Chicken breast in tomato paste photo recipe

Chicken is always very tender, juicy and incredibly tasty. Today we are preparing this meat in tomato sauce, which means we will be enjoying this divine dish very soon!

Cooking in a frying pan

Ingredients	Quantity
green onions -	2 feathers
dill -	10 g
water -	0.2 l
sugar -	2 pinches
chicken fillet -	650 g
spices -	taste
garlic -	2 pieces
tomato paste -	30 g
onion -	1 head
vegetable oil -	30 ml
flour -	5 g
Cooking time: 30 minutes	Calorie content per 100 grams: 151 Kcal

Perhaps the easiest and fastest version of delicious chicken in tomato sauce. Just half an hour and you're done! Bon appetit!

How to cook:

Wash the fillet thoroughly, then dry it.
Cut into small slices.
Pour oil into a frying pan and heat it.
Read also: Chickpeas in a slow cooker: a variety of healthy dishes on your table
Add the chicken and fry until white.
During this time, remove the skins from the onion and cut it into half rings.
Add to the meat and cook until both components are browned.
Next, add tomato paste to the meat and simmer for a few more minutes.
Sprinkle with flour and mix everything.
Pour in water and let it boil, simmer the meat for five minutes.
At the end, add sugar, spices, chopped dill and green onions.

Tip: for a richer taste, add tomato juice instead of tomato paste and water.

Cooking chicken breast in tomato sauce

Rational nutrition and its benefits are of great importance for those who care about their health. Any nutritionist will safely call chicken fillet one of the leaders in the healthy dietary rating.

If you want to cook meat in a special way, pay attention to the recipes for chicken breast in tomato sauce. We will tell you about the benefits and harms of poultry meat, the subtleties of choice and the nuances of cooking fried, stewed and baked in our article.

Benefits and harms

The undoubted advantages of chicken meat are the following characteristics:

low calorie content, especially skinless poultry;
a fairly high amount of protein - 23% (per 100 g);
a small amount of fat – 1.8% (per 100 g);
diverse vitamin composition, especially high concentration of vitamins of groups B, A, PP;
the product reduces the acidity of the gastric tract;
breast is indicated for consumption by people with obesity, heart disease and gastrointestinal tract diseases.

However, white meat, for all its usefulness, has a number of significant disadvantages:

a modest list of minerals in the composition;
fat-free does not have a very good effect on the state of human sex hormones;
high allergenicity.

From this we can draw the following conclusions:

You can’t eat skinless chicken for a long time;
It is better to include other parts of the bird in the diet.

Today it is no secret that industrial poultry is raised using medications that protect it from diseases and provoke rapid growth. Dark meat is especially dangerous in this regard; it is best to prefer white meat, especially breast, in which there is practically no concentration of harmful substances.

It is better to purchase poultry from trusted retail outlets (preferably farmed) or from friends.

How to cook properly?

Cooking is a great way to remove most of the medication from meat. The most effective ways to neutralize harmful substances are boiling and stewing. As for chicken breast specifically, it can be safely steamed, grilled, baked and fried. Sauces can easily help diversify the menu. With the help of sauce you can add originality and sophistication to even the simplest dish.

We offer you the most delicious and healthy recipes using tomato sauce. A very important nuance - use only high-quality, thick, proven paste. Otherwise, you risk getting a bitter or sour taste in the finished dish.

Cooking methods

There are a lot of opportunities to prepare a non-trivial dish based on fillet. The opinion that this meat is dry, not juicy, and tasteless is completely wrong. However, it is important to be able to properly cook this type of meat. Any recipe begins with the chicken being washed and dried.

Classic recipe in a frying pan in tomato sauce

To prepare dinner for two you will need:

1 chicken fillet;
onion – 1 pc.;
tomato paste – 3 tbsp. l.;
garlic – 1.5 cloves;
basil, pepper, salt - to taste;
water – 2⁄3 tbsp.;
oil for frying.

Useful tips

To make the chicken complete, be sure to complement it with your favorite side dish. This can be mashed potatoes, grilled vegetables, rice, buckwheat, etc. You can also make a salad from fresh vegetables or prepare slices. In a pinch, serve the chicken with a fresh baguette.

If you don't like the taste of tomato paste, use regular packaged juice. It does not have to be diluted in water, and the taste will be more intense.

