Baked chicken fillet with tomato. How to cook chicken with tomatoes in a frying pan in an original way? Breast with tomatoes in a frying pan

Everyone knows that chicken breast dishes can be prepared in a matter of minutes. So, if you don’t have much time to cook, then this recipe is for you. I offer a recipe for cooking chicken breast with tomatoes in a frying pan. The breast turns out very tender, juicy and flavorful. In addition, you can cook any pasta; I decided to serve it with spaghetti.

To cook chicken breast with tomatoes in a frying pan we will need:
chicken breast - 400-500 g;
tomatoes - 400 g (I cooked with tomatoes in their own juice - 1 can);
tomato paste - 3 tbsp. l.;
spaghetti - 1 package;
garlic - 1-2 cloves;
olive (or vegetable) oil - 2 tbsp. l.;
salt - to taste;
French herbs - 1 tsp.

Prepare food.
Boil the spaghetti in salted water until al dente (the spaghetti is ready, but it is quite hard and has not had time to boil), then drain in a colander and drain cold water. Cut the breast into pieces. I cut each breast into 5-6 pieces.
Place the pieces of meat on a plate, add salt and a mixture of herbs. Mix everything well.
Pour into the frying pan olive oil and put on fire. As soon as the oil is hot, add a clove of garlic (pre-peel the garlic and crush it with a knife). Fry the garlic for 1-2 minutes.
Then add the chicken breast pieces and fry over high heat for 2 minutes on each side.
While the fillet is fried, prepare the sauce: put the tomatoes in their own juice in a deep frying pan, tomato paste and a pinch of herbs. If tomatoes in their own juice are not available, you can use fresh tomatoes. You need to pour boiling water over them, remove the skin, and then puree them with a blender and voila, the tomatoes are ready in their own juice.

Place the frying pan on the fire and bring to a boil. Simmer the tomato mixture for 2-3 minutes, add salt to taste (if necessary).
Transfer the fried fillet to tomato sauce.
Mix everything well and simmer for a couple of minutes over low heat. In principle, our breast is already ready, we just let it soak in tomato sauce.
Add the spaghetti to the pan with the tomatoes and chicken breast and mix well.
Warm up our dish for a couple of minutes and remove from heat. Serve hot, delicious, aromatic and very tender chicken breast cooked in a frying pan.
Bon appetit!

White chicken meat can be fried, stewed, baked.

It all depends on the chosen recipe, your taste and desire at a particular time.

Chicken breasts can be used to prepare both regular everyday dishes and interesting holiday dishes.

Chicken breast with tomatoes - general cooking principles

The breast meat is separated from the chicken carcass, cut crosswise and the keel bone is removed.

The most high-calorie part of the chicken, the skin, is also separated from the meat.

Beat the meat on both sides with a kitchen hammer.

This eliminates excess veins and stiffness. The cooked breasts are soft and juicy.

Almost all recipes for cooking chicken breast with tomatoes use garlic. It is divided into cloves, peeled and cut, passed through a press or left in whole slices, depending on the recipe.

Fresh tomatoes are cut into circles or cubes.

Cheese is usually grated.

Chicken breast baked with tomatoes

This classic recipe cooking dietary chicken in the oven. Breasts covered with a coat of juicy tomatoes and cheese turn out amazing.

Ingredients:

One chicken breast from a large carcass;

Two tablespoons of sour cream (medium consistency);

Three cloves of garlic;

One large tomato;

Freshly chopped greens;

One teaspoon of chicken seasoning;

Salt - to taste.

Cooking method:

Peeled garlic feathers are thinly cut into several plates and thoroughly salted. Make deep cuts in the pieces of chicken breast, into which we put chopped garlic. Mix sour cream with poultry seasoning and add salt. This mixture is smeared onto the chicken pieces and left to soak.

Tomatoes are cut into circles, greens are chopped. Chicken meat is placed in a baking dish, tomatoes are placed on top. Once again, thickly grease with sour cream mixture and sprinkle with herbs. Bake in the oven at a temperature of no more than 220 degrees. You can use the bottom rack of the air fryer.

