Mediterranean Chicken With Sun Dried Tomatoes And Olives Food

CHICKEN WITH TOMATOES AND OLIVES

Steps:

• In a large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8-10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
• Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, 13-15 minutes or until chicken is no longer pink (170 degrees F).
• To serve place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken Sprinkle with parsley and serve.

ROASTED MEDITERRANEAN CHICKEN WITH OLIVES AND HERBS

Steps:

• Preheat oven to 425ºF (220ºC). Remove the giblets and neck from the chicken. Place the chicken on a rack in a small roasting pan.
• Combine the salt, fresh ground pepper, fennel seed, marjoram, garlic, half of the olive oil, wine, lemon peel, fresh lemon juice and sun dried tomatoes in food processor. Pour over outside and into the inside cavity of the chicken. Place lemon halves in the bird cavity.
• Cut the onion in chunks and the mushrooms in half. Mince the pitted olives. Sprinkle around the outside of the bird.
• Put the chicken in the oven and roast until an instant-read thermometer inserted in the chicken breast reads 180°F (82°C).
• Boil water in saucepan and stir in remaining olive oil and couscous with a fork; add lemon juice and fresh minced basil. Season with pepper to taste.

MEDITERRANEAN CHICKEN

Steps:

• Preheat oven to 475 degrees. Toss tomatoes, olives, capers, and 2 tablespoons oil together in a medium bowl. Set aside.
• Rinse chicken, and pat dry. Season both sides with salt and pepper. Heat a large ovenproof skillet over high heat until hot. Add remaining tablespoon oil; heat until hot but not smoking. Place chicken in skillet, skin sides down; cook until deep golden brown, about 4 minutes. Turn chicken over. Add tomato mixture to skillet.
• Transfer skillet to oven. Roast until chicken is cooked through and tomatoes have softened, about 18 minutes.

MEDITERRANEAN CHICKEN

Steps:

• Cook rice as directed on package.
• Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium heat. Add chicken, onions and oregano; cook 6 min. or until chicken is lightly browned on both sides and onions are crisp-tender, turning chicken after 3 min. Add tomatoes, dressing and garlic; stir gently. Cook 4 to 6 min. or until chicken is done (165ºF), turning chicken after 3 min. Stir in olives.
• Spoon rice onto platter; top with chicken and sauce.

ONE-POT MEDITERRANEAN CHICKEN

Steps:

• Melt butter in a large skillet over medium-high heat. Add onions, garlic, Italian seasoning, basil, and salt. Saute until it starts to brown, about 5 minutes.
• Add artichoke hearts, crushed tomatoes, diced tomatoes, olives, and mushrooms; bring to a boil. Add chicken, cover, and reduce heat to medium. Cook, stirring occasionally, until chicken is cooked through and the juices run clear, about 20 to 25 minutes.

CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE

Steps:

• Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
• Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.

CHICKEN WITH OLIVES AND SUN-DRIED TOMATOES

Steps:

• In a small saucepan, bring 3 cups water to a boil; add tomatoes and lemon zest. Reduce to a simmer; cook until tomatoes have softened, 5 to 8 minutes. Drain, and pat dry with paper towels. Slice tomatoes into 1/4-inch strips.
• In a medium bowl, toss tomato mixture with olives, 1 teaspoon oil, 1/4 teaspoon salt, and a pinch of pepper.
• Rub chicken all over with remaining tablespoon oil; season generously with salt and pepper. Place chicken in a 9-by-13-inch baking dish; sprinkle with tomato mixture.
• Cover tightly with foil; refrigerate until ready to use, up to overnight.
• Preheat oven to 450 degrees. Bake (covered with foil) 20 minutes. Remove from oven; let stand 5 minutes before serving.

