Chicken With Rice And Sun Dried Tomatoes Recipes

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CHICKEN AND RICE WITH CORN AND SUN-DRIED TOMATOES



Chicken and Rice with Corn and Sun-Dried Tomatoes image

This dinner is family-friendly and makes a whole lot of food in a very short time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Number Of Ingredients 13

1 whole chicken (3 to 4 pounds), cut into 10 pieces
Coarse salt and ground pepper
2 teaspoons vegetable oil
1 small yellow onion, diced medium
2 garlic cloves, roughly chopped
1 small green bell pepper, diced medium
1 teaspoon grated lemon zest
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon cayenne pepper
1 1/2 cups long-grain white rice
3 cups frozen corn (from a 16-ounce bag)
1 cup sun-dried tomatoes, cut into strips
2 1/2 cups low-sodium chicken broth or water

Steps:

  • Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
  • Reduce heat to medium and add onion, garlic, and bell pepper to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in lemon zest, oregano, cayenne, and rice and cook 1 minute.
  • Add corn, tomatoes, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 765 g, Fat 25 g, Fiber 5 g, Protein 53 g

CHICKEN WITH RICE AND SUN-DRIED TOMATOES



Chicken With Rice and Sun-Dried Tomatoes image

I found this recipe in a Weight Watchers cookbook, and changed it slightly to accomodate my family's taste. It was surprisingly good. I wish I could have thought of a more creative name for the recipe to tempt others to try it. The original recipe was 6 pts. per serving.

Provided by windhorse23

Categories     Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

3 skinless chicken breasts, bone-in
2 skinless chicken legs
2 skinless chicken thighs
2 teaspoons olive oil
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
3/4 cup brown rice
2 stalks celery, chopped
4 scallions, chopped
1 tablespoon minced garlic
1 1/4 cups tomato juice
12 sun-dried tomatoes, cut into strips
1 (15 ounce) can chickpeas, rinsed and drained

Steps:

  • In a large non-stick skillet heat the oil.
  • Add the chicken and sprinkle with the oregano, salt and pepper.
  • Brown the chicken, turning regularly, about 8-10 minute.
  • Transfer to a plate.
  • Combine the rice, celery, scallions and garlic in the skillet.
  • Saute about 2 minutes on medium heat.
  • Stir in the tomato juice, tomatoes (and a few spoonfuls of water if it looks dry.).
  • Bring to a boil, reduce heat, and return chicken to the skillet.
  • Simmer, covered, about 45 minute or until rice is done.
  • Stir in the chickpeas and heat through, about 2 minutes.

Nutrition Facts : Calories 314.3, Fat 5.4, SaturatedFat 1.1, Cholesterol 91.7, Sodium 725.6, Carbohydrate 30, Fiber 3.9, Sugar 3, Protein 35.4

CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE



Chicken in Creamy Sun-Dried Tomato Sauce image

Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, tomatoes and white wine simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 7h15m

Yield 8

Number Of Ingredients 10

2 (10.75 ounce) cans Campbell's® Condensed Cream of Chicken with Herbs Soup or Campbell's® Condensed Cream of Chicken Soup
1 cup Chablis or other dry white wine *
¼ cup coarsely chopped pitted kalamata or oil-cured olives
2 tablespoons drained capers
2 cloves garlic, minced
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup drained and coarsely chopped sun-dried tomatoes
8 (4 ounce) skinless, boneless chicken breast halves
½ cup chopped fresh basil leaves
Hot cooked rice, egg noodles or mashed potatoes

Steps:

  • Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
  • Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.

Nutrition Facts : Calories 351.7 calories, Carbohydrate 35.8 g, Cholesterol 61.6 mg, Fat 7.8 g, Fiber 3.6 g, Protein 27.4 g, SaturatedFat 1.7 g, Sodium 899.4 mg, Sugar 1 g

SUN DRIED TOMATO CHICKEN



Sun Dried Tomato Chicken image

This chicken dish is easy to prepare, has a ton of flavor, and goes very well over pasta.

Provided by JS_UPenn

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 8

Number Of Ingredients 11

8 (6 ounce) skinless, boneless chicken breast halves
1 tablespoon Italian seasoning
salt and pepper to taste
¾ cup sun-dried tomatoes
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic clove, minced
1 (10 ounce) can cream of chicken soup
½ cup milk
1 tablespoon Italian seasoning
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
  • Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth.
  • Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently. Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.

