Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Breast Pan Roasted With a Roasted Tomato-Herb Sauce Recipe
    Lost? Site Map

    Chicken Breast Pan Roasted With a Roasted Tomato-Herb Sauce

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Wendys Kitchen's Note:

    Epicurious and delicious!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450°F Combine tomatoes, 2 tablespoons oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 tablespoon oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.
    2. 2
      Meanwhile, season chicken all over with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6–8 minutes. Transfer pan to oven and roast chicken until cooked through, 8–10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.
    3. 3
      Add remaining 1 tablespoon oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.
    4. 4
      Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.
    5. 5
      Read More http://www.epicurious.com/recipes/food/views/Chicken-with-Herb-Roasted-Tomatoes-and-Pan-Sauce-51108240#ixzz21rHCw1IH.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Chicken Breast Pan Roasted With a Roasted Tomato-Herb Sauce

    Serving Size: 1 (322 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 347.4
     
    Calories from Fat 212
    61%
    Total Fat 23.5 g
    36%
    Saturated Fat 3.4 g
    17%
    Cholesterol 72.6 mg
    24%
    Sodium 620.8 mg
    25%
    Total Carbohydrate 8.2 g
    2%
    Dietary Fiber 2.1 g
    8%
    Sugars 4.9 g
    19%
    Protein 25.7 g
    51%

    The following items or measurements are not included:

    herbes de provence

    fresh tarragon leaves

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes