Chicken Breast With Tomato Olive Sauce Recipes

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SKILLET CHICKEN WITH OLIVES IN TOMATO SAUCE



Skillet Chicken With Olives In Tomato Sauce image

Provided by Petro

Number Of Ingredients 13

4 medium chicken breasts (skinless and boneless, each cut into 4 smaller pieces)
1 tbsp olive oil
1 cup tomato sauce
1/2 cup diced tomatoes
2 tbsp red bell pepper paste
3 garlic cloves (diced)
salt & pepper to taste
1/2 cup black olives (diced)
about 3 cups water
1 cup fresh parsley (chopped)
non stick skillet
wood spatula
meat fork

Steps:

  • In a large skillet, heat oil and roast chicken until golden, on both sides (about 2 minutes on each side).
  • Add 1 cup of water (should slightly cover all meat).
  • Cover with a lid and leave to boil for 10 minutes.
  • Add tomato sauce, tomatoes, bell pepper paste, garlic and salt & pepper to taste (if olives are too salty skip salt altogether).
  • Add another cup of water, cover with lid and simmer on low for 10 more minutes, stirring occasionally.
  • Add olives and 1 cup of water if and simmer for a few more minutes until happy with the thickness of the sauce.
  • Sprinkle fresh parsley and serve.

CHICKEN WITH TOMATOES AND OLIVES



Chicken With Tomatoes and Olives image

This dish is somewhat reminiscent of a Mediterranean chicken dinner I had at a restaurant once. Very delicious, easy to make, and enjoyed by our family.

Provided by TasteTester

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breast halves (1 1/4 to 1 1/2 lbs. total)
2 tablespoons olive oil
1 medium onion, sliced
2 garlic cloves, minced
15 ounces can crushed tomatoes
5 3/4 ounces jar of sliced pitted green olives, drained
2 1/4 ounces can sliced pitted black olives, drained
1 1/2-2 tablespoons capers, drained
2 tablespoons finely shredded lemon peel
1 teaspoon dried oregano, crushed
3 tablespoons snipped fresh Italian parsley (flat-leaf)

Steps:

  • In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
  • Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F).
  • To serve place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken Sprinkle with parsley and serve.

ROAST CHICKEN WITH TOMATO-OLIVE SAUCE



Roast Chicken With Tomato-Olive Sauce image

I adopted this recipe. For my trial run of the recipe, I prepared the chicken using the roasting method in Recipe #67470. It was an incredibly moist and flavorful bird. The Tomato-Olive sauce is bright with fresh flavors and the perfect salty compliment. This is simple and fabulous. The recipe can be done with grilled breasts or thighs as well. Recipe from Patricia Wells.

Provided by Ms B.

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 17

1 (3 1/2 lb) roasting chickens
1 tablespoon butter, melted
1/8 teaspoon salt
fresh ground black pepper
2 lbs tomatoes
1 tablespoon olive oil
1 large onion, peeled and finely chopped
1 garlic clove, peeled and minced
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried basil, crushed
1/4 teaspoon fennel seed, crushed
1/4 cup dry white wine
1/2 cup green olives, pitted
1/2 cup oil-cured black olives, pitted or 1/2 cup kalamata olive
2 tablespoons parsley, chopped

Steps:

  • Remove giblets from chicken; rinse the chicken and pat dry.
  • Put on a rack in a roasting pan and brush with butter.
  • Sprinkle with salt and freshly ground black pepper.
  • Roast in a preheated 400-degree oven for 1¼ to 1½ hours or until the internal temperature reaches 180 degrees in the thigh on an instant-read thermometer.
  • Baste the chicken occasionally with the drippings.
  • While the chicken is cooking, prepare the sauce.
  • Bring a pan of water to a boil.
  • Add tomatoes and remove from the heat; set aside 30 to 60 seconds or until skins begin to crack; drain.
  • Peel, seed and coarsely chop tomatoes.
  • In a large skillet, heat olive oil over medium heat.
  • Add onion and garlic; sauté 5 minutes.
  • Stir in tomatoes, rosemary, thyme, marjoram, basil, fennel seeds, wine, green and black olives.
  • Bring to a boil, reduce the heat and simmer 30 minutes.
  • Stir occasionally.
  • Season sauce with lots of pepper.
  • (Additional salt may not be necessary because of the saltiness of the olives.) Stir in parsley.
  • Carve chicken and serve with a bowl of sauce on the side.

