Mediterranean Balsamic Chicken Food

BALSAMIC GLAZED MEDITERRANEAN CHICKEN BAKE

Steps:

• Marinate the chicken breast in balsamic vinegar for at least 30 minutes.
• Preheat oven to 400 degrees F.
• In a 9x13 casserole dish, add beans, cashews, tomatoes, artichoke hearts, and onion.
• Season the chicken on both sides with salt and pepper to taste. Heat olive oil in large skillet and brown the chicken on both sides for about 2 minutes on each side. (The chicken will be browned, but not cooked through. it will finish cooking in the oven.)
• Nestle the browned chicken into the casserole dish, allowing it to just sit on top of all the other ingredients. Brush with more balsamic vinegar.
• Add the chicken broth to the dish and lay in the oregano.
• Cook for 15-20 minutes or until the chicken is completely cooked through.
• Remove from the oven and add in the mozzarella.
• Serve over rice, pasta, or just by itself!!
• Enjoy :)

MEDITERRANEAN BALSAMIC CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Heat oil in non-stick skilled over medium high heat.
• Lightly brown chicken pieces and transfer to shallow, oven-rpoof dish.
• Combine tomatoes, red peppers, vinegar, capers and chili flakes.
• Pour over chicken.
• Bake in oven for 25 minutes or until cooked through.
• Remove from oven.
• If desired, thicken sauce with mixture of cornstarch and water.
• Sprinkle fresh basil and parsley over top.
• Serve the chicken and sauce over rice or couscous.

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.

MEDITERRANEAN CHICKEN SALAD

Steps:

• Preheat the broiler. Toss the chicken with 1 tablespoon olive oil, the juice of 1 lemon, the garlic, mint, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside 10 minutes.
• Meanwhile, toss the pita wedges with 1 tablespoon olive oil on a baking sheet and season with salt and pepper. Broil until lightly golden, about 1 minute per side; transfer to a large bowl.
• Arrange the chicken on the baking sheet. Broil until cooked through and golden, about 4 minutes per side. Let cool.
• Tear the pita pieces in half. Add the cucumbers, tomatoes, parsley and scallions to the bowl, then add the remaining 2 tablespoons olive oil and the juice of the remaining lemon; toss. Chop the chicken and add to the bowl along with the greens. Season with salt and pepper and toss. Serve topped with the feta; drizzle with olive oil.

WILDTREE HONEY BALSAMIC CHICKEN DRUMSTICKS

Steps:

• Mix the European Dipping Oil, honey, brown sugar, and soy sauce in a freezer bag. Shake and squeeze the contents of the bad to dissolve the honey and brown sugar. Add the chicken to the bag. Remove the air and either marinate 2 hours or freeze. Defrost in fridge.
• Preheat oven to 450 degrees. Place the drumsticks on a foil-lined and greased baking sheet (VERY IMPORTANT to not skip this step... unless you want to spend precious time over your kitchen sink scrubbing away). Bake until the skin is caramelized and very dark in spots, about 20-30 minutes. This also can be done on the grill and works just as well.
• Meanwhile, place leftover marinade in a small saucepan. Bring the marinade to a boil for 5 minutes, in order to kill bacteria. Reduce the heat to a simmer and cook until thick, about 15-20 minutes and set aside. Use a pastry brush to brush the cooked marinade onto the cooked chicken or serve marinade alongside as a sauce/gravy.

MARINATED BALSAMIC CHICKEN

Steps:

• Combine vinegar, oil, garlic, basil, salt, and pepper in a large bowl. Add chicken; mix to coat. Cover with plastic wrap; refrigerate for at least 20 minutes.
• Heat a cast iron grill pan over medium-high heat. Add chicken; cook until golden on the outside, no longer pink in the center, and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SHISH TAWOOK (MEDITERRANEAN CHICKEN KABOBS)

Steps:

• Season chicken breasts with salt. Cut each breast into 3 to 4 pieces. Place in a large bowl; stir in garlic. Add olive oil, apple cider vinegar, red wine vinegar, white balsamic vinegar, lemon juice, red pepper flakes, allspice, sumac, and pomegranate syrup. Mix well with your hands.
• Cover chicken mixture with plastic wrap, pressing against the surface to remove any air. Refrigerate for at least 4 hours and up to overnight.
• Preheat an outdoor grill and 2 grill baskets with the cover closed for 10 minutes. Divide chicken evenly between the grill baskets. Grill until golden brown, 10 to 15 minutes per side.

CEDAR-PLANKED MEDITERRANEAN CHICKEN

Steps:

• Immerse planks in water, placing a weight on top of each plank to keep it submerged. Soak at least 4 hours or overnight.
• Meanwhile, mix dressing, 1/4 cup of the parsley, the lemon zest and juice until well blended. Remove 1/4 cup of the dressing mixture; set aside for later use. Pour remaining dressing mixture into large resealable plastic bag; add chicken. Seal bag; turn over several times to evenly coat chicken with the dressing mixture. Refrigerate at least 2 hours.
• Preheat grill to medium heat. Remove planks from water; brush tops with oil. Remove chicken from marinade; discard bag and marinade. Place 2 chicken breasts on each plank. Place on grate of grill; cover with lid.
• Grill 1 to 1-1/4 hours or until chicken is cooked through (165ºF). Meanwhile, mix reserved dressing mixture, remaining 1/4 cup parsley and the olives. Remove chicken from grill; discard planks. Remove bones from chicken; cut each breast in half. Serve topped with the parsley mixture.