ROSEMARY CHICKEN WITH OVEN-ROASTED RATATOUILLE
You can't beat this low-fat, one-pot recipe for an easy meal, bursting with summer colour and flavour
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. In a large roasting tin, toss together the aubergine, courgettes and peppers with half the chopped rosemary, half the garlic, 2 tbsp oil and some seasoning. Spread out the vegetables in an even layer, then roast in the oven for 20 mins.
- Meanwhile, mix remaining rosemary, garlic and oil together. Slash each of the chicken breasts 4-5 times with a sharp knife, brush over the flavoured oil, season and chill for 15 mins.
- After veg have cooked for 20 mins, stir in the tomatoes. Make spaces in the roasting tin and nestle the chicken breasts amongst the vegetables. Place a rosemary sprig on top of each chicken breast. Return the tin to the oven for 18-20 mins, until the chicken is cooked through and the vegetables are lightly caramelised. Serve with some new potatoes, if you like.
Nutrition Facts : Calories 288 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 0.25 milligram of sodium
CHICKEN RATATOUILLE
This French dish uses loads of Mediterranean vegetables and is a perfect way to use up the zucchini flooding your garden! We like to add chicken to ours to make it a whole meal, and we usually serve it over rice. We usually do half a breast per person. This is our family's version, so it doesn't have the eggplant or the fresh tomatoes that you see in most traditional ratatouille recipes (maybe when the kids grow up a little?), but this recipe did get the kids to start eating zucchini and mushrooms, which we never thought would happen!
Provided by Sarah d'
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 49m
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a skillet over medium-high heat. Add chicken and onion; saute until chicken is still slightly pink in the center, 3 to 5 minutes. Add yellow squash, green zucchini, red bell pepper, and mushrooms. Cook and stir until slightly softened, about 4 minutes. Add garlic; cook, stirring frequently, until fragrant, about 3 minutes more.
- Pour chicken stock into skillet and add tomato paste. Stir in herbes de Provence, cumin, oregano, and celery salt. Stir well. Continue to cook and stir, adding more liquid if necessary, until vegetables are cooked to your preference, 4 to 8 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 17.4 g, Cholesterol 109.9 mg, Fat 12.2 g, Fiber 4.8 g, Protein 46.1 g, SaturatedFat 2.3 g, Sodium 1388.7 mg, Sugar 8.3 g
CHICKEN BREASTS WITH ROASTED RED PEPPERS
Make and share this Chicken Breasts With Roasted Red Peppers recipe from Food.com.
Provided by SusieQusie
Categories Peppers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place each breast between 2 sheets of parchment paper or plastic wrap and pound to an even 1/2-inch thickness. Sprinkle with salt. Coat with flour, shaking off excess.
- Warm 2 tablespoons of oil in a large skillet over medium-high heat. Cook chicken until golden brown on both sides and cooked through, about 4 minutes per side. Transfer to a platter and cover loosely.
- Heat remaining 1 tablespoon oil in skillet. Saute garlic until fragrant, about 30 seconds. Add peppers and saute 1 minute more.
- Add broth, vinegar and sugar; bring to a boil, scaping up browned bits from the bottom of the skillet. Reduce heat and simmer until slightly thickened, about 4 minutes.
- Remove from heat; stir in butter and parsley until butter melts.
- Pour sauce over chicken and serve immediately.
ROASTED RATATOUILLE CHICKEN
A classic chicken recipe that will keep the crowds coming back for more
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Lay all the vegetables and the tomatoes in a shallow roasting tin. Pour over the olive oil and give everything a good mix round until well coated (hands are easiest for this).
- Put the chicken breasts, skin side up, on top of the vegetables and tuck in some rosemary sprigs, if using. Season everything with salt and black pepper and drizzle a little oil over the chicken. Roast for about 35 mins until the vegetables are soft and the chicken is golden. Drizzle with oil before serving.
