Double Tomato Chicken Recipes

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.

Steps:

• Dredge chicken pieces in flour.
• In large non-stick skillet, heat half of the oil over medium-high heat; brown chicken about 4 minutes on each side.
• Transfer to plate, keep warm.
• Drain fat from skillet.
• Add remaining oil to pan; reduce heat to medium.
• Add onion, garlic, oregano, fennel seed and hot pepper flakes; cook, stirring occasionally, until onion is softened, about 5 minutes.
• Add wine, diced tomatoes, sun-dried tomatoes, salt and pepper; boil for 5 minutes.
• Return chicken to pan; cook uncovered, basting chicken often, until juices run clear, about 20-25 minutes.
• Sprinkle with parsley.

Steps:

• Cook pasta according to package directions; drain, reserving 1/4 cup cooking water.
• In nonstick skillet over medium-high heat, heat 2 tablespoons of oil drained from sun-dried tomatoes. Sprinkle chicken with salt and pepper to taste. Add chicken to skillet and cook until golden, 3-4 minutes.
• Add remaining ingredients and reserved pasta water. Bring to a boil. On medium, cook 4 minutes.
• Add pasta and heat through. If desired, sprinkle with Parmesan chees and chopped basil.

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.

Steps:

• in large nonstick skillet, heat half of oil over med-high heat. brown chicken pieces for about 10 minutes. transfer to plate, and pour off fat from pan.
• add remaining oil to pan, reduce heat to medium, add onion, garlic, oregano, fennel seeds and hot pepper flakes, cook stirring occasionally until onion is soft.
• add wine, diced and sun-dried tomatoes, salt and pepper, boil for 5 minutes. return chicken to pan, cook basting chicken often, until juices run clear when chicken is pierced with fork, about 20 to 25 minutes.
• sprinkle with parsley, and serve.