Best Herbed Chicken And Tomatoes Recipes

BALSAMIC GRILLED CHICKEN FINGER SANDWICHES WITH SUNDRIED TOMATOES AND HERBED GOAT CHEESE SPREAD

Steps:

• Combine the chicken breasts, vinegar, olive oil, and garlic. Season with salt and pepper. Marinate for at least 4 hours or overnight.
• Preheat the grill.
• Remove the chicken from the marinade. Place the chicken on the grill and grill for 4 minutes per side, or until the juices run clear. Remove the chicken from the grill and set aside.
• In a food processor, combine the sundried tomatoes, goat cheese, sour cream, oregano, basil and thyme. Process until well blended. Season the cheese mixture with salt and pepper. Set aside.
• Slice each chicken breast half in half. You should have 18 pieces that are each approximately 2 ounces. Cut focaccia into 18 (3-inch by 3-inch)squares. Cut each square in half horizontally. Spread the sundried tomato goat cheese spread on the bottom half of each piece of focaccia. Top the spread with a piece of chicken. Place the top piece of bread on top of the chicken. Serve at room temperature.

BALSAMIC GRILLED CHICKEN FINGER SANDWICHES WITH SUNDRIED TOMATOES AND HERBED GOAT CHEESE SPREAD

Steps:

• Combine the chicken breasts, vinegar, olive oil, and garlic. Season with salt and pepper. Marinate for at least 4 hours or overnight. Preheat the grill. Remove the chicken from the marinade. Place the chicken on the grill and grill for 4 minutes per side, or until the juices run clear. Remove the chicken from the grill and set aside. In a food processor, combine the sundried tomatoes, goat cheese, sour cream, oregano, basil and thyme. Process until well blended. Season the cheese mixture with salt and pepper. Set aside. Slice each chicken breast half in half. You should have 18 pieces that are each approximately 2 ounces. Cut focaccia into 18 (3-inch by 3-inch)squares. Cut each square in half horizontally. Spread the sundried tomato goat cheese spread on the bottom half of each piece of focaccia. Top the spread with a piece of chicken. Place the top piece of bread on top of the chicken. Serve at room temperature.

HERBED CHICKEN AND TOMATOES

Steps:

• In a 3-qt. slow cooker, combine the chicken, tomatoes, soup mix and sugar. Cover and cook on low for 5-6 hours or until chicken is no longer pink. Serve with pasta; sprinkle with cheese.

HERBED CHICKEN WITH TOMATOES AND MUSHROOMS

Steps:

• 1. Cook bacon in large deep skillet or 5-quart Dutch oven on medium heat 5 minutes or until lightly browned but not crisp and some fat has been rendered, turning frequently. Pour off all but 2 tablespoons drippings. Add mushrooms and onion; cook and stir about 8 minutes or until onion is softened, stirring occasionally.
• 2. Mix basil, oregano, salt and chipotle pepper. Sprinkle evenly over chicken. Add chicken and tomatoes to skillet.
• 3. 3. Bring to boil, stirring to browned bits in bottom of skillet. Reduce heat to low; simmer 30 minutes or until chicken is cooked through, stirring occasionally and spooning sauce over chicken. Serve over cooked rice. Yum!

HERBED CHICKEN AND TOMATOES

Steps:

• 1. Cook the pasta according to package directions; drain well. Mix the seasonings in a shallow dish. Reserve 2 tsp. Stir 2 Tbsp. flour into remaining seasoning mixture in dish. Coat the chicken in seasoned flour; discard any remaining seasoned flour.
• 2. In a large skillet, heat oil on medium heat and add the chicken in batches. Cook for 5 minutes on each side or until golden brown and cooked through. Add additional 1 Tbsp. oil as needed. Remove chicken from skillet and keep warm.
• 3. Heat the remaining 1 Tbsp. oil in skillet. Add onion; cook and stir for 3 minutes or until softened. Stir in 1 Tbsp. flour. Add tomatoes, stock and reserved seasoning mixture. Bring to a boil, stirring occasionally, then reduce heat to low and simmer for 5 minutes. Stir in the half-and-half. Return chicken to skillet. Cook until heated through. Serve over pasta.