Marinated Mediterranean Chicken Food

MEDITERRANEAN CHICKEN MARINADE

Steps:

• Whisk lemon juice, olive oil, garlic, mustard, and oregano in a bowl.

MEDITERRANEAN CHICKEN

Steps:

• Combine the flour and cayenne in a shallow bowl. Heat the olive oil in a medium skillet on medium flame until hot.
• Dredge the chicken in the flour mixture, shaking off any excess flour. Place the chicken in the hot skillet and cook until lightly golden, about 3 minutes.
• Turn the chicken over, add the lemon juice, lemon slices, garlic, olives, 1 1/2 tablespoons of the parsley, and the salt and pepper. Cook for 8 to 10 minutes, shaking the pan occasionally and stirring the olive mixture gently to avoid burning the garlic.
• Add the butter to the pan, shaking to combine the sauce.
• Place the chicken breasts on a serving plate, then pour the olive mixture over the top. Garnish with the remaining 1 1/2 tablespoons of the fresh parsley.

CHICKEN MEDITERRANEAN

Steps:

• Mix all ingredients except chicken in large bowl. Add chicken; toss to coat. Refrigerate 4 hours to marinate.
• Heat oven to 350°F. Remove chicken from marinade; discard marinade. Place chicken in single layer in shallow pan.
• Bake 50 to 55 min. or until done (165ºF).

MEDITERRANEAN-STYLE CHICKEN THIGHS

Steps:

• Place chicken thighs in a large zip-top plastic bag set in a large bowl.
• In another bowl, mix together wine, 2 tablespoons olive oil, 1/2 teaspoon dried oregano, the rosemary, lemon peel, garlic, salt, and pepper.
• Pour marinade over chicken and seal the bag.
• Place bag in the refrigerator and marinate for 4 hours or overnight, turning the bag occasionally.
• In a medium bowl, add cucumbers, tomatoes, 1 tablespoon oil, vinegar, remaining oregano, salt and pepper to taste.
• Cover and chill in the refrigerator up to 4 hours.
• When ready to grill, drain chicken and discard marinade.
• Place chicken on grill over medium heat.
• Grill for 12-15 minutes or until juices run clear, turning once.
• Serve with cucumber-tomato relish.

MEDITERRANEAN-STYLE MARINATED FISH (OR CHICKEN!) FILLETS

Steps:

• In a shallow bowl, mix oil, vinegar, pepper, basil/thyme and garlic.
• Coat both sides of fillets.
• Break bay leaves into 3-4 pieces, press onto both sides of fillets.
• Cover with plastic wrap and refrigerate at least 1 hour or overnight (overnight is better!) Remove bay leaves and discard extra marinade.
• Sprinkle with salt and cook over medium high heat in large skillet (nonstick is best).
• For example: a thick cod fillet will need about 4 minutes per side, thin long fillets 2-3 minutes/side.
• Drippings in the pan are great on pasta--deglaze pan by adding a bit more red wine vinegar (or just WINE!) and toss with freshly cooked (not rinsed!) warm pasta.