Fast Easy Mediterranean Chicken Food

EASY MEDITERRANEAN CHICKEN

Steps:

• In a large nonstick skillet, brown chicken in oil on each side. Stir in the tomatoes, green beans, water, oregano and garlic powder. Bring to a boil; reduce heat. Cover and simmer for 10 minutes., Stir in rice. Return to a boil. Cover and simmer 8-10 minutes longer or until a thermometer reads 170° and rice is tender. Stir in olives; sprinkle with cheese.

EASY MEDITERRANEAN CHICKEN

Steps:

• Heat olive oil over medium high heat in large frying pan.
• Mix flour, salt, pepper, garlic powder and oregano. Sprinkle evenly over both sides of chicken breasts and press in lightly.
• Add chicken to hot oil. Cook for approximately 6 minutes on each side, until cooked through (internal temperature reaches 185F). Remove chicken from pan and keep warm.
• In same pan, turn heat down to medium and place cut sides of artichokes down. Let lightly brown for 1 minute.
• Add chickpeas and then spinach. Drizzle lemon juice over entire dish and sprinkle with salt and pepper to taste. Stir mixture until heated through.
• Place 1/2 cup of polenta in middle of each plate. Place chicken breast half on polenta. Put 1/4 of the vegetable mixture on the other half.

MEDITERRANEAN CHICKEN

Steps:

• Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
• Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
• Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.