This easy recipe for chicken with roasted tomato sauce is full of hearty tomato flavor. Perfect for a dinner party or a jazzy weeknight chicken dinner!
There’s nothing like a completely reliable, completely delicious chicken dinner recipe, unless it is knowing how to get a great rich tomato flavor out of tomatoes when tomatoes (sniffle!) are out of season. And this chicken with roasted tomato sauce delivers all of that and then some. Ready to meet your new favorite luscious chicken recipe? Let’s make it!
First a word about tomatoes. There is nothing better than a juicy, sweet, flavorful local tomato when we are smack in the middle of summer tomato season. Sigh. But since we are now smack in the middle of pumpkin season, we have to go another step to get that tomato-licious flavor, and that is by roasting them up. There is something about the roasting process that takes bland off-season tomatoes and wakes up that vibrant tomato flavor.
So grab yourself a few tomatoes and roast them with some garlic and sweet onion, and then blend them up with some olive oil and a little zingy vinegar to make an out of this world roasted tomato sauce. This sauce is perfection over sautéed chicken, and I also drizzle it over whatever else is on the plate with my chicken. It’s a little bite of summertime on a chilly November day. Winner, winner, chicken dinner…with roasted tomato sauce!Print
- 3 beefsteak or plum tomatoes, cut into quarters
- 2 cloves garlic, peeled
- 1/2 sweet onion, peeled and cut into chunks
- 1 tablespoon olive oil
- Pinch each of salt and pepper
- 4 boneless chicken breast halves, pounded to 1/2 inch thick
- 1 egg
- 1/2 cup flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Chopped fresh parsley for garnish
- Preheat oven to 400 and line a rimmed baking sheet with foil.
- Mix the tomatoes, garlic and onion with 1 tablespoon olive oil and a pinch each of salt and pepper. Spread out on the baking sheet and roast for 40 minutes. Let cool while you are cooking the chicken.
- Dip the chicken first in the flour, then the egg, then the flour again.
- Heat 2 tablespoons each of butter and olive oil in a heavy deep skillet over medium high heat. Cook the chicken until golden brown and cooked through, about 4 minutes per side. Remove to a plate and keep warm.
- Put the roasted veggies in a blender or food processor and puree. Add 1/4 cup olive oil and puree again. Add vinegar and puree one more time.
- Put the chicken breasts on a platter or individual plates, drizzle generously with sauce, garnish with parsley and serve.