LIGHTLY FRIED CHICKEN BREASTS WITH BASIL TOMATOES
I made this up because I was the only adult home and I had one chicken breast and a very fresh tomato from my garden. I don't usually measure ingredients when I'm making something up, so this is an approximation of what it would take to make the meal for two. I'm pretty sure its tastiness was enhanced by the garden-picked, juicy tomato.
Provided by cathianne
Categories Chicken Breast
Time 20m
Yield 2 chicken breasts, 2 serving(s)
Number Of Ingredients 11
Steps:
- Rinse and thoroughly dry chicken breasts. Pound them to a more even consistency, if needed.
- Mix flour, corn meal, chili powder, coriander, and lemon pepper.
- Heat 1 T of olive oil in a pan at medium-high heat.
- Dip each chicken breast in egg and then thoroughly dredge in flour mixture (I like to sprinkle some additional chili powder on each chicken breast before it goes in the pan).
- Fry the chicken breasts on the first side for about 7 or 8 minutes, or whenever they are about half-cooked.
- Turn chicken breasts.
- After a minute or two, add the remaining olive oil and the garlic to the pan. Put the tomato chunks in the pan, keeping them separate from the chicken but allowing them to benefit from the drippings in the pan. Sprinkle basil over tomatoes. Do not stir.
- Cook until chicken is cooked through (another 5 - 7 minutes).
- Serve with corn bread, roasted red potatoes, or a side salad. I wouldn't serve this with rice as it might absorb the tomato/ chicken juices.
Nutrition Facts : Calories 420.8, Fat 18.6, SaturatedFat 3.2, Cholesterol 174.2, Sodium 135.6, Carbohydrate 28.6, Fiber 3.1, Sugar 2.8, Protein 34.3
LIGHT AND CRISPY FRIED CHICKEN
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl mix together the buttermilk, hot sauce and salt and pepper, to taste. Add the chicken parts and turn to coat completely. Cover and marinate in the refrigerator for 30 minutes to 2 hours.
- In a deep heavy-bottomed skillet, heat the canola oil over medium-high heat to 350 degrees F.
- Put the flour in a shallow baking dish or pie plate, stir in the baking soda, poultry seasoning, cayenne pepper, and salt and pepper, to taste.
- Working in 2 batches, shake off excess buttermilk and put the chicken pieces into flour mixture, coating thoroughly. Carefully add them, in batches, to the hot oil and fry until golden brown on the outside and cooked through, about 5 to 7 minutes. Remove from oil and drain on a paper lined sheet tray. Transfer to a baking sheet with a rack and bake in the oven for 10 to 12 minutes. Remove from the oven and transfer to a serving platter to serve.
CREAMY TOMATO BASIL CHICKEN BREASTS
These Creamy Tomato Basil Chicken Breasts are a simple, one-pan meal that comes together in a total of 25 minutes. This recipe is made with tender, juicy chicken breasts simmered in a rich, creamy, and flavourful sauce.
Provided by Ashley Fehr
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Halve chicken breasts the long way, so that you have two thin pieces of chicken breast (see video for a visual) -- this helps them to cook more evenly. (You can also use 4 chicken breasts flattened to the same thickness, but you will need a large skillet to cook them)
- Heat oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper.
- Brown chicken breasts on each side. This will take about 2-4 minutes per side.
- Remove chicken breasts from the pan and keep covered.
- Add the garlic, salt, basil, pepper and pepper flakes if using. Cook 1 minute -- do not let the garlic burn!
- Add diced tomatoes and tomato sauce. Scrape and browned bits off the bottom of the pan with a wooden spoon.
- Whisk together the cream and corn starch and add to the pan. Stir to combine.
- Add the chicken breasts back to the pan. Bring to a low simmer, then reduce the heat to medium-low and cover. Cook until chicken breasts reach an internal temperature of 165 degrees F and the sauce has thickened slightly. Serve.
Nutrition Facts : ServingSize 256 grams, Calories 322 kcal, Carbohydrate 11 g, Protein 15 g, Fat 25 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 97 mg, Sodium 903 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 13 g
PAN-FRIED CHICKEN WITH TOMATO & OLIVE SAUCE
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
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
PARMESAN CRUSTED CHICKEN BREASTS WITH TOMATO AND BASIL AND POTATOES WITH PEPPERS AND ONIONS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees F.
- Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left whole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
- Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
- While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
- While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
- Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.
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
TOMATO-BASIL CHICKEN BREASTS
In Sussex, Wisconsin, Alice Hofmann counts this fast, easy and flavorful entree among her favorites. "I like serving it with asparagus spears or broccoli florets," she notes. "Leftover ready-to-serve soup is next day's lunch!" TIP: For a tasty alternative, Alice sometimes substitutes Italian-style veal steaks (chopped and formed breaded veal) for the chicken.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine the flour, salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, brown chicken in oil over medium heat; drain. , Cook pasta according to package directions. Meanwhile, pour soup over chicken. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until chicken juices run clear. Drain pasta; top with chicken and sauce. Sprinkle with basil if desired. ,
Nutrition Facts : Calories 417 calories, Fat 12g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 757mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 2g fiber), Protein 39g protein. Diabetic Exchanges
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