Chicken fillet with tomato sauce is tasty, satisfying, aromatic and very juicy. Be sure to try this dish for lunch or dinner. It's easy and quick to prepare, you'll love it!

Pasta with chicken fillet

Chicken pasta in tomato sauce is made with short, curly pasta that holds the liquid sauce. An easy breakfast dish. Step-by-step recipe with photos

Pasta with chicken fillet is a delicious and quick breakfast, an almost universal dish that does not require much effort in cooking.

Pasta is the most famous thing in Italian cuisine. Together with pizza and risotto, it is its constant symbol. Among the incredible variety of types of pasta, there is a huge number of curly, often fanciful shapes of pieces of dough, which determine the name of the pasta itself. In other words, Italian pasta changes its name depending on its shape, length, and size.

For example, spirals in the form of an “Archimedean screw” are called fusilli, and small tubes of paste cut obliquely are called penne. Long and thin pasta is called spaghetti. A common misconception is that it is impossible to remember the classification of pasta. All the subtleties - yes. But the general principles are easy to remember.

The most convenient for cooking are obliquely cut tubes of dough, as long as a match. This is penne. For good and high-quality pasta, during its production, special bronze attachments are used on the press, which make the paste rough, and it holds the sauce much better and is enveloped in it. In addition, penne has a longitudinally grooved surface, which further retains the sauce.

Penne can be prepared with any sauces, but we usually, due to lack of time, prepare simple sauces with fish or chicken. Pasta with salmon - we prepare it quite often, if we remember to defrost the salmon steak the day before. My favorite pasta carbonara recipe, it’s simply a masterpiece. Or pasta with chicken fillet - pieces of chicken breast fried until golden brown in tomato sauce.

Chicken gravy with tomato paste: a simple and tasty recipe

Ingredients

Chicken breast - 1 pc. + —
Carrots – 1 large root vegetable + –
Tomato paste - 1 tbsp. l. + —
Onions - 2 pcs. + —
Low-fat sour cream - 1 tbsp. l. + —
Premium wheat flour - 1.5 tbsp. l. + —
Purified water – 600 ml + –
Salt and ground black pepper - to taste + -
Bay leaf - 2-3 pcs. + —
Vegetable oil - for frying + -

How to make your own chicken and tomato sauce gravy

Everyone loves the classic version of gravy made from meat and tomatoes, so it’s not for nothing that it is actively used even in state canteens. Today we will learn how to make the most famous chicken sauce.

Fry the washed, peeled and chopped chicken in a frying pan

Wash the chicken breast with cold running water and then dry with paper towels.
If there is skin on a piece of poultry meat, it must be removed by cutting it off completely.
Then shred the chicken meat into small slices or cubes.
Place a frying pan on the stove for frying food, pour in odorless vegetable oil.
Heat it thoroughly and add our chopped chicken to the frying pan.

Preparing vegetables for frying with poultry meat

While the meat is fried, wash the carrots under the tap and peel the root vegetable.
Grate the vegetable on a coarse grater.
When the chicken meat has fried a little and lightened, add the grated carrots to it.
Stir a little and simmer over low heat for a couple of minutes.
Next, we peel the onion, cut it into two halves, and then chop it into half rings, without making it too small.
We put the tearful vegetable in the frying pan for our future gravy.

Add liquid ingredients to meat and vegetables

Pour approximately 200 ml of drinking purified water into the frying pan (it is better to warm it up a little).
Cover the dish with a lid and simmer over low heat for about 10-12 minutes.
After the specified time, sift the wheat flour for the chicken gravy with tomato paste through a fine sieve.
Pour it into the pan and stir thoroughly to avoid the appearance of unsightly flour lumps.
Then we add a tablespoon of the lightest sour cream you can find in the store to the frying pan with half-prepared dressing.
After it we put tomato paste (preferably homemade, real).
Add spices, salt and pepper the sauce, add a couple of laurel leaves for flavor.

Simmer chicken gravy with tomato paste until done

Mix our roast with chicken and tomato sauce. Cover with a lid, reduce the heat to low and simmer for another 20-25 minutes.
During the stewing process, do not forget to stir the gravy so that it does not turn out lumpy and is not covered with a shiny coating on top - a film.
After the allotted time has passed, pour the remaining clean water into the frying pan and mix our dish thoroughly.
Then cover again with a lid and simmer for the same amount of time until fully cooked.

