Italian Chicken And Tomatoes Recipes
SAUCY ITALIAN CHICKEN & TOMATOES
Make and share this Saucy Italian Chicken & Tomatoes recipe from Food.com.
Provided by Miss Annie
Categories Chicken Breast
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken, tomatoes and mushrooms in a 9x13 inch baking dish.
- Combine dressing, soup mix, oregano and bay leaves.
- Pour sauce over chicken and vegetables and bake 1-1 1/4 hours at 350°F.
Nutrition Facts : Calories 243.5, Fat 15.1, SaturatedFat 3.2, Cholesterol 46.4, Sodium 696.1, Carbohydrate 10.4, Fiber 1.7, Sugar 5.6, Protein 17.3
ITALIAN CHICKEN AND TOMATOES
Quick and easy and yummy to boot!!! Threw this together one day when I was in a rush. You can substitute hamburger for the chicken.
Provided by Erica_Hildebrand
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook chicken until done in a skillet using olive oil and a touch of butter for flavour over medium heat.
- Add in tomatoes to deglaze the pan and then add in the rest of the ingredients.
- Cook for 20 minutes on medium low temperature until vegetables are tender.
- Serve over white rice or pasta.
- I love to serve this with recipe #82356, Cheese and Jalapeno Foccacia Bread.
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- Pat chicken dry. Place a chicken breast in a large zip-top bag and zip the top (make sure to release any air in the bag first), then place it on your poultry cutting board. Using a meat mallet like this one, pound to flatten the chicken. Repeat the process with the remaining chicken breast pieces.
- Season the chicken with kosher salt and pepper on both sides and place in a large mixing bowl or dish. Add spices, minced garlic, extra virgin olive oil, and lemon juice. Combine to make sure the chicken is evenly coated with the spices and garlic.
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- Heat the oil in a large, ovenproof pan over medium-high heat. Add the chicken thighs to the pan, skin side up. Season the chicken skin with a pinch of salt and a little pepper on each piece. Once some of the fat has been released into the pan, flip the chicken over and cook until the skin is brown and crispy, about 7-8 minutes. If using skinless thighs, cook them until the meat starts to brown. Remove the chicken from the pan. (While the chicken is cooking, prep the rest of the ingredients.)
- Pour out all but a few teaspoons of the oil. Add the onion to the pan and let it cook until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more. Add the tomato paste to the pan and let it cook until it has darkened slightly and is fragrant smelling, about 3 minutes.
- Add all the remaining ingredients to the pan and stir well. Season to taste with sea salt and black pepper. Nestle the chicken back into the pan, skin side up. Pop the chicken into the oven and let it cook for 40 minutes. Remove the chicken from the oven and serve it right away.
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- Cover a large cutting board with a sheet of plastic wrap, lay the chicken on top, then stretch a second sheet of plastic wrap across the top. Lightly pound the chicken breasts to an even 1/2-inch thickness (this will help them cook more quickly and evenly). Uncover the chicken and discard the plastic. Sprinkle the chicken with 1/2 teaspoon kosher salt and place in a large ziptop bag.
- In a large measuring cup or mixing bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, garlic powder, black pepper, and remaining 1/2 teaspoon salt. Pour half of the mixture into the ziptop bag (watch for spills). Seal the bag, removing as much air as possible. Gently "squish" and turn the bag so that the chicken is evenly coated with the marinade, then lay the bag flat in a baking dish to catch any drips. Place in the refrigerator to marinade for 30 minutes or up to 8 hours.
- While the chicken marinates, prepare the vegetables. Leave the tomatoes whole. Cut the zucchini into 3/4 inch dice (you can leave the peels on). Trim the ends off of the green beans. As you cut, place the vegetables in a second ziptop bag. Pour in the remaining balsamic mixture, seal, and place in the refrigerator with the chicken.
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