CHICKEN IN TOMATO SAUCE RECIPE RECIPES

Name: Chicken with Garlic-Tomato Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings.
Cuisine: Europe, Italian
Ingredients: 4 boneless skinless chicken breast halves (4 ounces each); 1/4 teaspoon pepper; 2 teaspoons olive oil, divided; 2 plum tomatoes, seeded and chopped; 2 garlic cloves, minced; 2 medium carrots, halved and thinly sliced; 1 cup Italian tomato sauce; 3/4 cup reduced-sodium chicken broth; 1/4 cup tomato paste; 1 teaspoon dried rosemary, crushed; Hot cooked pasta

CHICKEN WITH GARLIC-TOMATO SAUCE RECIPE: HOW TO MAKE IT

Chicken with Garlic-Tomato Sauce Recipe: How to Make It image

My husband and I made up this recipe as we went along, and we love the way it turned out. It reminds us me something found at Italian restaurants. -Angela Schellenberg of Steinbach, Manitoba

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings.

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon pepper
2 teaspoons olive oil, divided
2 plum tomatoes, seeded and chopped
2 garlic cloves, minced
2 medium carrots, halved and thinly sliced
1 cup Italian tomato sauce
3/4 cup reduced-sodium chicken broth
1/4 cup tomato paste
1 teaspoon dried rosemary, crushed
Hot cooked pasta

Steps:

Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer until a thermometer reaches 165° and carrots are crisp-tender, 10-12 minutes. Serve with pasta.

Nutrition Facts : Calories 197 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 510mg sodium, CarbohydrateContent 10g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat

CHICKEN THIGHS IN TOMATO SAUCE RECIPE - FOOD.COM

Chicken Thighs in Tomato Sauce Recipe - Food.com image

If I am not in a rush I season the chicken first with salt and pepper then brown in oil, and transfer to the baking dish, the oven-baking time will be less, and I think that the chicken definately tastes better if it is browned first. I have made this using other brands of prepared mustard but for some reason French's brand is the best! To save time you can prepare the sauce the evening or day before and chill. You can use any chicken pieces that you desired, I usually use a whole cut-up chicken in place of the 10 thighs, although I have 10 thighs listed you can sneak a couple more thighs in the dish! If you don't brown the chicken first, this makes a quick weeknight meal. I have made this many times, it is easy and delicious! Adjust all sauce ingredients to suit taste.

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

12 chicken thighs (can use less or even a couple more)
3 tablespoons butter
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 tablespoon fresh minced garlic (or to taste)
1 teaspoon dried thyme
1 teaspoon dried chili pepper flakes (or to taste)
1 (28 ounce) can crushed tomatoes
2/3 cup brown sugar, lighty packed (if you prefer a sweeter sauce then add in another 1/4 cup packed, I most always do!)
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
salt and pepper
1/3 cup prepared mustard (use French's mustard)

Steps:

Set oven to 350 degrees.
Grease a large roasting pan.
Place the chicken thighs (skin-side up) in the prepared baking dish.
In a saucepan melt butter and then saute the onions, garlic, thyme and dried chili flakes for about 4-5 minutes.
Add in the crushed tomatoes, brown sugar, cider vinegar and Worcestershire sauce (do not add in the mustard until the end of cooking!) mix to combine, season with salt, black pepper; bring to a boil, and simmer for 10-15 minutes.
Remove from heat and add in the mustard; mix to combine.
Pour the sauce over the chicken in the baking dish, the turn over the chicken once to coat in sauce making certain to leave the skin side up.
Bake uncovered, basting with sauce every 30 minutes (total cooking time should take about 1 hour and 10 minutes, if you have browned the chicken first then baking time will be less).

Nutrition Facts : Calories 926.6, FatContent 56.1, SaturatedFatContent 18.4, CholesterolContent 259.8, SodiumContent 992.3, CarbohydrateContent 54.5, FiberContent 4, SugarContent 45, ProteinContent 51.6

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