Baked chicken with Roma tomato sauce
Baked chicken w/roasted tomato sauce & zucchini
6 chicken breasts
3 large zucchini
6-8 Roma tomatoes
1 tbsp balsamic vinegar
1 tsp hot sauce
Garlic powder
Salt & pepper
Olive oil flavored cooking spray
Rinse and trim chicken breasts.
Place on cookie sheet and spray lightly with cooking spray
Sprinkle with salt, pepper & garlic powder to taste
Bake chicken for 30 min at 325 degrees or until juice runs clear
(May take longer depending on the size of the chicken breasts)
Cut the ends off the zucchini and slice lengthwise
Sprinkle with salt & pepper
Bake for 45 minutes at 325 degrees
For sauce:
Slice tomatoes lengthwise and place on cookie sheet
Spray with cooking spray and sprinkle with salt, pepper and garlic powder
Bake for 45 minutes at 325 degrees
Place tomatoes, balsamic vinegar and hot sauce in blender and combine until smooth.
Spoon over chicken and enjoy
Garlic Basil Chicken Breasts with Spaghetti
Get full recipe here
One of the best pasta and chicken recipe you will find.
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Creamy Chicken Linguine, Pasta
My amazing recipe of Creamy Chicken Linguine is quick but so absolutely tasty!!
It’s comfort food ????????
Ingredients
1 1b Chicken Breast ( cut into small pieces)
1 tsp Salt
1 tbsp Cajun Seasoning
250 Grams Linguine Pasta
1 cup heavy cream (or evaporated milk)
1/2 cup grated cheddar or Parmesan
1/2 Medium Red & Green Bell Peppers
2 Gloves Garlic (chopped)
1-2 tbsp Chopped Onion
Fresh Parsley
1 tbsp butter
Drizzle of cooking oil
**Taste & Adjust**
**Use Recipe as a guide**
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Italian Garlic Chicken Tomato & Basil Recipe Video - Chicken Stew
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Super easy chicken with tomatoes in an Italian style. Lots of garlic and basil on the go here. As part of the HOW TO COOK GREAT NETWORK -
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Food from the Med include Italian, Spanish, Greek and from Portugal. It also include many of the smaller island countries such as Malta. This huge region of cooking is diverse and even covers many Arabic influences due to historical events. So it is not just pasta, pizza,tortilla or hummus. As rich as the day is long let us see how many wonderful dishes we can serve up for you.
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30 MINUTE ONE PAN CHICKEN BREAST WITH TOMATOES AND MUSHROOMS RECIPE
Hello everyone! Welcome back to our YouTube channel. In this video, I am going to show you how to make an easy 30 minutes one-pan chicken with tomatoes and mushrooms recipe.
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HERE ARE THE INGREDIENTS LISTED BELOW:
????️2 split chicken breasts with ribs
????️14.5 oz bone-in stewed tomatoes
????️½ tsp oregano
????️½ tsp thyme
????️1 Tbsp tomato paste
????️1 small onion chopped
????️2 cups chicken broth
????️Salt and pepper TT
????️1 tsp garlic powder
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Caprese Stuffed Chicken Breasts | For a Family or for One
Summer might be winding down, at least according to the school year, but my herb garden is in full-swing! My basil plant is almost 3 feet high and has so much basil on it, I could season an Italian army’s pasta sauce in one go. I’ve been using it throughout the summer, but it’s high time I use it here. And what better way than in a caprese stuffed chicken breast. Serving a family, or just one, you can find out how to do it here.
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Caprese Stuffed Chicken Breasts for a Family
4-5 skinless, boneless chicken breasts
4 roma tomatoes, sliced
8½ oz, 241g, jar sun-dried tomatoes, drained, oil reserved
8-10 slices fresh mozzarella
15-20 fresh basil leaves
1 bunch fresh oregano, or
1 t. each dried oregano and basil salt and pepper, for seasoning
¾ cup balsamic vinegar
¼ cup brown sugar
4-5 cloves garlic, minced
Single Serving
1 skinless, boneless chicken breast, 8 ozs, 240g
1 roma tomato, sliced
1 tbsp. sun-dried tomatoes with reserved oil
2-3 slices fresh mozzarella
3-4 fresh basil leaves
1 small bunch fresh oregano, or
1 t. each dried oregano and basil salt and pepper, for seasoning
¼ cup, 60ml, balsamic vinegar
1 tablespoon, 15g, brown sugar
1 clove garlic, minced
Using a sharp knife, carefully slice a pocket in the chicken breast, slicing along the breast where it used to connect to the breast bone. Be sure to leave the back and sides intact so the filling stays in. Using either dried basil and oregano, or fresh chopped and chiffonaded, season the breasts, inside and out, with salt, pepper and the herbs. Add a bit of the reserved sun-dried tomato oil to the spices, rubbing all over.
Stuff each breast, what used to be skin side down, with roma tomato slices, fresh mozzarella slices, sun-dried tomato pieces and a few whole fresh basil leaves. Seal the edge with toothpicks. Mix the vinegar, brown sugar and garlic until the sugar is dissolved then set aside.
Preheat an oven or toaster oven to 350°F, 180°C, gas mark 4 with the convection fan on if you have it. Heat an oven-safe, stovetop cooking pan over medium high heat. Add in the reserved sun-dried tomato oil to the pan, supplementing with canola oil if necessary. Place the breasts, skin-side down in the pan. Fry for 5-6 minutes or until the breasts begin to take on some color. Turn the breasts and fry for 5 or so minutes on the second side adding fresh basil if you did not use it to season the breasts. Pour the vinegar sauce over the breasts and allow to simmer for a few minutes.
Place the frying pan in the oven and roast the breasts for an additional 15-20 minutes, or until they are cooked through. Remove the pan from the oven. If the sauce has not thickened up, remove the breasts and any cheese from the pan to a platter and set aside. Place the skillet over high heat and simmer the sauce until it thickens, 3-4 minutes. Pour sauce over breasts and serve immediately.
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