MEDITERRANEAN CHICKEN WITH COLMAN'S SEASON AND SHAKE
Make and share this Mediterranean Chicken With Colman's Season and Shake recipe from Food.com.
Provided by roja khan
Categories Turkish
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 190°C (fan assisted 170°C), Gas Mark 5.
- Tear open top of pack and remove bag. Peel off sticker and unwrap, keeping hold of blue tie to use later. Put all ingredients in bag, adding seasoning from bottom sachet.
- SHAKE IT Close and tie bag with blue tie, approx 2cm from the opening. Shake gently until evenly coated. Lay bag sideways in a non-heated ovenproof dish, ensuring chicken is evenly spaced.
- Place dish on low shelf of preheated oven for 40 minutes Ensure enough room for bag to expand when cooking (bag must not touch sides or top of oven). When cooked, cut bag open (attention: hot steam), check meat is fully cooked and pour contents straight into dish to serve.
Nutrition Facts : Calories 247.6, Fat 5.5, SaturatedFat 1.2, Cholesterol 128, Sodium 238.8, Carbohydrate 3.9, Fiber 1.2, Sugar 2.9, Protein 43.6
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
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
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