Tomato And Balsamic Chicken Recipes

TOMATO BALSAMIC CHICKEN

Steps:

• Place carrots and shallots in a 3- or 4-qt. slow cooker; top with chicken. In a bowl, whisk flour and broth until smooth; stir in tomatoes, vinegar, oil, garlic and seasonings. Pour over chicken. Cook, covered, on low until chicken and carrots are tender, 6-8 hours., Remove chicken; cool slightly. Discard bay leaf and, if desired, skim fat from carrot mixture., Remove chicken from bones; shred slightly with two forks. Return to slow cooker and heat through. Serve with orzo. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

ROASTED BALSAMIC CHICKEN WITH BABY TOMATOES

Steps:

• Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Place the chicken breasts in the vinegar mixture.
• Marinate chicken in the refrigerator for at least 4 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle lemon zest and drizzle lemon juice over the chicken.

BALSAMIC CHICKEN WITH ROASTED TOMATOES

Steps:

• Preheat oven to 400°. In a small bowl, mix honey and 1 tablespoon oil. Add tomatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake 5-7 minutes or until softened., Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat remaining oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Serve with roasted tomatoes; drizzle with glaze.

BAKED CHICKEN BREAST WITH BALSAMIC TOMATO PUREE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine crushed tomatoes, onion, vinegar, and cumin in a small bowl.
• Place chicken breasts in a baking dish. Season with Italian seasoning, lemon pepper, and garlic salt. Pour the tomato mixture on top.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BALSAMIC CHICKEN WITH SPINACH AND FRESH TOMATO

Steps:

• Heat a large skillet and coat the bottom with just enough olive oil (about 2 Tbsp).
• Saute garlic, dried basil, and onion until fragrant.
• Flatten chicken breasts to 1/2 inch thick. Sprinkle with salt and pepper, sesar each breast side for about 6 minutes or until done.
• When you have about 5 minutes left, add the tomatoes, vinegar and wine.
• Allow to cook down for last 5 minutes.
• Place a cup of spinach onto a plate, followed by the tomato reduction and then top off with the chicken.
• Alternatively, toss spinach in the pan and stir for a minute or two, and serve skillet contents on top of egg noodles (our favorite way to eat it!).

TOMATO-BALSAMIC BARBECUED CHICKEN

Steps:

• Preheat oven to 375 degrees.
• To make the sauce: In a small bowl, whisk together the tomato paste, balsamic vinegar, olive oil, garlic, sugar, salt and pepper. Set aside.
• Season the chicken with salt and pepper and place on two, rimmed baking sheets. Bake for 30 minutes.
• Meanwhile, preheat a gas grill to medium-high or prepare a charcoal fire.
• Remove chicken from oven and cool for 5 minutes. If desired, remove the skin. Brush the chicken generously with the tomato-balsamic sauce.
• Grill the chicken, turning and basting frequently until browned and cooked through, about 15 to 20 minutes.