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Chicken breast in tomato sauce with basil

Chicken breast in tomato sauce with basil

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I washed the chicken breast, cleaned it and cut it into cubes.

I put it in a bowl, sprinkled a little salt, pepper, olive oil, finely chopped garlic cloves and mixed.

I left the chicken breast in the fridge for 1 hour.

Then I put it in a bowl, added the wine, covered it with aluminum foil and put the dish in the preheated oven for 20 minutes.

In the meantime, I prepared the tomato sauce. I put in the blender bowl the finely chopped garlic cloves, olive oil, basil, a little salt and pepper, pepper paste and I mixed.

Then I added the canned tomatoes with the juice and blended well until I got a fine paste.

After 20 minutes I took the bowl out of the oven, added the tomato sauce, covered it again with aluminum foil and put it in the oven for 5 minutes.

Then I took the foil and left it for another 15-20 minutes, until the sauce dropped a little.

We served it with mashed potatoes and it was perfect, in my opinion!

Good appetite!


Steam cooking is for me one of the very simple and extremely light options, especially when you do not have time for a laborious preparation that is ready quickly and has a combination of tastes that will satisfy the whole family.

Today's recipe fully meets my desire to get a fragrant and juicy "en papillote" chicken breast with a fairly varied garnish that successfully spices the final taste of today's rich plate.


  • 2 pcs. chicken breast
  • 8 pieces of asparagus
  • 5-6 bunches of cauliflower
  • 6 cherry tomatoes
  • 50 gr. feta cheese
  • 8 olives Kalamata
  • 3 teaspoons Dijon sauce
  • 2 teaspoons balsamic vinegar
  • 3 tablespoons olive oil
  • salt and pepper
  • fresh basil

First of all, I prepare the two pieces of chicken breast, which I season with a little salt and pepper.

I make a quick vinaigrette from Dijon sauce and a little balsamic vinegar over which I sprinkle a little salt and oil little by little while stirring constantly.

I heat the oven to 180 °, take a tray by hand and tear two pieces of baking paper and aluminum foil of about 60 cm. length.

I place the foil on the worktop for the first time, over it I put the baking paper and I start to mount my preparation at one of the ends of the prepared "bed" that I will cover at the end with the other part that will wrap the chicken breast like a closed book.

For the first time, I put 4 pieces of asparagus underneath, and I place the chicken breast on top of them, which I sprinkle with 2-3 teaspoons of sauce.

On top I try to place as compact as possible halves of cherry tomatoes, bunches of cauliflower, olives and chopped cheese.

By the way, there is no problem if you don't have feta in the fridge, as I found out when I prepared the ingredients for this recipe and put the telemea with greens. The combinations are very varied and you can be very original depending on your tastes and preferences, using mushrooms, spinach, broccoli or any other desired ingredient or sauce as well.

I rip off some fresh basil leaves, add a touch of sour sauce and then fold my papiota trying to seal it as best as possible to keep all the healthy juices and vitamins inside, and the chicken to be steamed with these wonderful ingredients.

I prepare the second chicken breast in the same way, then I put the tray in the oven for 30 minutes.

I'm really sorry that you can't smell it, but you can see the sauce made from the juices left from meat and vegetables.

All the flavors blend very well and I got an extremely fragile and juicy chicken breast, just the way I wanted it.

Chicken breast in tomato sauce with polenta

Chicken breast in tomato sauce with polenta. The tender chicken dishes with tomato sauce with garlic, aromatic and tasty. A cheap and fast food, at anyone's fingertips. Of course, the breast can also be replaced with boneless chicken legs or turkey meat. In addition, it is a dietary food (if it reduces fat).

I admit that I'm not a big fan of chicken breast, but when I cook it, I make sure to make it so that it stays tender and juicy, not gray and dry, dry. So now with this chicken breast in tomato sauce with polenta. This recipe is somewhat similar to chicken ostropel or chicken stew. There's something between them. Do not put onions in the ostropel & # 8211 recipe here.

I cooked the tomato sauce without rantas and I seasoned it with some fresh aromatic herbs (basil, oregano, parsley), so I got an extremely delicious food with a Mediterranean touch. Everything cooks in the pan and very quickly. From the ingredients below we obtained 3 servings of chicken breast with tomato sauce.


