Chicken With Fresh Tomato Sauce Recipes

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EASY CHICKEN IN TOMATO SAUCE



Easy Chicken in Tomato Sauce image

This one skillet 30 minute dinner will become one of your go to week night meals! Made with quick cooking chicken breasts and store bought canned tomatoes with just a hint of cream!

Provided by Kathi & Rachel

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 10

4 boneless chicken breasts
2 tablespoons olive oil
1 cup chopped onion
3 large garlic cloves, chopped
1 14 ounce can crushed tomatoes (tomato sauce can be substituted)
1 14 ounce can roasted diced tomatoes, drained
1/8 cup heavy cream (or half and half)
2 teaspoons italian seasoning (or 1 tsp dried basil and oregano)
salt and pepper to taste
12 ounces cooked spaghetti or rice (prepared according to package directions)

Steps:

  • Heat large skillet on medium high heat.
  • While skillet heats, rub chicken breasts with olive oil and sprinkle liberally with salt and pepper.
  • Place prepared chicken into skillet and do not touch for 3-4 minutes or until chicken releases easily from the pan and forms a nice crust.
  • Remove seared to chicken and set aside. (the chicken will not be fully cooked but will continue to cook in the tomato sauce later).
  • Reduce heat of skillet to medium. Add one tablespoon of olive oil. Add onion and saute until translucence. 3-4 minutes. Add chopped garlic and cook an additional minutes.
  • Add crushed tomatoes, drained diced roasted tomatoes, heavy cream and italian seasoning to skillet. Bring to a simmer. Add chicken back to pan and simmer for 20 minutes or until chicken reaches 165 degrees.
  • Prepare pasta or rice according to package directions and serve with sauce and chicken. Sprinkle with grated parmesan if desired.

Nutrition Facts : Calories 287 kcal, Carbohydrate 4 g, Protein 24 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 82 mg, Sodium 76 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHICKEN WITH GARLIC-TOMATO SAUCE



Chicken with Garlic-Tomato Sauce image

My husband and I made up this recipe as we went along, and we love the way it turned out. It reminds us me something found at Italian restaurants. -Angela Schellenberg of Steinbach, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon pepper
2 teaspoons olive oil, divided
2 plum tomatoes, seeded and chopped
2 garlic cloves, minced
2 medium carrots, halved and thinly sliced
1 cup Italian tomato sauce
3/4 cup reduced-sodium chicken broth
1/4 cup tomato paste
1 teaspoon dried rosemary, crushed
Hot cooked pasta

Steps:

  • Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.

Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 510mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

CHICKEN WITH FRESH TOMATO SAUCE



Chicken with Fresh Tomato Sauce image

Make and share this Chicken with Fresh Tomato Sauce recipe from Food.com.

Provided by charlened

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon olive oil
4 boneless skinless chicken breasts
2 teaspoons chopped rosemary
1/2 teaspoon salt
1 shallot, minced
1 clove garlic, minced
3 tablespoons balsamic vinegar
6 plum tomatoes, diced
1/4 cup chicken broth
1/4 cup chopped basil

Steps:

  • heat the oil in a nonstick skillet.
  • sprinkle both sides of the chicken with the rosemary and salt and add to the skillet.
  • saute the chicken until browned and cooked through and remove to platter.
  • then add the shallot and garlic to the same skillet.
  • cook 2 minutes till softened, add the vinegar and stir to scrape up browned bits.
  • cook till almost evaporated.
  • stir in tomatoes and chicken broth, bring to a boil.
  • reduce heat and simmer uncovered until the tomatoes just begin to soften, abouth 3 minutes.
  • stir in basil, spoon sauce over chicken.

Nutrition Facts : Calories 180, Fat 4.5, SaturatedFat 0.9, Cholesterol 75.5, Sodium 482.6, Carbohydrate 7, Fiber 1.2, Sugar 4.3, Protein 26.5

QUICK AND EASY CHICKEN AND TOMATO PASTA



Quick and Easy Chicken and Tomato Pasta image

This is a quick, easy, and delicious chicken and tomato pasta dish for those crazy carpool nights. Also good for lunch leftovers the next day.

Provided by Tiffany 9921

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 6

Number Of Ingredients 8

½ (16 ounce) package angel hair pasta
olive oil
2 skinless, boneless chicken breast halves - chopped
2 teaspoons garlic and herb seasoning blend
1 (6 ounce) can sliced black olives, drained
1 (8 ounce) can sliced mushrooms, drained
2 (16 ounce) cans diced tomatoes
freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
  • Heat olive oil in a large skillet over medium high heat. Sprinkle chicken with seasoned salt, and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from pan, and reduce heat to low. Stir in tomatoes, cover, and simmer for 15 minutes.
  • Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese, and serve.

