Baked Chicken Tomato Sauce Recipe

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!

Recipe From allrecipes.com

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
Calories372.4 calories
Carbohydrate22.6 g
Cholesterol80.5 mg
Fat13.2 g
Fiber5.3 g
Protein35.9 g
SaturatedFat2.5 g
Sodium1050 mg
Sugar11.5 g

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).


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.

Recipe From myfoodandfamily.com

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
Calories200
Fat5 g
SaturatedFat2 g
TransFat0 g
Cholesterol75 mg
Sodium370 mg
Carbohydrate0 g
Fiber2 g
Sugar0 g
Protein28 g

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).


TOMATO CHICKEN PARMESAN



Tomato Chicken Parmesan image

A delicious Italian breaded chicken smothered with cheese and tomato-based pasta sauce!

Recipe From allrecipes.com

Provided by vero_cn81

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 45m

Yield 6

Number Of Ingredients: 7

2 eggs, beaten
1 cup grated Parmesan cheese
7 ounces seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterey Jack cheese
Calories513.1 calories
Carbohydrate31.2 g
Cholesterol167.6 mg
Fat22.5 g
Fiber3.1 g
Protein44.3 g
SaturatedFat10.2 g
Sodium1249 mg
Sugar7.2 g

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.


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.

Recipe From allrecipes.com

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
Calories325.5 calories
Carbohydrate36.2 g
Cholesterol64.1 mg
Fat8.3 g
Fiber7.3 g
Protein30 g
SaturatedFat1.5 g
Sodium1301.9 mg
Sugar12.2 g

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.


TOMATO SAUCE CORN CHICKEN



Tomato Sauce Corn Chicken image

Chicken with corn in a tomato sauce. Note: When the dish is finished cooking, the tomato sauce will be thickened and can go with the chicken as a side dish or be used as a 'gravy' over mashed potatoes.

Recipe From allrecipes.com

Provided by CACHET

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 8

Number Of Ingredients: 10

8 bone-in chicken breast halves, with skin
1 cup all-purpose flour
1 tablespoon vegetable oil
2 (15 ounce) cans tomato sauce
2 (15 ounce) cans whole kernel corn
½ cup diced onion
2 cloves garlic, minced
2 tablespoons chili powder
½ teaspoon crushed red pepper flakes
salt to taste
Calories476.4 calories
Carbohydrate40.5 g
Cholesterol137.2 mg
Fat10.5 g
Fiber4.8 g
Protein56.6 g
SaturatedFat2.5 g
Sodium1003 mg
Sugar8.1 g

Steps:

  • Dredge chicken in flour; heat oil in a large skillet and brown, about 5 to 7 minutes. Remove from heat and set aside.
  • In a large saucepan combine the tomato sauce, corn and onion and bring to a boil. Stir in chili powder, garlic, red pepper flakes and salt. Add chicken and reduce heat to low. Simmer for 60 minutes, to allow flavors to blend and penetrate the chicken.


CHICKEN AND TOMATO RECIPES



Chicken and tomato recipes image

Combine chicken and tomatoes in tasty traybakes, casseroles and curries. The rich flavour of tomatoes works wonders in sauce-based dishes such as chasseur and ragout.

Recipe From bbcgoodfood.com

Number Of Ingredients: 1

Chicken and tomato recipes

Steps:




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