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
SEARED ITALIAN MARINATED BREAST OF CHICKEN WITH TOMATO AND BASIL
In Italian it's Petto di Pollo Marinato e Saltato Con Pomodoro e Basilico! Simple but full of flavor, this dish is a home cook's dream! The chicken can marinate overnight and the sauce can be made early in the day. Serve over pasta for a less formal meal, or at room temperature for an easy summer lunch! Delicious! (Note: cook time does not reflect marinating time of at least 8 hours). From Lidia Bastianich.
Provided by BecR2400
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To make the marinade, in a small bowl, combine the olive oil, garlic, rosemary, sage, and salt and pepper to taste.
- Slice the chicken breasts on the diagonal into thirds. Using a large knife or cleaver, lightly pound each piece to flatten slightly. Place in a shallow glass or ceramic dish. Pour the marinade over the chicken, cover, and refrigerate for at least 8 hours, turning occasionally.
- To make the sauce, in a medium-sized saucepan, heat 3 tablespoons of the olive oil over moderate heat. Add the garlic and saute for about 4 minutes, or until lightly browned. Stir in the tomatoes with their juices, the red pepper flakes, and salt and pepper to taste. Simmer for 5 minutes. Stir in half of the basil leaves. Remove from the heat and cover to keep warm.
- Heat a large saute pan over medium-high heat until very hot. Drain the chicken, discarding the marinade. Add the chicken to the hot pan, without crowding, and saute for 5 to 10 minutes, or until golden brown on both sides and just cooked through. (Cook the chicken in batches or in 2 pans if necessary.) Transfer to a large, warm serving platter.
- Drizzle the remaining 1 tablespoon olive oil over the tomato sauce and pour over the chicken. Sprinkle the remaining basil over the top and serve.
- Note: Cook time does not reflect marinating time of at least 8 hours.
CHICKEN BREASTS MARINATED IN BASIL OIL WITH TOMATO-AND-RED-ONION SALAD
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield Four servings
Number Of Ingredients 6
Steps:
- Using a brush, coat the chicken breasts with 1 teaspoon of the basil oil. Let stand for 30 minutes. Preheat a grill or broiler. Grill or broil the chicken until cooked through, about 4 minutes per side. Slice the chicken on the diagonal and brush the slices with 1 teaspoon of the oil.
- Arrange half of the tomato slices in the center of each of 4 plates. Top with half of the onion. Drizzle each one with 1/4 teaspoon of the oil and sprinkle with salt and pepper. Repeat the layers. Fan the chicken slices around the salad. Scatter the basil strips over the salad and chicken. Can be served cold or at room temperature.
SEARED HERB-MARINATED CHICKEN
Pungent from the fish sauce and garlic, sweet and sour from the honey and lime, and spicy from the jalapeño, the Houston chef Chris Shepherd likes to serve these golden-skinned chicken thighs with a green papaya salad. But anything crunchy and coleslaw-like will fare just as well. The longer you marinate the thighs, the more complex they become; four hours is a bare minimum. If you'd like to use white meat, choose bone-in, skin-on breasts for the juiciest result.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 4h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place scallions, cilantro, garlic, jalapeño, fish sauce, honey, lime juice and 2 tablespoons oil in a blender. Purée until smooth.
- Scrape marinade into a large bowl or resealable plastic bag. Add chicken, tossing to coat, and refrigerate for at least 4 hours or overnight.
- Heat oven to 400 degrees. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Use tongs to remove chicken from marinade, letting any excess drip away. Do not pat dry.
- Place chicken in skillet skin-side down and sear until golden brown, 3 to 5 minutes (2 to 3 minutes if using skinless chicken), being careful not to let it burn as the sugars from the honey will start to caramelize.
- Flip chicken, transfer to oven, and continue to cook until it reaches an internal temperature of 165 degrees, 10 to 15 minutes. Transfer chicken to a cutting board and let it rest for 3 to 4 minutes. Serve with more cilantro, limes wedges and green papaya salad if you like.
Nutrition Facts : @context http, Calories 640, UnsaturatedFat 33 grams, Carbohydrate 11 grams, Fat 48 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 11 grams, Sodium 1602 milligrams, Sugar 8 grams, TransFat 0 grams
PERFECT MARINATED CHICKEN BREASTS
This chicken will tingle your taste buds!! You will want to eat it every night! Hope you love it.
Provided by cookingqueen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h20m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk lemon-lime soda, olive oil, soy sauce, and garlic powder in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken from marinade and discard used marinade. Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 487.9 calories, Carbohydrate 12.7 g, Cholesterol 96.9 mg, Fat 31.6 g, Fiber 0.3 g, Protein 37.4 g, SaturatedFat 4.7 g, Sodium 1899 mg, Sugar 0.6 g
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- Lightly pound chicken breasts between 2 sheets of parchment paper until they are all the same thickness. Season with salt, pepper and garlic powder.
- Heat 2 teaspoons of oil and 2 teaspoons of butter in a skillet or pan over medium-high heat. Fry breasts on both sides until golden browned and completely cooked through (about 5-6 minutes per side, depending on the thickness of your fillets). Once cooked, transfer to a plate and tent with foil to keep warm.
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