Tomato Crispy Crumb Chicken Recipes

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TOMATO & CRISPY CRUMB CHICKEN



Tomato & crispy crumb chicken image

An easy midweek supper dish that's low in fat but high in flavour

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 9

4 boneless, skinless chicken breasts
2 thick slices wholemeal bread
2 tsp dried mixed herbs
400g can chopped tomato
1 garlic clove , crushed
1 tsp balsamic vinegar
2 tsp tomato purée
350g frozen green bean
handful flat-leaf parsley , chopped, to serve

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Split the chicken breasts almost in half and open out like a book. Place in a non-stick roasting tin. Whizz the bread into crumbs in a food processor, then mix with the herbs. Mix the tomatoes with the garlic, vinegar and tomato purée. Spread the sauce over the chicken, sprinkle with the crumbs, then bake for 20-25 mins until the chicken is tender.
  • While the chicken is cooking, boil the frozen beans for 3-5 mins until just tender. Serve the chicken, sprinkled with parsley, on a bed of beans.

Nutrition Facts : Calories 238 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Protein 39 grams protein, Sodium 0.66 milligram of sodium

CRISPY OVEN CHICKEN



Crispy Oven Chicken image

Crispy chicken without the hassle of frying! Let cracker crumbs and salad dressing be the secrets to your success!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 2

Number Of Ingredients 5

1/4 cup ranch dressing
3/4 cup crisp wheat cracker crumbs
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
1 teaspoon paprika
4 boneless skinless chicken breast halves (1 pound)

Steps:

  • Heat oven to 425°F. Spray rack of broiler pan or baking dish with cooking spray. Pour dressing into small bowl. Mix cracker crumbs, thyme and paprika in another small bowl or plastic bag. Dip chicken into dressing, then coat with crumb mixture. Place on rack in broiler pan.
  • Bake uncovered 35 to 40 minutes or until golden brown and juice is no longer pink when centers of thickest pieces are cut. Cover and refrigerate 2 cooked chicken breast halves to use for Curry Chicken Pie.

Nutrition Facts : Calories 230, Carbohydrate 14 g, Cholesterol 40 mg, Fiber 0 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg

CRISPY ITALIAN CHICKEN TOPPED WITH MOZZARELLA



Crispy Italian Chicken Topped with Mozzarella image

Crispy fried chicken tenderloins topped with a tomato-garlic-basil sauce and fresh mozzarella -- you can't beat fresh ingredients! Great with rice pilaf and a good green salad.

Provided by PMJNSTN

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 15

1 cup all-purpose flour
1 ½ teaspoons salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
1 egg
1 cup panko bread crumbs
2 tablespoons olive oil, or as needed
1 pound chicken tenders
2 tablespoons olive oil
15 cherry tomatoes, halved
4 cloves garlic, chopped
10 fresh basil leaves
1 small onion, chopped
salt and ground black pepper to taste
4 slices of fresh mozzarella cheese, or as needed - cut in half

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk together the flour, 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and cayenne pepper in a bowl. In a separate shallow bowl, beat the egg. Place the panko crumbs into a third bowl.
  • Heat 2 tablespoons of olive oil in a skillet over medium heat. Dip each chicken tender into the seasoned flour, then into the egg; roll in panko crumbs. Pan fry the chicken tenders until golden brown on both sides, about 4 minutes per side. Transfer the chicken pieces to a baking sheet.
  • Heat 2 more tablespoons of olive oil in a skillet over medium heat, and stir in the tomatoes, garlic, basil, onion, and a pinch of salt and black pepper. Reduce heat and simmer the tomato sauce until it starts to thicken, stirring often, about 10 minutes. Spoon about 1 tablespoon of sauce over each chicken piece; top with a half piece of mozzarella cheese.
  • Bake in the preheated oven until the cheese is melted and bubbly, 8 to 10 minutes.

Nutrition Facts : Calories 616.1 calories, Carbohydrate 49.8 g, Cholesterol 165.5 mg, Fat 25.9 g, Fiber 2.1 g, Protein 50.2 g, SaturatedFat 6.9 g, Sodium 1148 mg, Sugar 1.4 g

BAKED CHICKEN WITH CRISPY PARMESAN AND TOMATOES



Baked Chicken With Crispy Parmesan and Tomatoes image

Think of this as an easy version of chicken Parmesan, tender chicken, tangy tomatoes and crispy bits of Parmesan. Here, there's no pounding, breading or frying required. The bath of garlicky tomatoes gently cooks the chicken, keeping it juicy, while the dusting of Parmesan returns some richness lost in choosing boneless and skinless breasts. Seek out chicken breasts on the larger side to give the Parmesan a chance to properly brown and crisp up without overcooking.

