CHICKEN AND CHERRY TOMATOES RECIPES

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ROAST CHICKEN BREAST WITH POLENTA AND CHERRY TOMATOES ...



Roast Chicken Breast with Polenta and Cherry Tomatoes ... image

Provided by Katie Lee Biegel

Categories     main-dish

Total Time 40 minutes

Cook Time 10 minutes

Yield 2 servings

Number Of Ingredients 9

Nonstick cooking spray, for the baking dish
One 1-pound tube polenta, sliced 1/2-inch thick
Kosher salt and freshly ground black pepper 
5 tablespoons extra-virgin olive oil, plus more for serving 
2 boneless, skinless chicken breasts 
1 teaspoon Italian seasoning 
1/2 cup grated Parmesan, plus more for serving 
6 cloves garlic 
1 pint cherry tomatoes on the vine 

Steps:

  • Preheat the oven to 400 degrees F. Spray a baking dish with nonstick cooking spray.
  • Place about 5 slices of the polenta in an even layer on the bottom of the baking dish. Sprinkle with salt, pepper and 1 tablespoon olive oil. Place the chicken breasts on top of the polenta slices and sprinkle with salt and pepper. Top each with the Italian seasoning and Parmesan. Arrange the garlic cloves and tomatoes around the chicken. Sprinkle with salt and pepper and drizzle with the remaining 4 tablespoons olive oil.
  • Bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 30 minutes. Garnish with Parmesan and olive oil to taste. Serve warm.

SAUTEED CHICKEN WITH CHERRY TOMATOES RECIPE - FOOD.COM



Sauteed Chicken With Cherry Tomatoes Recipe - Food.com image

Adapted from Spices of Life by Nina Simonds.The wine and shallots make this delicious. It is quick to prepare and great for people watching their calories.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
1 1/2 lbs boneless skinless chicken breasts (or boneless, skinless thighs)
4 garlic cloves, peeled, smashed with flat side of a knife, and chopped coarsely
6 shallots, peeled and chopped coarsely
3/4 lb cherry tomatoes (1 pints) or 3/4 lb grape tomatoes, rinsed and drained (1 pints)
1 1/2 tablespoons dried oregano
3/4 cup dry white wine
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Heat 12 inch skillet, Dutch oven or casserole with lid. Pour in oil and heat until quite hot. Line pan with a batch of chicken breasts and fry over high heat until golden brown on one side, about 2 1/2 to 3 minutes. Turn over and brown other side. Remove with tongs and continue browning remaining pieces. Set chicken aside.
  • Reduce heat to medium, put garlic and shallots in pan, and saute until fragrant, about 15 seconds. Add oregano, white wine, salt and pepper and saute uncovered about 4 to 4 1/2 minutes, shaking pan from time to time.Add tomatoes and return chicken to pan, cover and cook about 10 to 15 minutes, or until chicken is done. Taste for seasoning and adjust if necessary.
  • Scoop chicken out onto a platter and serve with rice or over mashed potatoes.

Nutrition Facts : Calories 243, FatContent 9.9, SaturatedFatContent 1.6, CholesterolContent 72.6, SodiumContent 526.6, CarbohydrateContent 7.6, FiberContent 1.1, SugarContent 1.8, ProteinContent 25.3

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