CREAMY CHICKEN WITH OLIVES AND SUN-DRIED TOMATOES
Creamy chicken with olives and sun-dried tomatoes isn't your average chicken dinner. Seared chicken breasts are simmered with caramelized onions, sun-dried tomatoes and salty olives in a luxurious white wine cream sauce.
Provided by Nicole
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Season chicken breasts liberally with salt and a little bit of freshly cracked black pepper.
- Heat a large skillet to a medium heat. Once the pan is hot, add 1 tablespoon each of butter and olive oil. When the butter melts, swirl the pan to combine the two. Add the chicken breasts, sear until golden brown and crusty on both sides, about 3-4 minutes side. Remove from the pan and set aside.
- Add remaining two teaspoons butter to the skillet. Once the butter melts, swirl the pan to coat. Add onions and 1/4 teaspoon salt. Toss onions. Cook onions for 1-2 minutes until slightly softened and then turn the heat down to medium-low. Continue to cook onions until soft and caramelized, another 5-6 minutes. Add the garlic and cook for 1-2 minutes until slightly softened.
- Pour in wine. Use a wooden spoon to scrape up all the brown bits on the bottom of the pan. Bring wine to a simmer and cook until reduced by half, about 1-2 minutes. Add in cream and lemon juice. Bring to a boil and reduce to a simmer. Add chicken back in along with sun-dried tomatoes and olives. Simmer until the chicken is cooked through and the sauce is thick, about 3-4 minutes.
- Season to taste with salt and pepper.
Nutrition Facts : ServingSize 1 serving, Calories 459 kcal, Carbohydrate 8 g, Protein 50 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 191 mg, Sodium 570 mg, Fiber 2 g, Sugar 4 g
CHICKEN WITH OLIVES AND SUN-DRIED TOMATOES
Common pantry items really bring flavor to simple chicken breasts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 328 g, Fat 13 g, Fiber 1 g, Protein 47 g
ORZO WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES
A favorite side dish for Italian meals that is hearty enough to stand alone as a vegetarian main dish. Can be served warm or chilled for later.
Provided by Karli Shanklin
Categories World Cuisine Recipes European Italian
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
- Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.
Nutrition Facts : Calories 828.1 calories, Carbohydrate 65.2 g, Cholesterol 37.6 mg, Fat 51.1 g, Fiber 5.8 g, Protein 30.4 g, SaturatedFat 13.4 g, Sodium 1618.1 mg, Sugar 8 g
CHICKEN IN CREAMY SUN-DRIED TOMATO SAUCE
Mediterranean flavors such as sun-dried tomatoes, kalamata olives, capers, artichoke hearts, tomatoes and white wine simmer together to flavor chicken breasts in this mouthwatering slow-cooker dish.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 7h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 35.8 g, Cholesterol 61.6 mg, Fat 7.8 g, Fiber 3.6 g, Protein 27.4 g, SaturatedFat 1.7 g, Sodium 899.4 mg, Sugar 1 g
SUN-DRIED TOMATO AND KALAMATA OLIVE CHICKEN
Make and share this Sun-Dried Tomato and Kalamata Olive Chicken recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Chicken Breast
Time 31m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine tomatoes and water. Let stand for 10 minutes. Drain. Return tomatoes to bowl.
- Trim fat from chicken and flatten to ¼ in thickness. Sprinkle 1/2 teaspoon oregano over chicken.
- Stir olives, parsley, remaining oregano and red pepper into tomatoes. Fold in feta.
- Heat a nonstick skillet over medium-high heat. Cook chicken for 3 minutes on each side (until no longer pink in center). Remove from heat.
- Sprinkle salt over chicken. Top each serving with 1/4 cup tomato mixture and drizzle with 1/2 teaspoon oil.
