BAKED CHICKEN BREASTS IN CINNAMON-TOMATO SAUCE
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
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
BAKED CHICKEN WITH TOMATO SAUCE RECIPE
Number Of Ingredients 9
Steps:
- Preheat your oven to 375 F. Season each chicken thigh with sea salt, black pepper, oregano, and garlic powder. In a bowl, combine the tomato sauce and the vegetable broth. Place chicken in a baking dish, and top with the zucchini and tomatoes. Pour the tomato sauce mixture over everything. Place in the oven and bake for 45 to 50 minutes, or until the chicken is cooked through.
CHICKEN IN TOMATO SAUCE RECIPE
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
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
TOMATO BAKED CHICKEN RECIPE
This delicious tomato baked chicken recipe is a tasty way to cook your chicken thighs or cut of chicken meat. It's such a quick and easy family meal
Provided by Jessica Dady
Categories Dinner
Time 35m
Yield Serves: 4
Number Of Ingredients 8
Steps:
- Preheat your oven to 180ºC/350ºF/Gas 4. Colour the chicken in a frying pan of hot oil and then place into a baking dish along with the basil, Parmesan and cherry tomato sauce, whole button mushrooms and half of the basil. Add the chicken stock.
- Place the dish in the oven and cook for 25 mins. While the chicken is cooking, boil the baby potatoes until cooked.
- Drain and serve the potatoes on a plate, placing the chicken on top of them. Finish by sprinkling the other half of the basil, drizzling the olive oil over the top and add cheese if using it.
Nutrition Facts : @context https, Calories 697 Kcal, Sugar 7.2 g, Fat 24.6 g, SaturatedFat 8.1 g, Sodium 2.31 g, Protein 92.0 g, Carbohydrate 27.5 g
TOMATO CHICKEN PARMESAN
A delicious Italian breaded chicken smothered with cheese and tomato-based pasta sauce!
Provided by vero_cn81
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
- In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
- Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.
Nutrition Facts : Calories 513.1 calories, Carbohydrate 31.2 g, Cholesterol 167.6 mg, Fat 22.5 g, Fiber 3.1 g, Protein 44.3 g, SaturatedFat 10.2 g, Sodium 1249 mg, Sugar 7.2 g
EASY TOMATO BAKED BONELESS CHICKEN BREAST
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
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
CHICKEN WITH TOMATO-CREAM SAUCE
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
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 WITH GARLIC-TOMATO SAUCE
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
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 THIGHS IN TOMATO SAUCE
If I am not in a rush I season the chicken first with salt and pepper then brown in oil, and transfer to the baking dish, the oven-baking time will be less, and I think that the chicken definately tastes better if it is browned first. I have made this using other brands of prepared mustard but for some reason French's brand is the best! To save time you can prepare the sauce the evening or day before and chill. You can use any chicken pieces that you desired, I usually use a whole cut-up chicken in place of the 10 thighs, although I have 10 thighs listed you can sneak a couple more thighs in the dish! If you don't brown the chicken first, this makes a quick weeknight meal. I have made this many times, it is easy and delicious! Adjust all sauce ingredients to suit taste.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease a large roasting pan.
- Place the chicken thighs (skin-side up) in the prepared baking dish.
- In a saucepan melt butter and then saute the onions, garlic, thyme and dried chili flakes for about 4-5 minutes.
- Add in the crushed tomatoes, brown sugar, cider vinegar and Worcestershire sauce (do not add in the mustard until the end of cooking!) mix to combine, season with salt, black pepper; bring to a boil, and simmer for 10-15 minutes.
- Remove from heat and add in the mustard; mix to combine.
- Pour the sauce over the chicken in the baking dish, the turn over the chicken once to coat in sauce making certain to leave the skin side up.
- Bake uncovered, basting with sauce every 30 minutes (total cooking time should take about 1 hour and 10 minutes, if you have browned the chicken first then baking time will be less).
Nutrition Facts : Calories 926.6, Fat 56.1, SaturatedFat 18.4, Cholesterol 259.8, Sodium 992.3, Carbohydrate 54.5, Fiber 4, Sugar 45, Protein 51.6
BAKED CHICKEN WITH SUN-DRIED TOMATO SAUCE
This is another great recipe for all of you who are counting points. The recipe calls for the sauce to be poured over the baked chicken, but my family prefers to use the sauce as a dip....it is even great with toasted bread. Now, if you are counting those WW points, this is a 4 ounce serving for 4 points....but of course, you know you can't eat that bread....darn it!!!!
Provided by Jellyqueen
Categories Chicken Breast
Time 30m
Yield 4 ounce servings, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Mix wheat germ, 1.2 teaspoon salt and pepper and pour into a flat bowl.
- Place beaten egg whites in another bowl.
- Dip each piece of chicken in egg whites, then in wheat-germ mixture to coat.
- Place pieces on baking sheet which has been sprayed with cooking spray.
- Bake for 20 minutes, or until done -- this will depend on the size of the tenders.
- Meanwhile, pour boiling water over sun-dried tomatoes and allow to sit for 10 minutes.
- Put tomatoes and water, roasted red peppers (may sub pimento), vinegar and remaining salt in a blender and blend until smooth. Taste and adjust salt and pepper to taste.
- Heat sauce in microwave or sauce pan and pour over chicken.
- We prefer to serve the sauce on the side as a dip -- .
Nutrition Facts : Calories 241.6, Fat 5.4, SaturatedFat 1.1, Cholesterol 72.6, Sodium 1840.6, Carbohydrate 16.6, Fiber 4.2, Sugar 2.4, Protein 32.1
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