Time 50m Yield 4 servings. Number Of Ingredients 12 Steps:
In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons butter until no longer pink. Remove and keep warm. In the same skillet, saute tomatoes and onion in remaining butter until onion is softened. Add garlic; cook 1 minute longer., Stir in broth. Bring to a boil; add orzo. Reduce heat. Cover and simmer for 10-12 minutes or until orzo is tender. Stir in the chicken, milk, basil, salt and pepper; heat through (do not boil). Sprinkle with cheese just before serving.
Yield Makes 2 servings; can be doubled Number Of Ingredients 8 Steps:
Heat olive oil in heavy medium skillet over medium-high heat. Sprinkle chicken breast halves with salt and pepper. Add chicken to skillet and cook until golden and cooked through, about 5 minutes per side. Transfer to plate. Add chopped shallot to same skillet; sauté 30 seconds. Stir in tomatoes, white wine, capers, and caper brine. Boil until tomatoes release juices, about 4 minutes. Stir in chopped basil. Season sauce with salt and pepper. Return chicken to skillet. Cook until warmed through, spooning sauce over chicken, about 1 minute. Transfer chicken with sauce to 2 plates.
Yield 2 servings Number Of Ingredients 11 Steps:
Preheat oven to 400°F (200°C). On a parchment-lined baking sheet, season both sides of the chicken with olive oil, salt, pepper, garlic powder, and oregano. Bake for 30 minutes, or until cooked through and juices run clear. While the chicken is in the oven, combine the balsamic vinegar and honey in a sauce pot and simmer, stirring occasionally. NOTE: It should take about 20 minutes for the mixture to reduce. Once the glaze has reached your desired thickness, remove it from the heat and set aside. Remove the chicken from the oven and top with slices of mozzarella and tomato. Broil for 8-10 minutes, or until the cheese is melty and the tomatoes are slightly charred. While the chicken is broiling, you can chiffonade (cut into thin strips) the basil. Drizzle the balsamic glaze over the chicken and top with basil. Enjoy!
Time 1h15m Yield 4 Number Of Ingredients 7 Steps:
Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes. Preheat oven to 500 degrees F (260 degrees C). Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast. Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.
Time 30m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Season the chicken breasts on both sides with salt and pepper. Dredge in the flour and shake off any excess. Combine the oil and 1 T. of the butter in a large saute pan over medium-high heat. When the oil is hot, place the chicken in the pan and cook, turning once, for 4 to 5 minutes on each side, until golden brown and cooked through. Remove from the pan and keep warm. Add the shallot and garlic to the hot pan; saute for 1 minute, then add the vinegar to deglaze the pan, using a wooden spoon to scrape up all the browned bits on the bottom. Add the chicken broth and tomatoes and cook for 1 to 2 minutes, until reduced by half. Remove the pan from the heat. Stirring constantly, add the basil, remaining 2 T. butter and salt and pepper to taste. Stir until the butter is incorporated into the sauce. Place a chicken breast on each plate and pour the sauce over. Serve at once.
Time 30m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Cook the chicken pieces for 5 minutes over moderate-high heat.Set aside. Fry the onion with bacon and add the garlic.Cook for 5 minutes till bacon is browned. Add tomatoes, dried basil and oregano and sugar. Cook for 5 minutes or until slightly reduced . Add the chicken to the pan,simmer for 10 minutes and add Kalamata olives with fresh basil. Season with salt and pepper.
More about “chicken with tomato and basil sauce recipes”
Time 1h10m Yield 4 servings Number Of Ingredients 14 Steps:
Wipe the chicken pieces dry with paper towels, sprinkle with salt and pepper and brown the pieces a few at a time in the safflower oil in a large skillet. Set the pieces aside and pour off the fat from the skillet. Heat the olive oil in the skillet and gently soften the onion with the garlic and carrots over medium heat. Stir in the tomato paste, tomatoes, vinegar, wine and thyme leaves. Add the chicken pieces, cover and simmer over medium heat for 30 to 40 minutes, or until they are cooked. Stir occasionally, turning the pieces over in the sauce. Remove the chicken to a serving dish and keep it warm in a low oven. Bring the sauce to a boil, and cook for about 10 minutes to reduce by about one-third. Stir in the creme fraiche and bring to a boil. Cook for five minutes. Correct seasoning and pour the sauce over the chicken pieces. Sprinkle with basil and serve at once.
