Best Chicken With Stewed Tomatoes Recipes

TENDER TOMATO CHICKEN BREASTS

Tender Tomato Chicken Breasts image

This is a light, juicy, flavorful dish. Being a mom of a 7 month old, I've learned to take a lot of shortcuts and still be able to cook quality food. This is quick, easy, and tasty. If you absolutely must use fresh veggies, that's ok, but frozen veggies, in my opinion, work a little bit better. Serve with rice, if desired. To kick it up a bit, add chopped green peppers in with the tomatoes.

Provided by Erin

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 3

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
3 skinless, boneless chicken breast halves
1 tablespoon ground black pepper, or to taste
3 tablespoons onion powder, or to taste
1 (28 ounce) can chopped stewed tomatoes, 1/2 the liquid reserved
1 (14 ounce) can chicken broth
1 (10 ounce) package frozen mixed vegetables
¼ cup water

Steps:

Heat the oil in a skillet over medium heat. Season chicken breasts on both sides with pepper and onion powder, and arrange in the skillet. Cook 2 minutes on each side, just until browned. Pour tomatoes and reserved liquid over the chicken. Pour in broth. Cover skillet, and continue cooking 15 minutes on each side, until chicken juices run clear.
While the chicken is cooking, place the frozen mixed vegetables and water in a pot. Scoop about 3/4 cup liquid from the skillet, and mix into the pot. Bring to a boil, and cook 5 minutes, or until vegetables are tender; drain. Arrange chicken breasts over the vegetables, and drizzle with liquid from the skillet to serve.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 36.2 g, Cholesterol 64.1 mg, Fat 8.3 g, Fiber 7.3 g, Protein 30 g, SaturatedFat 1.5 g, Sodium 1301.9 mg, Sugar 12.2 g

CHICKEN STEW WITH TOMATOES AND ESCAROLE

Chicken Stew with Tomatoes and Escarole image

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

Ingredients

8 bone-in skinless chicken thighs (about 3 pounds)
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 onion, chopped
4 cloves garlic, minced
Pinch red pepper flakes
1 tablespoon tomato paste
1/2 cup dry red wine
1 (15-ounce) can cannellini or Great Northern beans, rinsed and drained
1 (14-ounce) can chopped tomatoes
2 cups low-sodium chicken broth
1 teaspoon Italian herb mix
1 head escarole (about 1 pound), coarsely chopped
1/3 cup grated pecorino (about 1-ounce)

Steps:

Preheat oven to 425 degrees F.
Season the chicken with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium heat. Lay the chicken skinned-side down in the skillet, and brown, in batches if needed, over medium-high heat, about 4 minutes per side. Transfer the chicken to a platter.
Reduce the heat to medium, add the onion, garlic, and red pepper flakes and cook until slightly soft, about 7 minutes. Stir in the tomato paste and cook until brick red, about 1 minute. Add the wine and use a wooden spoon to scrape up any brown bits that cling to the pan. Add the beans, tomatoes, chicken broth, and Italian herbs and bring to a boil. Return the chicken along with any collected juices to the pan.
Transfer to the oven and bake, uncovered, until the chicken is cooked through, tender and lightly browned, about 25 minutes. Transfer the chicken to a platter. Return the pan to the stovetop over medium heat, stir in the escarole and cook until the greens wilt, about 4 minutes. Stir in the cheese, and season with salt and pepper, to taste. Divide the chicken among 4 plates. Spoon the sauce over the chicken and serve.

Nutrition Facts : Calories 570 calorie, Fat 21 grams, SaturatedFat 5 grams, Carbohydrate 43 grams, Fiber 9 grams, Protein 51 grams