Nutrition Facts : Calories 318 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.25 milligram of sodium
CHICKEN SCALOPPINE WITH ROASTED APRICOTS
Roasted apricots go well with savory dishes like these chicken breasts, which are called scaloppine when they're pounded thin, as they are here. When you pound meat thin like this, you can get a lot out of one piece. The scaloppine cook very quickly.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Place the apricots in a baking dish large enough to accommodate them in a single layer. Place the butter, honey, cinnamon and ginger in a small saucepan or in a ramekin and heat until the butter melts, either on the stove or at 50 percent power for 25 seconds in the microwave. Pour over the apricots and toss together. Place in the oven and roast for 10 to 15 minutes, until the apricots are soft. Remove from the oven and turn the oven down to warm. Set aside.
- Meanwhile, flatten the chicken breasts. If they weigh a lot more than 4 ounces apiece (they usually weigh about twice that) cut them in half. Place two sheets of plastic wrap on your cutting board or counter, overlapping slightly, to make a single large sheet, and brush lightly with oil. Place a chicken breast in the middle and place two more sheets of plastic on top. Working from the center to the outside, pound the meat with the flat side of a meat tenderizer until very flat, 1/4 inch thick or (preferably) even thinner. Make sure you come down flat with the meat tenderizer, and don't pound too hard; if you hit the meat with the edge, you will tear it.
- Season the pounded chicken breasts with salt and pepper. Place the flour in a wide dish. Dredge the chicken breasts lightly in the flour, tap off excess and stack between pieces of parchment (you will not use all of the flour; discard what you don't use).
- Heat a wide skillet over high heat and add 1 tablespoon of the oil. When the oil is shimmering in the pan and you can feel the heat when you hold your hand a couple of inches above it, add as many pieces as will fit into the pan without crowding (that's just one for my 12-inch pan) and brown on both sides, which should take only about 1 to 2 minutes per side. Transfer to a platter or a sheet pan and keep warm in the oven. Use the remaining oil for the next batches if necessary.
- When all of the pieces have been cooked, turn the heat down to medium and scrape the apricots and all the liquid in the baking dish into the pan. Stir and scrape the pan to deglaze with the juices from the apricots. This should take less than a minute. Scrape out of the pan onto the chicken breasts and serve, with rice or couscous.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 13 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 3 grams, Sodium 417 milligrams, Sugar 9 grams, TransFat 0 grams
SAUTEED CHICKEN AND RED PEPPERS
Sometimes cooking for one can be a bit of a pain. This is a favorite dish of mine; it's quick, simple, delicious, and a great way to use leftover chicken. Serve on a bed of rice, couscous, or noodles or for a low-carb option, omit the starch.
Provided by Vickie_Clavette
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 1
Number Of Ingredients 5
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels. When cool enough to handle, chop bacon into 1-inch pieces.
- Add chicken, bell pepper, green onion, and bacon to the skillet. Reduce heat to medium-low and cook until bell pepper has softened and chicken is heated through, 7 to 10 minutes. Season with salt and pepper to taste.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 5.1 g, Cholesterol 78.7 mg, Fat 35.5 g, Fiber 1.6 g, Protein 22.9 g, SaturatedFat 10.5 g, Sodium 821.9 mg, Sugar 2.7 g
ORANGE CHICKEN SCALOPPINE AND SUNBURST SQUASH ESCABECHE WITH ROASTED PEPPER PUREE
Provided by Serena Palumbo
Categories main-dish
Time 1h15m
Yield 2 servings
Number Of Ingredients 21
Steps:
- Squash: Put the squash slices in a colander and sprinkle with salt, toss to coat. Put a heavy bowl on top to press down the squash and let sit for 30 minutes. Drain the squash, rinse and dry it completely. Fill a deep saute pan with 1-inch of canola oil. Heat the oil over medium-high heat and deep-fry the squash slices until golden brown. Remove the squash to paper towels to drain. Put the squash into a large jar or bowl and add the citrus juices, garlic, honey, mint sprigs and basil. Set aside.
- Chicken: Heat a large saute pan over medium-high heat and add the olive oil. Dredge the chicken breasts in flour and season with salt and pepper, to taste. Brown both sides of the chicken, about 4 minutes on each side. Remove the chicken from the pan then deglaze the pan with wine and reduce until most of wine is cooked off. Add the orange juice, lemon juice and broth and reduce by half. Season with salt and pepper, to taste.
- Pepper puree: Add the olive oil to a large saucepan over medium heat. Add the red pepper and saute until soft, about 10 minutes. Transfer the pepper to a blender and add the chicken broth. Blend until smooth. Season with salt and pepper, to taste.