Nutrition Facts : Calories 184.6, Fat 6.9, SaturatedFat 1.2, Cholesterol 75.5, Sodium 414, Carbohydrate 4, Fiber 1.3, Sugar 1.9, Protein 26
LINGUINE WITH SUN-DRIED TOMATOES, OLIVES, AND LEMON
Provided by Giada De Laurentiis
Time 17m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
- In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky.
- Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.
SUN DRIED TOMATO CHICKEN
This chicken dish is easy to prepare, has a ton of flavor, and goes very well over pasta.
Provided by JS_UPenn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes.
- Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth.
- Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently. Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.
Nutrition Facts : Calories 302 calories, Carbohydrate 7.3 g, Cholesterol 108.7 mg, Fat 13 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 4.3 g, Sodium 450.3 mg, Sugar 2.9 g
MEDITERRANEAN CHICKEN WITH SUN-DRIED TOMATOES AND OLIVES
Make and share this Mediterranean Chicken With Sun-Dried Tomatoes and Olives recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
CHICKEN WITH SUN-DRIED TOMATOES & OLIVES
Based on a Martha Stewart Everyday Food recipe, this is a quick dish recipe that has clean lines and flavors. Though baked, the chicken ressembles poached chicken The Mediterranean inspired ingredients couple well with couscous and a simple green salad.
Provided by justcallmetoni
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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.
SUN-DRIED TOMATO OLIVE AND PARMESAN CARBONARA
This is one of our favourite pasta dishes. The sundried tomatoes replace the bacon in the classic version of carbonara.
Provided by Sueie
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta until it is al dente.
- Whisk together eggs, cream and mustard in a bowl.
- Add plenty of seasoning and whisk again.
- Drain pasta and return to pan, add cream mixture, tomatoes, olive, parmesan and basil.
- Toss over very low heat for 1 minute,until the mixture thickens slightly.
- It is important to heat mixture through quickly, so that eggs do not have time to scramble.
- Serve immediately.
SUN-DRIED TOMATO AND KALAMATA OLIVE TAPENADE
Recipe From Oxmoor House. Note: Ready-to-Use Sun-Dried Tomatoes: Be sure to buy ready-to-use sun-dried tomatoes packed without oil for this savory spread. Because they've undergone a special process that adds back moisture, there's no need to reconstitute them, and they don't have the high fat of dried tomatoes packed in oil. Like all sun-dried tomatoes, this convenient product is high in vitamin A and is a good source of potassium.
Provided by gailanng
Categories Vegetable
Time 5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place first 8 ingredients in a food processor; process until smooth, stopping once to scrape down sides. Add parsley, and pulse 8 to 10 times or until minced.
- Serve immediately, or cover and chill until ready to serve.
Nutrition Facts : Calories 56.4, Fat 3, SaturatedFat 0.4, Cholesterol 0.8, Sodium 387.9, Carbohydrate 6.9, Fiber 1.8, Sugar 4.1, Protein 2
KALAMATA CHICKEN
chicken breasts with rings of lemon, grape tomatoes, and calamatta olives. Great served with a good crunchy french bread and crisp spinach salad! This is my hubby's favorite recipie of mine i make it all summer it looks really fancy even though it's quick, easy, and delicious!!!
Provided by Bearsbaby03
Categories One Dish Meal
Time 16m
Yield 1 cup per person, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- First preheat oven to 350 degrees.
- Spray a long pan with spray of olive oil in bottom of glass pan. Place chicken thighs in bottom of pan. Put all of the wine or lemon juice on top of the chicken. then add lemon slices {squeeze the lemons on top of the chicken. Add the seasoning and parsley,garlic, essence,olives including half the bottle of juice and all of the olives. I slice them on top of the chicken.
- Bake 45 minutes to an hour til juices run clear in the chicken.Goes well with salad and french bread made into garlic bread.
- Serve over pasta.
Nutrition Facts : Calories 252, Fat 12.5, SaturatedFat 2.2, Cholesterol 94.4, Sodium 657.6, Carbohydrate 13.3, Fiber 4.3, Sugar 3, Protein 24.3
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