SKILLET CHICKEN AND ARTICHOKES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the chicken breasts between 2 pieces of plastic wrap and pound with a skillet until about 1/2 inch thick. Season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until golden on the bottom, 4 to 5 minutes; turn and cook until the other side is golden, 2 to 3 more minutes. Transfer to a plate and set aside.
- Wipe out the skillet and return to medium-high heat. Add the remaining 2 tablespoons olive oil; when hot, add the artichoke hearts and red onion and cook, undisturbed, until golden in spots, about 1 minute. Season with salt and pepper and continue cooking, stirring occasionally, until the vegetables are tender, about 2 more minutes. Add the garlic and oregano and cook, stirring, 30 seconds.
- Return the chicken to the skillet and add the broth and olives. Bring to a gentle simmer, cover and cook until the chicken is cooked through, 4 to 6 minutes. Top with the parsley, feta, peppers and brine.
SKILLET CHICKEN PARMESAN WITH ARTICHOKES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the artichokes and cook, stirring occasionally, until tender and browned in spots, about 5 minutes. Add the garlic and red pepper flakes. Cook, stirring, until the garlic is soft, about 30 seconds.
- Add the tomatoes, 1 cup water, 1 teaspoon salt and a few grinds of pepper to the skillet. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the sauce thickens, about 10 minutes. Stir in the chicken and basil; season with salt.
- Meanwhile, toast the focaccia in a toaster oven or under the broiler and let cool slightly; roughly chop to make coarse breadcrumbs. Sprinkle the crumbs over the chicken mixture and top with the mozzarella and parmesan.
- Transfer the skillet to the broiler and cook until the breadcrumbs are browned and the cheese is bubbling, 3 to 5 minutes. Let cool, 5 minutes. Top with basil.
MEDITERRANEAN CHICKEN SKILLET
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, about 5 minutes. Transfer to a plate.
- Add the remaining 2 tablespoons olive oil to the skillet. Add the tomatoes and cook until they start to blister, pop and release their juices, about 3 minutes. Lightly mash them with a wooden spoon or fork. Stir in the artichoke hearts with the marinade, olives and roasted red peppers. Season with salt and pepper and cook until heated through, 2 to 3 minutes. Stir in the parsley and cooked chicken and cook for another minute.
- Meanwhile, cook the frozen rice according to the package instructions. Transfer the rice to a serving bowl and top with the chicken mixture.
MEDITERRANEAN CHICKEN STIR-FRY
Barley is a chewier and more flavorful alternative to white rice. Try making the switch in this quick and colorful garden-fresh stir-fry. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes., Meanwhile, in a large skillet or wok, stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm., Stir-fry onion in remaining oil for 3 minutes. Add the zucchini, garlic, oregano, basil, salt, pepper and pepper flakes; stir-fry 2-4 minutes longer or until vegetables are crisp-tender. Add the chicken, tomatoes, olives and parsley. Serve with barley.
Nutrition Facts : Calories 403 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 498mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 11g fiber), Protein 31g protein. Diabetic Exchanges
SLOW COOKER MEDITERRANEAN CHICKEN AND VEGETABLES
This delicious slow cooker meal of chicken and vegetables pairs up nicely with couscous and pita bread.
Provided by DEBMCE4
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 6h25m
Yield 8
Number Of Ingredients 20
Steps:
- Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.
- Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.
- Cover the slow cooker and cook on Low for approximately 2 hours.
- Place green beans and bell pepper over chicken. Cover and cook approximately 3 hours more.
- Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.
- Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.
Nutrition Facts : Calories 464.9 calories, Carbohydrate 57.3 g, Cholesterol 70.3 mg, Fat 13 g, Fiber 8.9 g, Protein 29.8 g, SaturatedFat 2.6 g, Sodium 733.9 mg, Sugar 4.8 g
MEDITERRANEAN CHICKEN
Sauteed chicken simmered in a sauce of tomatoes, olives, white wine, garlic, and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes.
Provided by Robyn Webb
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 7.2 g, Cholesterol 68.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 268.1 mg, Sugar 3.2 g
MEDITERRANEAN CHICKEN AND ARTICHOKE STIR FRY
Make and share this Mediterranean Chicken and Artichoke Stir Fry recipe from Food.com.
