Garlic Chicken Tomato Fry Recipes

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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

TOMATO GARLIC CHICKEN



Tomato Garlic Chicken image

I came up with this recipe many years ago as a way to warm up my family during cooler weather. The appealing aroma of garlic and fresh basil wafts through the house as it bakes.-Barbara Hasanat, Tucson, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 8

3 to 4 garlic cloves, minced
1 teaspoon salt
5 medium red potatoes, cut into 1/4-inch slices
5 tablespoons olive oil, divided
1 large onion, thinly sliced
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 medium tomatoes, chopped
1 tablespoon minced fresh basil

Steps:

  • In a large bowl, combine garlic and salt; let stand for 15-20 minutes. Add potatoes and 2 tablespoons oil. , In a greased 13-in. x 9-in. baking dish, layer the potato mixture, onion, chicken and tomatoes. Sprinkle with basil. Drizzle with remaining oil. , Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until chicken juices run clear and potatoes are tender.

Nutrition Facts : Calories 762 calories, Fat 39g fat (8g saturated fat), Cholesterol 131mg cholesterol, Sodium 727mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 6g fiber), Protein 48g protein.

PAN-FRIED CHICKEN WITH TOMATO & OLIVE SAUCE



Pan-fried chicken with tomato & olive sauce image

A rustic, Italian-inspired chicken recipe that's perfect for using up a glut of tomatoes

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Yield Serves 2

Number Of Ingredients 9

2 tbsp olive oil
2 boneless, skinless chicken breasts
1 small onion , halved and very thinly sliced
2 garlic cloves , shredded
400g ripe tomatoes , finely chopped
1 tbsp balsamic vinegar
6 pimiento-stuffed green olives , thickly sliced
300ml chicken stock
generous handful basil leaves

Steps:

  • Heat the oil in a large non-stick frying pan, then season the chicken and fry, flattest-side down, for 4-5 mins. Turn the chicken over, add the onion and cook 4-5 mins more. Lift the chicken from the pan and set aside. Add the garlic to the pan, then continue cooking until the onions are soft.
  • Tip in the tomatoes with the balsamic vinegar, olives, stock, half the basil and seasoning, then simmer, stirring frequently, for 7-8 mins until pulpy. Return the chicken and any juices to the pan and gently simmer, covered, for 5 mins more, to cook the chicken through. Serve scattered with the rest of the basil.

Nutrition Facts : Calories 353 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.15 milligram of sodium

SOY-GARLIC CHICKEN



Soy-Garlic Chicken image

Because I'm a full-time mom and help my husband on our ranch, I'm always looking for simple yet hearty meals for the slow cooker. My family really likes this one. -Colleen Faber, Buffalo, Montana

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 6 servings.

Number Of Ingredients 5

6 chicken leg quarters, skin removed
1 can (8 ounces) tomato sauce
1/2 cup reduced-sodium soy sauce
1/4 cup packed brown sugar
2 teaspoons minced garlic

Steps:

  • With a sharp knife, cut leg quarters at the joints if desired. Place in a 4-qt. slow cooker. In a small bowl, combine the tomato sauce, soy sauce, brown sugar and garlic; pour over chicken., Cover and cook on low for 4-5 hours or until chicken is tender. Freeze option: Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 246 calories, Fat 8g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 1022mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 29g protein.

GARLIC CHICKEN STIR FRY



Garlic Chicken Stir Fry image

A stir fry recipe I developed to satisfy a family of garlic lovers.

Provided by Teresa Shields

Categories     World Cuisine Recipes     Asian

Yield 4

Number Of Ingredients 14

2 tablespoons peanut oil
6 cloves garlic, minced
1 teaspoon grated fresh ginger
1 bunch green onions, chopped
1 teaspoon salt
1 pound boneless skinless chicken breasts, cut into strips
2 onions, thinly sliced
1 cup sliced cabbage
1 red bell pepper, thinly sliced
2 cups sugar snap peas
1 cup chicken broth
2 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch

Steps:

  • Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
  • In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.

Nutrition Facts : Calories 337.3 calories, Carbohydrate 32.3 g, Cholesterol 67.1 mg, Fat 8.6 g, Fiber 5.9 g, Protein 31.7 g, SaturatedFat 1.6 g, Sodium 1363.8 mg, Sugar 12.2 g

GARLIC CHICKEN STRI FRY WITH QUINOA



Garlic Chicken Stri Fry With Quinoa image

I was cleaning up and came across a tablet of hand written recipes that I had copied down from somewhere. I don't remember where they came from but I thought I should put them here for safe keeping. I haven't made this yet. I have never used quinoa.

Provided by Zaney1

Categories     Chicken

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 10

2 cups chicken broth
1 cup uncooked quinoa
1 tablespoon olive oil
1 1/2 cups chicken breasts, cut into 1 in chunks
1 yellow onion, thinly sliced
1 yellow pepper, thinly sliced
4 garlic cloves, minced
1/3 cup basil, chopped
4 tablespoons parmesan cheese, grated
salt and pepper, to taste

Steps:

  • For Quinoa:.
  • Boil broth.
  • Add quinoa and reboil.
  • Reduce heat to low.
  • Cover and simmer 12-18 minutes.
  • Remove from heat and let set 2-3 minutes.
  • For Stir Fry:.
  • Saute chicken , onion, pepper and garlic in olive oil.
  • Saute and stir until chicken is done, 5-8 minutes.
  • Stir basil and parmesan cheese into chicken mix.
  • Add salt and pepper to taste.
  • Serve over quinoa.

