Chicken With Fire Roasted Tomatoes Recipes

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CHICKEN WITH FIRE-ROASTED TOMATOES



Chicken with Fire-Roasted Tomatoes image

My skillet chicken with the colors and flavors of Italy is so easy. The fire-roasted tomatoes sound complicated, but all you have to do is open a can! -Margaret Wilson, Sun City, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons salt-free garlic herb seasoning blend
1/2 teaspoon salt
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes, optional
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
3/4 pound fresh green beans, trimmed
2 tablespoons water
1 tablespoon butter
Hot cooked pasta, optional

Steps:

  • Mix seasoning ingredients; sprinkle over both sides of chicken breasts. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until a thermometer inserted in chicken reads 165°. , Meanwhile, in a 2-qt. microwave-safe dish, combine green beans and water; microwave, covered, on high for 3-4 minutes or just until tender. Drain., Remove chicken from skillet; keep warm. Stir butter and beans into tomato mixture. Serve with chicken and, if desired, pasta.

Nutrition Facts : Calories 294 calories, Fat 10g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 681mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges

SKILLET CHICKEN THIGHS WITH FIRE-ROASTED TOMATOES AND SMASHED WHITE BEANS



Skillet Chicken Thighs With Fire-Roasted Tomatoes and Smashed White Beans image

A one-skillet meal that's beautiful, delicious and - surprise! - super easy. Italian herb-seasoned chicken thighs are browned in a skillet and roasted on top of a tomato, white bean and sage mixture.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 7

3 tablespoons butter
4 bone-in skin-on chicken thighs (about 1 1/2 lb total)
1 1/4 teaspoons Italian herb seasoning
1/2 teaspoon salt
1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
1 tablespoon chopped fresh sage leaves

Steps:

  • Heat oven to 400°F. In 10-inch ovenproof skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1 teaspoon of the Italian herb seasoning and 1/4 teaspoon of the salt.
  • Place chicken skin side down in skillet. Cook without moving 4 to 5 minutes, until skin is golden brown and chicken releases easily from surface. Turn chicken over, and cook 2 to 4 minutes or until lightly browned. Turn off heat; remove chicken from skillet to plate, and drain fat from skillet.
  • In small bowl, add beans, and lightly mash with potato masher or fork. Add remaining 2 tablespoons butter, the tomatoes, mashed beans, sage, remaining 1/4 teaspoon Italian herb seasoning and 1/4 teaspoon salt to skillet, mixing to combine. Place chicken thighs, skin side up, on top of tomato and bean mixture, and transfer to oven.
  • Roast 18 to 22 minutes or until bubbly and juice of chicken is clear when thickest part is cut to bone (at least 165°F). Top with additional chopped sage, if desired.

Nutrition Facts : Calories 410, Carbohydrate 18 g, Cholesterol 115 mg, Fat 2, Fiber 5 g, Protein 34 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 2 g, TransFat 1/2 g

FIRE-ROASTED TOMATO CHICKEN WITH COTIJA BUTTERNUT SQUASH AND ROASTED POBLANO



Fire-Roasted Tomato Chicken with cotija butternut squash and roasted poblano image

Are you one of those who saves your tomato sauce for the pastas? You think the red round vegetable fruit belongs only with spaghetti and maybe some balls of meat? Well, the customers is always right, but in this case, you're also wrong: tomato sauce, with shallot and cilantro, enrobes this chicken with so much delightful flavor, you'll forget what pasta is, let alone what else you used to use tomato sauce for.