MEDITERRANEAN CHICKEN WITH MIXED OLIVES

Steps:

• Place chicken in large food-storage plastic bag.
• In medium bowl, stir together tomatoes, olives, oil, vinegar, capers with juice, oregano, pepper, garlic and bay leaves. Pour over chicken in bag. Refrigerate at least 8 hours or overnight to marinate.
• Heat oven to 350°F. Remove chicken from bag; place chicken in single layer in ungreased 13x9-inch (3-quart) glass baking dish. Pour marinade from bag over chicken. Sprinkle with brown sugar; pour wine over chicken.
• Bake 45 to 60 minutes, basting every 15 minutes with cooking liquid, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Remove and discard bay leaves. Serve chicken mixture over rice; sprinkle with parsley.

CHICKEN WITH SUN-DRIED TOMATOES & OLIVES

Steps:

• Using a paring knife, cut the peel from the lemon taking care to leave not include the white pith. (Should you trim off pith, go ahead and remove it from the back of the peel.) Slice the peel into matchstick pieces.
• In a small saucepan, bring the water to a slow boil. Add the peel and sun-dried tomatoes. Cook 6-8 minutes until the tomatoes are soft. Remove the peel and tomatoes and place them on a paper towel or clean kitchen cloth. Reserve 1/4 cup of the broth for later. (I like to use the rest to make couscous or rice, otherwise you can discard.).
• Preheat oven to 400 degrees.
• To prepare chicken breasts, pound any thick ends. Rub with 2 teaspoons of olive oil and season with pepper and garlic powder. Use more than stated if desired. Place chicken breasts in a covered baking dish skinned side up.
• Cut the tomatoes into 1/4 inch thick strips. Mix tomatoes, lemon and olives together with the remaining teaspoon of olive oil and pour on top of the chicken.
• Squeeze juice from 1/2 lemon over the dressed chicken. Add the reserved 1/4 cup of tomato broth to the bottom of a baking dish and cover with top or aluminum foil. Bake for 20-22 minutes, or until juices run clear.

MEDITERRANEAN CHICKEN WITH SUN-DRIED TOMATOES AND OLIVES

Steps:

• In a large frying pan, heat oil over medium heat. Add chicken and cook, turning until browned, about 5 minutes per side.
• Add garlic and shallots and cook 2 minutes.
• Pour wine over chicken, cover, reduce heat and simmer for 15 minutes.
• Add lemon, sun dried tomatoes, olives and pepper. Cover and simmer for 10 minutes, or until chicken is tender.

MEDITERRANEAN CHICKEN AND ORZO SALAD WITH SUN-DRIED TOMATOES AND PINE NUTS

Steps:

• Bring a large pot of salted water to a boil. Cook the orzo according to the package directions. Drain well.
• In a large bowl, combine the orzo with the chicken, sun-dried tomatoes, basil, olives, and pine nuts.
• To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper. Pour the dressing over the salad and toss to combine.
• Divide the greens equally among four to six plates and serve the chicken and orzo salad on top.

SLOW COOKER MEDITERRANEAN CHICKEN WITH SUN DRIED TOMATOES

Steps:

• Stir soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2 quart slow cooker. (Using a bigger one is fine.) Add the chicken and turn to coat.
• Cover and cook on low for 7 - 8 hours or till the chicken is cooked through and tender. Garnish with basil leaves if desired.

MY MEDITERRANEAN CHICKEN WITH OLIVES.

Steps:

• Preheat the oven to 160c/gas3. Heat the oil in a large frying pan (preferably non stick). Seal the chicken on both sides - it will turn white. Place in casserole dish.
• Add the megez, pepper and garlic to the pan and cook for a few minutes, keep stirring.
• Add the tomatoes and the stock then bring to the boil.
• Pour the tomato mixture over the chicken, cover with a tight fitting lid and place in the oven to cook for 1 hour.
• Remove the casserole and take out the chicken. Blend the cornflour with 1 tbsp cold water to form paste, add 2tbsp of the gravy to the cornflour and stir into the casserole. Heat gently on the stove top, stirring well until slightly thickened or return to the oven for a further 5 minutes.
• Return the chicken to the casserole dish and add the olives. Remove rosemary sprigs before serving.