Best Breaded Chicken With Tomatoes Recipes

BREADED CHICKEN WITH TOMATOES

Steps:

• Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• In shallow medium bowl or pie plate, mix bread crumbs, cheese, salt and pepper. Coat chicken with crumb mixture, pressing to coat well on both sides.
• In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Cook chicken in oil 6 to 10 minutes, turning once, until golden brown on outside and no longer pink in center. Remove chicken from skillet; cover to keep warm.
• To skillet, add remaining 1 tablespoon oil, 2 cups of the tomatoes, the onions and garlic; cook and stir 2 minutes. Stir in vinegar; cook 30 seconds longer. Remove from heat; stir in remaining 1 cup tomatoes and the oregano. Serve over chicken. Garnish with additional fresh oregano sprigs, if desired.

BREADED CHICKEN WITH TOMATOES

Steps:

• Place chicken in a plastic bag or between 2 thick pieces of plastic and flatten to 1/4-inch thick. Set aside.
• Prepare breading ingredients. Place flour and eggs in 2 separate shallow bowls. In a third shallow bowl, combine bread crumbs, Parmesan, oregano, salt and pepper.
• Dredge both sides of chicken in flour. Dip in beaten eggs. Then cover in bread crumb mixture and set aside. Repeat for remaining chicken.
• Heat olive oil in a large skillet over medium-high heat.
• Add chicken to hot skillet and cook on each side for about 3-5 minutes each, until golden brown and cooked through. Remove from heat, cover and set aside.
• In a medium saucepan, heat 1 tablespoon olive oil.
• Add garlic and cook for 2 minutes until fragrant.
• Add vinegar, tomatoes, basil, and sugar. Stir to combine. Cook for an additional 1-2 minutes until heated through.
• Serve chicken topped with a scoop of balsamic tomatoes on top.

TOMATO CHICKEN PARMESAN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
• In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
• Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

SUN-DRIED TOMATO BREADED CHICKEN WITH CREAM SAUCE

Steps:

• defrost chicken breasts and cut in half making four equal pieces. I used large chicken breasts for this.
• Next use meat tenderizer and pound to desired thickness.
• Mix breadcrumbs,Romano cheese, Mozzarella cheese, diced sun dried tomatoes, and enough oil or melted butter to moisten mixture. I used both oil and butter for this.
• Coat chicken in breadcrumb mixture and put in a 9X13inch baking dish.
• Heat in medium saucepan over medium heat until throughly combined and warmed through 1/2 cup of milk, cream of chicken soup, swiss cheese, red hot pepper flakes.
• Pour over chicken and bake in 350 degree oven for 40-45 minutes.

BREADED TOMATOES

Steps:

• Mix tomatoes, onion, greenpepper, salt, pepper, margarine, and sugar in saucepan.
• cook until greenpepper and onion are tender.
• Add bread.
• Cook awhile longer on low heat.
• You can add zucchini to this dish also.
• Good!