Easy Tomato Baked Boneless Chicken Breast Recipes

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EASY TOMATO BAKED BONELESS CHICKEN BREAST



Easy Tomato Baked Boneless Chicken Breast image

Add a splash of sweet balsamic vinegar and a sprinkle of cheese to Easy Tomato-Baked Boneless Chicken Breast. This delicious dish is a smart choice.

Provided by My Food and Family

Categories     Home

Time 40m

Yield Makes 4 servings.

Number Of Ingredients 6

1 small red onion, thinly sliced
4 small boneless skinless chicken breasts (1 lb.)
1 can (14-1/2 oz.) diced tomatoes, drained
1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing
1/4 tsp. garlic powder
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 425ºF.
  • Spread onions onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chicken.
  • Combine tomatoes, dressing and garlic powder; pour over chicken. Sprinkle with cheese.
  • Bake 30 min. or until chicken is done (165ºF).

Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g

TENDER TOMATO CHICKEN BREASTS



Tender Tomato Chicken Breasts image

This is a light, juicy, flavorful dish. Being a mom of a 7 month old, I've learned to take a lot of shortcuts and still be able to cook quality food. This is quick, easy, and tasty. If you absolutely must use fresh veggies, that's ok, but frozen veggies, in my opinion, work a little bit better. Serve with rice, if desired. To kick it up a bit, add chopped green peppers in with the tomatoes.

Provided by Erin

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 3

Number Of Ingredients 8

1 tablespoon olive oil
3 skinless, boneless chicken breast halves
1 tablespoon ground black pepper, or to taste
3 tablespoons onion powder, or to taste
1 (28 ounce) can chopped stewed tomatoes, 1/2 the liquid reserved
1 (14 ounce) can chicken broth
1 (10 ounce) package frozen mixed vegetables
¼ cup water

Steps:

  • Heat the oil in a skillet over medium heat. Season chicken breasts on both sides with pepper and onion powder, and arrange in the skillet. Cook 2 minutes on each side, just until browned. Pour tomatoes and reserved liquid over the chicken. Pour in broth. Cover skillet, and continue cooking 15 minutes on each side, until chicken juices run clear.
  • While the chicken is cooking, place the frozen mixed vegetables and water in a pot. Scoop about 3/4 cup liquid from the skillet, and mix into the pot. Bring to a boil, and cook 5 minutes, or until vegetables are tender; drain. Arrange chicken breasts over the vegetables, and drizzle with liquid from the skillet to serve.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 36.2 g, Cholesterol 64.1 mg, Fat 8.3 g, Fiber 7.3 g, Protein 30 g, SaturatedFat 1.5 g, Sodium 1301.9 mg, Sugar 12.2 g

BAKED CHICKEN BREASTS WITH TOMATOES AND CHEESE



Baked Chicken Breasts With Tomatoes and Cheese image

Provided by Craig Claiborne

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 skinless, boneless chicken breast halves, about 1 pound total weight
Freshly ground pepper to taste
2 tablespoons olive oil
1 teaspoon finely chopped garlic
3/4 cup bottled thinly sliced sweet pepper slices without salt
1 cup chopped canned no-salt tomatoes
1 teaspoon dried crumbled oregano
1/4 teaspoon dried hot red pepper flakes
1/4 pound grated no-salt cheese such as Gouda, about 1 1/2 cups

Steps:

  • Preheat oven to 400 degrees.
  • Sprinkle chicken pieces with generous grinding of black pepper.
  • Heat oil in skillet and add chicken pieces. Cook about 2 minutes on one side until lightly browned. Turn and cook about 3 minutes.
  • Transfer chicken pieces in 1 layer to baking dish.
  • Add garlic to skillet and cook briefly. Add sweet pepper slices, tomatoes, oregano and pepper flakes. Let simmer about 5 minutes.
  • Pour sauce over the chicken and sprinkle with cheese. Bake 10 minutes.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 7 grams, Sodium 489 milligrams, Sugar 2 grams, TransFat 0 grams

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