Nutrition Facts : Calories 283.2 calories, Carbohydrate 29.4 g, Cholesterol 41.3 mg, Fat 8.2 g, Fiber 4.4 g, Protein 21.8 g, SaturatedFat 1.3 g, Sodium 766.9 mg, Sugar 5.2 g

CHICKEN MILANESE WITH FRESH TOMATO SAUCE



Chicken Milanese with Fresh Tomato Sauce image

Here's a delicious tangy chicken coated with Progresso® bread crumbs topped with shallot-tomato sauce - an Italian dinner that's ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

6 1/2 teaspoons olive oil
2 cups grape tomatoes cut lengthwise I half
1 large shallot, chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup dry red wine
1/2 cup chopped fresh basil leaves
1/2 cup Progresso™ Italian-style panko crispy bread crumbs
1/4 cup grated fresh parmesan cheese
4 boneless skinless chicken breasts (1 1/2 lb)
Cooking spray

Steps:

  • In 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Cook tomatoes, shallots, salt and pepper in oil 4 minutes, stirring frequently, until shallots are tender. Stir in wine; cook 30 seconds longer. Remove from heat; transfer to medium bowl. Stir in basil; cover to keep warm.
  • In shallow bowl, mix bread crumbs and cheese. In same skillet, heat remaining 4 1/2 teaspoons oil over medium heat. Spray both sides of chicken with cooking spray; coat with bread crumb mixture. Cook chicken in oil 12 to 15 minutes, turning once, until juice of chicken in oil 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • On each of 4 plates, place 1 chicken breast; spoon sauce evenly over chicken.

Nutrition Facts : Calories 380, Carbohydrate 15 g, Cholesterol 110 mg, Fiber 1 g, Protein 43 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 3 g, TransFat 0 g

CHICKEN WITH TOMATO-CREAM SAUCE



Chicken with Tomato-Cream Sauce image

A creamy tomato sauce makes plain chicken an extraordinary dish for guests. It's easy to double the recipe when cooking for a crowd. -Agnes Cooper, Newark, Delaware

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

8 boneless skinless chicken breast halves
1/4 cup butter
1 small onion, thinly sliced
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon salt
2 tablespoons all-purpose flour
1 cup sour cream
2/3 cup grated Parmesan cheese
Hot cooked noodles

Steps:

  • In a large skillet, brown chicken in butter on each side. Remove and set aside. Add onion and garlic; saute until tender. Stir in tomatoes and salt. Bring to a boil. Reduce heat; return chicken to pan. Cover and simmer for 30 minutes or until chicken juices run clear., Remove chicken and keep warm. Combine the flour and sour cream. Reduce heat to low; stir in sour cream mixture and Parmesan cheese. Heat through (do not boil). Serve chicken and sauce over noodles.

Nutrition Facts : Calories 301 calories, Fat 16g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 621mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.

CHICKEN BREASTS WITH TOMATO SAUCE



Chicken Breasts With Tomato Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 skinless, boneless chicken breasts, about 1 1/2 pounds
Salt to taste if desired
Freshly ground pepper to taste
2 eggs
1 tablespoon finely chopped fresh rosemary leaves or half the amount dried
2 tablespoons water
1/2 cup flour
2 tablespoons olive oil
2 tablespoons butter
Tomato sauce (see recipe)

Steps:

  • Open up the chicken breasts on a flat surface and slice each down the center to provide 2 portions. Trim off and discard membranes and fat. Pound each chicken breast half lightly with a flat mallet. Sprinkle with salt and pepper.
  • Put the eggs in a mixing bowl and add the rosemary, water, salt and pepper. Beat well.
  • Coat the chicken pieces with flour and shake off excess.
  • Heat the oil and butter in a large, heavy skillet.
  • As the oil heats, dip the chicken breast halves in the egg mixture. Coat well and let the excess drip off.
  • When the oil mixture is hot add half of the chicken pieces. Cook about 3 minutes on one side over moderately high heat. When golden brown on one side, turn the pieces. Continue cooking about 2 minutes on the second side. The total cooking time for each piece is 5 to 6 minutes.
  • Serve the chicken hot with the tomato sauce on the side.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 27 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 9 grams, Sodium 534 milligrams, Sugar 0 grams, TransFat 0 grams

CHICKEN WITH TOMATOES AND MUSHROOMS



Chicken with Tomatoes and Mushrooms image

Also known as chicken cacciatore, this rustic stew cooks in a rich tomato mushroom sauce. Serve over rice or with a thick slice of crusty bread.