Nutrition Facts : Calories 512.3, Fat 16.5, SaturatedFat 3.7, Cholesterol 8.8, Sodium 909.3, Carbohydrate 69.1, Fiber 8, Sugar 3.2, Protein 22.9

GRILLED CHICKEN WITH TOMATOES AND CORN



Grilled Chicken With Tomatoes and Corn image

While you could rest grilled chicken on a cutting board to ensure the juices don't run out of the meat when it's sliced, a more delicious option is to place the chicken on a pile of tomatoes, corn and red onion. The seasoned drippings act as a no-effort warm dressing, bolstering the flavor of the vegetables and softening their raw edges. Before grilling, the chicken is rubbed with chili powder, the spice mix that typically includes dried oregano, garlic, onion, cumin and ground chiles, for complex flavor with minimal effort. Fresh oregano, while optional, emphasizes the herbs in the chili powder. Use this technique of resting grilled proteins on fresh produce for many summer dinners: pork chops on peaches, steak on chopped scallions and ginger, sausages on radicchio and halloumi on citrus.

Provided by Ali Slagle

Categories     dinner, easy, quick, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds boneless, skinless chicken thighs, patted dry
3 tablespoons extra-virgin olive oil, plus more for greasing the grill grates
1 tablespoon chili powder
Kosher salt (such as Diamond Crystal)
1 1/2 pounds large ripe tomatoes, thinly sliced
1 ear of corn, kernels cut from the cob (about 1 cup kernels)
1 small red onion, thinly sliced
1 tablespoon fresh oregano leaves (optional)

Steps:

  • Heat the grill to medium-high. In a medium bowl, coat the chicken with 2 tablespoons olive oil, the chili powder and 1/2 teaspoon salt; set aside. (You can do this step up to 1 day ahead; refrigerate and bring to room temperature before cooking.)
  • On a large platter, layer the tomatoes, corn kernels, red onion and fresh oregano (if using). Season with 3/4 teaspoon salt and drizzle with the remaining 1 tablespoon olive oil.
  • When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side. (If flare-ups occur, move the chicken to an area of the grill with smaller flames underneath. For a gas grill, close the lid between flips, listening and peeking occasionally for flare-ups.)
  • Transfer the chicken to the platter. Let rest for 5 to 20 minutes before serving.

BASIL AND TOMATO FRIED RICE



Basil and Tomato Fried Rice image

Summer's dynamic duo of tomato and basil make a surprising appearance in this aromatic fried rice. The tomatoes cook down slightly and become sweeter, coating the rice in their vibrant, sun-kissed juices, while basil adds a peppery perfume. This recipe is very adaptable, so make it your own. Use any tomato variety you like. Add more or less basil, or use Thai or holy basil in its place for even bolder flavors. If you want more heat, leave the seeds in the chiles. Finally, for a fresh element, serve with cucumber slices and a lime wedge on the side.

Provided by Hetty McKinnon

Categories     dinner, easy, lunch, quick, weekday, grains and rice, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 eggs
Kosher salt (such as Diamond Crystal) and black pepper
Neutral oil, such as canola or vegetable oil
1 yellow onion, peeled and diced into 1/2-inch pieces
4 garlic cloves, peeled and finely chopped
1 to 2 bird's-eye chiles (or other hot chiles), deseeded and finely chopped
2 pounds firm, ripe large or cherry tomatoes (see Tip), cut into 3/4-inch wedges if using large tomatoes
5 to 6 cups cooked leftover rice, preferably jasmine
2 tablespoons soy sauce
1 1/2 cups tightly packed basil leaves

Steps:

  • In a bowl, whisk the eggs with 1/2 teaspoon salt.
  • Heat a large wok or 12-inch well-seasoned cast-iron or nonstick skillet over medium-high. When hot, add 1 tablespoon of oil, then pour in the beaten egg. Cook for 15 to 30 seconds, allowing the bottom to set slightly, before stirring and turning until just set. Break up the egg slightly, then remove from the wok and set aside.
  • Heat the wok over high. Add 2 tablespoons of oil, along with the onions, and stir-fry for 1 minute, until slightly softened. Add the garlic and bird's-eye chiles and stir for 15 to 30 seconds, until fragrant. Next, add the tomatoes and 1 teaspoon of salt, and cook for 3 to 4 minutes, tossing every now and then, until the tomatoes are softened. (Reduce heat to medium-high if it starts getting too smoky or the garlic begins to scorch.)
  • Add the rice, soy sauce and half the basil, and season with 1 to 2 teaspoons of salt, to taste. Reduce heat to medium-high and stir-fry for 5 to 6 minutes, allowing the rice to soak up the tomato juices. As the liquid cooks off, the rice will char (though less so if using a nonstick pan) and develop some smoky flavors.
  • Add the egg and remaining basil and toss for 1 minute. Turn off the heat and check seasonings, adding some black pepper and more salt if needed. Serve immediately.

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Top Asked Questions

How do you cook garlic tomato basil chicken?
Garlic Tomato Basil Chicken is quick to whip up without compromising on flavour! Season with salt, pepper and garlic powder. Heat 2 teaspoons of oil and 2 teaspoons of butter in a skillet or pan over medium-high heat. Fry breasts on both sides until golden browned and completely cooked through (about 5-6 minutes per side,...
What is the best way to cook chicken in tomato sauce?
minced garlic – fresh garlic cloves or the kind in the jar. Skillet Chicken in Garlic Tomato Sauce is so quick and easy to make. You can have it ready in about 20 minutes! First, generously season your chicken breasts with salt and pepper on both sides. Heat the olive oil in a large, deep skillet or pan over medium to medium-high heat.
How do you cook chicken and carrots in tomato sauce?
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.
How to cook chicken tenderloin with tomato sauce?
Directions. 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.

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