- Arrange 1 chicken breast on each plate with a few slices of the squash. Top with some the red pepper puree and serve.
CHICKEN WITH ROASTED RED PEPPER, CHORIZO AND SWEET PEA SAUCE OVER RICE
By keeping a well stocked pantry, you can make this recipe picking up as little as just 3 items at the store: chicken, chorizo and romaine hearts. Every other ingredient in this menu is a good example of ingredients you can always keep on hand, replenishing them every 3 to 4 weeks.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a medium size saucepot over medium heat with 1 tablespoon of extra-virgin olive oil, about 1 tablespoon, and the butter. Add 1/4 of the chopped onion and season with salt and pepper, cook for about 1 minute, add the rice and stir to coat in the oil. Add 2 1/2 cups of chicken stock to the rice and bring up to a boil. Cover the pot, reduce heat to simmer and cook rice for 15 to 18 minutes or until tender and cooked through.
- While the rice is cooking, start the chicken. Preheat a large skillet over medium-high heat with about 2 tablespoons of extra-virgin olive oil. Season the chicken breasts with smoked paprika, salt, pepper and the thyme; add the seasoned chicken to the skillet. Cook breasts 5 to 6 minutes on each side or, until cooked through.
- Remove the chicken from the skillet to a plate and loosely cover with aluminum foil. Return the skillet to the stove top and over medium-high heat add chorizo, cook for 2 minutes stirring frequently. Add the remaining onion, garlic, grated carrot, and roasted red pepper to the chorizo and season with a little salt and pepper. Cook until the onions are slightly tender, about 2 to 3 minutes. Add 1/2 cup of chicken stock, scrape up any bits that have stuck to the bottom of the pan. Add the frozen peas and parsley; continue to cook for 1 to 2 minutes to heat the peas through. Taste and adjust seasonings with a little salt and pepper.
- To serve, arrange the chicken breasts on dinner plates and top with lots of sauce. Fluff the rice with a fork and serve alongside.
ARTICHOKE RATATOUILLE CHICKEN
I loaded all the fresh produce I could find into this speedy chicken dinner. Serve it on its own or over pasta. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cut eggplants, tomatoes, peppers and onion into 3/4-in. pieces; transfer to a large bowl. Stir in artichoke hearts, thyme, capers, oil, garlic and 1/2 teaspoon Creole seasoning., Sprinkle chicken with remaining Creole seasoning. Transfer chicken to a 13x9-in. baking dish coated with cooking spray; spoon vegetable mixture over top. Drizzle wine over vegetables., Bake, covered, 30 minutes. Uncover; bake until chicken is no longer pink and vegetables are tender, 30-45 minutes longer. Sprinkle with cheese. If desired, serve with pasta.
Nutrition Facts : Calories 252 calories, Fat 9g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 468mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN WITH RATATOUILLE
Provided by Marian Burros
Categories dinner, main course
Time 35m
Yield 2 or 4 servings
Number Of Ingredients 6
Steps:
- Wash and dry chicken breasts. Sprinkle with pepper.
- Heat oil in skillet and saute chicken over medium heat until breasts are browned on both sides.
- Spread half of the ratatouille on the bottom of two shallow baking dishes; top with chicken breasts. Top breasts with remaining ratatouille, covering well. Sprinkle with cheese.
- Wrap dishes well with double thickness of aluminum foil and freeze or refrigerate.
- To serve, defrost if frozen. If serving 4, transfer ratatouille and chicken to one shallow baking dish and cook, covered, on top of the stove over medium-low heat for 20 to 25 minutes. (If only 2 servings are desired, cook in original baking dish.) If desired, run dish under broiler to brown cheese.
- While chicken is cooking, cook macaroni according to package directions.
ROASTED RED PEPPER CHICKEN BAKE
A little spice and creamy sauce is always a delicious combo! With our roasted red pepper chicken bake, you get all of those amazing flavors from the peppers, cream cheese, and mozzarella!
Provided by Steph
Categories Main Course
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Season chicken with salt, pepper, garlic salt, and Italian seasoning, to taste. Set them in a greased 9x13" pan.
