Best 6 Chicken With Orange Spinach And Cherry Tomatoes Recipes

EASY CHICKEN WITH TOMATOES AND SPINACH

Steps:

• In 12-inch nonstick skillet, heat oil over medium heat. Sprinkle chicken with garlic, oregano, seasoned salt and pepper. Add chicken to skillet; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Stir wine into skillet. Top chicken with tomato slices. Cover; cook 2 to 3 minutes or until tomatoes are thoroughly heated.
• Add spinach. Cover; cook 2 to 3 minutes longer or until spinach is wilted.

SAUTéED CHICKEN WITH SPINACH & TOMATOES RECIPE - (4/5)

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 10 minutes or until browned. Add onion; cook and stir 5 minutes or until softened. Stir in tomatoes, water and seasonings. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 3 minutes or until heated through. Stir in spinach; cook 2 minutes or until spinach begins to wilt.

CREAMY TUSCAN CHICKEN WITH CHERRY TOMATOES

Steps:

• Heat olive oil in a large skillet over medium heat. Add chicken, and season with salt, pepper, and oregano. Cook until browned, and no longer pink in the middle, about 8 minutes per side. Remove from skillet and set aside.
• Melt the butter in the same skillet over medium heat. Add minced garlic and cook for about 1 minute. Stir in cherry tomatoes and season with salt and pepper. Cook until tomatoes begin to burst, then add spinach and cook until spinach wilts.
• Stir in heavy cream and Parmesan and bring to a simmer. Reduce heat to low, simmering until sauce is slightly reduced and thickened a bit, about 3 minutes. Add chicken back to the pan, and cook until heated through, 6 to 7 minutes.
• Serve with an additional sprinkle of Parmesan on top, and crusty bread to dip in the sauce.

LEMON AND GARLIC CHICKEN WITH CHERRY TOMATOES

Steps:

• Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they weigh 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.
• Remove chicken from marinade and pat dry with paper towels (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
• Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
• Turn oven on low. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some off into a jar or bowl.
• Turn heat on burner down to medium-high. Add wine to pan and stir with a wooden spoon to deglaze. Add cherry tomatoes and cook, stirring often or tossing in the pan, until they begin to shrivel and burst. Add sugar and salt and pepper to taste and continue to cook, tossing the tomatoes in the pan and stirring often, for 5 to 10 minutes, until tomatoes have collapsed but are still intact. Top chicken breasts with the tomatoes, sprinkle with parsley and with Parmesan if using, and serve.

CRISPY ORANGE CHICKEN

Steps:

• Bake popcorn chicken according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring constantly., Add chicken to skillet; toss to coat. Serve with rice.

CHICKEN WITH SPINACH, CHERRY TOMATOES, DILL AND ORANGE PEEL

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Place large baking sheet in oven to heat as the oven preheats.
• Mix dill, orange peel, garlic and salt in a medium bowl.
• Combine tomato halves, oil, and 1 tablespoon of the dill mixture in a small bowl.
• Add chicken slices to remaining dill mixture in medium bowl and toss to coat.
• Using four 18-inch lengths of aluminum foil, make foil packets as follows: place 1 cup of spinach on one side of the foil; top with 1/4 of the chicken mixture; and follow with 1/4 of the tomato mixture; fold other side of foil over the contents; fold edges of foil twice to make a good seal.
• Reduce oven temperature to 400 degrees Fahrenheit.
• Place foil packets on baking sheet.
• Bake for 10 minutes.
• Let stand for 5 minutes.
• Carefully open foil packet and serve.