Chicken breast stewed with tomatoes

This recipe is perfect for braised chicken breast lovers. Unusual spices and lime will add zest and spiciness to the dish.

Ingredients:

Four chicken breasts;

Bulb;

Canned tomatoes;

Two glasses of cream;

Tomato sauce;

Fresh green cilantro.

For the marinade:

Half a lime;

Head of garlic;

Coriander;

Cumin - optional.

Cooking method:

Chicken fillet is cut into cubes. The garlic is peeled and passed through a press. To prepare the marinade, mix garlic, spices, coriander in a large bowl, and sprinkle everything with lime juice. Dip the meat into the prepared marinade and leave it in the refrigerator for ten hours. Add marinated chicken to chopped and sautéed onions in oil and fry. Then add tomato sauce and chopped canned tomatoes. Leave to simmer with the lid closed over medium heat. Before cooking, sprinkle with cilantro and add cream. Simmer for minutes and turn off.

Chicken breast with tomatoes in cream

Chicken breast meat is considered dietary. But sometimes you can diversify your menu and cook chicken fillet with medium-fat cream. The meat will be tender, and the added tomato pieces will add juiciness and flavor.

Ingredients:

Two chicken breasts;

One medium lemon;

One large tomato;

A glass of 30% cream;

One table egg;

Fresh greens.

Cooking method:

The prepared chicken fillet is cut into cubes of 3-4 centimeters. Salt, pepper, sprinkle with lemon juice and leave in a cool place for half an hour. Whip the cream with the yolk, add lemon zest. Tomatoes are cut into cubes. The meat is placed in a cooking vessel, chopped tomatoes are added and the resulting mixture is poured over. Bake in the oven for 30 minutes.

Chicken breast with tomatoes "Roulets"

Chicken meat, prepared in the form of rolled rolls, is ideal for both a regular dinner and for meeting guests. The breasts are baked in their own juices, so they don’t lose their useful properties and juiciness.

Ingredients:

3-4 pieces of chicken fillet;

Basil;

Three fresh tomatoes;

Black pepper.

Cooking method:

Chicken fillet is washed and dried. Using a sharp knife, make longitudinal cuts and unfold. Salt and pepper. Tomatoes, cut into slices, are placed on the meat. Add basil. The fillets are rolled into rolls, the edges are secured with wooden toothpicks. Place in the oven or fry in a frying pan for three to five minutes on each side. The dish is served with dry red wine.

Chicken breast with tomatoes "Pockets"

This recipe will help diversify your menu. And making interesting pockets from chicken fillet will be interesting for your children too. The dish is served with mashed potatoes, rice.

Ingredients:

200 grams of butter;

Two eggs;

Chicken breast from one carcass;

Three feathers of garlic;

Grated cheese;

Two or three medium-sized tomatoes;

Cilantro, spices, salt.

Cooking method:

The washed chicken breasts are cut and folded in half to form a “pocket”. The tomatoes are chopped into cubes and the cheese is passed through a grater. Peel the garlic cloves. The finished chicken fillet “pockets” are stuffed with tomatoes, cheese and garlic. Salt to taste, add spices. The resulting cutlets are dipped in beaten egg, rolled in breadcrumbs or bread crumbs and fried in a frying pan or deep fryer. When serving, sprinkle with herbs.

Chicken breast with curry tomatoes

Thanks to the curry seasoning, the chicken fillet in this recipe turns out tasty and aromatic. You can cook it in large portions, because even when heated, the meat remains juicy and tender with a hint of sourness from the tomatoes.

Ingredients:

Three chicken breasts;

4-5 fresh tomatoes;

One clove of garlic;

Fresh herbs;

Curry seasoning;

Sunflower oil.

Cooking method:

Chicken meat is cut into pieces 2-3 centimeters in size, sprinkled well with seasoning, salt is added and mixed. Place whole tomatoes in a bowl, pour boiling water over them and remove the skin. Pour sunflower oil into a heated frying pan and place seasoned chicken pieces on it. Fry for two minutes over medium heat, then stir, cover and leave on low gas for twenty minutes. Then the tomato pulp is added to the meat. After 10-15 minutes the gravy will begin to thicken. At this point, add a clove of garlic and freshly chopped herbs. Mix everything and leave to simmer for another minute on low gas.