Provided by Simply Fresh Cooking
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil (about 4-6 quarts). Add rice and boil for 30-40 minutes, or until rice is tender. Drain and set aside.
- Cut chicken into thin strips. Lightly season on cutting board with italian herbs, salt, and pepper. Mix chicken with tongs until meat is coated evenly with seasonings.
- In a large non-stick skillet heat 1/2 tablespoon oil over medium-high heat. Add chicken and cook until no longer pink in the center, about 5 minutes. Remove chicken to a plate and set aside.
- In the same skillet, heat remaining 1 1/2 tablespoons of oil over medium-high heat. Add green pepper and saute for 30 seconds; add onion and cook for 2 minutes, stirring frequently. Next, add garlic, lemon juice, and artichoke hearts; cook and stir until artichoke is heated through.
- Stir in chicken, basil, and parsley. Serve over rice.
MEDITERRANEAN CHAMPAGNE CHICKEN WITH ARTICHOKE HEARTS AND OLIVES
Here's what's for dinner! Sauteed chicken cutlets, artichoke hearts, Greek olives, and pine nuts in a flavorful Champagne sauce. Excellent served with arborio rice or small shaped pasta. Enjoy this dish and feel like your sitting in Southern Europe for the evening...
Provided by Dans La Lune
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large skillet on medium heat.
- Add olive oil.
- Add chicken cutlets, and cook on both sides until chicken is thoroughly cooked.
- Remove chicken and set aside.
- In pan with drippings, add butter and cook until melted.
- Add champagne, and turn heat on medium high.
- Add allspice, basil, and paprika and mix well.
- Add in flour while continually stirring.
- Cook until sauce begins to thicken, about a minute or two, constantly stirring so sauce does not burn.
- Add artichoke hearts and olives, and turn heat back to medium.
- Return chicken cutlets to pan, spooning sauce over them.
- Lower heat and add pine nuts, lightly mixing them into mixture.
- Serve chicken with the artichoke, olive, and pine nut mixture over it.
Nutrition Facts : Calories 250.4, Fat 16.3, SaturatedFat 6.3, Cholesterol 22.9, Sodium 188.4, Carbohydrate 10.3, Fiber 4.3, Sugar 1.4, Protein 2.3
ZESTY CHICKEN WITH ARTICHOKES
"Our two children, ages 5 and 8, love chicken. Both can be finicky eaters and they're not crazy about sauces, but they love this dish! It's so full of different flavors." Christine Ecker - Linwood, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Combine the thyme, lemon zest, salt and pepper; rub over chicken. In a large nonstick skillet, brown chicken in 2 teaspoons oil; remove and set aside. , In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, wine and olives. Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until a thermometer reads 170°., Remove chicken and keep warm. Simmer artichoke mixture, uncovered, for 2-3 minutes or until liquid has evaporated; serve with chicken.
Nutrition Facts : Calories 260 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 706mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
MEDITERRANEAN CHICKEN
Make and share this Mediterranean Chicken recipe from Food.com.
Provided by Ck2plz
Categories Very Low Carbs
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Cut bell pepper in half lengthwise; discard seeds and membranes.
- Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
- Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop.
- Prepare grill to medium-high heat.
- Combine bell pepper, cheese, olives, and basil.
- Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tablespoons bell pepper mixture into each pocket; close opening with a wooden pick.
- Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Place chicken on a grill rack coated with cooking spray.
- Grill 6 minutes on each side or until done. Remove from grill; cover loosely with foil, and let stand 10 minutes.
Nutrition Facts : Calories 215.2, Fat 5.7, SaturatedFat 1.7, Cholesterol 113, Sodium 265.9, Carbohydrate 1.6, Fiber 0.5, Sugar 1.1, Protein 37
JERUSALEM ARTICHOKE STIR FRY
This is a nice side dish for brunch. If you want more flavor add some Hoisin sauce, play with this basic recipe
Provided by Bergy
Categories Breakfast
Time 23m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Spray skillet with oil, over medium heat start to cook the mushrooms and garlic.
- When they are just beginning to cook turn up the heat add all the other ingredients and stir fry for 5 minutes.
- Serve.
Nutrition Facts : Calories 90.4, Fat 0.4, SaturatedFat 0.1, Sodium 23.3, Carbohydrate 19.6, Fiber 2.9, Sugar 9.5, Protein 4.1
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