Nutrition Facts : Calories 302 calories, Carbohydrate 7.3 g, Cholesterol 108.7 mg, Fat 13 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 4.3 g, Sodium 450.3 mg, Sugar 2.9 g

CHICKEN AND RICE CASSEROLE WITH SUN-DRIED TOMATOES AND SPINACH



Chicken and Rice Casserole With Sun-Dried Tomatoes and Spinach image

The tomatoes give this dish some flare and the spinach adds color and nutrition. Posted here to be easy to find from Cover & Bake by America's Test Kitchen.

Provided by Chandra M

Categories     Chicken Breast

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 19

4 slices white bread, quartered
1 cup pine nuts
2 tablespoons unsalted butter, melted
1/4 cup grated parmesan cheese
1 tablespoon olive oil
3 garlic cloves, minced
1 lb fresh spinach, washed & stemmed
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 1/2 cups low sodium chicken broth
3 1/2 cups whole milk
1 1/2 cups long-grain white rice
1 teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon ground black pepper
2 lbs boneless skinless chicken breasts, trimmed of fat and cut into 1-inch pieces
1 cup sun-dried tomato packed in oil, drained, patted dry, and coarsely chopped
8 ounces mozzarella cheese, shredded
2 tablespoons fresh parsley, chopped (optional)

Steps:

  • For the topping: process bread, pine nuts and butter in a food processor until coarsely ground (about 10 1 second pulses). transfer to a bowl & mix in Parmesan cheese.
  • For the filling: Preheat oven to 400*F.
  • In a large heavy bottom pot (dutch oven), heat oil & garlic over medium high heat until garlic is lightly golden, stirring often, about 2 minutes.
  • Add the spinach in handfuls and stir until just wilted, about 4 minutes. transfer spinach to a colander set in the sink and gently squeeze out excess moisture. Coarsely chop the spinach & set aside.
  • Wipe the pot clean and melt the butter over medium heat. Add the flour, stirring constantly, cook until golden, about 1 minute.
  • Slowly whisk in the broth and milk, bring to a simmer, whisking often.
  • Add the rice, oregano, salt, and pepper. Return to a simmer then reduce heat to medium low.
  • Cover and cook, stirring often, until rice has absorbed most of the liquid & is just tender, about 25 minutes.
  • Add the chicken and cook uncovered, stirring occasionally, until it is no longer pink, about 5 minutes.
  • Off heat, stir in the sun-dried tomatoes, mozzarella, and spinach.
  • Pour into a 9x13" baking dish and sprinkle with bread crumb topping.
  • Bake until the topping is browned and the casserole is bubbling, 20-25 minutes.
  • Cool for 10 minutes and serve with parsley.

Nutrition Facts : Calories 727.6, Fat 37.5, SaturatedFat 13.8, Cholesterol 124.5, Sodium 834.4, Carbohydrate 51.8, Fiber 3.6, Sugar 7.5, Protein 47.9

CHICKEN BREAST WITH SUN-DRIED TOMATOES



Chicken Breast with Sun-Dried Tomatoes image

Sun-dried tomatoes provide intense flavor in this delightful chicken entree. If you have all the ingredients for this dish ready before you start to cook, the recipe comes together quickly.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

1/2 cup plus 3 tablespoons reduced-sodium chicken broth
1/4 cup chopped dry-packed sun-dried tomatoes
1/2 cup sliced fresh mushrooms
1 green onion, thinly sliced
2 teaspoons minced garlic, divided
4 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon olive oil
2 teaspoons cornstarch
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup fat-free milk
Hot cooked pasta, optional

Steps:

  • Bring 1/2 cup broth to a boil; remove from the heat. Stir in sun-dried tomatoes; let stand for 10 minutes. In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and 1 teaspoon garlic for 1 minute. Stir in the remaining broth; cook 2 minutes longer or until mushrooms are tender. Remove mushroom mixture and set aside., Rub chicken with remaining garlic. In the same skillet, brown chicken in oil for 3 minutes on each side. Stir in tomato mixture; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear. Remove chicken; slice and keep warm., In a small bowl, combine the cornstarch, basil, salt and pepper. Stir in milk until smooth; add to tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in mushroom mixture. Spoon over chicken. Serve with pasta if desired.

