Tomato Garlic Chicken Recipes

Steps:

• In a large bowl, combine garlic and salt; let stand for 15-20 minutes. Add potatoes and 2 tablespoons oil. , In a greased 13-in. x 9-in. baking dish, layer the potato mixture, onion, chicken and tomatoes. Sprinkle with basil. Drizzle with remaining oil. , Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until chicken juices run clear and potatoes are tender.

Steps:

• In a large bowl, combine the garlic and salt and let set for 15 to 20 minutes.
• Add the potatoes and 2 tablespoons of oil.
• In a greased 13 x 9 x 2-inch baking dish, layer the potato mixture, onion, chicken, and tomatoes.
• Sprinkle with the basil.
• Drizzle with the remaining oil; cover and bake at 350F for 1 hour.
• Uncover and bake 15 to 20 minutes more or until chicken juices are clear and potatoes are tender.

Steps:

• Heat oven to 425ºF.
• Spread onions onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chicken.
• Combine tomatoes, dressing and garlic powder; pour over chicken. Sprinkle with cheese.
• Bake 30 min. or until chicken is done (165ºF).

Steps:

• Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.

Steps:

• Add 1tbsp of the oil to a large saucepan and gently fry the chicken on a medium/high heat until browned, then add the onion, courgette and the pepper. Then add the garlic and continue frying for about 1 minute.
• Pour in the can of chopped tomatoes and reduce the heat. Throw in the sweetcorn and add in the remaining olive oil, balsamic vinegar, sugar and basil. Let the mixture bubble away until hot and ready to serve. Season with salt and pepper.
• Can be served with pasta, rice or as a tortilla wrap filling.

Steps:

• Season chicken with salt and pepper to taste.
• Brown chicken with olive oil until cooked through.
• Remove chicken and set aside for later.
• In same pan, add garlic and wine. Simmer for 3 minutes.
• Add onions and green peppers. Cook covered until onions and peppers are tender.
• Add tomatoes, tomato sauce, and chicken. Stir.
• Simmer covered until all flavors combine.
• Enjoy!

Steps:

• Combine the chicken, tomatoes, garlic, ginger, chili powder, turmeric, and salt in a large, heavy pot over high heat; cook and stir until the chicken begins to brown; reduce heat to medium-low and allow mixture to simmer until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. Sprinkle with coconut oil to serve.