NO-PEEK TOMATO CHICKEN
This pantry basics dump dinner magically comes together in the oven. The steam trapped inside the baking dish does the cooking - don't lift the foil too soon or it will escape!
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
- Combine the rice, dried basil, garlic powder, 1/2 teaspoon salt (see Cook's Note) and a few grinds pepper in the baking dish. Add the diced tomatoes and tomato soup and stir to evenly disperse.
- Place the chicken breasts on top of the rice mixture side-by-side in a single layer. Sprinkle the chicken breasts with 1/2 teaspoon salt and a few grinds of pepper. Sprinkle the onion soup mixture over the top of the entire dish, concentrating a little more heavily on the chicken (the onions will brown more evenly there and flavor the chicken).
- Cover the baking dish tightly with aluminum foil and bake until the chicken and rice are cooked through, about 1 hour and 25 minutes. Let sit, still covered, for 15 minutes to allow the rice to absorb any remaining liquid. Uncover and serve.
TOMATO LEEK CHICKEN
Make and share this Tomato Leek Chicken recipe from Food.com.
Provided by Rainberry Blues
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon in 10 inch skillet.
- Remove bacon from skillet and drain on paper towel.
- Reserve bacon fat in skillet.
- Cook chicken in reserved fat in skillet for 12-14 minutes over medium heat, until juices run clear.
- Turn once during cooking.
- Remove chicken from skillet; keep warm.
- Drain fat from skillet.
- Cook and stir leeks in margarine in skillet until crisp-tender; about 5-7 minutes.
- Stir in milk, tarragon and Tabasco sauce.
- Bring to a boil.
- Stir occasionally.
- Boil and stir until slightly thickened.
- Crumble bacon.
- Stir tomatoes, bacon, and chicken into skillet.
- Heat over medium heat until chicken is hot; about 2 minutes.
- Spoon sauce over chicken while heating.
LEEK AND TOMATO GRATIN
Provided by Mark Bittman
Categories easy, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 350. Trim the leeks of the hard green parts and outer skin, and wash them well. If they're fat, quarter them the long way. Chop the tomatoes and put them in a gratin dish long enough to hold the leeks but narrow enough so that everything is snug. Add the oil and nestle the leeks in there; sprinkle with salt and pepper.
- Bake, checking and stirring occasionally, until the tomatoes become saucy and the leeks are very, very tender, about an hour. If you like, sprinkle with Parmesan and raise the heat until the cheese melts and browns a bit. Otherwise, sprinkle with chopped parsley and serve hot or warm.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 12 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 825 milligrams, Sugar 12 grams
LINGUINE WITH CHICKEN, LEEKS AND TOMATOES
Steps:
- Heat oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and sauté until just cooked through, about 3 minutes per side. Cool slightly. Thinly slice chicken crosswise and set aside.
- Melt butter in same skillet over medium-low heat. Add leeks and garlic and sauté until leeks are very tender, about 10 minutes. Stir in tomatoes, vermouth and chicken. Cook until mixture is just heated through, about 2 minutes. Season generously with salt and pepper. Combine chicken mixture, linguine and 1/2 cup Parmesan in large bowl; toss well. Sprinkle with basil if desired. Serve, passing remaining Parmesan.
BAKED LEEK AND TOMATO
Nice zesty side dish with a little jalapeno added. (I just happened to have yellow and orange tomatoes on hand, it's ok to use all red or all of any colour or any combination.)
Provided by Derf2440
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400F degrees.
- Spray an oven proof gratin dish with veggie spray.
- Cover bottom of dish with half the leek slices and layer half the tomato slices over to cover.
- Sprinkle with salt and pepper to taste.
- Sprinkle half the olive oil over all.
- Make a second layer, ending with the tomato slices, salt and pepper and olive oil.
- Top with Jalapeno and sprinkle with shredded cheddar cheese.
- Bake, uncovered,in 400F oven for 30 minutes.
TOMATO LEEK SOUP
This recipe was given to me years ago from a friend in Australia. We're a family that loves soup, and this recipe is one of our favorites.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 6
Steps:
- In a saucepan, bring leeks and broth to a boil. Boil for 5 minutes. Add tomatoes. Reduce heat; simmer for 10 minutes. Stir in basil, lemon-pepper and salt.
Nutrition Facts :
More about "tomato leek chicken recipes"
CHICKEN WITH TOMATO AND LEEK PAN SAUCE WITH JASMINE RICE
From themom100.com
Estimated Reading Time 4 mins
- Place the rice, water, 1 teaspoon butter, and a pinch of salt in a medium saucepan and bring to a boil over high heat. Reduce the heat, cover the pot, and continue to simmer for 20 minutes. Remove the pot from the heat, leaving it covered, and set it sit for 5 minutes. Remove the lid and fluff the rice before transferring to a serving bowl.
- While the rice is cooking, season the chicken on both sides with salt and pepper. Heat a a very large skillet over medium-high heat and add 2 teaspoons of the olive oil. When the oil is hot, add three of the chicken pieces and cook until golden brown and almost cooked through, about 3 minutes per side. Transfer the chicken to a plate, and repeat with the remaining oil and the remaining 3 cutlets. Tent the plate of cutlets with foil to keep them warm while you make the sauce.
- Return the skillet, without cleaning it, to medium heat. Add the leeks and garlic, and sauté for 4 minutes, until the leeks start to become tender. Stir in the tomatoes and thyme and cook for another minute until the tomatoes start to soften. Add the white wine, (the alcohol will burn off in the cooking process, so it’s fine for kids), and stir to scrape up any browned bits from the bottom. Add the chicken broth and bring to a simmer, and cook for about 4 minutes, until the liquid reduces by about half.
- Add the slightly undercooked chicken to the pan and let the pieces simmer to finish cooking, 2 to 3 minutes. Place the chicken on a serving plate, or individual plates, and add the lemon juice and the remaining tablespoon of the butter to the pan and stir until the butter is melted. Season with salt and pepper to taste.
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- Preheat the oven to 425 degrees. Line a baking sheet with tin foil and place the chicken thighs on it, skin side up. Roast the thighs for approximately 30 minutes, or until the internal temperature reaches 165 degrees.
- Make the rice while the chicken roasts. Heat the olive oil in a large pan over medium heat. Add the sliced leek and garlic. Cook it for a couple minutes until it starts to soften.
- Add the wine and let it bubble and simmer until it almost disappears. Add the tomatoes, parsley, salt, chicken stock, and rice. Stir it all together, bring it to a boil, then reduce the heat to a simmer. Cover the pan and let it simmer for 20 minutes. Check on it every few minutes to make sure the rice doesn’t stick to the bottom of the pan. Once the rice is cooked, check the seasoning and add another 1/4-1/2 teaspoon of salt, if needed.
- To serve: Place the roasted chicken on top of the rice in the pan. Garnish with additional chopped parsley (optional)
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