Sun Dried Tomato And Cilantro Baked Chicken Recipes

SUN-DRIED TOMATO AND LEFTOVER CHICKEN RECIPE

Sun-Dried Tomato and Leftover Chicken Recipe image

Put last night's dinner to good use with this great leftover chicken recipe that takes just 10 minutes to prep. Next time, you'll want to cook up chicken specifically for this Sun-Dried Tomato and Leftover Chicken Recipe.

Provided by My Food and Family

Categories Home

Time 40m

Yield 4 servings, 1 cup each

Number Of Ingredients 7

Ingredients

2 cups chopped cooked chicken
1 cup croutons
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
1/2 cup chopped red peppers
1/2 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1/4 cup sliced sun-dried tomatoes
1/4 cup KRAFT Mayo with Olive Oil

Steps:

Heat oven to 350°F.
Combine ingredients.
Spoon into 8-inch square baking dish sprayed with cooking spray.
Bake 30 min. or until heated through.

Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g

SUN DRIED TOMATO CHICKEN

Sun Dried Tomato Chicken image

This chicken dish is easy to prepare, has a ton of flavor, and goes very well over pasta.

Provided by JS_UPenn

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

8 (6 ounce) skinless, boneless chicken breast halves
1 tablespoon Italian seasoning
salt and pepper to taste
¾ cup sun-dried tomatoes
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic clove, minced
1 (10 ounce) can cream of chicken soup
½ cup milk
1 tablespoon Italian seasoning
salt and pepper to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth.
Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently. Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.

Nutrition Facts : Calories 302 calories, Carbohydrate 7.3 g, Cholesterol 108.7 mg, Fat 13 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 4.3 g, Sodium 450.3 mg, Sugar 2.9 g

SAUTEED CHICKEN WITH TOMATOES AND CILANTRO

Sauteed Chicken with Tomatoes and Cilantro image

Provided by Michael B. Moore

Categories Chicken Garlic Tomato Sauté Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
6 large chicken thighs, skin removed
1 large yellow onion, chopped
4 large garlic cloves, minced
1 28-ounce can crushed tomatoes with added puree
2 tablespoons red wine vinegar
1 teaspoon ground cumin
4 dashes hot pepper sauce (such as Tabasco)
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh cilantro

Steps:

Heat olive oil in heavy large skillet over high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to platter.
Reduce heat to medium. Add onion and garlic to skillet and sauté until onion is translucent, about 6 minutes. Add tomatoes, vinegar, cumin and hot pepper sauce. Bring mixture to boil. Return chicken to skillet. Cover and simmer until chicken is cooked through, about 30 minutes. Mix in parsley and cilantro. Season with salt and pepper.

SUN DRIED TOMATO AND CILANTRO BAKED CHICKEN

Sun Dried Tomato and Cilantro Baked Chicken image

I took a regular method of baking chicken and added my own twist to it. Very simple and delicious. I think that the mayo is what makes it moist. Be careful not to over season with the Adobo because you can oversalt your chicken. If you can't find Goya Adobo, feel free to use Season All. I buy whole cut up chicken to save time. I preffer to use the organic mayo (central market organics) because the taste is VERY different from regular processed mayo.

Provided by Chef Sarita in Aust

Categories Whole Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 whole cut up chicken, washed and rinsed
1/3 cup butter, melted
1 -2 teaspoon of goya adobo with saffron or 1 -2 teaspoon Season-All salt
1 1/2 table spoon chopped fresh cilantro
1/2 tablespoon sun-dried tomatoes, tampanade or 1/2 tablespoon pesto sauce
1 tablespoom mayonnaise

Steps:

Preheat oven to 400°F.
Place chicken in large baking dish and brush each piece lightly with mayonnaise.
Sprinkle Adobo seasoning on each piece of chicken.
Mix melted butter, chopped cilantro, and sundried tomato in a bowl. Pour over chicken. Use all the butter.
Bake uncovered for 35-45 mins or until juices run clear, basting chicken every couple of minutes with the pan juices. Do not overbake.

Nutrition Facts : Calories 631.6, Fat 50, SaturatedFat 19.6, Cholesterol 213.1, Sodium 278.8, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 43

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