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 rinse with 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 olive oil into a frying pan 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 frying, prepare the sauce: put the tomatoes in their own juice, tomato paste and a pinch of herbs into a deep frying pan. 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 the 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!

Hearty and juicy, for an everyday table and a special occasion - chicken chop cooked with tomato! Choose the best recipe for yourself!

Quick and easy to prepare chicken chops with cheese, tomatoes and onions. Due to the fact that the chops are cooked in the oven, your time expenditure is minimal.

• Chicken fillet – 500 g
• Tomatoes - 2-3 pcs.
• Hard cheese - 100 g
• Onion - 1 pc.
• Salt - to taste
• Ground black pepper - to taste
• Garlic - 2 cloves
• Mayonnaise - 2 tbsp.
• Vegetable oil

Cut the chicken fillet lengthwise into thin slices about 1 cm thick. Beat them with a kitchen hammer, sprinkle with salt and pepper.

Place chicken chops on an oiled and foil-lined baking sheet. Squeeze the garlic through a press and mix with mayonnaise. Brush the chops with mayonnaise.

Cut the onion into strips and sprinkle it over the chops.

And place tomatoes cut into slices on top. Place the chicken chops with tomatoes in an oven preheated to 180 degrees for 20 minutes.

Then remove from the oven, sprinkle with grated cheese and place the chicken chops with cheese in the oven for another 5-7 minutes.
Baked chicken chops with tomatoes and cheese are ready. Bon appetit!

Recipe 2: chicken chops with tomato and cheese (step by step)

Chicken breast chops “French style” with mushrooms, tomatoes and cheese - a dish for those who are wondering how to cook something very tasty without spending a lot of time on cooking. A semi-finished product according to this recipe can be made in the morning and left in the refrigerator until guests arrive. 10 minutes before serving, just heat the oven, quickly bake the meat and serve a fragrant, tasty hot dish with a side dish of baked potatoes and vegetable salad. In general, there will be plenty of time for manicure, makeup, calls to girlfriends and relatives.

For the recipe, I took boiled salted wild mushrooms, which I canned without vinegar, so they are ideal for soup or filling. Wild mushrooms can be replaced with regular champignons; it will take a little time.

• 2 large chicken fillets;
• 1 onion;
• 100 g salted mushrooms;
• 50 g hard cheese;
• 2 cloves of garlic;
• 1 tomato;
• 30 ml dry white wine;
• 15 g butter;
• salt, olive oil, spices, herbs.

So, cut two large fillets from the chicken breast, 1.5-2 centimeters thick. Lightly pound the meat with a rolling pin, sprinkle with salt and pepper.

Fry the chopped chicken breasts for 1 minute on each side in a hot frying pan greased with olive oil.

Then pour 2 tablespoons of olive oil into the same frying pan and add butter. Throw the onion, cut into thin rings, into the melted butter. Sprinkle the onion with salt, fry until light brown, at the end add dry white wine and evaporate.

Finely chop canned salted mushrooms or fresh champignons and add to the pan. Fry mushrooms and onions over moderate heat for 5 minutes.

While the mushrooms are cooking, grate the hard cheese on a fine grater. Pass the garlic cloves through a garlic press and mix with cheese.

Take a small baking sheet or baking dish, grease it with olive or vegetable oil, and place chicken breast chops on the baking sheet.

Divide the onion and mushrooms in half and place an equal portion on each piece of meat.

Cut the tomato into thin slices and quickly fry on both sides. Place two slices of fried tomatoes on the chicken chops, then sprinkle the whole thing with cheese and garlic.

Heat the oven to 200 degrees Celsius. Bake the breasts for 6-7 minutes. The cheese needs to melt and a golden brown crust appears.

Before serving, sprinkle the chicken breasts with herbs and serve them piping hot.

If you take my advice and prepare semi-finished chicken breasts according to this recipe in advance, then cool the chops to room temperature, then place them on a greased baking sheet and cover the baking sheet with cling film, put it in the refrigerator, so the meat will retain its appetizing appearance. All that remains is to bake the chicken breast chops “French style” before serving.

French chicken breast chops with mushrooms, tomatoes and cheese are ready. Bon appetit!