As soon as the gravy with tomato paste and sour cream is prepared, it can be immediately added to any side dish.

Prepared according to such an original recipe, it will be easily stored in the refrigerator for up to two to three days, remaining just as tasty.

Chicken in creamy tomato sauce

Chicken cooked in creamy tomato sauce turns out tender.

1 kg chicken (any parts);
2 tomatoes;
1 onion;
300 ml cream (10%)%
3 tablespoons vegetable oil;
3 cloves of garlic;
salt, pepper, basil to taste.

Cut the washed and dried chicken into portions. Chop the onion into half rings and chop the garlic into very small cubes. Heat oil in a frying pan. Fry the chicken pieces on both sides. Transfer the chicken to a stewing dish. Then fry the onion. When it starts to acquire a golden color, add garlic and finely chopped tomatoes. Salt and pepper.

Simmer for a couple of minutes, then pour in the cream and bring to a boil. Pour the prepared sauce over the chicken pieces and add basil leaves. Bring to a boil and simmer for 1 hour at low simmer.

Chicken fillet gravy with tomato paste: favorite recipe

Ingredients

Chicken fillet – 550-600 g;
Onion – 1 head;
Vegetable oil – 2 tbsp. l.;
Carrots – 1 root vegetable;
Whole wheat flour – 1.5 tsp;
Ground sweet paprika – 0.5 tsp;
Bell pepper – 12 fruits;
Khmeli-suneli - to taste;
Salt - to taste;
Ground black pepper - to taste;
Tomato paste – 1 tbsp. l.;
Garlic – 2-3 cloves.

How to make fried chicken with tomato sauce at home

Prepare and fry poultry in a frying pan

Wash the chicken fillet under running water, dry it and cut into small long pieces of approximately the same thickness.
Place a saucepan or frying pan with high sides on the stove, pour in a little vegetable oil and heat it properly.
Place our chopped chicken fillet into the frying pan, add a little salt, sprinkle with your favorite spices, black pepper, and add sweet paprika.
Fry the meat with spices over low heat, stirring until the chicken slices have a light, almost white hue.
Then fry the meat a little more, this time waiting for a slightly golden brown crust to appear.
Now pour wheat flour into our saucepan, which we have previously sifted. We use just a little bit of flour in this fancy gravy recipe.
We increase the heat of the fire as soon as the flour is in the pan along with the chicken meat. Fry the food, stirring it continuously with a spatula.

Chicken with gravy

Chicken with gravy can be served for lunch or dinner for your family, or offered with a side dish for picky guests to try. The dish is tasty and piquant, filling, but low in calories. The recipe can be applied to any meat or poultry, but it tastes best with chicken.

Chicken with gravy cooks for about 40 minutes (poultry takes longer to stew). In this case, you will not need to constantly monitor the extinguishing process. Combined spices for meat dishes enhance the taste. Provencal herbs perfectly reveal the refined taste of chicken meat. Additionally, you can add a special aromatic mixture for baking chicken or spices for barbecue.

Ingredients for 4 servings

Wings 6 pcs.
Carrot 1 pc.
Onion 1 pc.
Garlic 2 cloves.
Green onion 30 g.
Butter 20 g.
Tomato sauce 2 tbsp. l
Provençal herbs, universal salted vegetable mixture To taste

Preparation

First, lightly fry the chicken wings in a frying pan, adding a little butter. Once browned on each side, transfer the wings from the frying pan to a plate.

While the wings are frying, cut the onion into cubes and carrots into strips.

Mix the chopped vegetables with Provençal herbs.

Place the onions and carrots in the frying pan where the wings were fried. Stir and fry vegetables until half cooked

It is important that the carrots remain slightly crispy after being on the fryer.

Transfer the vegetables from the frying pan to the cast iron.

Next, lay out the wings. To increase the taste of the chicken gravy, add sliced garlic to the cast iron. Add tomato sauce.

Fill the bird with water until it just covers. Add salty seasoning to taste. Place on the stove with the burner on low.

Simmer for 30 minutes. At the end of the stewing, add green onions, not very finely chopped. Simmer for another 3-5 minutes.

Chicken with gravy is ready to serve. It can be served with a side dish or placed in a deep plate.