Baked chicken steak with tomato and garlic sauce is easy to make and very tasty. You have to try it to convince yourself of the wonderful taste.

For me, this fragrant and aromatic sauce does everything. He is the star, because we can make chicken steak in dozens of ways.

More chicken recipes can be found here.


4 chicken legs
1 clove of garlic
3 tablespoons olive oil
150 ml white wine
1 can of tomato pulp
1 tablespoon grated sugar
dried basil
1 coriander powder
1 small rosemary sprig

We put the well-washed and cleaned chicken legs in a heat-resistant dish. Sprinkle them with olive oil and wine, then season with salt, pepper, a little dried basil. Add 2 cloves of chopped garlic into larger cubes. Put the dish in the oven, covering it with foil for 20 minutes, then without foil for 5-10 minutes.

While the legs are cooking, prepare the sauce: crush the rest of the garlic cloves and rub them with a little salt and 3-4 teaspoons of oil, as we do with mayonnaise. Chop the tomato pulp as small as possible, then mix it with garlic, coriander, basil, sugar, salt and pepper.

Put the tomato sauce over the thighs and put it back in the oven for another 5 minutes covered with foil.

Then remove the foil and let it cook for another 10 minutes, or until the chicken legs are slightly browned.

We serve them immediately, with a garnish of potatoes, rice or pasta.

I'm waiting for you on the group I COOK WITH FRIENDSI, where you can also post your recipes

Chicken with garlic and basil in butter and tomato sauce

The perfect recipe for a family meal, ideal for warm spring-summer days, when the markets are full of fresh vegetables. It's quick, it's very tasty and doesn't make you take too much money out of your wallet, compared to other recipes.

  1. Lightly beat with a hammer of schnitzels, chicken breast (this is how it will cook). Season with salt and pepper.
  2. Fry the chicken for 2-3 minutes on both sides, in olive oil. Remove it, let the oil cool a bit and put the tomatoes to harden (cut them as you want if you use cherry tomatoes, put them cut in half).
  3. When the sauce starts to form, add the butter and garlic. Stir continuously until the butter is completely melted.
  4. Put the chicken back in the pan, cover the pan for a minute, then uncover and let the flavors penetrate for another 5 minutes.

Just before serving, add the basil. Serve with cooked pasta according to the instructions on the package or with rice.

Chicken with mozzarella, tomato sauce and basil

The combination of mozzarella cheese, basil and tomatoes is typical for Italian cuisine. The most famous example is, perhaps, the caprese salad, but Margherita's pizza is no stranger either.
This recipe also uses the above trinity, even if the tomatoes are not fresh, but in the form of a derivative. The end result is a tasty dish, which is prepared quite quickly and easily.

If what you have on your plate doesn't seem satisfying enough, you can complete the meal with a garnish of boiled rice, mashed potatoes or even pasta, a green salad and, of course, a glass of red wine.

Kitchen: Italian
Difficulty: Easy
Amount: 2 servings
Preparation time: 5 minutes
Cooking time: 25 minutes
2 halves of chicken breast, about 350 g in total
black pepper, freshly ground
6 cloves of garlic, finely chopped
a few slices of mozzarella cheese, about 60 g in total, from Delaco
8 large fresh basil leaves
1 tablespoon extra virgin olive oil
2 tablespoons red wine
8 large fresh basil leaves, broken into pieces
6 tablespoons of mashed potatoes
6 tablespoons chicken stock (or red wine or water)
a few fresh basil leaves for garnish
Divide the two halves of chicken breast in half, horizontally, but without completely separating them. They then unfold, like a book. Beat lightly, so as not to break the fiber, with a sledgehammer. Salt and pepper, then sprinkle with half the chopped garlic.
Place mozzarella slices between the "sheets" of meat. Place 4 basil leaves on them. The "book" closes. It is fixed, if desired, with toothpicks.
Heat the oil in a pan and fry the chicken breast halves for 3-4 minutes on each side, until the meat is done. Remove the pieces with tongs and let them rest for 10 minutes on a metal grid, placed on top of a large plate, lightly covered with aluminum foil.
Meanwhile, add the rest of the garlic to the pan, salt and pepper, then sprinkle with red wine. Cook for 2-3 minutes, cooling the bottom of the pan well to remove the caramelized sediments.
Add the mashed potatoes and chicken stock, drain in the pan and the juice left by the meat in the plate under the grill on which it rests, and continue cooking over low heat for 8-10 minutes, stirring frequently until the sauce thickens. Add the chopped basil and mix quickly.
Serve the chicken breast sprinkled abundantly with tomato sauce, along with fresh bread.

