Mediterranean Chicken Breasts Food

MEDITERRANEAN CHICKEN BREASTS

Steps:

• Mix together the first seven ingredients (from the cheese through to the black pepper) on a piece of waxed paper - saves on washing up later! - or if you prefer on a plate; put the oil in a shallow dish.
• Dip the chicken breast halves in the oil, then coat them evenly with the cheese/breadcrumb mixture.
• Spray a non-stick skillet with cooking spray and set over a medium heat; add the chicken and cook, turning once, for 15 minutes, or until golden brown and the juices run clear.

MEDITERRANEAN CHICKEN BREASTS

Steps:

• Season the chicken breasts with salt and pepper.
• Heat one tablespoon of the olive oil in a large, heavy skillet over mediun-high heat.
• Place chicken breasts in pan and cook for about 5 minutes per side. Remove chicken from pan, set aside, and keep warm.
• Heat remaining tablespoon of olive oil in skillet. Add minced garlic and saute for about 1 minute. Add diced tomatoes, olives, and chicken broth.
• Bring mixture to a simmer and return chicken breasts to pan. Simmer chicken breasts for and additional 3-4 minutes or until they're cooked through.
• Place each chicken breast on a plate and spoon the tomato sauce over them, dividing evenly. Sprinkle each chicken breast with feta cheese.

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 SKILLET

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 STUFFED CHICKEN BREASTS

Steps:

• 1. Using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Set aside.
• 2. In a small bowl, combine feta, artichoke hearts, roasted peppers, green onion, and oregano. Spoon evenly into pockets in chicken breasts. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with black pepper.
• 3. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium heat. Add chicken. Cook for 12 to 14 minutes or until no longer pink (170 degrees F), turning once.

MEDITERRANEAN CHICKEN

Steps:

• Preheat oven to 200°F. Heat 3 tablespoons oil in large skillet over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken to skillet. Cook until brown and just cooked through, about 3 minutes per side. Transfer to ovenproof plate and place in oven to keep warm. Discard oil from skillet.
• Add 3 tablespoons oil to same skillet over high heat. Add mushrooms; sauté until wilted and beginning to brown, about 3 minutes. Add broth; boil until almost all liquid evaporates, about 5 minutes. Add olives, plum tomatoes, garlic, shallot, and capers. Sprinkle with salt and pepper. Reduce heat to medium and simmer until liquid is reduced by half, about 7 minutes. Add butter; stir until melted. Mix in teardrop tomatoes. Season to taste with salt and pepper.
• Spoon mushroom mixture over chicken. Sprinkle parsley and pine nuts over. Garnish with caper berries, if desired, and serve.

MEDITERRANEAN STUFFED CHICKEN BREASTS

Steps:

• Preheat broiler.
• Cut bell pepper in half lengthwise and remove seeds and membranes. Place pepper halves on foil-lined baking sheet, skin side up. Broil 15 minutes or until blackened. Place in air-tight container for 15 minutes. After 15 minutes, finely chop the 2 bell pepper halves.
• Mix together chopped bell pepper, garlic, cheese, olives, basil, salt, and pepper in a bowl.
• Cut a horizontal slit in thickest portions of each chicken breast to form a pocket (but do not cut all the way through). Spoon the pepper/feta/olive mixture into each pocket. Close the opening with a toothpick. Season chicken on both sides with salt and pepper, and sprinkle the top side with dried basil.
• Place chicken on broiler rack, and broil 6-8 minutes each side, or until done (it may take additional time, depending on thickness of the chicken breasts). Remove from oven, loosely wrap with foil and let stand 10 minutes before serving.

MEDITERRANEAN CHICKEN BREASTS WITH AVOCADO TAPENADE

Steps:

• In sealable plastic bag, combine chicken and marinade of lemon peel, 2 tablespoons lemon juice, 2 tablespoons olive oil, garlic, salt and pepper. Seal bag and refrigerate for 30 minutes.
• In bowl, whisk together remaining 3 tablespoons lemon juice, roasted garlic, remaining 1/2 teaspoons olive oil, sea salt and fresh ground pepper. Mix in tomato, green olives, capers, basil and avocado; set aside.
• Remove chicken from bag and discard marinade. Grill over medium-hot coals for 4 to 5 minutes per side or to desired degree of doneness.
• Serve with Avocado Tapenade.

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
• Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
• Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
• Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

MEDITERRANEAN CHICKEN

Steps:

• Sprinkle chicken with salt and pepper. In a large ovenproof skillet, cook chicken in oil over medium heat until golden brown, 2-3 minutes on each side. Add the tomatoes, olives and capers. , Bake, uncovered, at 475° until a thermometer reads 170°,10-14 minutes.

MEDITERRANEAN CHICKEN SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
• Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
• Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
• Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.

MEDITERRANEAN CHICKEN BREASTS

Steps:

• Mix first 6 ingredients.
• Dip chicken in yogurt, then in cheese mixture, turning to evenly coat both sides of each breast.
• Cook in skillet sprayed with cooking spray on medium heat 5 to 7 min. on each side or until done (165ºF). Serve over couscous.

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.