Chicken with gravy

Chicken with gravy can be served for lunch or dinner for your family, or offered with a side dish for picky guests to try.

Chicken breast in tomato paste

New recipes for cooking appear constantly. How to cook delicious chicken breast? Today I suggest frying and simmering with tomato paste. Simple and fast!

Required ingredients:

Chicken breast, onion, tomato paste, spices.

Cooking process

First, prepare the chicken breast: cut it into manageable pieces. And cut it into strips. In principle, you can cut it into pieces, ribbons or any other way. The size of the pieces doesn't matter much.

Place each piece in a hot frying pan with a small amount of vegetable oil. Fry until done. You should not salt the chicken breast at this stage, otherwise it will turn out dry.

Remove the breast from the heat. Place finely chopped onion in a frying pan (I grate it on a coarse grater), fry until golden brown and add 3-4 tablespoons of tomato paste. It is best if it is spicy, then the taste of the breast will be especially bright. Salt to taste. Don't forget to take into account that our breast was not salted!

Add a little garlic to the pan and add the breast. Mix with onion fried with tomato paste and simmer for 5-10 minutes, stirring from time to time.

For taste and beauty, you can add a small amount of chopped herbs to the dish. Chicken breast served in tomato paste with mashed potatoes is the best side dish for it. However, crumbly boiled rice will also work.

That's it, the dish is ready! Enjoy!

Chicken with beans in tomato

To add satiety to the meat, you can add legumes. This time we will complement the chicken with a fairly large amount of beans. It's very nutritious, worth a try.

INGREDIENTS	QUANTITY
vegetable oil	20 ml
chicken fillet	0.7 kg
spices	taste
canned beans	860 g
chili powder	10 g
Cooking time: 25 minutes	Calorie content per 100 grams: 159 calories

How to cook:

Rinse the chicken and remove films and veins.
Cut the meat into small cubes and sprinkle with spices.
Pour oil into a frying pan and heat it.
Add the chicken and simmer on all sides until golden brown.
Open the beans and pour into the meat without rinsing.
Add spices, chili and stir.
Simmer, stirring, for ten minutes.

Tip: if you want to cook the beans yourself, you need to soak them first.

Chicken breasts with lemon in the oven

With this recipe, you are guaranteed a delicious and aromatic dinner. And the process of preparing such a dish will not take much time. You will need:

2-3 chicken breasts (take the quantity based on 1 breast per person)
olive oil
5 cloves garlic
1/3 cup chicken broth (can be replaced with water or orange juice)
1 lemon
zest from the same lemon
and lemon juice
thyme or other herbs or seasonings you have on hand

1. Preheat the oven to 200 degrees.

2. Garlic needs to be peeled and finely chopped. Take a frying pan, pour olive oil, heat over medium heat and add chopped garlic. Stirring constantly, fry the garlic for 1-2 minutes. Be careful not to burn the garlic!

3. Place the garlic on the bottom of the pan in which we will bake the chicken breast. Then add chicken broth, lemon zest, juice of one lemon and seasonings. Mix everything well, you get a kind of marinade in which the chicken will be cooked.

With vegetables

For boiled potatoes, crumbly rice or buckwheat porridges, vegetables in chicken gravy are an excellent addition.

Celery, which is used in the recipe, is rich in magnesium, calcium, and iron. These minerals help the human body in immune defense. That is why the recipe is especially useful.

You will need:

chicken fillet (preferably breast) – 1.5 kg;
carrots - 2 root vegetables;
celery stalks – 3–4 pieces;
onions – 2 heads;
vegetable oil – 35 g;
sour cream – 50 g;

wheat flour – 30 g;
wine (dry white) – 100 ml;
water (broth) – 500 ml;
lime fruit – 1 pc.;
salt - to the taste of the hostess.

Creating a dish:

Cut the chicken breast into small pieces. Quickly fry them in very hot vegetable oil in a deep frying pan. Try to achieve a light golden brown crust and transfer to another bowl.
Cut the peeled vegetables into pieces, being careful not to make them small. Place them in a frying pan. Cook over low heat for about seven minutes.
Add flour there. It must be mixed thoroughly and left for about one minute. Add wine, wait the same time and pour in water. If desired, you can use broth instead.
Bring the contents of the frying pan to a boil, add the delicious chicken fillet, lightly salt and stir.
Reduce the heat to minimum and simmer the dish for about twenty minutes, focusing on the softness of the vegetables.
Turn off heat, add sour cream and lime juice. Mix everything and enjoy the excellent gravy.