Recipe 3: Chicken chops in the oven with tomatoes

Easy to prepare, chicken breast chops are very tender, juicy and flavorful. They are perfect for lunch or dinner, and it would not be a shame to serve them on the holiday table. Very tasty, quick to prepare and the ingredients are easily accessible.

• 2 onions;
• 3 tomatoes;
• 3 cloves of garlic;
• 50 grams of cheese;
• 3 tablespoons sour cream;
• 2 tablespoons of mayonnaise;
• a little vegetable oil to grease the baking sheet;
• salt and pepper to taste.

Let's peel and wash the vegetables. Separate the chicken breast from the bones and get two slices. Cut each slice into 3 parts.

Cut off pieces of meat, add salt and pepper.

Place the chicken chops on a baking sheet greased with vegetable oil.

Place sour cream and mayonnaise in a small plate and mix thoroughly.

Cut the onion into thin strips.

Place in a plate, add a spoonful of mayonnaise with sour cream and mix with onions.

Place the onions on the chops.

Cut the tomatoes into slices.

Place on top of the onion.

Add garlic, grated on a medium grater, and grated cheese to the remaining mayonnaise and sour cream mixture.

Stir, place on tomatoes and spread.

Place the delicious chicken chops with tomatoes in a preheated oven to bake, bake for 40 minutes at 180 degrees. Take the finished chicken chops with tomatoes out of the oven.

Let the chicken breast chops cool slightly and are ready to serve.

Recipe 4, step by step: chicken breast chop with tomatoes

Chicken breast chop with tomatoes is sure to become a frequent guest on your dinner table. After all, chicken prepared according to this recipe turns out tender and juicy, seasoned with aromatic tomato sauce. Of course, this dish is much more popular in the summer, when there are a lot of delicious fresh tomatoes around that you want to add to almost every dish. But even in winter you shouldn’t deny yourself the pleasure of a hearty dinner with perfectly prepared dietary chicken.

• Chicken fillet 4 pieces
• Tomatoes 5–6 pieces (optional)
• Hard cheese 200 grams (optional)
• Egg 1 piece (selected)
• Milk 2 tablespoons
• Wheat flour 1 cup
• Vegetable oil 3 tablespoons
• Salt to taste
• Mix of ground peppers to taste

Chicken fillet must be thawed before cooking. After this procedure, the meat should be rinsed with cool running water and dried with disposable paper towels. Divide the clean, chilled chicken fillet into two parts lengthwise, so you get eight separate pieces.

Take the first piece of meat and place it on a cutting board covered with cling film. The top of the fillet should also be covered with film. Use a meat mallet to pound the chicken. Take your time, apply slow blows, distributing them evenly throughout the fillet. As a result, you should end up with a piece that is equally thin over its entire area. When the preparation of the chicken chops is completed, proceed to the next stage of cooking.

Rinse the tomatoes thoroughly under warm running water. For clean vegetables, remove the place where the stalk used to be, making several cuts around it with the tip of a knife. Separate two tomatoes from the total mass and cut them into thin circles.

Place the remaining tomatoes in a blender bowl and grind, turning them into a homogeneous mass - sauce. Add spices and salt to taste, then mix thoroughly and set aside for a while.

With cheese everything is much simpler than with the preparation of other ingredients. Just grind it using a grater. It is most convenient to first divide a large piece of cheese into smaller pieces, and slightly moisten the grater with cool water.

In a plate that has higher edges, break the egg and beat it with a whisk. Dip each fillet into the resulting egg mixture.

Pour the flour into a flat plate and mix it with salt and a mixture of ground peppers. Using a fork or directly with your hands, dredge the chicken fillet in the resulting mixture, coating the meat with flour.

Heat three tablespoons of odorless vegetable oil in a frying pan. Add breaded chicken chops and fry over medium heat for 3-5 minutes on each side. Be careful not to try to turn the meat until the egg and flour mixture is set on one side. After cooking, remove the browned chops from the pan.

We will continue cooking in the same pan where we fried the fillet. But first, use a paper towel to remove flour and remaining vegetable oil from the bottom of the dish.

