BALSAMIC CHICKEN WITH ROASTED TOMATOES
This entree is a fantastic way to savor fresh tomatoes, especially during the warm summer months. It's quite simple, but the sweet, tangy tomato glaze is so good. -Karen Gehrig, Concord, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a small bowl, mix honey and 1 tablespoon oil. Add tomatoes and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake 5-7 minutes or until softened., Pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet, heat remaining oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Serve with roasted tomatoes; drizzle with glaze.
Nutrition Facts : Calories 306 calories, Fat 11g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 384mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
HERB-ROASTED CHICKEN WITH MELTED TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees. Pulse the onion, parsley, cilantro, tarragon, 2 tablespoons dill, the walnuts and garlic in a food processor. Add 3 tablespoons olive oil, the vinegar, 2 teaspoons salt, and pepper to taste; pulse until smooth.
- Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate.
- Season the chicken inside and out with salt and pepper. Loosen the skin with your fingers; rub some of the remaining herb paste under the skin and the rest on the outside of the bird. Truss the chicken. Place in a roasting pan; roast until the skin turns golden, about 30 minutes.
- Reduce the oven temperature to 375 degrees. Toss the tomatoes with the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Baste the chicken with the drippings and add the tomatoes, cut-side down, to the pan. Continue roasting until a thermometer inserted in the thickest part of the thigh registers 155 degrees, about 1 hour. Season with salt and pepper; let the chicken rest 10 minutes before carving.
- Arrange the chicken and tomatoes on a platter; sprinkle with the remaining 2 tablespoons dill. Serve with the yogurt sauce.
CHICKEN TAJINE WITH HONEYED TOMATOES AND CHICKPEAS
This is my favourite chicken tajine recipe adapted from Bonnie Stern's Friday Night Dinners. Although it takes time to prepare, it has always been a crowd pleaser at dinner parties.
Provided by Schmaltz Herring
Categories Chicken
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 23
Steps:
- Let the saffron steep in the boiling water and put aside.In a small bowl, combine salt, paprika, cumin (1 tbsp) and sprinkle over chicken.
- In a dutch oven, heat the olive oil over medium-heat and brown the chicken in batches for 3-5 minute per side and set chicken aside in a separate bowl.
- Reduce heat to low and add onions, garlic and ginger to the pot and cook gently for 10 minutes, scraping the solidified juices, spices and oil from the bottom of the pan.
- Add remaining cumin (2 tsp), cinnamon and cayenne, and cook for 30-60 seconds.
- Add saffron, tomatoes, stock, and chicken. Bring to a boil and reduce to medium.
- Let cook for 20 minutes (uncovered), add chickpeas, honey and lemon juice and cook for an additional 20 minutes.
- If the sauce isn't think enough, remove chicken and reduce sauce on medium-high for 10-15 minutes.
- Add back chicken and mix in sliced lemon and cilantro. Remove from heat and serve.
Nutrition Facts : Calories 523.9, Fat 31.4, SaturatedFat 7.9, Cholesterol 167.9, Sodium 535.1, Carbohydrate 16.9, Fiber 2.9, Sugar 6.2, Protein 43
HONEY-BALSAMIC BAKED CHICKEN BREASTS WITH TOMATOES, MUSHROOMS A
This is a flavorful recipe, makes a pretty presentation, and with a side-dish of rice, makes an entire meal. Quick to throw together, too.
Provided by FlemishMinx
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 425 degrees.
- In a large shallow pan, mix all ingredients EXCEPT chicken, pepper, and honey.
- Dredge the chicken breasts in the mixture, getting them coated with the liquid.
- Nestle the breasts in the vegetable mixture, but do not completely bury them.
- Salt and pepper them, then drizzle them with the honey.
- Bake until the chicken is well browned and cooked through, about 50 to 60 minutes.
Nutrition Facts : Calories 421.3, Fat 24.1, SaturatedFat 5.3, Cholesterol 92.8, Sodium 685, Carbohydrate 18.1, Fiber 2.8, Sugar 12.7, Protein 33.6
CHICKEN IN HONEYED TOMATOES
Steps:
- 1. Flatten chicken breasts slightly by pounding them between 2 pieces of waxed paper.
- 2. Sprinkle both sides with salt and pepper.
- 3. Heat oil in large skillet over medium heat.
- 4. Working in batches, cook breasts about 3 minutes per side, until browned.
- 5. Remove and keep warm.
- 6. In same skillet, cook onion and garlic until soft, about 3 minutes.
- 7. Stir in tomatoes, wine, honey, thyme and tarragon.
- 8. Simmer sauce for about 15 minutes, or until thick.
- 9. Return chicken to sauce,
- 10. Cover and cook another 3 minutes.
- 11. Season with salt and pepper.
- 12. To serve, divide chicken and sauce evenly between serving plates.
- 13. Sprinkle with parsley.
CHICKEN IN HONEYED TOMATOES
I got this recipe from our local newspaper several years ago. It was in the food section about Jewish recipes. My family loves this dish. We serve it over rice.
Provided by Chef PotPie
Categories Chicken Breast
Time 42m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In non-stick skillet with cooking spray, brown the chicken, set aside and keep warm.
- In same skillet, cook onion and garlic until soft.
- Stir in tomatoes, wine, honey, thyme and tarragon.
- Simmer for 10 minutes.
- Return chicken to the sauce, add olives and parsley and heat through until chicken is done, 10 minutes or so.
Nutrition Facts : Calories 338.2, Fat 7.1, SaturatedFat 1.2, Cholesterol 75.5, Sodium 399.9, Carbohydrate 38.2, Fiber 4.4, Sugar 30.3, Protein 27.8
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