Provided by Chef Sarah Thomsen

Time 40m

Yield 2 servings

Number Of Ingredients 9

12 oz. Boneless Skinless Chicken Breasts
8 oz. Cubed Butternut Squash
1 Poblano Pepper
3 oz. Fire Roasted Diced Tomatoes in Juice
1 Shallot
Info 1 oz. Grated Cotija Cheese
Info 4 tsp. Chicken Demi-Glace Concentrate
¼ oz. Cilantro
2 tsp. Fajita Seasoning

Steps:

  • Before You Cook If using any fresh produce, thoroughly rinse and pat dry Turn oven on to 425 degrees. Let preheat, at least 10 minutes Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using mahi-mahi, pat dry, halve, and season both sides with seasoning blend. Follow same instructions as chicken in Step 3, cooking until fish reaches minimum internal temperature, 3-4 minutes per side. Skip roasting step. If using salmon, pat dry and season flesh side with seasoning blend. Follow same instructions as chicken in Step 3, searing, skin-side up, until browned, 2-3 minutes, then roasting, seared side up, until fish reaches minimum internal temperature, 7-10 minutes. If using NY strip steak, follow same instructions as chicken in Steps 2 and 3, searing until browned, 2-3 minutes on one side, then roasting, seared side up, until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. 1 Start the Vegetables Halve any large butternut squash pieces to roughly match smaller pieces.Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into squash.Spread into a single layer. Roast in hot oven until beginning to get tender, 16-18 minutes.While squash roasts, prepare ingredients. 2 Prepare the Ingredients Mince cilantro (no need to stem).Peel and mince shallot.Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Pat chicken dry, and season both sides with seasoning blend. 3 Finish Vegetables and Cook Chicken Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 2-3 minutes on one side.Carefully, remove baking sheet from oven and flip squash. Add poblano and push to one side. Baking sheet will be hot! Use a utensil. Add chicken to empty space, seared side up. Reserve pan; no need to wipe clean.Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While vegetables and chicken roast, make sauce. 4 Make the Sauce Return pan used to sear chicken to medium heat and add 2 tsp. olive oil.Add shallot to hot pan and stir occasionally until tender, 2-3 minutes.Add tomatoes, demi-glace, and 1 tsp. water. Stir occasionally until liquid is reduced by half, 1-2 minutes.Remove from burner. Stir in cilantro until combined. 5 Finish the Dish Plate dish as pictured on front of card, topping chicken with sauce and vegetables with cheese. Bon appétit!

Nutrition Facts :

CHICKEN WITH FIRE ROASTED TOMATOES



CHICKEN WITH FIRE ROASTED TOMATOES image

Categories     Chicken     Quick & Easy     Dinner

Yield 3 Servings

Number Of Ingredients 14

2 large or 3 small chicken breasts
2 tsp olive oil
1 medium onion, chopped
1 medium chili pepper, diced
4 cloves garlic, chopped
1 Tbsp red wine vinegar
1 tsp cumin
1/2 tsp (or more) salt
1 14.5 ounce can fire roasted diced tomatoes
1 8 oz can tomato sauce
1/2 cup chicken broth
1/2 cup black beans (canned or dried, soaked and parboiled)
1/4 cup uncooked regular rice
1/4 cup chopped cilantro

Steps:

  • Heat olive oil in large heavy skillet and swirl to coat. Add chicken breasts and brown on each side. Remove chicken from pan and add garlic, chilis and onion. Saute until soft. Add vinegar, cumin, salt, tomatoes, tomato sauce and broth and bring to boil. Add beans and rice, stir to mix. Add chicken back to pan and simmer until chicken, beans and rice are tender, about 20 minutes. Add cilantro to pan and serve with flour tortillas.

CHICKEN DINNER WITH FIRE-ROASTED TOMATOES



Chicken Dinner with Fire-Roasted Tomatoes image

Try our Chicken Dinner with Fire-Roasted Tomatoes for a tasty meal! Serve your fire-roasted tomatoes masterpiece over rice or pasta to complete the dish.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 Tbsp. oil
4 bone-in skinless chicken thighs (1-1/2 lb.)
1 can (14-1/2 oz.) fire-roasted diced tomatoes, undrained
1/3 cup canned tomato paste
1 small red pepper, chopped
1 small green pepper, chopped
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh basil
1/2 cup KRAFT Shredded Italian* Low-Moisture Mozzarella-Parmesan Cheese Blend

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add chicken to skillet; cook 10 min. or until browned on both sides, turning occasionally.
  • Combine tomatoes and tomato paste; pour over chicken. Add peppers; cover. Simmer on medium-low heat 20 min. or until chicken is done (165°F), stirring occasionally.
  • Remove from heat. Stir in Parmesan and basil. Top with mozzarella; let stand, covered, until melted.

Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 155 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 35 g

CHICKEN BREASTS WITH GOAT CHEESE AND FIRE-ROASTED TOMATOES



Chicken Breasts with Goat Cheese and Fire-Roasted Tomatoes image

Provided by Devin Alexander

Categories     Cheese     Chicken     Tomato     Side     Bake     Goat Cheese

Yield 4 servings

Number Of Ingredients 6

4 (4-ounce) trimmed boneless, skinless chicken breasts
Sea salt and pepper, to taste
Olive oil spray
1/2 cup canned, drained, diced fire-roasted tomatoes or fire-roasted tomatoes with garlic
2 ounces (about 1/2 cup) goat cheese crumbles
2 tablespoons finely slivered fresh basil leaves, or more to taste (optional)

Steps:

  • Preheat the oven to 350°F.
  • Season the chicken with salt and pepper.
  • Place a medium ovenproof nonstick skillet over high heat. When it's hot, lightly mist the skillet with spray and immediately add the chicken side by side to the pan so it does not touch. Cook the chicken just until it is golden brown on the outsides, 1 to 2 minutes per side.
  • Remove the pan from the heat and top each piece of chicken evenly with about 2 tablespoons of the tomatoes, followed by about 1/2 ounce of the cheese. Transfer the skillet to the oven and bake the chicken until it is no longer pink inside and the cheese is melted, 5 to 9 minutes. Top evenly with the basil, if desired. Serve immediately.
  • nutrition information
  • Each (1 topped breast) serving has:
  • Calories: 171
  • Protein: 29g
  • Carbohydrates: 2g
  • Fat: 4g
  • Saturated Fat: 2g
  • Cholesterol: 72mg
  • Trace Fiber
  • Sodium: 198mg

CHICKEN WITH SPAGHETTI SQUASH AND FIRE-ROASTED TOMATOES



Chicken with Spaghetti Squash and Fire-Roasted Tomatoes image

A great, healthy alternative to noodles for spaghetti with a little spice!

Provided by Desirae

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h28m

Yield 2

Number Of Ingredients 11

1 small spaghetti squash, halved and seeded
2 tablespoons extra-virgin olive oil, divided
¼ cup chopped white onion
1 clove garlic, minced
2 skinless, boneless chicken breasts, cut into 1-inch pieces
½ (15 ounce) can fire-roasted diced tomatoes
1 teaspoon Italian seasoning
½ teaspoon ground paprika
salt and ground black pepper to taste
1 tablespoon shredded Parmesan cheese, or to taste
1 pinch dried oregano

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a nonstick baking pan.
  • Bake spaghetti squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool in the pan for 5 minutes. Transfer to a cooling rack; cool until easily handled.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion softens, 3 to 5 minutes. Stir in chicken breasts, tomatoes with juice, Italian seasoning, and paprika; cook until chicken is no longer pink in the center, 15 to 20 minutes. Remove from heat; spoon out excess liquid.
  • Scrape squash flesh into spaghetti strands using a fork. Stir squash strands into the skillet. Fold in remaining 1 tablespoon olive oil with a spatula. Season with salt and pepper. Serve in a pasta bowl garnished with Parmesan cheese and oregano.

Nutrition Facts : Calories 361.7 calories, Carbohydrate 25 g, Cholesterol 60.3 mg, Fat 18 g, Fiber 2 g, Protein 25.8 g, SaturatedFat 3.3 g, Sodium 489 mg, Sugar 3.5 g

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