Chicken breast with tomatoes and eggplants

Chicken meat cooked with fresh tomato and eggplant has a high calorie content and a pleasant spicy taste. The dish is a storehouse of vitamins and nutrients.

Ingredients:

800-1000 grams of chicken breast meat;

150-200 grams of soft Mozzarella cheese;

One large fresh tomato;

One eggplant;

Fresh basil;

Sunflower oil;

Cooking method:

Salt and pepper are rubbed into the chicken fillet and fried in a frying pan on each side. The eggplant is cut crosswise, then chopped into cubes, salted and fried in another frying pan. Tomato and cheese are cut into medium-sized pieces. Place a layer of eggplants in a heat-resistant dish, greased with fat, then add chicken pieces and cover with eggplants again. Place tomatoes and cheese on top, sprinkle with basil. Bake in the oven for ten to fifteen minutes.

Chicken breast with tomatoes, zucchini and mushrooms

In that unusual recipe To prepare chicken breast with tomatoes, use zucchini, mushrooms and thyme. Half a glass of white wine will add a special refined taste to the dish.

Ingredients:

600-700 grams of chicken breasts;

250 grams of zucchini;

300 grams of champignons;

Two glasses of chicken broth;

A piece of lard;

150 grams of liquid sour cream;

Half a glass of white wine;

Half a stick of butter;

Fresh thyme;

Salt - to taste;

Ground pepper.

Cooking method:

The chicken meat is divided into 12 portions, the lard is cut into the same number of pieces. The branches of the thyme leaves are broken off. Zucchini and mushrooms are cut into cubes. Chicken breasts are sprinkled with thyme, each slice is wrapped in lard and fried in a frying pan for 5-7 minutes. Then add champignons and zucchini cubes and simmer for five minutes. The entire mixture is poured out of the pan. Add the remaining oil after frying chicken bouillon and wine, add thyme leaves and sour cream. Mix everything and bring to a boil. Then add meat and vegetables to the finished sauce, add salt and pepper and leave to simmer for another five minutes.

Chicken breast baked with tomatoes and dried apricots

This recipe also uses wine to make baked chicken breasts. The dish will get an interesting taste if you add a few pieces of dried apricots and lemon juice.

Ingredients:

Four chicken breasts;

One kilogram of tomatoes;

150 grams of grated cheese;

100-120 grams of white wine;

A glass of sour cream;

Sunflower oil;

Two onions;

Two cloves of garlic;

One yolk;

Salt, seasoning - to taste.

Cooking method:

Tomatoes are cut into cubes. Dried apricots for steaming are poured hot water. Then the water is drained and the dried apricots are finely chopped. Chop the garlic and onions. Place everything in a frying pan with heated oil and fry. After five minutes, pour in the wine and simmer for twenty minutes. Chicken meat is salted, peppered, breaded in flour and fried in another frying pan. Add grated cheese, lemon juice, egg yolk, salt, and seasoning to sour cream. A heat-resistant form or baking sheet is greased, sauce with tomatoes and dried apricots is poured onto it, pieces of chicken are placed on top, and the cheese-sour cream mixture is poured over it. Bake in the oven at a temperature of no more than 210-220 degrees.

Chicken breast with tomatoes and beans

A dish of stewed chicken breast with vegetables contains many vitamins and nutrients. Vegetables help the meat to be absorbed by the body faster, and beans will make the dish more satisfying.

Ingredients:

Two or three chicken breasts;

150 grams of beans (pods);

Two pieces of onions;

Two fresh tomatoes;

Two carrots;

Two sweet bell peppers;

Two tablespoons of sunflower oil;

Seasoning, salt, ground pepper.

