TOMATO BALSAMIC CHICKEN
I came up with this saucy chicken during a particularly busy holiday season. As new parents, my husband and I both appreciate having a go-to dinner that's easy, homemade and delicious. -Anne Colvin, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place carrots and shallots in a 3- or 4-qt. slow cooker; top with chicken. In a bowl, whisk flour and broth until smooth; stir in tomatoes, vinegar, oil, garlic and seasonings. Pour over chicken. Cook, covered, on low until chicken and carrots are tender, 6-8 hours., Remove chicken; cool slightly. Discard bay leaf and, if desired, skim fat from carrot mixture., Remove chicken from bones; shred slightly with two forks. Return to slow cooker and heat through. Serve with orzo. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 235 calories, Fat 11g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 433mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
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
ROASTED BALSAMIC CHICKEN WITH BABY TOMATOES
I love this recipe. It's great paired with salad and/or brown basmati rice. So Paleo. So delicious!
Provided by KissRiss
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h50m
Yield 4
Number Of Ingredients 8
Steps:
- Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Place the chicken breasts in the vinegar mixture.
- Marinate chicken in the refrigerator for at least 4 hours.
- Preheat oven to 400 degrees F (200 degrees C).
- Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Sprinkle lemon zest and drizzle lemon juice over the chicken.
Nutrition Facts : Calories 322.7 calories, Carbohydrate 9.8 g, Cholesterol 129.2 mg, Fat 9.1 g, Fiber 0.9 g, Protein 48 g, SaturatedFat 2 g, Sodium 259.6 mg, Sugar 4.6 g
TOMATO AND BALSAMIC CHICKEN
Make and share this Tomato and Balsamic Chicken recipe from Food.com.
Provided by invictus
Categories One Dish Meal
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in pan. Add chicken and black pepper. Cook 6-7 minutes or until done.
- Add onions, pepper, and mushrooms. Cook another 5 minutes. Add tomatoes and Balsamic Vinegar and simmer 2 or 3 minutes.
- Remove from heat and stir in basil. Serve over pasta or rice.
Nutrition Facts : Calories 311.8, Fat 5.4, SaturatedFat 1.1, Cholesterol 131.7, Sodium 183.8, Carbohydrate 8.8, Fiber 2.1, Sugar 4.1, Protein 55.2
TOMATO-BALSAMIC BARBECUED CHICKEN
This Mediterranean-inspired recipe was posted in my local paper. This chicken has a flavorful, tangy glaze that takes advantage of pre-seasoned tomato paste and the complex sweet acidity of balsamic vinegar. Enjoy.
Provided by CarolAT
Categories Chicken Thigh & Leg
Time 55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- To make the sauce: In a small bowl, whisk together the tomato paste, balsamic vinegar, olive oil, garlic, sugar, salt and pepper. Set aside.
- Season the chicken with salt and pepper and place on two, rimmed baking sheets. Bake for 30 minutes.
- Meanwhile, preheat a gas grill to medium-high or prepare a charcoal fire.
- Remove chicken from oven and cool for 5 minutes. If desired, remove the skin. Brush the chicken generously with the tomato-balsamic sauce.
- Grill the chicken, turning and basting frequently until browned and cooked through, about 15 to 20 minutes.
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- Remove and reserve chicken tenders (if attached) for another use. Slice each breast in half horizontally to make 4 pieces total. Place on a cutting board and cover with a large piece of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even thickness of about 1/4 inch. Sprinkle with 1/4 teaspoon each salt and pepper. Place flour in a shallow dish and dredge the cutlets to coat both sides, shaking off excess. (Discard remaining flour.)
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 2 pieces of chicken and cook, turning once, until evenly browned and cooked through, 2 to 3 minutes per side. Transfer to a large serving plate and tent with foil to keep warm. Repeat with the remaining chicken.
- Add the remaining 1 tablespoon oil, tomatoes and shallot to the pan. Cook, stirring occasionally, until softened, 1 to 2 minutes. Add vinegar; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the vinegar is reduced by about half, about 45 seconds. Add broth, garlic, fennel seeds and the remaining 1/4 teaspoon salt and pepper. Cook, stirring, until the sauce is reduced by about half, 4 to 7 minutes. Remove from heat; stir in butter. Serve the sauce over the chicken.
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