Chicken Provencal With Zucchini And Tomatoes Recipes

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CHICKEN WITH PROVENCAL VEGETABLES



Chicken with Provencal Vegetables image

A one-pan dish that really brings the flavor, this simple meal will easily feed your whole family. (If you like your potatoes extra-crispy, return the pan to the oven while the chicken is resting.)

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h10m

Number Of Ingredients 7

1 large zucchini (10 ounces), sliced 1/8 inch thick on the diagonal
2 small tomatoes (6 ounces each), sliced 1/2 inch thick
1 large onion (10 ounces), sliced 1/8 inch thick
1/4 cup olive oil, divided
Coarse salt
1 pound small potatoes, sliced 1/4 inch thick
3 bone-in, skin-on chicken breast halves (2 1/2 pounds total), ribs removed

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss zucchini, tomatoes, and onion with 2 tablespoons oil. Season with salt and spread over half of sheet. Toss potatoes with remaining 2 tablespoons oil, and season. Spread over second half of pan. Roast until potatoes are beginning to brown, 25 minutes.
  • Remove from oven and flip vegetables. Add chicken to center of pan, brush skin with pan juices, and season. Roast until chicken is cooked through and skin is golden brown, 20 to 30 minutes more. Let chicken rest 10 minutes, then slice and serve.

Nutrition Facts : Calories 475 g, Fat 19 g, Fiber 5 g, Protein 46 g, SaturatedFat 3 g

BAKED CHICKEN AND ZUCCHINI



Baked Chicken and Zucchini image

A perfect summertime dish, this baked chicken with zucchini, tomatoes, and fresh basil is colorful and tasty.

Provided by luaucow

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 14

1 egg
1 tablespoon water
½ teaspoon salt
⅛ teaspoon ground black pepper
1 cup dry bread crumbs
2 tablespoons olive oil
4 skinless, boneless chicken breast halves
1 tablespoon minced garlic
2 tablespoons olive oil
5 zucchinis, sliced
4 tomatoes, sliced
⅔ cup shredded mozzarella cheese
2 teaspoons chopped fresh basil
⅓ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.
  • Beat egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken in skillet until browned, 2 to 3 minutes per side. Remove chicken from pan. Add remaining 2 tablespoons oil to skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to prepared baking dish.
  • Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil.
  • Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 505.8 calories, Carbohydrate 34.1 g, Cholesterol 129.2 mg, Fat 24.1 g, Fiber 5.5 g, Protein 39.8 g, SaturatedFat 6.3 g, Sodium 768.4 mg, Sugar 9.6 g

PROVENçAL CHICKEN AND TOMATO ROAST



Provençal Chicken and Tomato Roast image

Provided by Maggie Ruggiero

Categories     Chicken     Tomato     Roast     Valentine's Day     Dinner     Celery     Gourmet

Number Of Ingredients 9

2 chicken legs, separated into thighs and drumsticks
3 tablespoons extra-virgin olive oil, divided
2 plum tomatoes, each cut lengthwise into 4 slices
2 celery ribs, cut into 1-inch pieces
1 large boiling potato (about 10 ounces), cut into 1/4-inch-thick half-moons
3/4 cup halved grape or cherry tomatoes
2 pieces sun-dried tomato (packed in oil), thinly sliced (about 1 tablespoon)
10 brine-cured black olives such as Kalamata
1/4 cup water

Steps:

  • Put a 17-by 11-inch heavy 4-sided sheet pan in upper third of oven and preheat oven to 475°F.
  • Toss chicken with 1 tablespoon oil and season with a slightly rounded 1/4 teaspoon each of salt and pepper. Place chicken, skin side down, to one side in hot sheet pan.
  • Toss plum tomatoes, celery, and potato with remaining 2 tablespoon oil and spread in empty side of pan in 1 layer, without crowding. Season vegetables with 1/4 teaspoon each of salt and pepper.
  • Roast 20 minutes. Turn chicken over and roast chicken and vegetables 15 minutes more.
  • Scatter grape tomatoes, sun-dried tomatoes, and olives over vegetables in pan.
  • Drizzle water over vegetables, then roast until chicken is golden and cooked through, 10 to 15 minutes more. Serve chicken with vegetables.

CHICKEN PROVENCAL WITH ZUCCHINI AND TOMATOES



Chicken Provencal With Zucchini and Tomatoes image

Make and share this Chicken Provencal With Zucchini and Tomatoes recipe from Food.com.

