Chickenwithtomatoandbasilsauce Food

CHICKEN WITH TOMATO AND BASIL SAUCE

Steps:

• Cook the chicken pieces for 5 minutes over moderate-high heat.Set aside.
• Fry the onion with bacon and add the garlic.Cook for 5 minutes till bacon is browned.
• Add tomatoes, dried basil and oregano and sugar.
• Cook for 5 minutes or until slightly reduced .
• Add the chicken to the pan,simmer for 10 minutes and add Kalamata olives with fresh basil.
• Season with salt and pepper.

CHICKEN MILANESE

Steps:

• Make the breadcrumbs: Cut crust from baguettes. Cut bread into 1-inch cubes; pulse in a food processor in batches to form coarse crumbs (this should yield 5 to 6 cups). Spread on a rimmed baking sheet; dry at room temperature for at least an hour or as long as overnight.
• Prepare the chicken: Preheat oven to 200 degrees. Working with one at a time, place chicken breasts on a cutting board, flat side down. Press down on chicken with the palm of one hand, and cut in half horizontally to make 2 cutlets.
• With the flat side of a meat pounder, pound chicken between pieces of plastic wrap until about 1/4 inch thick.
• Lightly beat 3 large eggs in a medium bowl. Place 2/3 cup all-purpose flour and breadcrumbs in 2 separate wide, shallow dishes. Season eggs, flour, and chicken with coarse salt and freshly ground black pepper. Working with 1 cutlet at a time, dip into flour, turning to coat and shaking off excess. Dip into egg, and lift out, letting excess drip off. Dip into breadcrumbs, pressing firmly to help them adhere. Transfer to a plate or pan, and refrigerate at least 30 minutes and up to 2 hours. If needed, separate layers with wax paper or parchment paper.
• Heat oil in a 12-inch skillet (oil should be between 1/4 and 1/2 inch deep) over medium-high heat until shimmering; a breadcrumb should sizzle instantly when dropped into oil. Gently place 2 cutlets 3/4 to 1 inch apart in skillet, and fry until undersides are golden brown, 3 1/2 to 4 minutes. Flip cutlets, and fry until cooked through and golden brown on other side, about 2 1/2 minutes more (chicken should feel firm).
• Cutlets less than 1/4 inch thick will take 1 to 2 minutes less. Transfer to a paper-towel-lined baking sheet, and pat off excess oil. Lightly sprinkle with coarse salt, and keep warm in oven. Repeat with remaining cutlets, skimming brown bits and adding more oil if necessary. Aside from a squeeze of fresh lemon, a simple salad is all you need with chicken Milanese.

CHICKEN IN TOMATO-BASIL CREAM SAUCE

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons butter until no longer pink. Remove and keep warm. In the same skillet, saute tomatoes and onion in remaining butter until onion is softened. Add garlic; cook 1 minute longer., Stir in broth. Bring to a boil; add orzo. Reduce heat. Cover and simmer for 10-12 minutes or until orzo is tender. Stir in the chicken, milk, basil, salt and pepper; heat through (do not boil). Sprinkle with cheese just before serving.

CHICKEN MILANESE

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
• Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken.
• Serve with lemon wedges.

INDIAN TOMATO CHICKEN

Steps:

• Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
• Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
• Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)

INDIAN-SPICED CHICKEN WITH TOMATO AND CREAM

Steps:

• Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8-10 minutes. Transfer to a plate.
• Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8-10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.
• Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until chicken is almost falling off the bone and liquid is slightly thickened, 1 1/2-2 hours.
• Add potatoes to pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30-45 minutes. Remove skin and bones from chicken, if desired, and return meat to pot; season stew with salt and pepper.
• Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice.
• DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.

CHICKEN WITH GARLIC-TOMATO SAUCE

Steps:

• Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.

BRAISED CHICKEN IN AROMATIC TOMATO SAUCE

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add chicken in batches and cook until brown on all sides, about 8 minutes per batch. Place chicken on platter. Add onions to Dutch oven; sauté until tender, about 5 minutes. Add spices; stir until fragrant, about 1 minute. Stir in tomatoes and their juices and water. Return chicken to Dutch oven. Cover; simmer over medium-low heat until chicken is very tender, about 35 minutes.
• Transfer chicken to platter. Tent with foil. Add 2 tablespoons vinegar, tomato paste and sugar to Dutch oven. Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes. Season with salt, pepper and more vinegar, if desired. Remove from heat. Cover to keep warm.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to platter. Top with chicken, sauce and cheese.