Provided by Alison Roman

Categories     dinner, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 (28-ounce) can whole peeled tomatoes, drained
4 cloves garlic, crushed
4 sprigs thyme, oregano or rosemary
1/2 teaspoon crushed red pepper flakes (optional)
Kosher salt
Freshly ground pepper
4 large boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons olive oil
1 ounce Parmesan, plus about 2 tablespoons for garnish
1/2 cup parsley or basil, coarsely chopped (optional)

Steps:

  • Heat oven to 425 degrees. Slice the tomatoes in half crosswise and place in a 9-by-13-inch baking dish along with garlic, thyme and crushed red pepper flakes, if using. Season with salt and pepper.
  • Season chicken with salt and pepper and nestle into baking dish. Drizzle with olive oil and bake until chicken is about halfway cooked through, about 8 to 10 minutes. Remove from oven and grate Parmesan over chicken.
  • Return to oven and continue to bake until chicken is cooked through, tomatoes are starting to caramelize and Parmesan is browned and crisp, about 10 to 12 minutes more.
  • Remove from oven and sprinkle with parsley or basil before serving, if desired, and garnish with shavings of Parmesan.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 5 grams, Protein 47 grams, SaturatedFat 2 grams, Sodium 955 milligrams, Sugar 5 grams, TransFat 0 grams

CRISPY GARLIC BREADCRUMB CHICKEN



Crispy Garlic Breadcrumb Chicken image

While not identical to a pan-fried, breaded cutlet, if you want to eat tender, flavorful chicken with lots of crispy, crunchy bits, then this significantly less-messy method is for you. One of the keys to this technique is to use panko breadcrumbs, which are much larger and more jagged than regular, fine breadcrumbs. This method also allows us to introduce some additional flavor, and moisture, thanks to the 'glue' we use to attach the crumbs.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 2

Number Of Ingredients 17

2 large skinless, boneless chicken breasts
salt and freshly ground black pepper to taste
cayenne pepper to taste
1 tablespoon olive oil
3 tablespoons unsalted butter
½ cup panko bread crumbs
3 cloves garlic, finely crushed
1 tablespoon finely chopped Italian parsley
2 tablespoons grated Parmigiano-Reggiano cheese
1 tablespoon mayonnaise
1 teaspoon balsamic vinegar
1 ½ teaspoons Dijon mustard
¼ cup chicken broth
⅓ cup chicken broth
1 lemon, juiced
1 teaspoon balsamic vinegar
salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Season chicken breasts on both sides with salt, black pepper, and cayenne.
  • Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.
  • Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.
  • Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.
  • Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.
  • Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.

Nutrition Facts : Calories 633.7 calories, Carbohydrate 28.5 g, Cholesterol 183.8 mg, Fat 37.6 g, Fiber 2.7 g, Protein 53.5 g, SaturatedFat 15.4 g, Sodium 955.5 mg, Sugar 1.3 g

BREADED CHICKEN WITH TOMATOES



Breaded Chicken with Tomatoes image

Dinner ready in 30 minutes! Serve your family with this grilled chicken coated with bread crumbs and cheese garnished with oregano sprigs.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

4 boneless skinless chicken breasts (1 lb)
1/2 cup Progresso™ panko crispy bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive or vegetable oil
3 large tomatoes, chopped (3 cups)
2 medium green onions, chopped (2 tablespoons)
1 clove garlic, finely chopped
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh oregano leaves

Steps:

  • Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • In shallow medium bowl or pie plate, mix bread crumbs, cheese, salt and pepper. Coat chicken with crumb mixture, pressing to coat well on both sides.
  • In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Cook chicken in oil 6 to 10 minutes, turning once, until golden brown on outside and no longer pink in center. Remove chicken from skillet; cover to keep warm.
  • To skillet, add remaining 1 tablespoon oil, 2 cups of the tomatoes, the onions and garlic; cook and stir 2 minutes. Stir in vinegar; cook 30 seconds longer. Remove from heat; stir in remaining 1 cup tomatoes and the oregano. Serve over chicken. Garnish with additional fresh oregano sprigs, if desired.

