Basil Chicken With Roasted Tomatoes Recipes

BASIL CHICKEN WITH ROASTED TOMATOES

Steps:

• Heat oven to 400ºF.
• Make cut in one long side of each chicken breast, being careful to not cut through to opposite side. Fill each pocket with 2 basil leaves and 1 each cheese slice and sun-dried tomato.
• Place chicken on one side of rimmed baking sheet sprayed with cooking spray; add tomatoes to other side of baking sheet. Brush chicken evenly with 1 Tbsp. dressing.
• Bake 30 min. or until chicken is done (165ºF).
• Cut remaining basil leaves into thin slices. Top tomatoes with basil and remaining dressing; toss lightly. Serve chicken topped with tomato mixture.

TOMATO BASIL ROASTED CHICKEN

Steps:

• Preheat Oven to 350F (175C).
• Mix the olive oil, vinegar, garlic, pepper and salt, and rub the chicken breasts with them. You can also let it marinate for a few hours or overnight.
• Lay the chicken breasts on a non stick oven pan. Place half of the basil on top of the chicken, then add the cheese on top of that.
• Slice the tomato into half moons and layer it on the top. Sprinkle the rest of the basil on.
• Place the pan in the oven, uncovered, and bake for 35-45min, until done.

ROASTED BALSAMIC CHICKEN WITH BABY TOMATOES

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.

CHICKEN PAILLARDS WITH TOMATO, BASIL, AND ROASTED-CORN RELISH

Steps:

• For relish:
• Preheat oven to 375°F. Brush rimmed baking sheet with 1 teaspoon oil. Toss corn and 2 teaspoons oil on prepared sheet. Roast until corn begins to brown, stirring occasionally, about 18 minutes. Transfer to bowl. Mix in tomatoes, green onions, basil, and 2 tablespoons oil; season with salt and pepper.
• For chicken:
• Using mallet or heavy-bottomed saucepan, pound chicken between sheets of plastic wrap to about 1/2-inch thickness. Pat chicken dry. Sprinkle with salt and pepper, then dust with flour to coat. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plates; top with relish and serve.

TOMATO, BASIL & MOZZARELLA CHICKEN RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• On a parchment-lined baking sheet, season both sides of the chicken with olive oil, salt, pepper, garlic powder, and oregano.
• Bake for 30 minutes, or until cooked through and juices run clear.
• While the chicken is in the oven, combine the balsamic vinegar and honey in a sauce pot and simmer, stirring occasionally.
• NOTE: It should take about 20 minutes for the mixture to reduce.
• Once the glaze has reached your desired thickness, remove it from the heat and set aside.
• Remove the chicken from the oven and top with slices of mozzarella and tomato.
• Broil for 8-10 minutes, or until the cheese is melty and the tomatoes are slightly charred.
• While the chicken is broiling, you can chiffonade (cut into thin strips) the basil.
• Drizzle the balsamic glaze over the chicken and top with basil.
• Enjoy!

20-MINUTE BASIL, CHICKEN & TOMATO RICE

Steps:

• Heat olive oil in large skillet over medium-high heat.
• Add chicken strips and cook until they are just done (4 to 6 minutes).
• Add onion, red pepper slices, and fresh garlic.
• Continue cooking, stirring occasionally, until vegetables barely tender (4 to 5 minutes).
• Add water, tomatoes, and rice.
• Cover pan and continue cooking until mixture just comes to a boil.
• Reduce heat to medium low and continue cooking until rice is tender or liquid is absorbed (about 10 minutes).
• Remove cover; stir in basil leaves and Parmesan cheese. Refrigerate leftovers.

BAKED CHICKEN WITH FRESH TOMATOES AND BASIL RECIPE - (4.4/5)

Steps:

• Preheat Oven 350 degrees: Clean and pat dry the chicken thighs. Combine in a bowl all of the ingredients for the tomato and basil topping and set aside. Combine in a small bowl the rub and set aside. Place the chicken in a baking pan and rub the rub on each thigh. Top with the tomato and basil topping and place in the oven. Bake 50-55 minutes or until juices run clear.

GRILLED BASIL CHICKEN AND TOMATOES

Steps:

• For marinade, place first five ingredients in a blender. Cut 4 tomatoes into quarters and add to blender; cover and process until blended. Halve remaining tomatoes for grilling., In a bowl, combine chicken and 2/3 cup marinade; refrigerate, covered, 1 hour, turning occasionally. Reserve remaining marinade for serving., Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat. Grill chicken, covered, until a thermometer reads 165°, 4-6 minutes per side. Grill tomatoes, covered, over medium heat until lightly browned, 2-4 minutes per side. Serve chicken and tomatoes with reserved marinade.

CHICKEN WITH BASIL AND TOMATOES

Steps:

• Wipe the chicken pieces dry with paper towels, sprinkle with salt and pepper and brown the pieces a few at a time in the safflower oil in a large skillet. Set the pieces aside and pour off the fat from the skillet.
• Heat the olive oil in the skillet and gently soften the onion with the garlic and carrots over medium heat. Stir in the tomato paste, tomatoes, vinegar, wine and thyme leaves. Add the chicken pieces, cover and simmer over medium heat for 30 to 40 minutes, or until they are cooked. Stir occasionally, turning the pieces over in the sauce.
• Remove the chicken to a serving dish and keep it warm in a low oven. Bring the sauce to a boil, and cook for about 10 minutes to reduce by about one-third. Stir in the creme fraiche and bring to a boil. Cook for five minutes. Correct seasoning and pour the sauce over the chicken pieces. Sprinkle with basil and serve at once.