BALSAMIC CHICKEN WITH ROASTED TOMATOES
This entree is a fantastic way to savor fresh tomatoes, especially during the warm summer months. It's quite simple, but the sweet, tangy tomato glaze is so good. -Karen Gehrig, Concord, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a small bowl, mix honey and 1 tablespoon oil. Add tomatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake 5-7 minutes or until softened., Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat remaining oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Serve with roasted tomatoes; drizzle with glaze.
Nutrition Facts : Calories 306 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 384mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
BAKED CHICKEN BREAST WITH BALSAMIC TOMATO PUREE
This is such a quick, delicious baked chicken recipe. Season to taste. I served mine with rice pilaf, but pasta also works.
Provided by TerraBear
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine crushed tomatoes, onion, vinegar, and cumin in a small bowl.
- Place chicken breasts in a baking dish. Season with Italian seasoning, lemon pepper, and garlic salt. Pour the tomato mixture on top.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 169.9 calories, Carbohydrate 11.4 g, Cholesterol 60.8 mg, Fat 2.9 g, Fiber 2.6 g, Protein 25 g, SaturatedFat 0.7 g, Sodium 601 mg, Sugar 2.1 g
EASY TOMATO BAKED BONELESS CHICKEN BREAST
Add a splash of sweet balsamic vinegar and a sprinkle of cheese to Easy Tomato-Baked Boneless Chicken Breast. This delicious dish is a smart choice.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 425ºF.
- Spread onions onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chicken.
- Combine tomatoes, dressing and garlic powder; pour over chicken. Sprinkle with cheese.
- Bake 30 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
ONE-DISH BAKED CHICKEN WITH TOMATOES AND OLIVES
This toss-it-all-in-a-baking-dish chicken dinner is the hands-off summer recipe we all need.
Provided by Chris Morocco
Categories Chicken Bon Appétit Olive Tomato Quick & Easy Dinner One-Pot Meal Summer Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place a rack in top third of oven; preheat to 450°F. Finely grate 1 garlic clove into a small bowl and toss with Aleppo-style pepper, soy sauce, and 1 Tbsp. oil. Rub all over chicken, then season with salt and black pepper.
- Toss tomatoes, thyme, olives, 3 Tbsp. oil, and remaining 8 garlic cloves in a 3-qt. baking dish; season with salt and black pepper. Arrange chicken on top of tomato mixture and roast until deeply browned and cooked through, 40-50 minutes. When chicken is about 5 minutes from being done, drizzle baguette with oil and season with salt. Place in oven directly on rack next to chicken and toast until golden and crisp, about 5 minutes. Slice each piece in half. Transfer chicken to a cutting board and let rest 10-15 minutes.
- Carve chicken as desired and serve piled atop toast with tomato mixture and pan juices spooned over.
SLOW-ROASTED TOMATOES
Categories Garlic Tomato Side Roast Vegetarian Dinner Fall Summer Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 3
Steps:
- Preheat oven to 200°F.
- Put tomatoes, cut sides up, in 2 large shallow baking pans. Combine garlic and oil and spoon over tomatoes. Season tomatoes with salt and pepper and roast in oven 6 to 8 hours (tomatoes will be reduced in size but will retain their shape). Cool tomatoes.
SIMPLE SLOW ROAST CHICKEN
Celery, onion and a splash of red wine add subtle flavor to herb rubbed chicken. It's juicy and moist; simple goodness.
Provided by FrackFamily5 CA->CT
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
- Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.
- Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.
Nutrition Facts : Calories 652.4 calories, Carbohydrate 9 g, Cholesterol 194 mg, Fat 34.4 g, Fiber 2 g, Protein 62.3 g, SaturatedFat 9.6 g, Sodium 677 mg, Sugar 3.5 g
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- Place a rack in top third of oven; preheat to 450°. Cut lemon in half. Thinly slice one half into rounds and remove seeds; set other half aside for sauce.
- Whisk garlic, 2 tsp. chopped oregano, and ⅓ cup oil in a large bowl. Pat chicken dry with paper towels and transfer to bowl; add onions and lemon slices. Season with salt and pepper; toss to coat.
- Heat 2 Tbsp. oil in a large heavy skillet, preferably cast iron, over medium-high. Cook chicken (leave onion and lemon behind in bowl), skin side down, until deep golden brown and crisp, 5–7 minutes. Transfer to a plate (chicken won’t be cooked through yet).
- Cook onions and lemon slices in the same pan, turning occasionally, until onions have taken on some color and lemon slices have shriveled slightly, about 5 minutes.
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- Place a rack in top third of oven; preheat to 450°. Finely grate 1 garlic clove into a small bowl and toss with Aleppo-style pepper, soy sauce, and 1 Tbsp. oil. Rub all over chicken, then season with salt and black pepper.
- Toss tomatoes, thyme, olives, 3 Tbsp. oil, and remaining 8 garlic cloves in a 3-qt. baking dish; season with salt and black pepper. Arrange chicken on top of tomato mixture and roast until deeply browned and cooked through, 40–50 minutes. When chicken is about 5 minutes from being done, drizzle baguette with oil and season with salt. Place in oven directly on rack next to chicken and toast until golden and crisp, about 5 minutes. Slice each piece in half. Transfer chicken to a cutting board and let rest 10–15 minutes.
- Carve chicken as desired and serve piled atop toast with tomato mixture and pan juices spooned over.
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