How To make Cheesy Tomato Basil Chicken Breasts

Tuscan Chicken | The Ultimate Chicken Dinner?

Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.

Full recipe for the Tuscan Chicken inc hints and tips is available on our site:


Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley

#ComfortFood #Recipe #Chicken

Slow Cooker Tomato Basil Chicken Breasts | The Recipe Rebel

This Slow Cooker Creamy Tomato Basil Chicken is SO easy and flavorful, you wouldn't believe it only has a few ingredients! The perfect easy dinner recipe for busy weeknights!

PRINTABLE RECIPE & NUTRITION INFO:

Ingredients
14 oz can diced tomatoes with Italian herbs
1 cup tomato pasta sauce
3/4 cup evaporated milk or heavy cream
1 tablespoon corn starch
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon black pepper
4 boneless skinless chicken breasts
2 tablespoons finely chopped fresh basil

Instructions
Add tomatoes and pasta sauce to a 3-6 quart slow cooker.
Whisk together cream and corn starch and add to the slow cooker. Stir in garlic, salt, basil and pepper.
Add chicken breasts and press down into the sauce.
Cook on low for 3-5 hours, until a meat thermometer reads 165 degrees F. The exact cook time will depend on your slow cooker -- a fuller slow cooker will take longer to cook, so a larger one will cook faster.
Stir in fresh basil and serve over pasta, rice, or with a salad and veggies!

Creamy Tomato Basil Chicken Breasts | The Recipe Rebel

PRINTABLE RECIPE & NUTRITION INFO:

Made in partnership with Dairy Farmers of Manitoba.

Ingredients
2 tablespoons canola oil
2 boneless skinless chicken breasts (roughly 1 lb or 454 grams)
salt and pepper
1 tablespoon minced garlic (2-3 cloves)
¾ teaspoon salt
½ teaspoon dried basil
¼ teaspoon black pepper
1 pinch crushed red pepper flakes (optional but adds great flavor!)
398 ml canned diced tomatoes with Italian herbs
¾ cup tomato pasta sauce (marinara or other seasoned tomato sauce)
¾ cup whipping cream (whole milk or half and half also work*)
1 tablespoon corn starch
2 tablespoons freshly chopped basil (1 tablespoon basil pesto is a great substitute if you can't find basil)
freshly grated Parmesan for garnish as desired
Instructions
Halve chicken breasts the long way, so that you have two thin pieces of chicken breast (see video for a visual) -- this helps them to cook more evenly. (You can also use 4 chicken breasts flattened to the same thickness, but you will need a large skillet to cook them)
Heat oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper.
Brown chicken breasts on each side. This will take about 2-4 minutes per side.
Remove chicken breasts from the pan and keep covered.
Add the garlic, salt, basil, pepper and pepper flakes if using. Cook 1 minute -- do not let the garlic burn!
Add diced tomatoes and tomato sauce. Scrape and browned bits off the bottom of the pan with a wooden spoon.
Whisk together the cream and corn starch and add to the pan. Stir to combine.
Add the chicken breasts back to the pan. Bring to a low simmer, then reduce the heat to medium-low and cover. Cook until chicken breasts reach an internal temperature of 165 degrees F and the sauce has thickened slightly. Serve.

Creamy Tomato Chicken

Chicken breast drenched in a dreamy creamy roasted tomato sauce! Chris x

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Pesto Stuffed Chicken

FULL RECIPE:
Here is what you'll need!

PESTO STUFFED CHICKEN
Servings: 3

INGREDIENTS
3 chicken breasts
1 tablespoon salt
1 tablespoon pepper
12 sundried tomatoes
3 tablespoons pesto
3 ounces mozzarella cheese, shredded
3 tablespoons oil for pan frying

PREPARATION
On a cutting board, salt and pepper both sides of each chicken breast with approximately ½ teaspoon salt and ½ teaspoon pepper, per side.
Slice each chicken breast horizontally along the side to create a pocket for the filling.
Stuff each breast with approximately one ounce of mozzarella cheese, one tablespoon pesto and four sundried tomatoes. If the chicken breast does not close fully with the filling, try securing with a wooden toothpick.
Heat oil in a skillet over medium heat.
Pan fry for about 5-8 minutes, per side, depending on the size of the chicken breasts, until the cheese is melted and the chicken is cooked through.
Serve warm and enjoy!


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Creamy Garlic Chicken Pasta | with Tomato and Spinach

Chicken pasta in a garlic tomato cream sauce is the ultimate comfort meal. Made with pasta, chicken, spinach, seasonings, lots of yummy garlic, and parmesan cheese, you can make this incredible dish in under 30 minutes!

Recipe + macros:

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► Skillet:
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► Cutting Board:

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Ingredients
10 ounces dry pasta (any kind)
1 pound boneless skinless chicken breast
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon garlic powder
salt & pepper to taste
2 tablespoons olive oil
1 tablespoon butter
4 cloves garlic minced
1 cup tomatoes diced
2 cups spinach chopped, optional
2 cups heavy cream (or 16 oz)
1/2 cups Parmesan cheese shredded or grated
salt & pepper to taste