Cooking method:

Prepared chicken breast meat is cut into two to three centimeter squares. The tomatoes are poured with boiling water and the skins are removed. The onion is chopped, carrots and peppers are cut into strips. Chicken breasts are fried in a frying pan on sunflower oil. Add onions and carrots and fry for a few more minutes. Then add tomatoes, beans and Bell pepper. Add seasoning, salt, pepper, mix everything thoroughly. Leave to simmer over low heat for 20-30 minutes with the lid closed. At the end of frying, add wine. The best side dish for this dish is rice. Rice or boiled potatoes are ideal as a side dish.

It is recommended to salt chicken fillet at the end of cooking, since salt can quickly fry the meat and become tough.

One medium-sized chicken breast weighs approximately 500 grams.

The dish will taste better if you use chilled rather than frozen meat. If you remove the chicken from the freezer, do not start cooking until it is completely defrosted.

When added to dishes with chicken breast fresh parsley, dill, basil and other herbs - it is better not to use the stems.

If you did not first fry the breast meat in a frying pan, then the cooking time in the oven should be fifteen to twenty minutes longer.

Grated hard cheese, which is sprinkled on dishes, can be replaced with processed or mozzarella.

Do not leave meat on the board for a long time, as the wood will absorb some of its juice.

Chicken with tomatoes in a frying pan can undoubtedly please the family at dinner in the evening. This tasty, hearty dish is easy to prepare and can be offered to guests; it looks very elegant, the taste is quite rich, so the guests will be satisfied and the hostess will not have to blush.

Recipe

Stewing chicken with tomatoes is really simple; all preparation will take no more than an hour. Tender chicken meat will sparkle with shades of taste thanks to its combination with sweet and sour sauce made from ripe tomatoes.

Required Products

You can take a whole chicken and cut it into pieces of the desired size, a set of legs or a loin. The chicken thighs should turn out the best. It is recommended to take the following products:

chicken – 6 chicken breasts;

ripe tomatoes – 4-5 pieces;

onion – 1 large onion;

salt, pepper (or preferably a mixture of peppers), turmeric - ¼ teaspoon each;

mixture of Provencal herbs - 1 teaspoon;

vegetable oil for frying – 2 tablespoons.

How to cook?

Chicken thighs need to be washed, placed in a bowl (or pan), mixed with salt, a mixture of peppers, turmeric and herbs. Meat with spices can be set aside.

In the meantime, the meat is soaked in flavors, you need to have time to prepare the vegetables. Tomatoes need to be kept in boiling water for 3 minutes, after which they will be easily peeled. Now they need to be cut into pieces measuring approximately 3 by 3 centimeters. The onion needs to be peeled and cut into small pieces.

When all the products have already been prepared, it’s time to turn on the stove and heat with vegetable oil. The thighs need to be lightly squeezed and placed in the pan. The meat should be fried until half cooked, more precisely, until a golden brown crust appears, the heat should be reduced, and tomatoes and onions should be placed on the chicken. Now it's time to cover the pan, and the hostess is free for the next 40 minutes.

You need to simmer until done, that is, until the meat falls away from the bones. The cooked chicken pieces should not be floating in the gravy, they should be covered with it. If the meat is already ready, but there is still a lot of liquid, you just need to leave the pan on the fire for a few minutes without a lid and evaporate the excess moisture. During cooking, the onion will completely dissolve, giving its pungency to the tomato sauce. Before serving, the finished meat should be sprinkled with chopped herbs.

What to eat with?

Chicken cooked this way goes well with mashed potatoes or boiled rice and a salad of fresh vegetables. Tender chicken with a bright red thick sauce interspersed with fresh herbs looks very impressive on the holiday table. Tomatoes can be bought in the store all year round, but real ripe tomatoes can only be obtained in season, so in winter it is better to take homemade tomato juice. And instead of fresh vegetable salad, serve lecho made from bell pepper.

If we are not talking about a festive feast, then it is quite possible to serve the chicken with any porridge that the household loves - and delicious dinner secured.

Which frying pan should I take?

Advice from. To sauté chicken deliciously, you need a high-quality, thick-walled frying pan with a lid. The pan should heat up evenly and hold the temperature for a long time. A diameter of at least 30 centimeters and a wall height of 3-4 centimeters is perfect.

Step 1: Prepare the fillet.