It is better to cook large quantities of meat in two steps so that the pieces turn out golden.

Chicken breast in tomato paste

This chicken breast recipe is also prepared in the oven. It will take more time than in the previous recipe, because the chicken needs to be marinated first. The recipe is designed for 3-4 servings, for it you need:

3 chicken breasts
1/2 cup tomato paste
2-3 tbsp. spoons of ketchup
spices and salt to taste

By the way, for this recipe you can use not only tomato paste, but also tomato juice, and if you don’t have that, you can take ketchup and dilute it with a few tablespoons of water (just don’t use very spicy).

Cooking chicken breast in the oven:

1. Place the chicken in a bowl, pour tomato paste, ketchup on top and sprinkle with spices. Mix well so that all pieces are covered with marinade. And put it in the refrigerator to marinate for at least 40 minutes, you can leave it for several hours or even overnight. You can marinate the chicken in the same form in which you are going to cook (as done in the recipe).

2. Before cooking, preheat the oven to 180 degrees.

3. If you marinated the chicken in another bowl, then take a mold and grease it with olive oil. Place the breast there and pour the marinade on top. Cover the pan with a lid or foil.

4. Place in a preheated oven for 30-40 minutes. After half an hour, remove the lid/foil from the pan and bake for another 10 minutes.

5. Chicken breast in tomato paste in the oven is ready! You can serve this dish with boiled rice or a light salad.

Chicken gravy with sour cream without flour

Photo of chicken gravy with sour cream without flour

Sour cream chicken gravy goes most harmoniously with fluffy mashed potatoes or crumbly boiled rice. It is good on its own with a crispy French baguette. It’s not worth preparing gravy with sour cream for future use. Once heated, it doesn't taste as good. And there is no point in this, because the sour cream gravy is prepared very quickly. So, let's look at the method of preparing chicken gravy with sour cream.

Recipe ingredients:

chicken breast without bone 1 pc.
onions 1-2 pcs.
sour cream 500 ml.
salt 1/2 teaspoon
black pepper 1/2 teaspoon
bay leaf 1-2 pcs.
vegetable oil 30 ml.

Cooking method:

Cut the chicken fillet into thin strips. The finer the cutting, the faster the dish will cook. Heat vegetable oil in a frying pan. Fry the chicken fillet over high heat until the pieces begin to brown.
While the meat is roasting, peel and finely chop the onion. Add onion to browned meat. Fry together, covered, stirring occasionally, until the onion is soft and translucent.
Salt the meat, season with pepper, add sour cream. Stir. Turn down the heat. Simmer over low heat for 5-10 minutes under the lid. Turn off the heat, add the bay leaf to the gravy and let it brew for another 10-15 minutes.

Stuffed chicken breast in the oven

Such rolls will be an excellent alternative for dinner or lunch, while the dish looks original and the taste will not disappoint at all. To prepare you will need:

3 chicken breasts;
6 slices of ham
hard cheese
1 tomato, if you have dried ones, then this is ideal, if not, fresh ones are also suitable
basil leaves or other herbs
olive oil
salt and pepper

1. Before you start stuffing the chicken, preheat the oven to 180 degrees.

2. Chicken breasts need to be washed. Each one needs to be cut in half as in the photo, so you will get 6 thin slices of breast. Season each slice with salt and pepper on both sides.

3. Place 1 piece of ham on each slice, and a couple of cheese sticks on top (if you have a rectangular block of cheese, just cut it into strips, as in the photo; if you can’t cut into strips, you can just grate it on a coarse grater). Place tomatoes between the slices of cheese; they also need to be cut into strips. In this case, sun-dried tomatoes are ideal, but fresh ones will work too. Don't make the tomato and cheese slices too thick, as the breast will still need to be wrapped.

4. Wrap the breast into rolls; it is better to fasten the roll with a toothpick. Take a baking sheet, put foil on it, or you can just take a ceramic or glass mold, grease it with oil and place it on the baking sheet/mould.

5. Bake the stuffed chicken breast for 30 minutes until done. You can serve it with rice or lettuce.