- Saute spinach in a Tablespoon of olive oil in a skillet over medium heat until just wilted.
- In a small bowl, mix together cream cheese, spinach, red peppers and mozzarella cheese. Evenly spread cream cheese mixture over the chicken breasts.
- Bake for 20-25 minutes until the chicken is cooked through and mixture starts to brown.
Nutrition Facts : Servingsize 4 serving, Calories 173 kcal, Fat 16 g, SaturatedFat 8 g, Cholesterol 36 mg, Sodium 186 mg, Carbohydrate 2 g, Sugar 1 g, Protein 6 mg
CREAMY CHICKEN AND ROASTED RED PEPPER PASTA RECIPE
This creamy, hearty pasta is ready in less than 30 minutes. With grilled chicken, roasted red peppers, and mozzarella cheese it's a dish everyone will love.
Provided by Camille
Categories Main Course
Yield 4-5
Number Of Ingredients 11
Steps:
- Cook the pasta according to the package directions. While it cooks, melt butter in a skillet over medium heat and cook the onion and garlic till soft. Whisk in half and half and chicken broth. Stir in seasoned salt and mozzarella. Lower the heat to keep the sauce from boiling.
- Add the chicken and red pepper slices to the sauce. Stir frequently and keep and eye on the heat so it doesn't boil. Drain the cooked pasta and stir it together with the sauce.
- Add chopped parsley before serving.
Nutrition Facts : Servingsize 1 serving, Calories 2590 kcal, Fat 141 g, SaturatedFat 71 g, Cholesterol 538 mg, Sodium 6949 mg, Carbohydrate 194 g, Sugar 42 g, Protein 160 mg
CHICKEN SCALOPPINE WITH ROASTED RED PEPPER RATATOUILLE
I got this from Yahoo, but it is originally from Foodfit.com. My husband thought it was GREAT, and asked me to make it again. I didn't enjoy it that much, but since he liked it so much, and he tends to be a little picky, I thought I'd post it.
Provided by TexasKelly
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the breadcrumbs and Parmesan cheese in a medium bowl.
- Dip the chicken into this mixture, set aside.
- In a large nonstick skillet, heat the 2 tablespoons of olive oil to medium-high heat.
- Add the breaded chicken breasts once the oil sizzles.
- Brown the chicken on both sides, for approximately 5 minutes per side.
- When turning the chicken from the first side to second, add the lemon juice to the pan and swirl the chicken in the juice.
- Remove the chicken from the pan onto a platter and set aside.
- Add 1/2 tablespoon olive oil to the skillet and heat to medium-high.
- Add in the tomatoes, saute and stir on medium-high heat for 3 minutes.
- Add in the peppers and garlic, saute and stir on medium-high heat for 5 minutes.
- Add in the mushrooms, saute and stir on medium-high heat until moisture is released, about 8 minutes.
- Add the capers and olives, saute and stir on medium-high heat for 3 minutes.
- Add the chicken stock and oregano to the vegetables, bring to a boil then remove skillet from the heat.
- Generously salt and pepper the vegetables.
- Serve the ratatouille alongside or on top of the chicken.
Nutrition Facts : Calories 295, Fat 11.4, SaturatedFat 2.7, Cholesterol 71.3, Sodium 563.9, Carbohydrate 15.9, Fiber 1.9, Sugar 1.4, Protein 31.9
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CHICKEN SCALLOPINI WITH ROASTED VEGETABLE RATATOUILLE
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5/5 (1)Total Time 1 hrCategory Chicken And TurkeyCalories 543 per serving
- RATATOUILLE: Preheat oven to 400 degrees. Arrange vegetables on a non-stick baking sheet (or line with non-stick aluminum foil), drizzle with 3 tablespoons olive oil and season to taste with salt and black pepper.
- Meanwhile, place remaining 2 tablespoons olive oil in a deep skillet and heat over medium-high heat. Add the onion, reduce heat to medium-low and cook 6-7 minutes or until beginning to soften. Add the garlic and tomato and cook 3-4 more minutes or until the tomato is very soft.
- Add the white wine. Bring to a boil, then reduce heat and add the crushed tomatoes and herbes de Provence. Simmer uncovered 5-10 minutes. Add roasted vegetables and fresh basil and keep warm.
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