Best Rosemary Tomato Chicken With Rice Recipes

ROSEMARY TOMATO CHICKEN WITH RICE

Rosemary Tomato Chicken With Rice image

I got this recipe from a Sicilian girl I used to work with. She brought in left-overs one day for lunch and the aroma was making my mouth water. It's a really good fall or winter meal, very rich and savory. Plus, it's completely delicious.

Provided by Chef Acosta

Categories One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

4 skinless chicken breasts
2 teaspoons rosemary
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 (28 ounce) can stewed tomatoes (I use Dei Fratelli brand)
2 tablespoons extra virgin olive oil
2 cups basmati rice (I use Lundberg white organic)

Steps:

Preheat the oven to 375 degrees.
Wash and tenderize the chicken and set aside.
Place the olive oil, and half the rosemary, salt and pepper in a bowl or deep plate. Note: depending on the freshness of your rosemary, you may want to modify the amount to more or less. Fresh rosemary can come out very strong in this recipe, so use discretion.
Dip each chicken breast into the olive oil mixture and place in a baking pan. Give it an extra couple sprinkles of the salt, pepper and rosemary.
Add the stewed tomatoes into the baking pan. Pour the remains of the olive oil mixture, plus any leftover rosemary, salt and pepper on top.
Cover the pan with aluminum foil and bake for 20 minutes.
At 20 minutes, remove the cover and flip the chicken breasts. Bake uncovered another 20 minutes, for a total of 40 minutes.
Serve over the rice and enjoy!

Nutrition Facts : Calories 719, Fat 12.8, SaturatedFat 2.3, Cholesterol 136.9, Sodium 1069.7, Carbohydrate 85.1, Fiber 5.6, Sugar 10.2, Protein 63.9

20-MINUTE BASIL, CHICKEN & TOMATO RICE

20-Minute Basil, Chicken & Tomato Rice image

Fresh basil, garlic, and Parmesan cheese give this delectable dish a slight Italian accent. With chicken for protein and our flavor-infused rice for even more deliciousness, get ready for awarm and filling meal your family will love.

Provided by Uncle Ben's

Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®

Time 31m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
1 pound chicken tenders, cut into strips
1 cup chopped onions
1 cup sliced red pepper (1/4-inch x 1 1/2 inch)
1 teaspoon minced fresh garlic
2 cups water
1 (14.5 ounce) can diced tomatoes
1 cup UNCLE BEN'S® Flavor Infusions Chicken & Herb Rice
½ cup chiffonade fresh basil leaves
¼ cup shredded Parmesan cheese

Steps:

Heat olive oil in large skillet over medium-high heat.
Add chicken strips and cook until they are just done (4 to 6 minutes).
Add onion, red pepper slices, and fresh garlic.
Continue cooking, stirring occasionally, until vegetables barely tender (4 to 5 minutes).
Add water, tomatoes, and rice.
Cover pan and continue cooking until mixture just comes to a boil.
Reduce heat to medium low and continue cooking until rice is tender or liquid is absorbed (about 10 minutes).
Remove cover; stir in basil leaves and Parmesan cheese. Refrigerate leftovers.

Nutrition Facts : Calories 404.1 calories, Carbohydrate 43.1 g, Cholesterol 69 mg, Fat 11.5 g, Fiber 2.2 g, Protein 31.2 g, SaturatedFat 2.6 g, Sodium 768.5 mg, Sugar 5.2 g

CHICKEN WITH TOMATO ROSEMARY SAUCE

Chicken With Tomato Rosemary Sauce image

Oh my, this was made as a family dinner, but it is company worthy! Out of desperation, I pulled the recipe off the back of the College Inn chicken broth can and all I can say is "OH MY"!

Provided by Chicagoland Chef du

Categories Chicken Breast

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

1 -2 skinless chicken breast half
1 tablespoon extra virgin olive oil
1 tablespoon butter
1/2 cup dry white wine, chardonnay
14 1/2 ounces chicken broth, can or 14 1/2 ounces stock
1/2 cup canned tomato, diced (to taste)
1/2 teaspoon sugar
1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
1/2 cup heavy cream or 1/2 cup half-and-half cream
1 green onion, sliced with tender green part

Steps:

Preheat oven to 350°F.
Melt butter and heat w/ EVOO in a skillet.
Sauté chicken breast halves on both sides until browned, set aside in a baking dish, cover with foil and place in oven to continue cooking until chicken is no longer pink.
In the mean time, add white wine to skillet and reduce by half.
Add broth, tomatoes, rosemary. Bring to a boil then simmer and reduce the liquid by half. May take 10 minutes or longer.
Add cream/ half & half and reduce liquid to desired thickness. This may take an additional 10 minutes or longer. Add onions and wilt, and serve.
Serve over chicken breasts w/ buttered noodles or rice.

Nutrition Facts : Calories 481.5, Fat 36.6, SaturatedFat 18.9, Cholesterol 131, Sodium 874.7, Carbohydrate 8, Fiber 0.8, Sugar 4, Protein 20

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