Italian Garlic Chicken Tomato & Basil Recipe Video - Chicken Stew
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Super easy chicken with tomatoes in an Italian style. Lots of garlic and basil on the go here. As part of the HOW TO COOK GREAT NETWORK -
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One Pan Tomato Basil Chicken & Rice
Crispy chicken bakes over a bed of tomato basil rice in this One Pan Tomato Basil Chicken & Rice. Dinner is ready in 45 minutes! All made in one pan and so easy to prepare, you won’t believe it when it’s done. No rice cookers and no extra pans needed!
RECIPE:
Baked chicken with Roma tomato sauce
Baked chicken w/roasted tomato sauce & zucchini
6 chicken breasts
3 large zucchini
6-8 Roma tomatoes
1 tbsp balsamic vinegar
1 tsp hot sauce
Garlic powder
Salt & pepper
Olive oil flavored cooking spray
Rinse and trim chicken breasts.
Place on cookie sheet and spray lightly with cooking spray
Sprinkle with salt, pepper & garlic powder to taste
Bake chicken for 30 min at 325 degrees or until juice runs clear
(May take longer depending on the size of the chicken breasts)
Cut the ends off the zucchini and slice lengthwise
Sprinkle with salt & pepper
Bake for 45 minutes at 325 degrees
For sauce:
Slice tomatoes lengthwise and place on cookie sheet
Spray with cooking spray and sprinkle with salt, pepper and garlic powder
Bake for 45 minutes at 325 degrees
Place tomatoes, balsamic vinegar and hot sauce in blender and combine until smooth.
Spoon over chicken and enjoy
Giada De Laurentiis Makes Roman-Style Chicken | Everyday Italian | Food Network
Giada's Roman-Style Chicken is the PERFECT make-ahead meal!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roman-Style Chicken
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 1 hr
Prep: 20 min
Cook: 40 min
Yield: 6 servings
Ingredients
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Directions
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
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Giada De Laurentiis Makes Roman-Style Chicken | Everyday Italian | Food Network
Caprese Stuffed Chicken Breasts | For a Family or for One
Summer might be winding down, at least according to the school year, but my herb garden is in full-swing! My basil plant is almost 3 feet high and has so much basil on it, I could season an Italian army’s pasta sauce in one go. I’ve been using it throughout the summer, but it’s high time I use it here. And what better way than in a caprese stuffed chicken breast. Serving a family, or just one, you can find out how to do it here.
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Caprese Stuffed Chicken Breasts for a Family
4-5 skinless, boneless chicken breasts
4 roma tomatoes, sliced
8½ oz, 241g, jar sun-dried tomatoes, drained, oil reserved
8-10 slices fresh mozzarella
15-20 fresh basil leaves
1 bunch fresh oregano, or
1 t. each dried oregano and basil salt and pepper, for seasoning
¾ cup balsamic vinegar
¼ cup brown sugar
4-5 cloves garlic, minced
Single Serving
1 skinless, boneless chicken breast, 8 ozs, 240g
1 roma tomato, sliced
1 tbsp. sun-dried tomatoes with reserved oil
2-3 slices fresh mozzarella
3-4 fresh basil leaves
1 small bunch fresh oregano, or
1 t. each dried oregano and basil salt and pepper, for seasoning
¼ cup, 60ml, balsamic vinegar
1 tablespoon, 15g, brown sugar
1 clove garlic, minced
Using a sharp knife, carefully slice a pocket in the chicken breast, slicing along the breast where it used to connect to the breast bone. Be sure to leave the back and sides intact so the filling stays in. Using either dried basil and oregano, or fresh chopped and chiffonaded, season the breasts, inside and out, with salt, pepper and the herbs. Add a bit of the reserved sun-dried tomato oil to the spices, rubbing all over.
Stuff each breast, what used to be skin side down, with roma tomato slices, fresh mozzarella slices, sun-dried tomato pieces and a few whole fresh basil leaves. Seal the edge with toothpicks. Mix the vinegar, brown sugar and garlic until the sugar is dissolved then set aside.
Preheat an oven or toaster oven to 350°F, 180°C, gas mark 4 with the convection fan on if you have it. Heat an oven-safe, stovetop cooking pan over medium high heat. Add in the reserved sun-dried tomato oil to the pan, supplementing with canola oil if necessary. Place the breasts, skin-side down in the pan. Fry for 5-6 minutes or until the breasts begin to take on some color. Turn the breasts and fry for 5 or so minutes on the second side adding fresh basil if you did not use it to season the breasts. Pour the vinegar sauce over the breasts and allow to simmer for a few minutes.
Place the frying pan in the oven and roast the breasts for an additional 15-20 minutes, or until they are cooked through. Remove the pan from the oven. If the sauce has not thickened up, remove the breasts and any cheese from the pan to a platter and set aside. Place the skillet over high heat and simmer the sauce until it thickens, 3-4 minutes. Pour sauce over breasts and serve immediately.
Roboskater by Audionautix is licensed under a Creative Commons Attribution license (
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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