Best 7 Chicken With Fire Roasted Tomatoes Recipes

CHICKEN WITH FIRE-ROASTED TOMATOES

Steps:

• Mix seasoning ingredients; sprinkle over both sides of chicken breasts. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until a thermometer inserted in chicken reads 165°. , Meanwhile, in a 2-qt. microwave-safe dish, combine green beans and water; microwave, covered, on high for 3-4 minutes or just until tender. Drain., Remove chicken from skillet; keep warm. Stir butter and beans into tomato mixture. Serve with chicken and, if desired, pasta.

SKILLET CHICKEN THIGHS WITH FIRE-ROASTED TOMATOES AND SMASHED WHITE BEANS

Steps:

• Heat oven to 400°F. In 10-inch ovenproof skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1 teaspoon of the Italian herb seasoning and 1/4 teaspoon of the salt.
• Place chicken skin side down in skillet. Cook without moving 4 to 5 minutes, until skin is golden brown and chicken releases easily from surface. Turn chicken over, and cook 2 to 4 minutes or until lightly browned. Turn off heat; remove chicken from skillet to plate, and drain fat from skillet.
• In small bowl, add beans, and lightly mash with potato masher or fork. Add remaining 2 tablespoons butter, the tomatoes, mashed beans, sage, remaining 1/4 teaspoon Italian herb seasoning and 1/4 teaspoon salt to skillet, mixing to combine. Place chicken thighs, skin side up, on top of tomato and bean mixture, and transfer to oven.
• Roast 18 to 22 minutes or until bubbly and juice of chicken is clear when thickest part is cut to bone (at least 165°F). Top with additional chopped sage, if desired.

FIRE-ROASTED TOMATO CHICKEN WITH COTIJA BUTTERNUT SQUASH AND ROASTED POBLANO

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Turn oven on to 425 degrees. Let preheat, at least 10 minutes Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using mahi-mahi, pat dry, halve, and season both sides with seasoning blend. Follow same instructions as chicken in Step 3, cooking until fish reaches minimum internal temperature, 3-4 minutes per side. Skip roasting step. If using salmon, pat dry and season flesh side with seasoning blend. Follow same instructions as chicken in Step 3, searing, skin-side up, until browned, 2-3 minutes, then roasting, seared side up, until fish reaches minimum internal temperature, 7-10 minutes. If using NY strip steak, follow same instructions as chicken in Steps 2 and 3, searing until browned, 2-3 minutes on one side, then roasting, seared side up, until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. 1 Start the Vegetables Halve any large butternut squash pieces to roughly match smaller pieces.Place butternut squash on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into squash.Spread into a single layer. Roast in hot oven until beginning to get tender, 16-18 minutes.While squash roasts, prepare ingredients. 2 Prepare the Ingredients Mince cilantro (no need to stem).Peel and mince shallot.Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Pat chicken dry, and season both sides with seasoning blend. 3 Finish Vegetables and Cook Chicken Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 2-3 minutes on one side.Carefully, remove baking sheet from oven and flip squash. Add poblano and push to one side. Baking sheet will be hot! Use a utensil. Add chicken to empty space, seared side up. Reserve pan; no need to wipe clean.Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While vegetables and chicken roast, make sauce. 4 Make the Sauce Return pan used to sear chicken to medium heat and add 2 tsp. olive oil.Add shallot to hot pan and stir occasionally until tender, 2-3 minutes.Add tomatoes, demi-glace, and 1 tsp. water. Stir occasionally until liquid is reduced by half, 1-2 minutes.Remove from burner. Stir in cilantro until combined. 5 Finish the Dish Plate dish as pictured on front of card, topping chicken with sauce and vegetables with cheese. Bon appétit!

CHICKEN WITH FIRE ROASTED TOMATOES

Steps:

• Heat olive oil in large heavy skillet and swirl to coat. Add chicken breasts and brown on each side. Remove chicken from pan and add garlic, chilis and onion. Saute until soft. Add vinegar, cumin, salt, tomatoes, tomato sauce and broth and bring to boil. Add beans and rice, stir to mix. Add chicken back to pan and simmer until chicken, beans and rice are tender, about 20 minutes. Add cilantro to pan and serve with flour tortillas.

CHICKEN DINNER WITH FIRE-ROASTED TOMATOES

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken to skillet; cook 10 min. or until browned on both sides, turning occasionally.
• Combine tomatoes and tomato paste; pour over chicken. Add peppers; cover. Simmer on medium-low heat 20 min. or until chicken is done (165°F), stirring occasionally.
• Remove from heat. Stir in Parmesan and basil. Top with mozzarella; let stand, covered, until melted.

CHICKEN BREASTS WITH GOAT CHEESE AND FIRE-ROASTED TOMATOES

Steps:

• Preheat the oven to 350°F.
• Season the chicken with salt and pepper.
• Place a medium ovenproof nonstick skillet over high heat. When it's hot, lightly mist the skillet with spray and immediately add the chicken side by side to the pan so it does not touch. Cook the chicken just until it is golden brown on the outsides, 1 to 2 minutes per side.
• Remove the pan from the heat and top each piece of chicken evenly with about 2 tablespoons of the tomatoes, followed by about 1/2 ounce of the cheese. Transfer the skillet to the oven and bake the chicken until it is no longer pink inside and the cheese is melted, 5 to 9 minutes. Top evenly with the basil, if desired. Serve immediately.
• nutrition information
• Each (1 topped breast) serving has:
• Calories: 171
• Protein: 29g
• Carbohydrates: 2g
• Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 72mg
• Trace Fiber
• Sodium: 198mg

CHICKEN WITH SPAGHETTI SQUASH AND FIRE-ROASTED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a nonstick baking pan.
• Bake spaghetti squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool in the pan for 5 minutes. Transfer to a cooling rack; cool until easily handled.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion softens, 3 to 5 minutes. Stir in chicken breasts, tomatoes with juice, Italian seasoning, and paprika; cook until chicken is no longer pink in the center, 15 to 20 minutes. Remove from heat; spoon out excess liquid.
• Scrape squash flesh into spaghetti strands using a fork. Stir squash strands into the skillet. Fold in remaining 1 tablespoon olive oil with a spatula. Season with salt and pepper. Serve in a pasta bowl garnished with Parmesan cheese and oregano.