Chicken breast in tomato and garlic sauce served with polenta

Cut the chicken breast into cubes, wash and season with salt.

Put oil in a wok, add the meat, then sprinkle with paprika, add 300 ml of water and bring to a boil, covering the wok with a lid, until all the water is reduced. Let the meat fry a little, then the canned tomatoes are passed through the food processor to obtain a paste. It is added over the meat together with the pepper, bay leaf, basil, rosemary and 200 ml of water and left to boil until the sauce binds. Turn off the heat, add the sugar (only if the tomatoes were sour) and let the food cool a little, then add the peeled, washed and ground garlic and the washed and chopped green parsley.

Put water, oil and salt in a saucepan over high heat. Before the water reaches boiling point, add the malai in the rain and chew vigorously with a whisk. Allow to simmer over low heat, chewing occasionally.

It is ready when the polenta comes off the walls of the pot. Pour into a bowl moistened with cold water.


Hello dear lusts. Today I prepared CHICKEN BREAST ON THE GRILL WITH MOZZARELA AND TOMATO SALAD. The meat came out juicy, flavorful and very delicious. Tomato and basil salad goes perfectly with meat, gives it freshness and extra juiciness. I hope you like this recipe and enjoy it. I wish you to continue to have a tasty day and good appetite!


  • 2 chicken breasts (each about 400 gr.)
  • 100 gr. - mozzarella
  • 1 teaspoon - sweet paprika
  • ½ lemon peel
  • Salt and pepper
  • 3 tablespoons olive oil

For tomato salad:

  • 400 gr. - Cherry tomatoes
  • ½ hot peppers (optional)
  • 10 leaves - fresh basil
  • ½ teaspoon - dried oregano
  • 1 tablespoon - balsamic vinegar
  • Salt and black pepper
  • 2 tablespoons olive oil

Method of preparation:

  1. Cut the chicken breasts in 2 vertically. Season with paprika, grate the peel of half a lemon, season with salt, black pepper, sprinkle with olive oil and massage the meat well until covered with spices and oil. Let the meat marinate for at least 30 minutes.
  2. Heat the grill pan well and put the chicken breast, bake it for about 5-7 minutes, turn the meat for another 2-3 minutes and cover the pieces with a slice of mozzarella. Bake for another 5 minutes.
  3. Meanwhile, prepare the salad: cut the cherry tomatoes into small cubes, then chop the chili pepper and fresh basil. Season with salt, pepper, balsamic vinegar, olive oil and mix everything together.
  4. When the chicken is ready, serve it on a plate covering it with tomato salad, serving as a sauce.
If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

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(5 points / total votes: 12)

Ruxandra 4 years ago - 24 August 2016 15:06

Re: Chicken breast with ripe cherry tomato sauce

Thanks for another wonderful recipe! I'm going to cook it tonight - I really have some cherry tomatoes and some fresh basil that I didn't know what to put in

I have a question about your pan that I see has a detachable handle: what kind of pan is it?
I've seen many recipes in which you first use a pan on the fire and then put it in the oven, but in the absence of a pan with a handle, I move them to the hot oven tray. it's exactly the same thing.

Ioana 4 years ago - 24 August 2016 15:27

Re: Chicken breast with ripe cherry tomato sauce

Ruxandra, this has no handle at all. it's actually the cast iron base from a tagine, which I sometimes use as a frying pan. I have two different sizes (about 18 cm and another ceramic about 25 cm).
the only disadvantage is that not having a handle you have to be more careful when handling them, but with kitchen gloves it's ok.

another solution would be to get your pan (wide and with low walls like the one here: [link]).