CHICKEN BREASTS WITH TOMATO SAUCE



Chicken Breasts With Tomato Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 skinless, boneless chicken breasts, about 1 1/2 pounds
Salt to taste if desired
Freshly ground pepper to taste
2 eggs
1 tablespoon finely chopped fresh rosemary leaves or half the amount dried
2 tablespoons water
1/2 cup flour
2 tablespoons olive oil
2 tablespoons butter
Tomato sauce (see recipe)

Steps:

  • Open up the chicken breasts on a flat surface and slice each down the center to provide 2 portions. Trim off and discard membranes and fat. Pound each chicken breast half lightly with a flat mallet. Sprinkle with salt and pepper.
  • Put the eggs in a mixing bowl and add the rosemary, water, salt and pepper. Beat well.
  • Coat the chicken pieces with flour and shake off excess.
  • Heat the oil and butter in a large, heavy skillet.
  • As the oil heats, dip the chicken breast halves in the egg mixture. Coat well and let the excess drip off.
  • When the oil mixture is hot add half of the chicken pieces. Cook about 3 minutes on one side over moderately high heat. When golden brown on one side, turn the pieces. Continue cooking about 2 minutes on the second side. The total cooking time for each piece is 5 to 6 minutes.
  • Serve the chicken hot with the tomato sauce on the side.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 27 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 9 grams, Sodium 534 milligrams, Sugar 0 grams, TransFat 0 grams

PAN-FRIED CHICKEN WITH TOMATO & OLIVE SAUCE



Pan-fried chicken with tomato & olive sauce image

A rustic, Italian-inspired chicken recipe that's perfect for using up a glut of tomatoes

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Yield Serves 2

Number Of Ingredients 9

2 tbsp olive oil
2 boneless, skinless chicken breasts
1 small onion , halved and very thinly sliced
2 garlic cloves , shredded
400g ripe tomatoes , finely chopped
1 tbsp balsamic vinegar
6 pimiento-stuffed green olives , thickly sliced
300ml chicken stock
generous handful basil leaves

Steps:

  • Heat the oil in a large non-stick frying pan, then season the chicken and fry, flattest-side down, for 4-5 mins. Turn the chicken over, add the onion and cook 4-5 mins more. Lift the chicken from the pan and set aside. Add the garlic to the pan, then continue cooking until the onions are soft.
  • Tip in the tomatoes with the balsamic vinegar, olives, stock, half the basil and seasoning, then simmer, stirring frequently, for 7-8 mins until pulpy. Return the chicken and any juices to the pan and gently simmer, covered, for 5 mins more, to cook the chicken through. Serve scattered with the rest of the basil.

Nutrition Facts : Calories 353 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.15 milligram of sodium

SAUTEED CHICKEN BREASTS WITH TOMATO-OLIVE-BUTTER SAUCE



Sauteed Chicken Breasts with Tomato-Olive-Butter Sauce image

Make and share this Sauteed Chicken Breasts with Tomato-Olive-Butter Sauce recipe from Food.com.

Provided by evelynathens

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 17

3/4 teaspoon dried oregano, crumbled
3/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
6 large boneless skinless chicken breasts
3 tablespoons butter
1/2 cup chopped onion
1 1/2 teaspoons chopped garlic
1 1/4 cups drained chopped Italian plum tomatoes
1/2 cup chicken broth
12 kalamata olives, pitted and sliced
8 green olives, pitted and sliced
1 tablespoon capers, rinsed (optional)
6 tablespoons chilled butter, cut into pieces
egg noodles or rice

Steps:

