Best 2 Pressed Chicken With Yellow Squash And Tomatoes Recipes

**Pressed Chicken with Yellow Squash and Tomatoes: A Flavorful and Vibrant Summer Dish**

As summer's bounty arrives, it's time to celebrate the freshest flavors of the season with a dish that is bursting with vibrant colors and tantalizing aromas. Pressed chicken with yellow squash and tomatoes is a delectable recipe that combines the savory goodness of chicken, the sweetness of yellow squash, and the tangy zest of tomatoes. This hearty and wholesome dish is not only a delight to the palate but also a visual masterpiece that will impress your family and friends at any gathering. The article features a collection of recipes that showcase the versatility of this dish, from the classic pressed chicken to variations that incorporate different cooking methods and flavors. Whether you prefer the traditional stovetop method or the convenience of a slow cooker, you'll find a recipe that suits your preferences. So, get ready to embark on a culinary journey as we explore the delightful flavors of pressed chicken with yellow squash and tomatoes.

Here are our top 2 tried and tested recipes!

PRESSED CHICKEN WITH YELLOW SQUASH AND TOMATOES

Pressed Chicken with Yellow Squash and Tomatoes image

Provided by Ruth Cousineau

Categories Chicken Garlic Tomato Quick & Easy Back to School Dinner Squash Summer Healthy Yellow Squash Potluck Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

4 chicken breast halves with skin and bone (2 to 2 1/4 pounds)
2 tablespoons extra-virgin olive oil
3/4 pound yellow squash, cut into 1/2-inch pieces
1 pound tomatoes, coarsely chopped
2 garlic cloves, chopped
3 teaspoons chopped marjoram, divided

Steps:

Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
Add chicken, skin side down. Cover with a round of parchment paper, then a heavy pot or skillet, followed by a 3- to 5-pound weight (such as two 32-ounce cans or a brick wrapped in foil). Cook 10 minutes, then remove weight, pot, and parchment.
Turn chicken over and re-cover with a clean round of parchment, pot, and weight, then cook until just cooked through, about 8 minutes more. Transfer chicken to a plate and keep warm, covered.
Add squash, tomatoes, garlic, 2 teaspoons marjoram, and 1/4 teaspoon salt to fat in skillet. Cook over medium-high heat, stirring frequently, until squash is just tender and tomatoes have become saucy, 6 to 8 minutes. Stir in any juices from plate and season with salt and pepper. Spoon over chicken.
Sprinkle chicken and vegetables with remaining teaspoon marjoram.
Serve with: a green salad tossed with red-wine vinaigrette

CHICKEN AND SUMMER SQUASH

Chicken and Summer Squash image

Great summertime recipe! The contrasting colors of the summer squash make this dish pleasing to the eye and the palate.

Provided by KMSMOKEY

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

4 skinless, boneless chicken breast halves
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon butter
1 tablespoon vegetable oil
¾ pound yellow squash, sliced
¾ pound zucchinis, sliced
1 medium tomato - peeled, seeded and chopped

Steps:

In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 7.6 g, Cholesterol 76.1 mg, Fat 8.2 g, Fiber 3 g, Protein 29.4 g, SaturatedFat 2.7 g, Sodium 399.6 mg, Sugar 2.3 g

Tips:

Use a heavy-bottomed pot or Dutch oven. This will help distribute the heat evenly and prevent the chicken from sticking.
Brown the chicken in small batches. This will help to prevent the chicken from overcrowding the pot and ensure that it cooks evenly.
Do not add the vegetables to the pot until the chicken is almost cooked. This will help to prevent the vegetables from becoming overcooked.
Season the dish to taste. You may want to add more salt, pepper, or other spices to taste.
Serve the dish with a side of rice or bread. This will help to soak up the delicious juices from the chicken and vegetables.

Conclusion:

Pressed chicken with yellow squash and tomatoes is a simple and delicious dish that is perfect for a weeknight meal. The chicken is cooked until it is tender and flavorful, and the vegetables are cooked until they are tender but still have a bit of a bite. The dish is seasoned with a variety of spices that give it a delicious flavor. Pressed chicken with yellow squash and tomatoes is a healthy and satisfying meal that is sure to please everyone at the table.