Best Breast Of Chicken Garlic Chickpeas And Sauce Verdure Recipes

BREAST OF CHICKEN, GARLIC, CHICKPEAS AND SAUCE VERDURE

Breast of Chicken, Garlic, Chickpeas and Sauce Verdure image

Make and share this Breast of Chicken, Garlic, Chickpeas and Sauce Verdure recipe from Food.com.

Provided by mutantstar

Categories One Dish Meal

Time 50m

Yield 1 serving(s)

Number Of Ingredients 15

Ingredients

3 ounces skinless chicken breasts
4 plum tomatoes, minced
1 teaspoon olive oil
1/4 cup chickpeas, drained
1/2 teaspoon parmesan cheese, grated
2 teaspoons garlic, minced
1 tablespoon onion, chopped
2 ounces red wine
1 tablespoon balsamic vinegar
1 teaspoon basil
1 tablespoon celery, chopped
1 tablespoon red pepper
2 ounces mushrooms, sliced
2 ounces tomato sauce
salt and pepper

Steps:

Saute the minced garlic in the olive oil until golden brown.
Pour off olive oil into a bowl and reserve for later use.
In the same pan, saute the seasoned breasts over medium heat on both sides until done.
Remove garlic and breasts from pan and reserve for later use.
Add half the olive oil back and slowly saute the plum tomatoes until tender by gently rolling, remove and put aside with chicken and garlic.
Now, in order, saute the onions, celery, chickpeas, pepper and mushrooms, add the wine and 1 tbsp of balsamic vinegar and reduce until almost dry.
Finish by adding tomato sauce, top with parmesan cheese and season to taste with salt and pepper.

ITALIAN CHICKEN AND CHICKPEAS

Italian Chicken and Chickpeas image

Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!

Provided by Kristin Turrell

Categories World Cuisine Recipes European Italian

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
4 skinless, boneless chicken breast halves
2 tablespoons dried rosemary
1 tablespoon olive oil
3 cloves garlic, minced
1 (15 ounce) can tomato sauce
1 teaspoon Italian seasoning
½ teaspoon cayenne pepper
1 ½ teaspoons white sugar
1 bay leaf
¼ teaspoon crushed red pepper flakes
1 (15 ounce) can garbanzo beans, drained and rinsed

Steps:

Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.

Nutrition Facts : Calories 330.2 calories, Carbohydrate 25.3 g, Cholesterol 58.5 mg, Fat 13.8 g, Fiber 5.6 g, Protein 27.2 g, SaturatedFat 2.3 g, Sodium 809 mg, Sugar 5.8 g