Best Roasted Chicken Breasts With Jalapeno And Tomatoes Recipes

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CHICKEN WITH JALAPENO SAUCE



Chicken with Jalapeno Sauce image

Jalapeno Chicken is an easy 30 minute chicken recipe with a creamy cheese sauce! Make chicken with jalapeno sauce and cream cheese for a low carb meal or serve it with rice or pasta for an easy weeknight meal.

Provided by Dorothy Kern

Categories     Main Course

Time 30m

Number Of Ingredients 13

4 boneless skinless chicken breasts (about 4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
2 medium onions (chopped)
1/2 cup reduced-sodium chicken broth
2 jalapeno peppers (seeded and minced)
2 teaspoons ground cumin
2 cloves garlic (minced)
3 ounces cream cheese
1/4 cup reduced fat sour cream
3 plum tomatoes (seeded and chopped)
Hot cooked rice (for serving)

Steps:

  • If your chicken breasts are large, butterfly them to cut them in half and/or pound them thinner.
  • Sprinkle chicken with salt and pepper.
  • Heat oil in a large skillet. Brown chicken on both sides.
  • Add the onions, broth, jalapenos, cumin and garlic. Bring to a boil. Reduce heat, cover and simmer until chicken is cooked through (thermometer reads 165°F), about 5-7 minutes. Remove chicken and keep warm.
  • Stir cream cheese and sour cream into jalapeno mixture. Stir in tomatoes and heat through. Do not boil or the sauce will break. Add the chicken back to the pan to rewarm as needed.
  • Serve over rice or with pasta as a complete meal.

Nutrition Facts : ServingSize 1 serving, Calories 292 kcal, Carbohydrate 10 g, Protein 27 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 101 mg, Sodium 623 mg, Fiber 2 g, Sugar 5 g

ROASTED BALSAMIC CHICKEN WITH BABY TOMATOES



Roasted Balsamic Chicken with Baby Tomatoes image

I love this recipe. It's great paired with salad and/or brown basmati rice. So Paleo. So delicious!

Provided by KissRiss

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h50m

Yield 4

Number Of Ingredients 8

½ cup balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard, or more to taste
1 clove garlic, or more to taste, minced
salt and freshly ground pepper to taste
4 large skinless, boneless chicken breast halves
1 pint cherry tomatoes, halved
1 lemon, zested and juiced

Steps:

  • Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Place the chicken breasts in the vinegar mixture.
  • Marinate chicken in the refrigerator for at least 4 hours.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Sprinkle lemon zest and drizzle lemon juice over the chicken.

Nutrition Facts : Calories 322.7 calories, Carbohydrate 9.8 g, Cholesterol 129.2 mg, Fat 9.1 g, Fiber 0.9 g, Protein 48 g, SaturatedFat 2 g, Sodium 259.6 mg, Sugar 4.6 g

CHICKEN WITH CREAMY JALAPENO SAUCE



Chicken with Creamy Jalapeno Sauce image

My sister Amy came up with this recipe that makes standard chicken breasts a lot more exciting. My husband and I just love the wonderful sauce. -Molly Cappone, Lewis Center, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings (2 cups sauce).

Number Of Ingredients 11

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1 tablespoon canola oil
2 medium onions, chopped
1/2 cup reduced-sodium chicken broth
2 jalapeno peppers, seeded and minced
2 teaspoons ground cumin
3 ounces reduced-fat cream cheese, cubed
1/4 cup reduced-fat sour cream
3 plum tomatoes, seeded and chopped
2 cups hot cooked rice

Steps:

  • Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.

Nutrition Facts : Calories 376 calories, Fat 13g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 389mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

ROASTED CHICKEN BREAST WITH CHEDDAR-JALAPENO QUESADILLA AND SPICY BLACK BEAN SAUCE



Roasted Chicken Breast with Cheddar-Jalapeno Quesadilla and Spicy Black Bean Sauce image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 12

4 skinless chicken breasts
Olive oil, for sauteing
4 (8-inch) flour tortillas
8 ounces grated cheddar cheese
4 tablespoons sliced pickled jalapenos
1 can cooked black beans
3 tablespoons pickled jalapenos
2 plum tomatoes canned
2 teaspoons ground cumin
Salt and pepper
Water, to cover
1 tablespoon chopped garlic

Steps:

  • Saute chicken in olive oil over medium high heat for 3 to 5 minutes on each side. Lay tortillas flat on a clean dry surface. Add 2 ounces of cheddar and 1 tablespoon of jalapeno to each tortilla. Fold to form and 1/2 moon and heat griddle until crisp in a non stick pan.
  • In a sauce pot add the black beans, pickled jalapenos, tomatoes, cumin, salt and pepper, water and garlic. Bring to a boil and allow to simmer for 3 to 5 minutes. Pour into a blender and process until smooth. Serve hot.
  • To serve cut the tortilla in half and place in the center of the serving plates. Add a spoonful of black beans and the sliced chicken breast on top.