Place the chicken chops back into a dry pan. Pour the mixture obtained after chopping the tomatoes on top. Also beautifully arrange whole tomato slices. Heat everything to a boil and continue cooking for 10 minutes over low heat, covering the pan with a lid. The liquid should boil all the time.

After the specified ten minutes have passed, remove the pan from the heat and sprinkle the dish with grated cheese. Close the lid again and wait about 5 minutes more. During this time, the cheese should completely melt. As soon as this happens, the dish will be completely ready to eat, which means you can proceed to serving it.

I usually serve chicken chops with tomatoes as a hot dish on their own. But if desired, it can be supplemented with a neutral side dish, for example, stewed green beans or boiled rice. I hope that you and your loved ones will enjoy this simple but very tasty dish. Bon appetit!

Recipe 5: chicken chop with tomatoes (with photo)

If you need to quickly prepare a meat dish, then chicken chops are beyond competition. In any case, chicken fillet cooks quickly, and if it is also beaten, it will have time to fry in 5-7 minutes.

And if you want something less banal, you can modify the same chops a little. We suggest trying milk batter, light marinating with Provençal herbs and tomato rings for fresh vegetable sourness.

The tomatoes are fried together with the meat and are slightly dried.

To keep the chops juicy, they should be fried in well-heated fat.

• chicken fillet – 800 g;
• salt, chicken spices, Provençal herbs and ground black pepper to taste;
• flour - 2 table. false;
• milk – 70 ml;
• egg – 1 pc.;
• tomatoes – 2 large pcs.

To prepare the dish, choose fresh fillet. We wash the meat under running water and trim off excess films.

Using a sharp knife, cut the fillet into medium-thick slices and beat each slice on both sides with a kitchen hammer.

Season each chicken cutlet thoroughly on both sides, add salt, Provençal herbs and chicken seasoning. Let the meat marinate for half an hour.

Prepare the batter by cracking an egg into a deep container and adding flour. Pour milk into the resulting mass and whisk everything until smooth.

Heat a frying pan thoroughly with plenty of sunflower oil. Wash the tomato thoroughly, cut out the stem and cut into medium-thick rings. Dip each chop in the batter and quickly place it in hot oil, placing a tomato ring on top. Fry until golden brown on both sides.

Serve the finished chops hot.

Recipe 6: Chicken fillet with cheese and tomatoes

The chicken fillet itself is a bit dry and bland, but the chops from it turn out very tasty and juicy. The whole secret is that the tomato slices and the “coat” of cheese and egg cover the meat on all sides, preventing it from drying out during baking. And spices and onions make the chicken fillet aromatic, adding a slight spiciness and piquancy. This is why chicken breast chops with tomatoes and cheese, cooked in the oven, turn out so delicious.

Before baking, chicken fillet should be lightly beaten on both sides. It is more convenient to do this by covering the meat with a plastic bag or wrapping it in cling film so that the meat juice does not stain the table or board. Then season with spices, salt and let the chops marinate, keeping the meat for 15-20 minutes at room temperature. You can use a ready-made set of spices (for chicken) or create one to suit your taste. But usually, for chicken meat, spices are used in minimal quantities, unless the recipe provides for a different cooking method.

• chicken fillet – 1 piece (weight about 400 g);
• egg – 1 pc;
• hard cheese – 100 g;
• tomatoes – 2-3 pcs;
• onion – 1 small head;
• Provençal herbs – 2-3 pinches per chop;
• ground black pepper - to taste;
• salt - to taste;
• fresh vegetables, tomato sauce, herbs - for serving.

We trim the chicken fillet, cut off the narrow part and then cut it in half thicknesswise with a sharp knife. You will get two rectangular layers of meat. Place the chicken meat inside a plastic bag or cover with cling film and beat lightly.

The chops will not be very thin, about 2-2.5 cm thick. You shouldn't make it any thinner.

Season each chop with spices and add salt to taste. We put one on top of the other. Cover and leave to marinate for 15-20 minutes. You can coat it with a thin layer of mild mustard or mayonnaise - the chops will turn out even juicier.

