Chicken With Fresh Tomato Sauce Recipes

Steps:

• In 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Cook tomatoes, shallots, salt and pepper in oil 4 minutes, stirring frequently, until shallots are tender. Stir in wine; cook 30 seconds longer. Remove from heat; transfer to medium bowl. Stir in basil; cover to keep warm.
• In shallow bowl, mix bread crumbs and cheese. In same skillet, heat remaining 4 1/2 teaspoons oil over medium heat. Spray both sides of chicken with cooking spray; coat with bread crumb mixture. Cook chicken in oil 12 to 15 minutes, turning once, until juice of chicken in oil 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• On each of 4 plates, place 1 chicken breast; spoon sauce evenly over chicken.

Steps:

• Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.

Steps:

• In a large skillet, brown chicken in butter on each side. Remove and set aside. Add onion and garlic; saute until tender. Stir in tomatoes and salt. Bring to a boil. Reduce heat; return chicken to pan. Cover and simmer for 30 minutes or until chicken juices run clear., Remove chicken and keep warm. Combine the flour and sour cream. Reduce heat to low; stir in sour cream mixture and Parmesan cheese. Heat through (do not boil). Serve chicken and sauce over noodles.

Steps:

• To prepare the sauce:.
• Heat 2 tablespoons of butter and a bit of olive oil in a pan. Add chopped onions, pepper, garlic and sauté until tender. Add 2-3 teaspoons of tomato paste, stir around until all coated. Add chopped tomato, stir around, add a bit of water, like ½ cup or so to give some liquid. Add lemon juice. Add salt and pepper to taste. Add a tablespoon of cumin. Add a few dashes of Red Hot.
• A tumeric and a dash of dry adobo spice if you are using. Add fresh, chopped cilantro, approx.1/2 cup or so, you can't go wrong on amount.
• Cover and simmer until almost a liquid, approximately 30 minutes. If it gets too thick, you can always add some water.
• When sauce is finished, it should be a semi-thick consistency. Add two tablespoons of cream cheese and stir until melted, stir in one tablespoon of heavy cream, cover and keep warm. (if too thick, add a little water to loosen).
• To prepare chicken/potatoes:.
• In a large frying pan, melt 2 tablespoons of butter and a bit of olive oil.
• Add sliced, salt and peppered potato slices and fry on each side until golden brown.
• Transfer to platter and cover with foil to keep warm and to get a bit soft from the steam being covered.
• In same pan add sliced onions, brown in oil until done, spoon atop potato slices, cover to keep warm.
• In same pan, add more butter/oil. Add chicken breasts and sauté on each side on low heat, keeping covered, then uncovering when almost done to brown nice.
• Transfer these to platter and arrange on top of potato/onion slices.
• Drizzle the sauce atop these and around the platter.
• Serve extra sauce in a dish on top of a plate decorated with colored tortilla chips.
• Garnish chicken platter edges with sliced tomatoes and springs of fresh cilantro if you like.

Steps:

• Open up the chicken breasts on a flat surface and slice each down the center to provide 2 portions. Trim off and discard membranes and fat. Pound each chicken breast half lightly with a flat mallet. Sprinkle with salt and pepper.
• Put the eggs in a mixing bowl and add the rosemary, water, salt and pepper. Beat well.
• Coat the chicken pieces with flour and shake off excess.
• Heat the oil and butter in a large, heavy skillet.
• As the oil heats, dip the chicken breast halves in the egg mixture. Coat well and let the excess drip off.
• When the oil mixture is hot add half of the chicken pieces. Cook about 3 minutes on one side over moderately high heat. When golden brown on one side, turn the pieces. Continue cooking about 2 minutes on the second side. The total cooking time for each piece is 5 to 6 minutes.
• Serve the chicken hot with the tomato sauce on the side.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
• In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
• Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.