ROASTED CHICKEN LEGS WITH JALAPEñO AND TOMATO



Roasted Chicken Legs with Jalapeño and Tomato image

Categories     Chicken     Tomato     Roast     Quick & Easy     Low/No Sugar     Jalapeño     Gourmet

Yield Serves 2

Number Of Ingredients 8

1 tablespoon olive oil
2 teaspoons fresh lime juice
2 whole chicken legs (about 1 pound total)
2 small plum tomatoes, cut into 1/2-inch slices
2 jalapeño chilies, seeded, if desired, and cut into 1/4-inch slices (wear rubber gloves)
1 small onion, cut into 1/4-inch slices
1 garlic clove, sliced thin
1/2 cup low-salt chicken broth

Steps:

  • Preheat oven to 450°F.
  • In a bowl stir together oil and lime juice. Add chicken legs and toss to coat. Arrange chicken legs, skin sides up, in a roasting pan and season with salt and pepper.
  • To oil mixture remaining in bowl add tomatoes, chilies, onion, garlic, and salt to taste and toss well. Spread vegetable mixture around chicken legs in one layer and roast in upper third of oven 30 minutes, or until chicken is cooked through.
  • Transfer chicken to a platter and keep warm, covered with foil. To vegetables in pan add broth and boil over moderately high heat, scraping up browned bits, until sauce thickens slightly, 2 to 3 minutes. Serve chicken with sauce and vegetables.

POACHED CHICKEN BREASTS WITH TOMATILLOS AND JALAPEñOS



Poached Chicken Breasts With Tomatillos and Jalapeños image

Boneless, skinless chicken breasts can be easy to overcook, going from tender to rubbery in a matter of seconds. Not so here, where the breasts are cooked in chicken stock in a very low oven, which keeps them moist and juicy. Tomatillos, jalapeños and garlic, which are roasted at the same time, turn golden and soft before being chopped into a vibrant, cilantro-laced salsa. Make this on days when you don't mind having the oven on low for a couple of hours. It may take a while to cook, but most of that time is entirely hands-off.

Provided by Melissa Clark

Categories     dinner, weekday, poultry, main course

Time 2h

Yield 4 servings

Number Of Ingredients 13

1 quart chicken stock, plus more as needed (or use salted water)
1 1/4 pounds boneless, skinless chicken breasts (3 medium breasts)
1 1/2 pounds tomatillos, cut into 1/2-inch chunks
2 to 3 jalapeños, thinly sliced
6 tablespoons extra-virgin olive oil, plus more as needed
3/4 teaspoon kosher salt, plus more as needed
1 teaspoon cumin seeds
4 garlic cloves, thinly sliced
3/4 cup cilantro leaves, roughly chopped
3 scallions, thinly sliced
Finely grated zest of 1/2 lime
1 avocado, sliced
Fresh lime juice, to taste

Steps:

  • Place racks in the top and bottom third of the oven and heat to 275 degrees. In the microwave or in a small pot on the stove, heat chicken stock until it comes to a simmer.
  • Place chicken in a small baking dish and cover with hot chicken stock.
  • On a rimmed baking sheet, toss together tomatillos, jalapeños, 2 tablespoons oil, 3/4 teaspoon salt, and cumin seeds. Spread into a single layer on the sheet, then nudge the tomatillos aside to make room in 1 corner for a small ramekin. Fill ramekin with garlic and remaining 4 tablespoons oil or more as needed to cover the garlic.
  • Place chicken on top oven rack until chicken is cooked through (a thermometer inserted in the center should read 155 degrees), 55 minutes to 1 hour and 10 minutes. At the same time, bake tomatillos on bottom rack, tossing occasionally, until they are tender, and garlic is light golden, 1 to 1 1/2 hours. If chicken is ready before the tomatillos, remove it from the oven and leave it in the pan covered in stock to keep it warm until everything is done.
  • Use a slotted spoon to remove garlic from oil and coarsely chop. Remove chicken from stock (save stock for another use; it can be frozen for up to 3 months), and slice the meat.
  • To assemble, toss together tomatillos, chopped garlic, cilantro, scallions, lime zest and salt to taste. Drizzle fresh lime juice and garlic oil all over the chicken and avocado if you like, and season with salt. Serve with the tomatillo salsa.

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 27 grams, Carbohydrate 26 grams, Fat 36 grams, Fiber 8 grams, Protein 39 grams, SaturatedFat 6 grams, Sodium 765 milligrams, Sugar 12 grams, TransFat 0 grams

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