Tomato Basil Chicken Stew Recipes

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STUFFED TOMATO BASIL CHICKEN



Stuffed Tomato Basil Chicken image

This recipe is a great twist to everyday chicken. I was bored one afternoon and came up with this idea for dinner! This recipe can be reduced in fat by omitting the cheese and bacon.

Provided by Jodi Hanlon

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 4

Number Of Ingredients 7

4 (6 ounce) boneless, skinless chicken breasts
½ (12 ounce) bottle garlic and herb marinade
16 fresh basil leaves
1 large tomato, thinly sliced
4 slices provolone cheese
12 slices bacon
¼ cup freshly grated Parmesan

Steps:

  • Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes.
  • Preheat oven to 500 degrees F (260 degrees C).
  • Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast.
  • Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.

Nutrition Facts : Calories 720.6 calories, Carbohydrate 7 g, Cholesterol 179.9 mg, Fat 49 g, Fiber 0.6 g, Protein 58.7 g, SaturatedFat 18.9 g, Sodium 1850.1 mg, Sugar 5.2 g

TOMATO BASIL CHICKEN STEW RECIPE



Tomato Basil Chicken Stew Recipe image

Provided by Phil-2

Number Of Ingredients 17

1 Tbsp. olive oil
1 small white onion, chopped
2 carrots, peeled and diced
2 stalks of celery, diced
4 cloves garlic
2 cups of chicken stock
2 (28 oz.) cans whole tomatoes (with their juices)
1 (14 oz.) can cannelinni beans
1 lb or more of brined cubed chicken
2 handfuls baby spinach or broccoli
1/4 cup roughly chopped fresh basil
1/2 tsp rosemary
1 tsp oregano
1/4 cup fresh Italian parsley
Salt to taste
1/2 tsp. black pepper
1/4 tsp. crushed red pepper flakes

Steps:

  • Heat oil in a large stockpot over medium-high heat. Add onion, carrots and celery. Saute for 7 minutes, stirring occasionally, until the onion is soft and translucent. Add garlic and sauté for an additional minute or two until fragrant. Add in remaining ingredients, and stir to combine. Use a long spoon to crush the tomatoes. Bring to a boil, then reduce heat to medium-low and simmer partially-covered for 10 minutes. Season with additional salt and pepper if needed. Serve with freshly-grated Parmesan cheese. **Or, you can add all ingredients except the cheese to a slow cooker, stir to combine, cook on high for 3-4 hours (or low for 6-8), then serve with freshly-grated Parmesan cheese.**

MOM'S SPICY CHICKEN TOMATO STEW



Mom's Spicy Chicken Tomato Stew image

My mother's recipe, I've never had another chicken stew like it! Overflowing with chicken, tomato, and chili flavor! Great with grilled cheese sandwiches on a winter day.

Provided by Kariz0rz

Time 1h20m

Yield 10

Number Of Ingredients 9

2 pounds bone-in, skin-on chicken thighs
4 cups water, or as needed to cover
6 medium potatoes, peeled and cubed, or more to taste
2 (14.5 ounce) cans diced tomatoes, undrained
1 small white onion, chopped, or to taste
1 tablespoon chili powder, or more to taste
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste
2 (14.5 ounce) cans cream-style corn

Steps:

  • Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.
  • Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.
  • Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 41 g, Cholesterol 51.1 mg, Fat 9.6 g, Fiber 4.9 g, Protein 19 g, SaturatedFat 2.6 g, Sodium 653.5 mg, Sugar 6 g

TOMATO-BASIL CHICKEN BREASTS



Tomato-Basil Chicken Breasts image

In Sussex, Wisconsin, Alice Hofmann counts this fast, easy and flavorful entree among her favorites. "I like serving it with asparagus spears or broccoli florets," she notes. "Leftover ready-to-serve soup is next day's lunch!" TIP: For a tasty alternative, Alice sometimes substitutes Italian-style veal steaks (chopped and formed breaded veal) for the chicken.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1-1/3 cups uncooked spiral pasta
1-1/3 cups ready-to-serve tomato-basil soup
Minced fresh basil, optional

Steps:

  • In a shallow bowl, combine the flour, salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, brown chicken in oil over medium heat; drain. , Cook pasta according to package directions. Meanwhile, pour soup over chicken. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until chicken juices run clear. Drain pasta; top with chicken and sauce. Sprinkle with basil if desired. ,

Nutrition Facts : Calories 417 calories, Fat 12g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 757mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 2g fiber), Protein 39g protein. Diabetic Exchanges

CHICKEN STEW WITH TOMATOES AND WHITE BEANS



Chicken Stew with Tomatoes and White Beans image

Provided by Joy Smith

Categories     Soup/Stew     Bean     Chicken     Poultry     Tomato     Stew     Kid-Friendly     Back to School     Winter     Bon Appétit     Connecticut     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 11

4 bacon slices, chopped
6 chicken thighs with skin and bones (about 2 1/2 pounds)
All purpose flour
1 large onion, chopped (about 2 cups)
5 garlic cloves, minced
2 14 1/2-ounce cans stewed tomatoes
1 14 1/2-ounce can low-salt chicken broth
3/4 cup dry red wine
1/2 cup chopped fresh basil
1 tablespoon dried oregano
2 15-ounce cans cannellini (white kidney beans), drained

Steps:

  • Cook chopped bacon in heavy large pot over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel. Sprinkle chicken thighs with salt and pepper. Dredge chicken in flour, shaking off excess. Add to drippings in pot and sauté until brown, about 3 minutes per side. Using slotted spoon, transfer chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add chopped onion and minced garlic to pot; sauté 4 minutes. Add bacon, stewed tomatoes, chicken broth, red wine, basil and oregano. Bring to boil, scraping up browned bits. Return chicken and any accumulated juices to pot. Cover and simmer until chicken is cooked through, about 20 minutes. Add cannellini; simmer 10 minutes longer. Season to taste with salt and pepper.

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