Cheesy Roasted Garlic And Tomato Chicken Recipes

BAKED CHICKEN BREASTS WITH TOMATOES AND CHEESE

Baked Chicken Breasts With Tomatoes and Cheese image

Provided by Craig Claiborne

Categories dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 skinless, boneless chicken breast halves, about 1 pound total weight
Freshly ground pepper to taste
2 tablespoons olive oil
1 teaspoon finely chopped garlic
3/4 cup bottled thinly sliced sweet pepper slices without salt
1 cup chopped canned no-salt tomatoes
1 teaspoon dried crumbled oregano
1/4 teaspoon dried hot red pepper flakes
1/4 pound grated no-salt cheese such as Gouda, about 1 1/2 cups

Steps:

Preheat oven to 400 degrees.
Sprinkle chicken pieces with generous grinding of black pepper.
Heat oil in skillet and add chicken pieces. Cook about 2 minutes on one side until lightly browned. Turn and cook about 3 minutes.
Transfer chicken pieces in 1 layer to baking dish.
Add garlic to skillet and cook briefly. Add sweet pepper slices, tomatoes, oregano and pepper flakes. Let simmer about 5 minutes.
Pour sauce over the chicken and sprinkle with cheese. Bake 10 minutes.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 7 grams, Sodium 489 milligrams, Sugar 2 grams, TransFat 0 grams

THE PERFECT ROAST CHICKEN WITH GARLIC AND SUN-DRIED TOMATOES.

The Perfect Roast Chicken With Garlic and Sun-Dried Tomatoes. image

This chicken has sundried tomatoes,fresh rosemary and garlic under the skin. The skin will be crisp, sweet and dark. You can remove the skin, discard it or enjoy it!

Provided by Rita1652

Categories Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (4 -5 lb) whole chickens
salt
fresh ground black pepper
1 lemon, cut in 1/2
2 marinated sun-dried tomatoes, sliced
4 garlic cloves, thinly sliced
1 -2 teaspoon fresh rosemary
1 teaspoon sugar

Steps:

Preheat the oven to 450°F.
Rinse the chicken inside and out with cold water. Pat dry with paper towels.
Season the cavity of the chicken with salt and pepper and place lemon halves inside. Place the chicken on a rack in a roasting pan. Run your finger under the skin of the breast and thigh to loosen it and then place the sun dried tomatoes, garlic slices and rosemary between the meat and skin. Sprinkle the outside of the chicken with salt, pepper and 1/2 teaspoon of the sugar. Turn the chicken so that it is breast-side down on the rack and roast for 30 minutes. Turn the heat down to 350°F Turn the chicken so that it is breast-side up, sprinkle the breast with the remaining sugar and roast for another 30 to 40 minutes or until a thermometer inserted into the thickest part of the thigh registers 160°F Let the chicken rest for 15 minutes.

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