Provided by morgainegeiser

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
4 chicken breasts, skinless, boneless
2 teaspoons herbes de provence
3/4 teaspoon salt
1/8 teaspoon red pepper flakes
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
2 garlic cloves, finely chopped
2 plum tomatoes, chopped
1/8 teaspoon black pepper
1/4 cup pecorino cheese, grated

Steps:

  • Heat 1 tsp oil in nonstick skillet over medium heat.
  • Sprinkle chicken with herbes de Provence, salt, pepper; add to skillet.
  • Cook, turning until chicken is browned - 8- 10 minutes. Cook until done,.
  • Transfer chicken to plate and keep warm.
  • Heat remaining oil in same skillet over medium heat.
  • Add zucchini and squash, cook until tender crisp, about 4 minutes.
  • Add garlic and cook about 30 seconds,.
  • Add tomatoes and cook until heated through about 2 minutes. Add remaining salt and pepper.
  • Sprinkle with pecorino.

Nutrition Facts : Calories 294.1, Fat 16.1, SaturatedFat 4.3, Cholesterol 92.8, Sodium 537.1, Carbohydrate 4.8, Fiber 1.4, Sugar 3.3, Protein 31.8

SAUTéED ZUCCHINI AND TOMATOES PROVENCAL



Sautéed Zucchini and Tomatoes Provencal image

Make and share this Sautéed Zucchini and Tomatoes Provencal recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 lb zucchini, sliced 1/4 inch thick
1 cup tomatoes, seeded and chopped
1 large garlic clove, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In large skillet over medium high heat, heat oil. Add zucchini and cook, until lightly browned and crisp tender, about 5 minutes.
  • Add tomato, garlic, herbs, salt and pepper. Cook, stirring, until tomatoes give off their liquid and zucchini is tender but not mushy, 2-3 minutes.

Nutrition Facts : Calories 118.5, Fat 9.6, SaturatedFat 1.4, Sodium 209.4, Carbohydrate 7.6, Fiber 2.3, Sugar 5.4, Protein 2.5

ZUCCHINI TOMATO PROVENCAL



Zucchini Tomato Provencal image

Here's a delicious side dish I turn to often. Vegetarians can make it into a main dish by simply adding vegetables to the pasta.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1 small onion, thinly sliced
1 tablespoon olive oil
1 medium zucchini, cubed
2 plum tomatoes, peeled, quartered and chopped
2 tablespoons chopped green pepper
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon grated Parmesan cheese
2 teaspoons minced fresh parsley

Steps:

  • In a small skillet, saute onion in oil until tender. Add the zucchini, tomatoes, green pepper, garlic, salt and pepper. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with Parmesan cheese and parsley.

Nutrition Facts :

PROVENCAL CHICKEN WITH TOMATOES, OLIVES, AND BASIL



Provencal Chicken with Tomatoes, Olives, and Basil image

Serve with some crusty bread.

Provided by Janet Fletcher

Categories     Chicken     Garlic     Herb     Olive     Tomato     Sauté     Dinner     Basil     Summer     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 9

8 chicken thighs with skin and bone (about 2 1/2 pounds)
1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 1/2 pounds plum tomatoes, seeded, diced (about 3 cups)
1/3 cup dry white wine
4 anchovy fillets, minced
1/3 cup Niçoise olives, pitted, or 1/3 cup Kalamata olives, pitted, halved
1/4 cup thinly sliced fresh basil leaves or purple basil leaves
1 1/2 tablespoons chopped drained capers

Steps:

  • Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over high heat. Add chicken, skin side down. Reduce heat to medium-high; cook until golden, about 5 minutes per side. Transfer chicken to platter. Pour off all but 1 1/2 tablespoons drippings. Cool skillet 2 minutes; return to low heat. Add garlic; sauté 1 minute. Add tomatoes and wine. Increase heat to medium; bring to simmer, scraping up any browned bits. Cook until tomatoes are tender, stirring occasionally, about 2 minutes.
  • Return chicken, skin side up, to skillet. Bring mixture to boil. Cover; reduce heat to medium-low. Simmer until chicken is cooked through, about 25 minutes.
  • Transfer chicken to plate. Add last 4 ingredients to sauce in skillet. Bring to boil over medium-high heat. Reduce heat; simmer until sauce thickens, about 4 minutes. Spoon sauce over chicken; serve.

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