Best 4 Baked Chicken Breasts In Cinnamon Tomato Sauce Recipes

Have you ever tasted a dish that combines the sweet and savory flavors in a unique way? If not, then you should try the Baked Chicken Breast in Cinnamon Tomato Sauce. This delectable dish is a delightful harmony of flavors that will tantalize your taste buds. The tender chicken breasts are enveloped in a luscious sauce made from fresh tomatoes, aromatic cinnamon, and a touch of garlic. The result is a culinary masterpiece that is both satisfying and healthy. But this article doesn't stop at just one recipe. It also includes a collection of other mouthwatering chicken recipes that will surely become your favorites. From the classic Chicken Nuggets to the tangy Lemon Herb Chicken, there's something for every palate. So, get ready to embark on a culinary journey that will leave you craving for more!

Let's cook with our recipes!

EASY TOMATO BAKED BONELESS CHICKEN BREAST

Easy Tomato Baked Boneless Chicken Breast image

Add a splash of sweet balsamic vinegar and a sprinkle of cheese to Easy Tomato-Baked Boneless Chicken Breast. This delicious dish is a smart choice.

Provided by My Food and Family

Categories Home

Time 40m

Yield Makes 4 servings.

Number Of Ingredients 6

Ingredients

1 small red onion, thinly sliced
4 small boneless skinless chicken breasts (1 lb.)
1 can (14-1/2 oz.) diced tomatoes, drained
1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing
1/4 tsp. garlic powder
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Heat oven to 425ºF.
Spread onions onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chicken.
Combine tomatoes, dressing and garlic powder; pour over chicken. Sprinkle with cheese.
Bake 30 min. or until chicken is done (165ºF).

Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g

CINNAMON CHICKEN

Cinnamon Chicken image

Chicken breasts baked with cinnamon and other seasonings. This is a recipe that I created while working at a flight kitchen. We had cinnamon in the spice collection that nobody used for anything, so I decided to try it on chicken and the flight crews and my family loved it!

Provided by OAKBORN

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients

4 skinless, boneless chicken breast halves
1 teaspoon ground cinnamon
2 tablespoons Italian-style seasoning
1 ½ teaspoons garlic powder
3 teaspoons salt
1 teaspoon ground black pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)
Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 3 g, Cholesterol 68.4 mg, Fat 1.7 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 0.5 g, Sodium 1821.7 mg, Sugar 0.4 g

CHICKEN IN TOMATO SAUCE RECIPE

Chicken in Tomato Sauce Recipe image

Quick and easy one-skillet dish with pan seared chicken breasts cooked in a flavorful and creamy tomato sauce with capers. It's a perfect midweek meal that takes only 30 minutes to make!

Provided by Katerina | Diethood

Categories Dinner

Time 30m

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
4 boneless skinless chicken breasts
1 teaspoon dried basil
salt and fresh ground pepper (to taste)
1 tablespoon butter
1 yellow onion (finely diced)
2 cloves garlic (minced)
1 cup dry white wine
1 can (14 ounces) no-salt added diced tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/3 cup half & half (you can also use light cream, heavy cream, or evaporated milk)
1/4 cup drained capers
1/4 cup chopped fresh parsley (for garnish)

Steps:

Heat olive oil in a large skillet.
Season chicken with dried basil, salt, and pepper.
Add the chicken breasts to the skillet and cook over medium-high heat, 3 to 4 minutes per side, or until lightly browned.
Remove chicken breasts from skillet; set aside.
Add butter to the skillet and melt.
Add diced onions and cook for 2 minutes.
Stir in garlic and cook for 30 seconds.
Stir in the wine to dissolve the brown pieces found at the bottom of the skillet; continue to cook for 4 minutes, or until reduced.
Mix in the tomatoes, tomato paste, oregano, basil, half & half, and capers.
Place chicken back in the skillet.
Bring to a boil; cover and simmer over medium-low heat for 8 minutes, or until chicken is cooked through.
Remove from heat.
Garnish with parsley and serve.

Nutrition Facts : Calories 334 kcal, Carbohydrate 12 g, Protein 26 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 87 mg, Sodium 679 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CHICKEN BREASTS WITH TOMATOES AND CAPERS

Chicken Breasts With Tomatoes and Capers image

This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.

Provided by Pierre Franey

Categories dinner, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 boneless, skinless chicken breasts (about 2 1/4 pounds)
Salt and freshly ground white pepper to taste
2 tablespoons olive oil
2 tablespoons butter
6 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
1/4 cup red wine vinegar
1/4 cup drained capers
1 cup dry white wine
2 tablespoons tomato paste
1/4 cup chopped fresh parsley leaves

Steps:

Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 512, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

To ensure the chicken breasts are cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
Feel free to adjust the amount of cinnamon and cumin to your taste preferences. If you prefer a milder flavor, use less spice. If you like a more intense flavor, add more.
To save time, you can use pre-cut chicken breasts. However, if you are using whole chicken breasts, be sure to slice them into even-sized pieces so that they cook evenly.
If you don't have a baking dish, you can also use a large skillet. Just be sure that the skillet is oven-safe.
You can serve this dish with a variety of sides, such as rice, pasta, or roasted vegetables.

Conclusion:

This baked chicken breasts recipe in cinnamon-tomato sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the sauce is flavorful and aromatic. With just a few simple ingredients, you can create a meal that the whole family will enjoy. Whether you are looking for a quick and easy dinner or a dish to impress your guests, this recipe is sure to please.