While the meat is marinating, preheat the oven to 180 degrees and prepare a “coat” of eggs and cheese. Break the egg into a deep bowl and beat with a whisk until smooth. Grate the cheese into the egg on a fine grater. Mix.

Place the chops on a baking sheet or in a shallow pan. Cut the onion into thin half rings, tomatoes into slices or slices. Sprinkle the chops with onions and top with tomatoes. Lightly add salt and pepper to each layer (optional).

Lubricate the top with the prepared mixture of egg and onion (you can add mayonnaise to it for a more golden brown crust). Place the pan with the chops in a hot oven on the middle tier and bake for 20-25 minutes until light golden brown.

Serve chicken fillet chops as a separate dish or with a side dish or vegetable salad. If you decide to make a side dish, it should be ready at the same time as the chops; it is not recommended to reheat this dish - the cheese will dry out and the crust will turn out dense and tough. Choose a side dish that is quick to prepare - pasta, rice or mashed potatoes. Bon appetit!

Recipe 7: Chicken breast chop with tomatoes

• chicken breast – 0.5 pcs (or 250 g fillet);
• tomatoes – 2-3 pcs;
• small onion – 1 piece;
• cheese with at least 50% fat content – ​​100-120 g;
• mayonnaise – 3 tbsp. l;
• salt - to taste;
• ground paprika – 0.5 tsp;
• ground black pepper - 2-3 pinches per chop.

Be sure to let the frozen fillet thaw naturally; do not try to speed up the process and defrost it in hot water or in the oven. Drain the liquid, refresh the meat with cold water and pat dry with a paper towel. Now it is ready for cutting. I removed the flesh from the chicken breast and cut off the narrow edges. After trimming, I got an almost square layer, which I cut in half in height. I beat each piece with a wooden hammer.

Advice. To ensure that the slices are uniform in thickness, when slicing, hold the piece with your palm and keep the knife parallel to the surface of the cutting board. When beating meat or chicken, place a plastic bag or film on top; the fibers will be less damaged.

I salted it, sprinkled it with a pinch of ground black pepper on one side and added a little paprika for more aroma and taste. Since we love spicy food, I added a little more chili.

I put the pieces in a mold, covered the top with thinly sliced ​​onion half rings, peppered them a little more and left them to soak in the spices. Turned on the oven.

After 15 minutes, when the oven had warmed up to 180°C, I brushed the onion layer with mayonnaise. Don’t use a lot, 1-1.5 spoons are enough per piece. I’m generally not a fan of baking anything with mayonnaise, but it comes in very handy in this recipe for oven-baked chicken chops.

Placed slices of ripe fleshy tomatoes on top of the mayonnaise. I added salt and pepper. And put it in the oven, preheated to 180°C. No cheese. I’ve been doing this for a long time, the cheese is now of such quality that while the chops are baking, it will turn into a hard sole. Therefore, first we bake the chicken fillet with tomatoes until almost done, then add the cheese.

Everything will be ready in 15-20 minutes. Take out the pan and sprinkle the chops with a heap of grated cheese. It is advisable that it be spicy and quite fatty, otherwise the cheese will not melt, but will dry out. We return it back for five minutes.

By the time I took a few shots, the cheese was no longer as tender and chewy as it had just come out of the oven. The photo does not show how the cheese strings stretch when cut. But take my word for it, the taste of the finished dish was amazing!

Despite the simplicity of preparation, an excellent result is guaranteed. The main thing is not to dry out the chicken chops with tomatoes and cheese in the oven; watch the temperature and time. As soon as it is ready, serve immediately with or without a side dish. Bon appetit!

Recipe 8: Chicken chop with mushrooms and tomatoes

The dish can be served both hot and cold.

• Chicken fillet (breasts) - 500 g
• Tomato - 3 pcs
• Champignons - 250 g
• Hard cheese - 200 g
• Vegetable oil
• Black pepper
• Spices (to taste)
• Garlic - 2 teeth.
• Greenery
• Mayonnaise

Cut the chicken fillet into slices. Lightly beat and coat each fillet slice with mayonnaise.

Chop the onion and champignons and fry in vegetable oil.

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.

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 a delicious dinner is guaranteed.

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.