Roast Chicken Breasts With Chickpeas Tomatoes Blue Cheese Recipes

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ROAST CHICKEN BREASTS WITH CHICKPEAS AND TOMATOES



Roast Chicken Breasts With Chickpeas and Tomatoes image

This dish comes together fast. The precise cut of chicken you use in this recipe is not crucial. You can use skinless breasts (to cut fat) or boneless (to cut cooking time), or you can use chicken thighs (in which case you should figure on about 10 additional minutes of cooking time). Adapted from a recipe I originally found in Bon Appétit.

Provided by Primordial

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dry crushed red pepper
1/2 cup plain yogurt or 1/2 cup Greek yogurt
4 bone-in chicken breast halves
1 (15 ounce) can chickpeas, drained
1 (12 ounce) container cherry tomatoes
1 cup chopped fresh cilantro or 1 cup parsley

Steps:

  • Preheat the oven to 450°F
  • Mix the first five ingredients in a medium bowl. Pour 1 teaspoon of the spiced oil mixture into a small bowl, whisk in the yogurt and set this aside for the table sauce.
  • Place the chicken on a rimmed sheet or baking dish large enough to accommodate all the pieces without overlap. Rub 2 tablespoons of the spiced oil mixture over the chicken.
  • Add the chickpeas, cherry tomatoes, and 1/2 cup of the cilantro to the remaining spiced oil mixture and toss to coat. Pour the mixture around the chicken pieces. Season everything with salt and pepper.
  • Roast until the chicken is cooked through, about 20-30 minutes. If you are using skin-on cuts, you can place the dish under the broiler for a minute or two (no more!) for a final browning. Remove from the oven and sprinkle with remaining 1/2 cup cilantro.
  • When plating up, dress each chicken piece with a generous spoonful of the chickpea and tomatoes. Serve with the yogurt sauce. This dish goes well with rice or a loaf of good crusty bread.

ROAST CHICKEN BREASTS WITH CHICKPEAS, TOMATOES & BLUE CHEESE



Roast Chicken Breasts With Chickpeas, Tomatoes & Blue Cheese image

This is a beautiful dish that can be thrown together in a half hour, but the flavor and presentation makes it seem like it took far longer to prepare.

Provided by rpgaymer

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 -5 tablespoons olive oil
4 garlic cloves, pressed
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon pepper
4 chicken breast halves
1 (15 ounce) can chickpeas, drained
1 pint grape tomatoes
4 ounces blue cheese, crumbled
2 cups baby arugula

Steps:

  • Preheat oven to 450°.
  • Mix the olive oil, garlic, paprika, cumin, red pepper flakes, salt and pepper in a bowl.
  • Place chicken on large rimmed baking sheet. Cover with oil mixture and toss to combine well. Add chickpeas and tomatoes and stir until everything is well-coated with the spiced oil.
  • Roast for 15 minutes. Remove from oven, then top with the blue cheese and arugula. Cook in the oven for a further 5 minutes, or until the arugula has wilted and the chicken is cooked through.

Nutrition Facts : Calories 469.2, Fat 26.8, SaturatedFat 8.8, Cholesterol 67.7, Sodium 1350.4, Carbohydrate 30.3, Fiber 6.5, Sugar 2.5, Protein 27.9

BLUE CHEESE CHICKEN



Blue Cheese Chicken image

My husband created this dish on Valentine's day our second year of marriage. We didn't have a lot of money and he wanted to create something special for me. It has been a favorite ever since. Easy to make and delicious!

Provided by Elizabeth Saben

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 6

1 ½ (8 ounce) packages cream cheese, softened
1 cup crumbled blue cheese
1 egg
2 cups bread crumbs
2 skinless, boneless chicken breasts, halved and pounded into 1/2-inch thickness
3 cups cooked white rice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir cream cheese and blue cheese together in a bowl. Beat egg in a separate bowl. Pour bread crumbs into a third shallow bowl.
  • Spread cheese mixture over each chicken piece. Roll each piece of chicken around filling; dip into egg and press into bread crumbs until coated. Arrange chicken rolls on a baking sheet or baking pan.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cheese mixture will start to run out when done. Serve chicken over cooked rice.