Nutrition Facts : Calories 190 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 416mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

SUN-DRIED TOMATO CHICKEN



Sun-Dried Tomato Chicken image

My husband likes to order a particular chicken entree at a local restaurant, so I created a lighter version he can enjoy at home. The sun-dried tomatoes are wonderful combined with the goat cheese. We serve it with a green salad and Italian bread. -Anna Rhyne of Anderson, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 11

3/4 cup finely chopped onion
1 garlic clove, minced
1 tablespoon butter
1/2 cup sun-dried tomatoes (not packed in oil), chopped
1/2 cup white wine or reduced-sodium chicken broth
1/4 cup lemon juice
1/4 cup minced fresh basil or 4 teaspoons dried basil
4 boneless skinless chicken breast halves (6 ounces each)
1/4 cup crumbled goat cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute onion and garlic in butter for 3-4 minutes or until tender. Stir in the tomatoes, wine or broth and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until liquid is absorbed, stirring occasionally. Remove from the heat; stir in basil., Flatten chicken to 1/4-in. thickness. Spread each with 1/4 cup tomato mixture to within 1/2 in. of edges. Crumble goat cheese over tomato mixture. Roll up jelly-roll style, starting with a short side; secure with a toothpick or small metal skewer. Sprinkle with salt and pepper. , Place chicken in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until juices run clear. Spoon pan juices over chicken and remove toothpicks before serving.

Nutrition Facts : Calories 299 calories, Fat 11g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 622mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 39g protein. Diabetic Exchanges

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SUN DRIED TOMATO BAKED CHICKEN - WILL COOK FOR SMILES
2018-07-23 Julianne the sun-dried tomatoes and place the tomatoes and the oil they came in into a mixing bowl (or a gallon zip-lock bag). Slice lemon thinly and add it to the tomatoes. Add minced basil, salt, and pepper to the tomatoes as well. Add chicken breasts to the mixing bowl as well, mix and let it sit for about 20 minutes to marinade.
From willcookforsmiles.com
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CHICKEN IN SUN DRIED TOMATO CREAM SAUCE - CREME DE LA CRUMB
2021-02-07 Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes). Return chicken to pan and spoon the sauce over the chicken. Top with cracked black pepper, grated ...
From lecremedelacrumb.com
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ONE-PAN CHICKEN WITH CREAMY SUN-DRIED TOMATO PESTO SAUCE
2014-08-28 In a large skillet heat 1 tablespoon of the oil and 1 tablespoon of the butter over medium heat. Add the mushrooms and cook for 3-4 minutes, stirring once or twice then transfer to a bowl. Meanwhile, season chicken with kosher salt and freshly ground black pepper. Heat the remaining tablespoon of oil to the pan and add the chicken.
From foodiecrush.com
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CREAMY SUN DRIED TOMATO PARMESAN CHICKEN (NO CREAM)
2020-06-26 Transfer onto a warm plate. Add the remaining 1 tablespoon of oil to the skillet; sauté the garlic until fragrant (about 1 minute). Add the sun dried tomatoes and mushrooms; fry until the mushrooms are just soft. Reduce heat to low heat, add the milk (or cream if using) and bring to a gentle simmer, stirring occasionally.
From cafedelites.com
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Top Asked Questions

How to cook sun dried tomatoes for chicken fried rice?
Instructions Place the sun-dried tomatoes and water in a blender or smoothie cup and process for 60-90 seconds, until it resembles tomato sauce. Heat the oil in a skillet over medium-high heat. Flip the chicken and fry for an additional 5 minutes. To the same skillet, add the sun-dried tomato mixture.
How to cook sun dried tomatoes for chicken soup?
Directions. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth. Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk.
How to cook sun-dried tomato and Basil Rice?
Parmesan, Sun-Dried Tomato, and Basil Rice - Mediterranean recipe that's ready in 30 minutes! It's light, flavorful, colorful, and perfect for the Summer! Use large, deep skillet or a large sauce pan. Add chicken broth, uncooked rice, ¼ teaspoon salt. Bring to boil. Mix everything well. Reduce the heat to simmer. Cover the skillet with the lid.
How do you cook chicken in a sun dried tomat jar?
Sprinkle chicken with salt and pepper. Heat oil from sun dried tomat jar in a large skillet over high heat. Add the chicken and cook until golden brown on both sides - 6 minutes total for thigh or 4 minutes for breast. Remove onto a plate, keep warm.

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