I say another solution, because a hard pan with a detachable handle is hard to find. faster you find a pan with a metal handle. I also found it difficult to find such a pan and now I'm sorry I didn't get my whole set from Italy.

Ana Maria 4 years ago - 6 September 2016 15:11

Re: Chicken breast with ripe cherry tomato sauce

Thanks for the wonderful and at the same time tasty recipe, I cooked with chicken bought from LaProvincia store chains, for an extra taste

Ema 4 years ago - September 8, 2016 4:45 AM

Re: Chicken breast with ripe cherry tomato sauce

The recipe is delicious !! The chicken does not come out dry, and the salsa is very good, I made it separately, without capers for a snack and I served it with bread from the bakery.
And the 1 1/2 year old boy ate with gusto. Thank you!

Ioana 4 years ago - September 8, 2016 11:59

Re: Chicken breast with ripe cherry tomato sauce

SAM 2 years ago - 10 February 2018 15:55

Re: Chicken breast with ripe cherry tomato sauce

I just finished the chicken and I usually liked my chest because it comes out dry but it was really juicy.
The sauce is great and I think I will use it for pasta.

Ioana 2 years ago - 12 February 2018 13:00

Re: Chicken breast with ripe cherry tomato sauce

Elena 2 years ago - 26 April 2018 13:52

Re: Chicken breast with ripe cherry tomato sauce

Did anyone calculate the calories per serving? I'm interested, please.

Ioana 2 years ago - April 26, 2018 1:55 PM

Re: Chicken breast with ripe cherry tomato sauce

I did not calculate exactly, but it has few calories, you only realize if you look over the ingredients: chicken breast is low in calories, only 1 tablespoon of oil per serving, the rest are just greens and some vegetables almost negligible in terms of caloric intake.

Elena 2 years ago - 27 April 2018 12:58

Re: Chicken breast with ripe cherry tomato sauce

About 500 calories per serving comes out, I reckoned. it's not a little. Thanks anyway.

Ioana 2 years ago - 27 April 2018 13:17

Re: Chicken breast with ripe cherry tomato sauce

Elena, it's a little, it's at the lower end of a lunch. a 500 calorie lunch is ideal. plus, the chicken has enough protein to last for the whole day. eventually if you want less calories cut from chicken breast, divide it into 3.
what is your target for lunch?

Elena 2 years ago - April 27, 2018 13:30

Re: Chicken breast with ripe cherry tomato sauce

350-400 cal. this is where I try to fit in. I liked the idea of ​​classifying recipes by number of calories, so I came to your page, looking for meal ideas that are not rich in calories. An idea (useful to me) would be that at least for low calorie recipes we can find the number of calories / serving.
But I'm still inspired by here :-)

Ioana 2 years ago - April 27, 2018 13:53

Re: Chicken breast with ripe cherry tomato sauce

at first I also calculated, until I got an idea of ​​how many calories the ingredients I use most often have, then I just approximated them with my eyes, because it's too torturous to keep counting each meal to calories. I will try to make a quick calculation for these recipes from now on.

Cosmin 4 months ago - June 1, 2020 3:16 AM

Re: Chicken breast with ripe cherry tomato sauce

Hmm looks great I have been following this recipe site for some time and I want to say that I appreciate all the work and effort put in for this wonderful website. Good luck

Camelia 43 minutes ago - 10 September 2020 16:05

Re: Chicken breast with ripe cherry tomato sauce

Excellent this salsa recipe. I use it a lot next to Florentine steak, it fits perfectly.

Chicken breast with tomato sauce

Cut the chicken breast into small pieces to serve in one gulp.

Heat the oil in a pan. Add the meat, sauté a little.

After that, add the tomatoes given by the robot beforehand, add salt and let the mixture boil until it decreases a little, to boil the chicken breast.

Now add the rest of the spices: crushed or finely chopped garlic, bay leaf, basil, parsley, pepper and wine. Bring to a boil and remove from the heat.
It can be served with mashed potatoes.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.

Video: Cooking chicken breasts with TOMATO sauce - food recipes (August 2022).