Cut the chicken fillet pieces crosswise into several pieces (depending on the thickness of the fillet piece). Wrap each slice of chicken in cling film on both sides and beat with a hammer. It is important that the meat does not spread or tear. Therefore, when beating, keep in mind that the texture of the chicken fillet is very tender and there is no need to beat it for a long time. Next, rub each piece with salt, pepper, paprika and sprinkle with a little basil. In this form leave the meat for 10-15 minutes, depending on the time you have.

Step 2: Form the dish.

While the chicken fillet is soaked in spices, prepare the other ingredients. Tomatoes must be thoroughly washed in water and the stem removed with a knife. Next, cut the tomatoes into rings so that their integrity is not compromised. Grind the hard cheese on a coarse grater. Next, we proceed as follows: generously spread sour cream or mayonnaise on one side of a piece of fillet, then place a slice or several tomatoes (depending on the size of the chop). Top everything with grated cheese.

Step 3: Bake the fillet.

Cover the baking sheet with parchment and coat it with a little vegetable oil on top. Next we place our chops with tomatoes and cheese. Preheat the oven to a temperature of 200 degrees and place the dish in it for 20 minutes.

Step 4: Serve baked chicken fillet with tomato.

This dish is especially tasty right after the fryer, before the cheese has time to harden. Although it can be eaten as a cold snack. It can be served with any vegetable side dish (steamed, grilled, mashed potatoes, vegetable salad), with pasta or porridge. The meat itself turns out very juicy, due to the juice of the tomatoes, but it can be served with garlic, spicy tomato or delicate creamy sauce. This is a very tasty and quick dish made from available ingredients. Save his recipe - you will need it more than once. Enjoy your meal!

During cooking, you can also use other spices, herbs and seasonings to suit your taste. A dish with chopped garlic mixed into the sour cream has an excellent taste. The taste of meat and the piquancy of garlic and tomatoes is a very appetizing combination.

Sometimes housewives and cooks place finely chopped slices of mushrooms under the tomatoes. In this case, the dish turns out to be very interesting, varied and tasty.

You can speed up the cooking process if you fry the chicken fillet chops a little in a frying pan on both sides, then add the filling and bake.

Chicken with tomatoes is a dish for every day. The chicken is cut into small pieces and stewed with tomatoes and sour cream. The finished chicken is very soft and juicy. Chicken with sour cream is a traditional, win-win combination, and the addition of tomatoes gives the chicken a slightly new, fresh taste. In addition, the finished dish looks very bright and appetizing.

Compound:

• Chicken fillet – 600-800 g
• Tomatoes – 2 pcs.
• Sour cream – 200-250 g
• Garlic – 3 cloves
• Salt - to taste (about 1 teaspoon)
• Ground pepper - to taste
• Dried basil - to taste

Preparation:

Wash the chicken breast and remove fat. Cut the chicken into small cubes; this way of cutting will soak it in the sauce best.

Peel the tomatoes and cut into cubes. To easily remove the skins from tomatoes, make a cross-shaped cut in the top of each tomato and pour boiling water over the tomatoes for 5 minutes. If you don’t have fresh tomatoes, you can use tomatoes in their own juice; these are the tomatoes I added to the dish.

Peel the garlic and cut into small cubes. You shouldn’t cut it particularly finely, as it can burn in the pan.

Heat a little vegetable oil in a frying pan and add chopped garlic. Sauté the garlic for 2-3 minutes to flavor the oil. Never overcook the garlic, otherwise it will burn and give an unpleasant aftertaste to the dish.

Place the chopped chicken in the garlic and fry the chicken fillet over high heat for 5 minutes with constant stirring. The fillets should change color from pink to white, thus sealing all the juices inside.

Add chopped tomatoes to the whitened chicken, stir and leave to simmer under a closed lid over low heat for 10 minutes.

At this time, combine sour cream with 1/3 cup of hot boiled water and stir. This is done so that when added to hot chicken, the sour cream does not curdle. After 10 minutes, pour sour cream into the chicken and tomatoes. Immediately add salt, pepper and dried basil. Mix everything carefully and leave on the stove for another 5 minutes with the lid closed.