EASY BONELESS CHICKEN BREASTS WITH TOMATOES AND CAPERS
Steps:
- Gather the ingredients.
- Using a meat mallet, gently pound the chicken breasts between sheets of plastic to an even thickness of about 1/2 inch.
- Combine flour with salt and pepper; dredge the chicken in the flour mixture.
- Heat oil and butter in a large skillet or sauté pan over medium-high heat until hot; add chicken and cook for about 5 minutes, until browned. Turn and cook for about 3 to 4 minutes longer, or until browned.
- Remove chicken to a platter for the time being.
- To the skillet, add the minced garlic, wine, and lemon juice. Simmer for 2 to 3 minutes, or until the liquid is almost evaporated.
- Add the tomatoes and chicken broth; simmer for 4 minutes, or until reduced by about a quarter. Add capers and cook for 2 minutes longer.
- Stir in 1 tablespoon of butter and return the chicken to the skillet. Continue simmering for about 5 minutes longer, or until chicken is fully cooked.
- Cooking time may vary, depending on thickness of the chicken.
- Serve and enjoy!
Nutrition Facts : Calories 1007 kcal, Carbohydrate 23 g, Cholesterol 289 mg, Fiber 3 g, Protein 92 g, SaturatedFat 17 g, Sodium 790 mg, Fat 58 g, ServingSize 4 to 6 servings, UnsaturatedFat 35 g
TENDER TOMATO CHICKEN BREASTS
This is a light, juicy, flavorful dish. Being a mom of a 7 month old, I've learned to take a lot of shortcuts and still be able to cook quality food. This is quick, easy, and tasty. If you absolutely must use fresh veggies, that's ok, but frozen veggies, in my opinion, work a little bit better. Serve with rice, if desired. To kick it up a bit, add chopped green peppers in with the tomatoes.
Provided by Erin
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 3
Number Of Ingredients 8
Steps:
- Heat the oil in a skillet over medium heat. Season chicken breasts on both sides with pepper and onion powder, and arrange in the skillet. Cook 2 minutes on each side, just until browned. Pour tomatoes and reserved liquid over the chicken. Pour in broth. Cover skillet, and continue cooking 15 minutes on each side, until chicken juices run clear.
- While the chicken is cooking, place the frozen mixed vegetables and water in a pot. Scoop about 3/4 cup liquid from the skillet, and mix into the pot. Bring to a boil, and cook 5 minutes, or until vegetables are tender; drain. Arrange chicken breasts over the vegetables, and drizzle with liquid from the skillet to serve.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 36.2 g, Cholesterol 64.1 mg, Fat 8.3 g, Fiber 7.3 g, Protein 30 g, SaturatedFat 1.5 g, Sodium 1301.9 mg, Sugar 12.2 g
LEMON AND THYME GRILLED CHICKEN BREASTS
These classic herb and lemon-seasoned chicken breasts will win over fans, especially when cooked over charcoal to give them the deepest, smokiest taste. For dark meat lovers, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs and make everyone happy.
Provided by Melissa Clark
Categories barbecues, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
- Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
- Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
- Transfer chicken to a platter. Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 496 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN WITH PEPPERS AND TOMATOES
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in large skillet and cook chicken until it begins to brown. Stir in onions and cook for 2 minutes. Stir in peppers and cook for 3 minutes. Stir in wine, tomatoes and oregano and bring to a simmer. Cover and cook for 10 minutes. Season to taste and garnish with fresh basil.
- Follow package instructions.
SAUTEED CHICKEN BREASTS WITH TOMATO AND THYME
Adapted and made my own from "Cooking for Dummies." I grew up hating tomatoes, but I dig this dish. Best with fresh herbs, but dried work in a pinch. I usually omit the onion myself. Sounds like a lot of work, but once you get it going it's extremely easy.
Provided by Gweggums
Categories Chicken Breast
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in sautee pan (preferably not non-stick) over med-high heat.
- Cover chicken with plastic wrap and flatten with heavy pan or meat hammer, then season with Salt and pepper on both sides.
- Place chicken in hot pan cook approx 4-5 minutes per side until golden brown and juices run clear.
- Move chicken from pan to platter and cover with foil to keep warm. Leave pan on heat.
- Lower heat to Medium. Add garlic and onion to hot pan and cook for about 30 seconds, DO NOT CARMALIZE!
- Stir in diced tomato, basil, thyme, chicken broth and wine.
- Turn heat back up to med-high and cook, stirring occasionally, until reduced about half.
- Spoon over chicken while still hot and serve.
Nutrition Facts : Calories 467.9, Fat 17.2, SaturatedFat 2.8, Cholesterol 136.9, Sodium 417.5, Carbohydrate 7.8, Fiber 1.6, Sugar 4.1, Protein 57.5
RED PEPPER CHICKEN
Chicken breasts are treated to black beans, red peppers and juicy tomatoes in this Southwestern supper. We love it served with rice plumped up in chicken broth. -Piper Spiwak, Vienna, Virginia
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place the chicken in a 3-qt. slow cooker. In a bowl, combine the beans, tomatoes, red peppers, onion and pepper. Pour over the chicken. Cover and cook on low until chicken is tender, about 6 hours. Serve with rice.
Nutrition Facts : Calories 288 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 657mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 30g protein. Diabetic Exchanges
CHICKEN BREASTS WITH PEPPERS, TOMATOES AND SAFFRON
Portugal launched great explorations in the 15th and 16th centuries, often in search of spices, and to a large extent, their discoveries defined their national cuisines. They discovered Madeira, the Azores and the Cape Verde Islands. Vasco da Gama, seeking a sea route to India, brought back one of most important spices of all, black pepper. Exploration of the New World turned up sweet and hot peppers, corn, all varieties of beans, tomatoes, vanilla, avocados, chocolate, squashes and guavas (from which chewing gum is made). These discoveries truly revolutionized the kitchens of Europe. This dish has a sauce based on tomatoes and is typical of casseroles found in Portugal. First the peppers, onions and garlic are sautéed in olive oil. Tomatoes and saffron, another spice associated with the Iberian peninsula, are added to this mixture. The chicken is browned first, then slowly cooked. The pan is deglazed with chicken stock and white wine before the other ingredients are combined.
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil over medium high heat in a skillet. Add the peppers, onions, garlic, salt and pepper. Cook, stirring, about 3 minutes or until crisp tender. Then add the tomatoes and saffron. Cover and simmer 10 minutes.
- Meanwhile, melt the butter in a skillet large enough to hold the chicken breasts in one layer. Season the chicken with salt and pepper. Cook over medium heat until lightly browned, about 4 minutes. Turn the pieces, reduce the heat and cook about 5 minutes or until done. Do not overcook. Transfer the chicken to a warm platter and keep it warm.
- Add the shallots to the skillet and cook until wilted. Do not brown. Pour in the wine and scrape the bottom with a wooden spatula to dissolve any brown particles that may cling to the bottom of the skillet. Reduce the wine almost completely and add the chicken broth. Let this cook until it is almost totally reduced. Add the chicken breasts and any liquid that may have accumulated. Add the pepper and tomato mixture, bring to a simmer and add the parsley. Serve with rice.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 821 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN BREASTS WITH TOMATOES AND CAPERS
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
- Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
- Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams
More about "chicken breasts with tomato red pepper and thyme recipes"
CHICKEN WITH RED PEPPERS AND TOMATOES - FLAVOR OF …
From flavorofitaly.com
Cuisine ItalianTotal Time 45 minsCategory Main Course
- Add onion and garlic to the skillet and sauté until onion is soft, scraping up browned bits (about 4 minutes).
EASY PAN ROASTED CHICKEN BREASTS WITH THYME
From inspiredtaste.net
5/5 (27)Total Time 30 minsCategory MainCalories 397 per serving
SKILLET CHICKEN IN TOMATO & RED PEPPER SAUCE: …
From dimitrasdishes.com
PATRICIA KALEMBER ON TWITTER: "MADE A PARTICULARLY TASTY CHICKEN ...
From twitter.com
CHICKEN WITH STEWED PEPPERS AND TOMATOES - WOMAN'S DAY
From womansday.com
GRILLED CHICKEN BREASTS WITH LEMON AND THYME RECIPE
From foodandwine.com
17 TOMATO CHICKEN RECIPES
From allrecipes.com
EASY MARRY ME CHICKEN (CREAMY SUN-DRIED TOMATO SAUCE)
From fourscoreliving.com
CHICKEN BREASTS WITH RED ONIONS AND THYME RECIPE
From foodandwine.com
CHICKEN BREAST FILLETS WITH RED & YELLOW PEPPERS RECIPE
From myrecipes.com
ONE-DISH BAKED CHICKEN WITH TOMATOES AND OLIVES RECIPE
From bonappetit.com
CHICKEN BREASTS WITH RED PEPPER AND THYME - RECIPE - COOKS.COM
From cooks.com
CHICKEN CACCIATORE WITH RED PEPPERS, TOMATO, AND ONION RECIPE
From seriouseats.com
PEGGY TURCHIAROLO ON TWITTER: "RT @KALEMB2KALEMBER: MADE A …
From twitter.com
CHICKEN WITH TOMATOES AND THYME RECIPE FROM H-E-B
From heb.com
SECRETS OF LIYA ON INSTAGRAM: "CHICKEN SAVORY CREPES…. “INDULGE …
From instagram.com
CHICKEN WITH STEWED PEPPERS AND TOMATOES - GOOD …
From goodhousekeeping.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love