Nutrition Facts : Calories 350, Carbohydrate 17 g, Cholesterol 75 mg, Fat 3, Fiber 2 g, Protein 30 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 5 g, TransFat 0 g

CRISPY CHICKEN IN GARLICKY TOMATO SAUCE



Crispy Chicken in Garlicky Tomato Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

8 small bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter
1 medium yellow onion, chopped
6 garlic cloves, roughly chopped
1/2 teaspoon crushed red pepper flakes
1/4 cup dry white wine
One 26.46-ounce carton chopped tomatoes, such as Pomi
Two 3.8-ounce cans sliced black olives, drained
1 tablespoon fresh oregano leaves
3 tablespoons chopped flat-leaf parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • Sprinkle the chicken with salt and pepper. Heat the oil in a large braiser or high-sided saute pan oven over medium-high heat. Add the chicken skin-side down and cook, undisturbed, until golden brown, 3 to 4 minutes. Remove the chicken to a plate.
  • Reduce the heat to medium-low and add 1 tablespoon butter along with the onions, garlic and crushed red pepper. Cook, stirring often, until softened, about 5 minutes. Add the wine and simmer until reduced by about half, about 3 minutes. Add the tomatoes, olives, oregano and the remaining tablespoon butter and bring to a simmer; season with salt and pepper.
  • Nestle the chicken in the sauce skin-side-up and transfer to the oven. Bake until the chicken is just cooked through, about 40 minutes. Sprinkle with the parsley and serve immediately.

SUN-DRIED TOMATO CRUSTED CHICKEN



Sun-dried Tomato Crusted Chicken image

I will admit that I have not made this yet. But this recipe looked so good, I wanted to post and share with others. If the breast halves are small, you may have to use 4.

Provided by Jellyqueen

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 boneless chicken breasts, large size
1 teaspoon black pepper
1/2 teaspoon kosher salt
2 cups breadcrumbs
1/2 cup sun-dried tomato, drained, sliced (oil packed)
4 garlic cloves
1/2 cup all-purpose flour
2 eggs
2 tablespoons water
2 tablespoons olive oil

Steps:

  • Preheat oven to 375 degrees F.
  • Slice each breast in half lengthwise and pound to approximately 1/2 inch thick.
  • Season with salt and pepper.
  • Place the bread crumbs, sun-dried tomatoes and garlic in a food processor and pulse.
  • Place flour in shallow bowl.
  • Mix eggs and water in a third shallow bowl.
  • Dredge both sides of chicken in flour, then egg mixture, then crumb mixture.
  • Pat crumb mixture into both sides of chicken and place on a plate.
  • Heat oil, in an oven proof skillet, over medium high heat.
  • Saute chicken for about 3 minutes on one side, flip it over, then place in oven.
  • Bake in the oven for 8-10 minutes, or until cooked through, this will depend on how thin you pounded your chicken.
  • Let rest for 5 minutes before serving.

Nutrition Facts : Calories 514.5, Fat 19.2, SaturatedFat 4.3, Cholesterol 152.2, Sodium 836.7, Carbohydrate 56.1, Fiber 3.9, Sugar 6.2, Protein 28.3

TOMATO AND CRISPY CRUMB CHICKEN



Tomato and Crispy Crumb Chicken image

This tasty dish is something all the family will enjoy, or make it for an easy weeknight supper for friends.

Provided by English_Rose

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
2 slices thick bread
2 tablespoons dried herbs
14 ounces chopped tomatoes
1 garlic clove, crushed
1 teaspoon balsamic vinegar
2 teaspoons tomato paste
salt and pepper

Steps:

  • Heat the ovem to 375°F Split the chicken breasts almost in half and open out like a book.
  • Place in a non-stick roasting tin.
  • Whizz the bread into crumbs in a food processor, then mix with the herbs. Mix the tomatoes with the garlic, vinegar and tomato paste.
  • Spread the sauce over the chicken, sprinkle with the crumbs then bake for 20-25 minutes until the chicken is tender.
  • Serve with steamed veggies.

Nutrition Facts : Calories 190.9, Fat 2.2, SaturatedFat 0.6, Cholesterol 68.4, Sodium 205.2, Carbohydrate 12.2, Fiber 1.7, Sugar 3.6, Protein 29.4

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