Nutrition Facts : Calories 858.1 calories, Carbohydrate 75.4 g, Cholesterol 190.9 mg, Fat 44.6 g, Fiber 2.9 g, Protein 37.1 g, SaturatedFat 26.2 g, Sodium 1159.4 mg, Sugar 3.8 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

ROAST CHICKEN BREASTS WITH PARSLEY PAN GRAVY



Roast Chicken Breasts With Parsley Pan Gravy image

GREAT week-night dinner! The chicken is moist and the gravy is to die for, Altho it is great with the poultry seasoning, I LOVE it with Herbes de Provence seasoning. There is enough gravy here for any potatoes you are serving as well...yummm! If needed, I thicken the gravy with a flour/water slurry at the end. Depending on the size of the chicken breasts, you may need to cook either longer or less, I have had to cook them for 60 minutes before, use your judgement. Sometimes I add satueed onions and shrooms to the gravy. Recipe can easily be doubled. This is adapted from Bon Appetit magazine, 2001. Hope you enjoy as much as we do!

Provided by Scoutie

Categories     Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

2 chicken breast halves (with skin and bone-in)
1/4 cup white wine
1 1/2 teaspoons poultry seasoning or 1 1/2 teaspoons herbes de provence
1 -2 tablespoon butter, melted
2 tablespoons all-purpose flour
2 1/4 cups canned low sodium chicken broth
1/4 cup white wine
1/4 cup chopped fresh flat leaf parsley

Steps:

  • Preheat oven to 400°F
  • Using fingers, loosen skin on chicken breast. Rub half of poultry seasoning or herbs de provence under skin of each breast. Sprinkle chicken with kosher or sea salt and pepper.
  • Place skin side up in 11x7-inch metal baking pan that has been sprayed with vegetable oil.
  • Brush chicken with butter, add 1/4 cup of broth and 1/4 cup of white wine to pan.
  • Roast until cooked through, about 40 minutes.
  • Transfer chicken to plate.
  • Place pan with juices over stove-top burner at medium heat. (Pour everything into a saucepan if you don't want your baking pan over the burners.)
  • Add flour; stir until golden, about 30 seconds. Whisk in broth. Bring to boil, whisking until mixture thickens.
  • Add parsley. Season with salt and pepper.

Nutrition Facts : Calories 300.5, Fat 14.3, SaturatedFat 6.1, Cholesterol 61.7, Sodium 185, Carbohydrate 11.7, Fiber 0.6, Sugar 1, Protein 21.7

ROAST CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES, AND PAPRIKA



Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika image

Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.

Provided by Bon Appétit Test Kitchen

Categories     Sandwich     Chicken     Tomato     Roast     Kid-Friendly     Quick & Easy     High Fiber     Dinner     Chickpea     Fall     Spring     Winter     Family Reunion     Healthy     Potluck     Bon Appétit     Quick and Healthy     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika*
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided

Steps:

  • Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
  • Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.
  • *Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

FRESH HERB CRUSTED ROAST CHICKEN BREASTS



Fresh Herb Crusted Roast Chicken Breasts image

Want dinner on the table in just over half hour? I came up with this recipe when I had chicken breasts and not a lot of other stuff in my cupboard. I used bone-in breasts that were already split open, so I stuffed my breasts with the mixture, but it is not absolutely necessary. This recipe calls for FRESH herbs, not dried. Here I used parsley but you can use any fresh herb of your choice. Rosemary, basil, cilantro, parsley, dill, or any other you can think of!