Provided by Martha Stewart

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

Time 50m

Number Of Ingredients 7

4 boneless, skinless chicken breast halves, about 1 1/2 pounds
Coarse salt and ground pepper
1 tablespoon olive oil
1 pound mushrooms, trimmed and quartered
2 garlic cloves, minced
1 can (14.5 ounces) stewed tomatoes
1/4 teaspoon dried oregano

Steps:

  • Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
  • Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
  • Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.

Nutrition Facts : Calories 274 g, Fat 6 g, Fiber 2 g, Protein 44 g

CHICKEN WITH FRESH TOMATO CILANTRO CREAM SAUCE



Chicken With Fresh Tomato Cilantro Cream Sauce image

This dish is light and so tasty! It has a mexican-like flavor. Its versatile enough that you could change up ingredients, adding more veggies, maybe red and yellow peppers, adding cheeses, but its really yummy as is too! Great for a dinner party, presentation is beautiful! Enjoy!

Provided by cooking in cairo...

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 20

4 boneless skinless chicken breasts (sliced to pane thinness, slice each breast to make thinner slices)
2 potatoes (sliced, medium, no-too-thick thickness)
1 large onion, finely chopped
1 large onion, sliced thin in circles
1 jalapeno pepper (or any hot pepper of your choice, finely chopped)
3 garlic cloves (finely chopped)
2 -3 teaspoons tomato paste
1 large tomatoes (chopped)
1 dash fresh lemon juice
1 bunch fresh cilantro
4 -6 tablespoons butter
olive oil
2 tablespoons cream cheese
1 tablespoon heavy cream
salt and pepper
adobo seasoning, if you have- not necessary really (optional)
1 tablespoon cumin
2 -3 dashes red hot sauce (i.e. Franks Red Hot, any cayenne pepper sauce)
1 teaspoon turmeric
colored tortilla chips (for presentation)

Steps:

  • To prepare the sauce:.
  • Heat 2 tablespoons of butter and a bit of olive oil in a pan. Add chopped onions, pepper, garlic and sauté until tender. Add 2-3 teaspoons of tomato paste, stir around until all coated. Add chopped tomato, stir around, add a bit of water, like ½ cup or so to give some liquid. Add lemon juice. Add salt and pepper to taste. Add a tablespoon of cumin. Add a few dashes of Red Hot.
  • A tumeric and a dash of dry adobo spice if you are using. Add fresh, chopped cilantro, approx.1/2 cup or so, you can't go wrong on amount.
  • Cover and simmer until almost a liquid, approximately 30 minutes. If it gets too thick, you can always add some water.
  • When sauce is finished, it should be a semi-thick consistency. Add two tablespoons of cream cheese and stir until melted, stir in one tablespoon of heavy cream, cover and keep warm. (if too thick, add a little water to loosen).
  • To prepare chicken/potatoes:.
  • In a large frying pan, melt 2 tablespoons of butter and a bit of olive oil.
  • Add sliced, salt and peppered potato slices and fry on each side until golden brown.
  • Transfer to platter and cover with foil to keep warm and to get a bit soft from the steam being covered.
  • In same pan add sliced onions, brown in oil until done, spoon atop potato slices, cover to keep warm.
  • In same pan, add more butter/oil. Add chicken breasts and sauté on each side on low heat, keeping covered, then uncovering when almost done to brown nice.
  • Transfer these to platter and arrange on top of potato/onion slices.
  • Drizzle the sauce atop these and around the platter.
  • Serve extra sauce in a dish on top of a plate decorated with colored tortilla chips.
  • Garnish chicken platter edges with sliced tomatoes and springs of fresh cilantro if you like.

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Chicken with fresh tomato sauce is the best recipe for foodies. It will take approx 30 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make chicken with fresh tomato sauce at your home.. Chicken with fresh tomato sauce may come into the following tags or occasion in which you are looking to create your recipe.
From webetutorial.com


CHICKEN IN A TOMATO VODKA SAUCE - CARRIE’S EXPERIMENTAL KITCHEN
2018-10-17 Heat the oil in a large nonstick saute pan and allow the chicken to cook until lightly browned on both sides (approximately 3-5 minutes per side). Remove the chicken and place in an oven safe baking dish. In the same pan add the scallions, tomatoes, vodka, chicken broth, lemon zest and juice and heavy cream. Whisk together, bring to a boil then ...
From carriesexperimentalkitchen.com


ONE PAN CHICKEN WITH GARLIC BUTTER TOMATO SAUCE - BLUE BOWL
2019-06-11 Instructions. Cook Chicken: Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook, flipping halfway, until cooked through. Time will vary depending on size of chicken breasts. Once they're completely cooked through, set aside on a plate.
From bluebowlrecipes.com


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