Poultry Essentials Chicken And Yummy Tomato Sauce Recipes

Steps:

• 1. PREP/PREPARE
• 2. Two of my favorite brands of tomatoes are Meir Glen, or Cento; however, another great (more common) brand is Hunts. My favorite brand of marinated artichoke hearts is Mezzetta, and they come packed in oil. Drain the oil before chopping. My favorite brand of diced green chilies, are Hatch. They come in small cans of 5 ounces (142g).
• 3. Gather your Ingredients (mise en place).
• 4. Chef's Tip: I recommend brining the chicken breasts for an hour or two, but that is totally up to you.
• 5. Chef's Note: You will notice that in the photos, I am placing the chicken breasts into individual serving dishes. If you wish, you can place both breasts into a single baking dish, or you could cook the whole thing in an ovenproof skillet. Now that is what I call easy/peasy.
• 6. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 7. Add the butter and oil to a skillet over medium heat.
• 8. When the foaming subsides, add the onions.
• 9. Cook until the onions soften, and turn translucent, about 4 - 5 minutes.
• 10. Add the garlic, and cook until fragrant, about 60 seconds.
• 11. Reduce the heat to medium low, then add the tomatoes, artichokes, chilies, oregano, basil, parsley, and cumin, and stir to combine with the onions and garlic.
• 12. Allow to simmer until it reduces a bit, and beings to thicken, about 8 - 10 minutes.
• 13. Chef's Note: Add a bit of salt and pepper, to taste.
• 14. Place the tomato sauce into individual, oven-proof baking dishes, or a single dish. Sprinkle the chicken breasts with salt and pepper, and push them into the tomato sauce.
• 15. Place into the preheated oven, and bake until the internal temperature of the chicken breasts reaches 165f (75c), about 30 - 35 minutes
• 16. Add the Dubliner cheese to the top, and pop under the broiler until the cheese is bubbly, and beginning to brown in spots, about 2 - 3 minutes.
• 17. PLATE/PRESENT
• 18. Remove from the oven, sprinkle with the Parmesan cheese, and serve while nice and warm. With maybe a small side salad, and some crusty bread. Enjoy.
• 19. Keep the faith, and keep cooking.

Steps:

• PREP/PREPARE
• If you are looking for a good Italian dry spice mix, here is the one I use: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/italian-essentials-aunt-josephine-s-seasoning-mix.html?r=5
• Gather your Ingredients (mise en place).
• THE SAUCE
• Add all the sauce ingredients together.
• Add to a sauté pan over medium heat.
• Bring the mixture up to a simmer.
• Allow the sauce to simmer until it reduces and begins to thicken, about 15 - 20 minutes
• Chef's Tip: The sauce will be ready, when a wooden spoon dragged through the sauce leave a trail.
• THE CHICKEN
• While the sauce is simmering, cut the chicken in half, lengthwise.
• Add some salt and pepper to both sides.
• Lay the chicken into the reduced sauce, and reduce heat to medium-low.
• Cover, and allow to lightly simmer, for 15 minutes.
• Remove lid, add the cheeses and olives, then cover for 2 - 3 minutes, or until the cheese is nice and melty.
• PLATE/PRESENT
• Place the chicken on a bed of rice, and serve. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Heat half the oil in a non-stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.
• In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season and serve with a crisp green salad and crusty bread.