Posted tagged ‘tomatoes’

Chicken St. Rémy

March 13, 2009


2 boneless chicken breasts, filleted (about 1 1/2 lbs total)
salt
pepper
dried Herbes de Provence, for sprinkling over the chicken
2 good sized shallots, finely diced
4 cloves of garlic, chopped
1/4-1/2 cup red wine, for deglazing pan
1 cup chicken broth
14 oz can diced tomatoes, undrained
1/2 tsp dried Herbes de Provence
1/2 tsp dried basil
salt and pepper, to taste

Sprinkle both sides of filleted chicken breasts with salt and pepper, and Herbes de Provence. How much? Not too much, but don’t be stingy, either.
Heat a pan over medium high heat, and add a couple tablespoons of olive oil.
Sauté each piece of chicken for 2-4 minutes per side, depending on thickness. You’re not cooking them fully now, just getting some nice color on them.
Remove to a plate.
Add shallots and garlic to the pan, deglaze with the wine, and saute for about 5 minutes.
Add broth, tomatoes, the 1/2 tsp Herbes de Provence and basil.
Bring to a boil, add the chicken and any accumulated juices back to the pan.
Cover and simmer for 10 minutes, or until the chicken is done.
Serve chicken with tomatoes and sauce.

Caprese Chicken

March 13, 2009

Here’s the recipe, and like I said–there are no exact measurements. Use as much breadcrumbs and parmesan cheese as you need to coat your chicken. Same with tomatoes, pesto and cheese–use your own judgment.


boneless chicken breasts, filleted
kosher salt & fresh cracked pepper
garlic powder
onion powder
a couple of beaten eggs
breadcrumbs
grated parm (some to mix with breadcrumbs, some to sprinkle on chicken)
pesto
sliced tomatoes (or drained canned, diced tomatoes if that’s what you’ve got)
shredded mozzarella

Heat oven to 375.
Fillet the chicken breasts if you haven’t already. They cook faster, and stay juicier. Trust me on this.
Sprinkle them generously with the salt, pepper, onion and garlic powders.
In a plate, mix some grated parm in with the breadcrumbs.
Dip the chicken in beaten egg, then in breadcrumbs.
Heat an oven safe skillet over medium-med. high heat, then add some oil to the pan-about 2-3 tbsp.
When the oil is hot, add the chicken.
Brown 3-4 minutes per side, depending on thickness.
Remove pan from heat, and then slather the tops of each breast (the chicken ones, not yours, lol)
with some pesto–as much as you like.
Top each one with sliced tomato, then sprinkle each with parmesan cheese and shredded mozzarella.
Place the skillet in the oven and bake for about 3-4 minutes, then if you want some color on your cheese, turn the broiler on-broil for 2-3 minutes. Watch it carefully, though!

Chicken Pesto Tortellini Soup

March 12, 2009

1-2 TBSP olive oil
2 cups chopped onion
2 small-ish leeks, rinsed and sliced across, not into long strips
1-1/2 tsp Italian seasoning
4 cloves garlic, minced
28 oz can diced tomatoes, undrained
6 cups chicken broth
14 oz can chickpeas, undrained
2 boneless chicken breasts, sliced thinly
2 small zucchini, diced
1 1/2 cups frozen peas
3 cups dried tortellini (fresh is fine, but keep in mind those take less time to cook)
fresh cracked black pepper
pesto for dolloping individual servings
fresh shaved Parmesan

Heat the oil in a large soup pot over medium high heat. Add the onion, leek, garlic and Italian seasoning, and sauté for about 10 minutes, stirring occasionally.
Add the tomatoes, broth, and chickpeas.
Bring to a boil and cover, then reduce heat and simmer for about 30 minutes.
Add the chicken, zucchini, and peas, bring to a boil, then reduce heat and simmer for 10 more minutes.
Stir in the tortellini and keep the soup at a low to medium boil for the required pasta cooking time, or until al dente.
Taste first, then season with pepper–I don’t think you’ll need salt, but add it if you need to. (Keep in mind–you’ll be adding pesto and Parmesan to each serving.)
Top each serving with a dollop of pesto and some fresh shaved Parmesan.

Elle’s New England Kitchen
http://ellesnewenglandkitchen.blogspot.com/2009/02/some-kind-of-italian-style-soup-for.html

Hunter’s Wife’s Chicken (Pollo alla Cacciatora)

March 12, 2009

Serves 4
Adapted from Saveur

It’s Hunter’s Style, but it’s named in honor of the hunter’s wife–the cacciatora, who traditionally cooked it on the eve of the hunt. So there, Hunter!

1/4 cup extra-virgin olive oil
2 medium yellow onions, peeled and chopped
2 cloves garlic, peeled and minced
1 3-lb. chicken, cut into 8 pieces
1 cup dry white wine 1
1 (28-oz). can peeled diced tomatoes, undrained
1 bay leaf
1 tsp. minced fresh rosemary leaves
1/4 cup minced fresh Italian parsley
Salt and freshly ground black pepper
1 cup chicken stock (see note!)
2-3 TBSP tomato paste (see note!)

Note: I didn’t need the chicken stock, in fact, I opted to thicken it up by adding some tomato paste. But I’m leaving the stock in the ingredient list in case any of you find you do need it.

Heat oil in a large pan over medium-high heat.
Add onions and cook, stirring occasionally, for about 10 minutes.
Add garlic and cook, stirring, for about 2 minutes more.
Push onions to sides of pan, then add chicken and fry, turning pieces several times to brown evenly, about 4 minutes per side.
Add wine and let it evaporate, which should take about 5 minutes.
Add undrained tomatoes to the pan.
Stir in bay leaf, rosemary, and parsley (reserving a little for garnish) and season to taste with salt and pepper.
Reduce heat to low, partially cover, and simmer, for 30 minutes, adding chicken stock gradually (if needed!)as tomato juice evaporates.
Remove chicken from pan, and stir in tomato paste, increase heat to medium and add chicken back to pan.
Simmer 10-15 more minutes until sauce is thickened.
Remove bay leaf and garnish with reserved parsley. Serve with steamed potatoes, rice, or noodles.

Elle’s New England Kitchen
http://ellesnewenglandkitchen.blogspot.com/2009/03/polla-alla-cacciatora-or-story-of-me.html

Fresh Summer Salad

March 12, 2009

4 cucumbers, peeled or not, up to you–seeded and cut into chunks
4 tomatoes, seeded or deglopped, as my friend Jane says, and cut into chunks
1/2 cup fresh parsley, roughly chopped
1/4 cup white wine vinegar
3-4 TBSP olive oil
1/4 tsp salt
1/4 tsp coarsely ground pepper

Toss all ingredients together and chill. Or don’t bother to put it away, just stand there with some bread and eat. Store any leftovers in the fridge.

Elle’s New England Kitchen

http://ellesnewenglandkitchen.blogspot.com/2008/03/fresh-summer-salad.html