Mediterranean Chicken Food

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.

MEDITERRANEAN CHICKEN

Steps:

• Mix flour and 1/4 cup brown sugar in a large ziploc or other clean plastic bag. Insert breasts and shake until coated with mixture.
• Heat butter and olive oil in a large skillet over medium-high heat. Place chicken in skillet and cook, turning once to brown both sides. Sprinkle remaining brown sugar on the chicken while cooking.
• Stir in onions and garlic, cook until onions are clear and soft--usually about 4 minutes. Stir in tomatoes and wine; bring to a boil. Then stir in curry, white sugar, and salt/pepper to taste. Cover, and cook over medium-low heat for 15 minutes or so.

MEDITERRANEAN CHICKEN

Steps:

• Trim fat from chicken and cut into bite sized pieces.
• Put small amount of olive oil in pan and brown chicken.
• Add rest of ingredients to pan and simmer 20 minutes.
• Serve over brown rice and sprinkle with feta cheese just before serving.

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 CHICKEN

Steps:

• Cut a two inch pocket into the thickest part of each chicken breast. Stuff each pocket with spinach and feta cheese and seal with a tooth pick. Season each breast well with salt and pepper. Heat oil over medium high heat and saute the breasts until golden brown on all sides. Remove chicken to a plate and cover with tin foil. Add onion to remaining oil in pan and cook for 2 minutes. Stir in garlic and cook for 30 seconds. Stir in white wine and bring to a simmer. Stir in tomatoes and basil. Bring to a simmer and return chicken to the pan and cover. Simmer for 10 minutes. Remove lid and season sauce to taste. Serve with butter noodles tossed with parsley.

MEDITERRANEAN CHICKEN BOWLS

Steps:

• Cook the bulgur as the label directs; season with salt.
• Whisk the olive oil, vinegar, shallot, cumin and mustard in a medium bowl, then season the dressing with salt and pepper. In a separate bowl, toss half of the dressing with the chicken. Toss the remaining dressing with the kale, romaine, cucumber, bell pepper and tomatoes.
• Divide the bulgur among 4 bowls, then top with the kale mixture and chicken. Top with hummus and sprinkle with parsley. Serve with pita bread.

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

Steps:

• 1. Season chicken with salt and pepper 2. Heat olive oil in large pan over medium-high heat. Brown chicken on both sides. Remove from heat and set aside. 3. Place onion, mushrooms and zucchini in bottom of slow cooker. Place chicken on top of vegetables. Spread chickpeas over chicken. 4. Combine tomatoes, olives, sun dried tomatoes, garlic, lemon juice and oregano in small bowl. Pour over chicken. 5. Sprinkle capers over top of mixture in slow cooker. 6. Cover and cook on HIGH for 4 hours or LOW for 6-8 hours until internal temperature of chicken reaches at least 165 degrees Fahrenheit

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.

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.

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 THIGHS

Steps:

• Mix salt, pepper, cumin and cayenne and rub mixtures over the chicken thighs.
• In large heavy skillet, heat oil over medium high heat. Saute chicken until golden brown. Remove from pan. Drain, leaving 2 tablespoons fat.
• Reduce heat to medium. Add onion and garlic and saute about 10 minutes.
• Turn heat to high and add sherry to the onion and garlic mixture. Cook until the liquid is reduced, about 5 minutes. Add crushed tomatoes, bay leaves, olives,basil and salt and pepper to taste. Return chicken to pan.
• Cook,covered, about 35 to 40 minutes,until chicken begins to fall away from the bone. Serve over couscous.

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 TRAY BAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the peppers and onion on a big baking tray with half the oil. Transfer to the oven and cook on the top shelf for 10 mins.
• Meanwhile, carefully make a pocket between the skin and the flesh of each chicken breast, but don't pull off the skin completely. Push equal amounts of cheese under the skin, smooth the skin back down, brush it with the rest of the oil, season, then add to the tray along with the tomatoes and olives. Return to the oven and cook for 25-30 mins more until the chicken is golden and cooked. Serve with baked potatoes, if you like.

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:

• Remove and discard skin and any excess fat from chicken. Moderately sprinkle both sides of each chicken piece with salt, pepper, and paprika. Heat olive oil in a large non-stick skillet and add half the chicken pieces and cook, turning pieces until golden brown, for 4 to 6 minutes. Remove to a plate and repeat with remaining chicken.
• Reduce heat to medium-low and add onion and garlic. Cook, stirring, for 1 minute. Stir in tomatoes, vinegar, Italian seasoning, and basil. Bring mixture to a boil.
• Nestle chicken pieces into tomato mixture in the pan, reduce heat and simmer uncovered, turning chicken occasionally. Cook for about 20-30 minutes. Chicken is fully cooked when juices run clear.
• Stir in artichokes and zucchini, cover and simmer for 5 minutes or until zucchini is barely tender.
• Stir in parsley and olives, and serve over your pasta of choice.

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.

CHICKEN MEDITERRANEAN

Steps:

• Mix all ingredients except chicken in large bowl. Add chicken; toss to coat. Refrigerate 4 hours to marinate.
• Heat oven to 350°F. Remove chicken from marinade; discard marinade. Place chicken in single layer in shallow pan.
• Bake 50 to 55 min. or until done (165ºF).

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.

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.