  • For chicken: Mix oregano, garlic powder, cayenne and black pepper in a small bowl.
  • Rub spice mixture on both sides of chicken breasts.
  • Cover and let stand 30 minutes.
  • Melt butter with olive oil in large skillet over high heat.
  • Add chicken and saute until golden-brown and just springy to touch, about 5 minutes per side.
  • Transfer chicken to large platter, tent with foil to keep warm.
  • For sauce: Melt 3 tblsps butter in medium skillet over medium-high heat.
  • Add onion and saute until softened, about 5 minutes.
  • Add garlic and tomatoes and saute 2 minutes.
  • Add stock and olives and cook 5 minutes, stirring frequently.
  • Pour any juices accumulated in platter with chicken into sauce.
  • Mix in chilled butter, a bit at a time, whisking, just until blended into sauce and sauce is glossy.
  • Season.
  • Spoon over chicken,.

Nutrition Facts : Calories 376.3, Fat 28.3, SaturatedFat 14.2, Cholesterol 128.9, Sodium 500.1, Carbohydrate 4.2, Fiber 1.2, Sugar 1.7, Protein 26.4

CHICKEN BREASTS WITH OLIVES AND TOMATOES



Chicken Breasts With Olives and Tomatoes image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

4 tablespoons extra-virgin olive oil
2 cloves garlic, minced
Juice of 1 lemon
Salt and freshly ground black pepper
2 1/4 pounds skinless and boneless chicken breasts
1 medium onion, chopped
1 pound canned plum tomatoes, very well drained and chopped
18 Nicoise olives, pitted and coarsely chopped
1 tablespoon chopped fresh parsley
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried

Steps:

  • In a shallow baking dish combine two tablespoons of the olive oil with half the garlic, the lemon juice and salt and pepper to taste. Add chicken breasts, turning them in the dish so they are coated with the marinade. Arrange them in a single layer in the dish, cover with plastic wrap and allow them to marinate at room temperature for 30 minutes.
  • Preheat oven to 375 degrees.
  • Heat the remaining oil in a skillet. Add onion and remaining garlic and saute until tender but not brown. Add tomatoes and olives and allow to cook about 15 minutes, until the mixture begins to thicken. Stir in half the parsley and the thyme and season to taste with salt and pepper.
  • Spread the tomato mixture over the marinated chicken breasts. Place in oven and bake about 20 minutes, until the chicken is done. Remove from oven and baste to combine juices in bottom of the pan with the tomato mixture on top. Sprinkle with the remaining parsley and serve.

Nutrition Facts : @context http, Calories 411, UnsaturatedFat 18 grams, Carbohydrate 7 grams, Fat 26 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 6 grams, Sodium 686 milligrams, Sugar 3 grams, TransFat 0 grams

MEDITERRANEAN CHICKEN BREASTS WITH TOMATOES AND OLIVES



Mediterranean Chicken Breasts With Tomatoes and Olives image

This is very yummy and makes a good weeknight meal. I serve it with short-grain brown rice with olive oil and grated parmesan cheese and a green vegetable.

Provided by 2hot2handle

Categories     Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 teaspoon olive oil
4 boneless skinless chicken breasts, cut into 1 inch pieces
1 medium onion, chopped
1 teaspoon minced garlic clove (about 2 cloves)
1 (15 ounce) can diced tomatoes, with their liquid
1/2 cup kalamata olive, pitted and chopped (or use green olives)
1 teaspoon dried oregano (or 1 tbsp. fresh)
1 teaspoon dried basil (or 1 tbsp. fresh)

Steps:

  • In a large cast-iron or nonstick skillet, heat the tablespoon of olive oil over medium heat. Add the chicken and saute until it is browned on all sides and just cooked through (about 7-10 minutes). Remove chicken and place on a plate.
  • Add the teaspoons of olive oil and the onions to the pan, and cook for 2 minutes. Add the garlic and cook for another minute. Add the tomatoes olives, oregano and basil and cook the sauce for 5-8 more minutes.
  • Add the chicken and cook until it is heated through.
  • Put the chicken on plates (over rice if desired), and spoon the sauce equally over the chicken.

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