Stove Top Chicken And Tomato Recipes

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BRUSCHETTA CHICKEN BAKE



Bruschetta Chicken Bake image

Comfort casserole, meet bruschetta. The perfectly balanced bite of tomatoes, garlic, chicken and mozzarella is the inspiration for this hearty dish.

Provided by My Food and Family

Categories     Chicken

Time 40m

Yield 6 servings, 1 cup each

Number Of Ingredients 7

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Steps:

  • Heat oven to 400ºF.
  • Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
  • Place chicken in 3-qt. casserole sprayed with cooking spray; sprinkle with basil and cheese.
  • Top with stuffing mixture. Bake 30 min. or until chicken is done.

Nutrition Facts : Calories 300, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 33 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

STOVE TOP EASY CHICKEN CASSEROLE



STOVE TOP Easy Chicken Casserole image

Serve our creamy and colorful STOVE TOP Easy Chicken Casserole as a entrée! This easy chicken casserole is ready to enjoy in 40 minutes and is a favorite of picky eaters and not alike.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 5

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup
1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

Steps:

  • Heat oven to 400ºF.
  • Prepare stuffing as directed on package.
  • Mix remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.
  • Bake 30 min. or until chicken is done.

Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 3 g, TransFat 2 g, Cholesterol 65 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

STOVE TOP CHICKEN AND TOMATO



Stove Top Chicken and Tomato image

Quick and easy chicken with olives, anchovies, and capers. You can subsitute water for stock. Serve with pasta.

Provided by Jewelies

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1 tablespoon flour
salt and pepper
4 small chicken breast fillets
60 ml olive oil
1 onion, finely sliced
2 garlic cloves, crushed
1/2 cup pitted black olives
2 anchovies
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh parsley, chopped
1 tablespoon baby capers, rinsed
1 tablespoon red wine vinegar
2 tablespoons tomato paste
2 tablespoons sun-dried tomato pesto
125 ml red wine
1 1/2 cups stock

Steps:

  • Season flour with salt and pepper, then toss fillets in the flour.
  • Heat 2 tablespoons of oil in a heavy-based pan over high heat, add chicken, quickly brown both sides, then set aside.
  • Add remaining oil to pan and fry onion over medium heat for 1-2 minutes or until softened.
  • Add garlic, olives. anchovies, herbs and capers, cook for 1 minute, then add vinegar.
  • Mix paste, pesto, wine and 1 1/2 cups of stock.
  • Add to pan with chicken and simmer 5 minutes or until chicken is cooked.
  • Serve with pasta and top with herbs.

Nutrition Facts : Calories 192.6, Fat 15.1, SaturatedFat 2.1, Cholesterol 1.7, Sodium 349.8, Carbohydrate 8.3, Fiber 1.5, Sugar 2.4, Protein 1.7

CHICKEN THIGHS IN TOMATO SAUCE



Chicken Thighs in Tomato Sauce image

If I am not in a rush I season the chicken first with salt and pepper then brown in oil, and transfer to the baking dish, the oven-baking time will be less, and I think that the chicken definately tastes better if it is browned first. I have made this using other brands of prepared mustard but for some reason French's brand is the best! To save time you can prepare the sauce the evening or day before and chill. You can use any chicken pieces that you desired, I usually use a whole cut-up chicken in place of the 10 thighs, although I have 10 thighs listed you can sneak a couple more thighs in the dish! If you don't brown the chicken first, this makes a quick weeknight meal. I have made this many times, it is easy and delicious! Adjust all sauce ingredients to suit taste.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

12 chicken thighs (can use less or even a couple more)
3 tablespoons butter
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 tablespoon fresh minced garlic (or to taste)
1 teaspoon dried thyme
1 teaspoon dried chili pepper flakes (or to taste)
1 (28 ounce) can crushed tomatoes
2/3 cup brown sugar, lighty packed (if you prefer a sweeter sauce then add in another 1/4 cup packed, I most always do!)
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
salt and pepper
1/3 cup prepared mustard (use French's mustard)

Steps:

  • Set oven to 350 degrees.
  • Grease a large roasting pan.
  • Place the chicken thighs (skin-side up) in the prepared baking dish.
  • In a saucepan melt butter and then saute the onions, garlic, thyme and dried chili flakes for about 4-5 minutes.
  • Add in the crushed tomatoes, brown sugar, cider vinegar and Worcestershire sauce (do not add in the mustard until the end of cooking!) mix to combine, season with salt, black pepper; bring to a boil, and simmer for 10-15 minutes.
  • Remove from heat and add in the mustard; mix to combine.
  • Pour the sauce over the chicken in the baking dish, the turn over the chicken once to coat in sauce making certain to leave the skin side up.
  • Bake uncovered, basting with sauce every 30 minutes (total cooking time should take about 1 hour and 10 minutes, if you have browned the chicken first then baking time will be less).

Nutrition Facts : Calories 926.6, Fat 56.1, SaturatedFat 18.4, Cholesterol 259.8, Sodium 992.3, Carbohydrate 54.5, Fiber 4, Sugar 45, Protein 51.6

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