Provided by MelvinsWifey

Categories     One Dish Meal

Time 35m

Yield 2-3 chicken breasts, 2-3 serving(s)

Number Of Ingredients 9

2 -3 chicken breasts (bone in, or out works fine)
2 tablespoons olive oil
1/2 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
1 cup fresh parsley, minced (or any other fresh herb, see above for options)
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon red pepper flakes
salt and pepper (to taste)

Steps:

  • Preheat oven to 400 degrees.
  • Wash and dry chicken breasts. If desired, split chicken breasts so you can stuff herb mixture inside. This is not necessary, but is a great option! Set chicken on a baking sheet lined with foil for easy clean up. Set aside.
  • In a small bowl, add olive oil, vinegar and worcestershire sauce. Stir to combine.
  • Add to the bowl minced parsley, garlic, chili powder, and red pepper flakes. Stir everything together and mix well.
  • Sprinkle chicken with salt and pepper.
  • Stuff chicken breasts (if doing so) with 1 tablespoon or so of the mixture for each breast.
  • For the remaining herb mixture, use a fork or spoon and spread all on top of the chicken breasts, as evenly as possible.
  • Bake in a 400 degree oven for 30 minutes or until chicken is done and no longer pink inside.
  • Make sure you let chicken rest at room temp 15 minutes before eating, as moisture needs to redistribute.

Nutrition Facts : Calories 393.6, Fat 27.5, SaturatedFat 5.8, Cholesterol 92.8, Sodium 150.3, Carbohydrate 4.7, Fiber 1.7, Sugar 0.8, Protein 31.6

ROAST CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOES AND PAPRIKA



Roast Chicken Breasts With Garbanzo Beans, Tomatoes and Paprika image

This is recipe is from Bon Appetit magazine. Be sure to use smoked paprika - it makes all the difference. I use fat free Greek yogurt.

Provided by Dona England

Categories     Poultry

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper flakes
1/2 cup Greek yogurt
4 chicken breast halves, with bone in
1 (15 ounce) can garbanzo beans, drained
1 (12 ounce) container cherry tomatoes
1 cup chopped fresh cilantro leaves, divided use

Steps:

  • Preheat oven to 450.
  • Mix first 5 ingredients in a medium bowl.
  • Pour 1 teaspoon spiced oil mixture into a small bowl; whisk in yogurt and set aside for sauce.
  • Place chicken on large rimmed baking sheet.
  • Rub 2 tablespoons spiced oil mixture over chicken.
  • To remaining oil mixture in bowl add beans, tomatoes and 1/2 cup chopped chilantro. Toss to coat.
  • Pour bean mixture around chicken.
  • Sprinkle generously with salt and pepper.
  • Roast until chicken is cooked through 30 to 40 minutes.
  • Sprinkle with remaining 1/2 cup cilantro.
  • Transfer chicken to plates.
  • Spoon bean mixture over chicken.
  • Serve with yogurt sauce.

Nutrition Facts : Calories 398.6, Fat 22, SaturatedFat 4, Cholesterol 46.4, Sodium 372, Carbohydrate 29.8, Fiber 6.6, Sugar 2.5, Protein 21.8

ITALIAN CHICKEN AND CHICKPEAS



Italian Chicken and Chickpeas image

Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!

Provided by Kristin Turrell

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
4 skinless, boneless chicken breast halves
2 tablespoons dried rosemary
1 tablespoon olive oil
3 cloves garlic, minced
1 (15 ounce) can tomato sauce
1 teaspoon Italian seasoning
½ teaspoon cayenne pepper
1 ½ teaspoons white sugar
1 bay leaf
¼ teaspoon crushed red pepper flakes
1 (15 ounce) can garbanzo beans, drained and rinsed

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
  • Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
  • Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.

Nutrition Facts : Calories 330.2 calories, Carbohydrate 25.3 g, Cholesterol 58.5 mg, Fat 13.8 g, Fiber 5.6 g, Protein 27.2 g, SaturatedFat 2.3 g, Sodium 809 mg, Sugar 5.8 g

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