Mediterranean Chicken Vegetable Galette Food

MEDITERRANEAN CHICKEN VEGETABLE GALETTE

Steps:

• Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Microwave frozen vegetables as directed on bag.
• Meanwhile, in small bowl, mix ricotta cheese, 3 tablespoons of the Parmesan cheese, 1/2 to 1 teaspoon of the lemon peel, 1/2 teaspoon salt and 1/8 teaspoon pepper.
• Unroll pie crust on cookie sheet. Spread cheese mixture over crust to within 1 1/4 inches of edge.
• In large bowl, mix chicken strips and remaining 1/2 teaspoon lemon peel, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add cooked vegetables; mix well. Spoon over cheese.
• Fold edge of crust over filling, pleating crust as necessary. Brush crust edge with egg. Sprinkle crust edge and filling with remaining 1 tablespoon Parmesan cheese.
• Bake 25 to 35 minutes or until crust is golden brown. Let stand 5 minutes.

ROASTED MEDITERRANEAN VEGETABLES

Steps:

• Preheat oven to 425°F.
• Prepare a shallow roasting dish with nonstick cooking spray.
• Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish.
• Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
• Drizzle sauce over the mixed vegetables and toss to coat.
• Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.

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 AND VEGETABLES

Steps:

• In small bowl or measuring cup, mix marinade ingredients.
• In large resealable food-storage plastic bag, place chicken thighs. In another large resealable food-storage plastic bag, place potatoes, zucchini, bell pepper and onion. Pour half of the marinade over contents in each bag. Seal bags; turn to coat contents with marinade. Refrigerate at least 30 minutes but no longer than 6 hours, turning bags occasionally.
• Heat oven to 400°F. Line 15x10x1-inch pan with foil. Place chicken thighs, skin side up, on one side of pan and vegetables on other side of pan. Pour any remaining marinade over chicken and vegetables.
• Bake 35 to 45 minutes or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (180°F), spooning juice in pan over chicken and vegetables halfway through bake time. Sprinkle with shredded Parmesan cheese if desired.

MEDITERRANEAN CHICKEN & VEGETABLES.

Steps:

• Heat oil in a large frying pan and fry onion and garlic for 1 minute, move to side of pan.
• Add chicken pieces and fry until golden brown. Stir in tomatoes and vegetables.
• Cover and simmer for 15-20 minutes stirring occasionally. Stir in olives, and garnish with parsley. Serve with couscous, pasta, or rice.