, and massage the marinade into the chicken. Let the chicken marinate for at least an hour or overnight.
- Preheat your grill to approximately 400° F. and spray or brush the grates with oil. Place the chicken on the grill and cook for approximately 7-8 minutes, then flip and grill another 6-8 depending on the size and thickness of the chicken. The internal temperature should be 165° F.
- Cook the pasta according the package instructions. Reserve 1/2 cup of the pasta water before draining the pasta into a colander.
TOMATO-BALSAMIC CHICKEN - THE WASHINGTON POST
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5/5 (1)Estimated Reading Time 3 mins
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BALSAMIC CHICKEN SKILLET WITH TOMATOES AND TARRAGON
From sweetpeasandsaffron.com
3.7/5 (3)Total Time 45 minsCategory DinnerCalories 401 per serving
- Heat oil in a large skillet over medium heat. Add the potatoes, tossing to coat. Sprinkle with salt and pepper. Cook for 10-12 minutes, stirring every 3 or so minutes.
- Remove potatoes from pan and set aside. Add chicken to pan, and cook until browned on all sides, roughly 5 minutes.
- Add the garlic to the pan, stirring frequently. Cook until garlic is golden (don't burn!) approximately 1 minute.
- Add the wine to the pan and cook for one minute, scraping up all the brown bits from the bottom of the pan.
BALSAMIC CHICKEN WITH ROASTED TOMATOES RECIPE | MYRECIPES
From myrecipes.com
5/5 (15)Total Time 17 minsServings 4Calories 238 per serving
- Combine first 3 ingredients in a small bowl; place tomato mixture on a foil-lined jelly-roll pan. Bake at 450° for 12 minutes or until tomato skins burst and begin to wrinkle, stirring once. Transfer tomatoes to a bowl, scraping juices into bowl. Stir 1/4 teaspoon salt into tomato mixture.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 to 4 minutes on each side. Place chicken on individual plates; coat each breast half with 2 to 3 sprays of balsamic spritzer. Spoon tomatoes evenly over chicken.
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From cookingontheweekends.com
5/5 (9)Total Time 1 hrCategory Main Course, CondimentsCalories 625 per serving
- Bring a small pot of water to a boil, then reduce to low and add the dried peppers. Cover the pot and let them simmer for about 30 minutes. Then turn the heat off, keep the peppers covered and let them sit until they're soft. Another 30 minutes is sufficient, but the longer the better. When they're done, remove them from the pot but SAVE the cooking liquid! Remove the stems from the peppers and use your hands to open them and remove the seeds. (You can also use a small spoon or the back of a knife to gently scrape them off.) Set the prepared peppers aside.
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- Then add the tomato paste, paprika and cinnamon and stir. If it seems dry, add a bit more olive oil. Sauté this mixture for a few minutes, until it's very aromatic and the tomato paste is beginning to brown.
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From hungryhealthyhappy.com
Ratings 55Calories 233 per servingCategory Main Course
- Put the sliced onion at the bottom of the slow cooker and then put the chicken breasts on top and then add the olive oil and season with the salt and pepper.
CHICKEN MEATBALLS WITH TOMATO-BALSAMIC GLAZE - ONCE UPON A ...
From onceuponachef.com
Cuisine ItalianTotal Time 45 minsCategory DinnerCalories 119 per serving
- In a large bowl, combine the egg, parsley, tomato paste, garlic, milk, salt and pepper. Mix well with a wire whisk, making sure the tomato paste is completely dissolved.
- Add the ground chicken, grated cheese and breadcrumbs. Use your hand to mix the ingredients together; it will be somewhat wet. Form medium-sized balls and place into an ungreased 9-x-13-in baking dish.
- Make the glaze by combining all of the ingredients in a small bowl. Brush evenly over the meatballs. Bake for about 30 minutes, or until an instant read thermometer inserted into the center of a meatball registers 160°F. Remove from the oven and serve.
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